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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I've won a couple of first-place prizes at our county fair with this pie! See if it becomes a prize-winner at your house, too.-Bev Higley, Londonderry, Ohio Ingredients:
7 cups thinly sliced peeled tart apple (about 8 medium) |
1 cup sugar |
6 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
pastry for double-crust pie (9 inches) |
3 tablespoons apple cider |
2 tablespoons butter, melted |
praline topping: |
2 tablespoons butter |
1/4 cup packed brown sugar |
1 tablespoon half-and-half cream |
2 tablespoons apple cider |
1/2 cup chopped pecans |
Directions:
1. In a large bowl, combine the apples, sugar, flour, cinnamon and nutmeg. Line pie plate with bottom crust; brush well with apple cider. Add apple mixture; pour any remaining cider over all. Drizzle with butter. Top with second crust; flute edges to seal. Cut slits in top. Bake at 350° for 50 minutes.
2. For topping, melt butter in a small saucepan. Add the brown sugar, cider and cream. Bring to a full rolling boil over low heat, stirring occasionally. Remove from the heat and stir in pecans.
3. Remove pie from oven (leave oven on) and place on a baking sheet. Slowly pour topping over pie. Bake 5-10 minutes longer or until topping bubbles. Cool on a wire rack for at least 1 hour before serving. Yield: 8 servings.
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