Saving time and money grocery shopping: 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

INGREDIENTS

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

DIRECTIONS

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.