Praline-Topped Apple Pie

Oxmoor House
one 9- inch pie


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1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/3 cup chopped pecans
1/3 cup plus 3 tablespoons light corn syrup, divided
1/4 cup plus 1 tablespoon butter or margarine, melted and divided
Pastry for 1 double-crust (9-inch) pie
6 medium-size cooking apples, peeled, cored, and thinly sliced
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt


Combine brown sugar, flour, and pecans in a small mixing bowl; stir well. Add 3 tablespoons syrup and 3 tablespoons butter, mixing until well blended. Set aside.

Combine sugar, cornstarch, cinnamon, salt, and remaining syrup and butter; stir well. Pour syrup mixture over apple slices

Roll remaining pastry to 1/8- inch thickness, and place over filling. Trim edges; seal and flute. Cut slits in top crust to allow steam to escape. Bake at 425° for 25 minutes; remove from oven, and crumble reserved brown sugar mixture over top crust. Reduce heat to 350°, and bake an additional 10 minutes or until topping melts. Cool 10 minutes.

Created date

February 2010