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Praline-Topped Apple Pie

Yield one 9- inch pie


  • 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

How to Make It

  1. 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.

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

  3. 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.

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