 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
This won 1st place at the 2003 Wisconsin State Fair, contributed by Rebecca Trongard. Ingredients:
6 cups peeled and thinly sliced apples |
3/4 cup granulated sugar |
1/4 cup all-purpose flour |
2 teaspoons apple pie spice |
1/4 teaspoon salt |
2 tablespoons butter |
1 (15 ounce) package refrigerated pie crusts, pillsbury recommended |
1/4 cup butter |
1/2 cup firmly packed brown sugar |
2 tablespoons whipping cream |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees F.
2. In a bowl, combine apples, sugar, flour, apple pie spice and salt; toss lightly.
3. Put one of the pie crusts in a pie pan, then spoon mixture into pastry lined pan.
4. Dot with butter.
5. Top with second crust; seal and flute edges. Cut vents in several places.
6. Bake 50-55 minutes or until apples are tender and crust is lightly browned.
7. Remove from oven and cool slightly while making the Praline topping.
8. Praline Topping:
9. In a small saucepan melt butter.
10. Stir in brown sugar and cream.
11. Heat to boiling; remove from heat and add pecans.
12. Spread topping on top of baked pie.
13. Place pie on a baking sheet and return to oven.
14. Bake in oven for 5 minutes or until the topping is bubbling.
15. Remove pie from oven and cool pie at least 1 hour before serving.
|
|