Tuesday, November 2, 2010

Apple-Pear Praline Pie

This state fair pie contest entry adds a surprise toffee crunch to a pie filled with fresh apples and pears!
George Yates, Texas State fair Pie Competition

Prep time: 30 Min
Total time: 3 Hr
Makes: 8 servings

Dallas, Texas
State Fair Pie Competition – 2008


6 cups thinly sliced peeled Granny Smith apples
3 cups thinly sliced peeled pears
¾ cup granulated sugar
¼ cup all-purpose flour
2 to 3 teaspoons ground cinnamon
¼ teaspoon salt
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 tablespoon all-purpose flour
2 tablespoons butter or margarine
1 ½ cups (1 bag – 8 oz) almond brickle or toffee bits
½ cup butter or margarine
1 cup packed brown sugar
¼ cup half-and-half
1 cup chopped pecans

  • Heat oven to 350°F.
  • In large bowl, gently toss apples, pears, granulated sugar, 1/4 cup flour, the cinnamon and salt. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch deep-dish glass pie plate; sprinkle lightly with 1 tablespoon flour. Spoon apple mixture into pastry-lined pie plate; dot with 2 tablespoons butter. Sprinkle with 1/2 cup of the almond brickle. Top with second pie crust. Flute edges as desired. Cut slits in several places in top crust to allow steam to escape.
  • Bake 50 to 55 minutes or until golden brown; remove pie from oven. Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat. Stir in brown sugar and half-and-half. Heat to boiling, stirring constantly. Remove from heat; stir in pecans. Spread sauce over top of hot pie; sprinkle with remaining almond brickle. Cool 2 hours before serving.


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