Apple Pear Praline Pie Food

APPLE-PEAR PRALINE PIE

Steps:

• Preheat oven to 375 degrees F. Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.
• In a large bowl stir together granulated sugar, flour, nutmeg, cinnamon, and salt. Add apple and pears; gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
• To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 50 minutes. Remove foil. Bake for 30 to 40 minutes more until filling is bubbly. Transfer to a wire rack.
• In a small saucepan melt the 1/4 cup butter over medium heat. Gradually stir in brown sugar and milk. Cook and stir until mixture comes to a boil. Carefully spoon over baked pie; sprinkle with pecans. Return pie to oven; bake for 2 to 3 minutes or until topping starts to bubble. Cool on wire rack. Makes 8 slices. Nut Pastry
• In bowl combine flour; ground, toasted pecans or almonds; and salt. Cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; toss with fork. Push moistened dough to side. Using a total of 8 to 12 tablespoons, repeat until all the dough is moistened. Divide in half; form each into a ball. On lightly floured surface, flatten 1 dough ball. Roll into a 13-inch circle. Repeat with remaining ball of dough.

APPLE PEAR PRALINE PIE

Steps:

• Preheat oven to 375°F. Line a sheet pan with parchment paper.
• On a lightly floured surface, roll one pie crust out into a 13-inch circle. Transfer to a 9-inch baking dish. Roll out the second pie crust.
• In a large bowl, toss together the sugar, flour, nutmeg, salt, apples, and pears. Dump into the pie crust lined pie dish. Top with the bits of butter. Place second pie crust on top. Tuck pie crust into dish and crimp as desired. Cut slits in the top crust for vents.
• Place pie on the prepared sheet pan and cover with foil. Bake for 30 minutes. Remove foil and bake an additional 20-30 minutes until crust is golden brown and filling is visibly bubbling through the vents.
• In a small saucepan, melt the butter. Add the brown sugar and heavy cream and bring to a boil. Cook for 1 more minutes. Drizzle on top on the cooked pie and sprinkle with pecans. Return pie to oven and bake for 3-4 minutes, just until praline sauce is bubbly.
• Remove and let cool at least 30 minutes before serving. Store leftovers in the fridge.

APPLE-PEAR PIE

Steps:

• Peel the apples and pears; slice 1/2 inch thick. Melt the butter in a large skillet over medium-high heat. Add the apples, pears, granulated sugar, brown sugar, ginger and salt. Cook, stirring occasionally, until mostly tender, 20 to 25 minutes (reduce the heat if the skillet looks dry). Remove from the heat and stir in the lemon juice, flour and cinnamon. Let cool to room temperature.
• Meanwhile, place a baking sheet in the lower third of the oven; preheat to 450 degrees F. Cut 1 dough round into nine 1/4-inch-wide strips; cut the rest of that round into strips of varying thickness. Weave the 1/4-inch strips into 3 thin braids, 3 strips per braid (these will be for the edges). Make braids with some of the remaining strips; leave some as is. Refrigerate the braids and strips until firm, 30 minutes.
• Line a 9-inch pie plate with the other dough round; add the filling. Arrange the dough strips and braids (except for the 3 for the edges) parallel to one another on top of the filling. Trim any excess dough around the edges. Brush the edges with beaten egg and line with the 3 thin braids; trim the excess. Brush all of the dough with egg and sprinkle with turbinado sugar.
• Bake the pie on the hot baking sheet, 20 minutes. Reduce the oven temperature to 375 degrees F and bake until the filling is bubbling and the crust is browned, about 1 more hour. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely.

APPLE PRALINE PIE

Steps:

• In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix granulated sugar, 2/3 cup of the pecans, 1/3 cup flour, the cinnamon, nutmeg and 1/4 teaspoon salt. Add apples; toss to coat. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.
• Roll other round of pastry into 11-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.
• In 1-quart saucepan, place brown sugar, remaining 1/3 cup pecans and the half-and-half. Cook over low heat, stirring constantly, until sugar is melted. Spread over hot pie. Serve warm.

APPLE-PEAR PRALINE PIE

Steps:

• 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 toffee bits. 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 toffee bits. Cool 2 hours before serving.

PEAR PRALINE PIE

Steps:

• In a large bowl, combine the flour, lemon zest and ginger. Add pears; toss gently to coat. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add pear mixture. Combine the brown sugar, pecans and butter; sprinkle over pears. , Roll out remaining pastry to fit top of pie; cut a decorative design in the center if desired. Place over filling; trim, seal and flute edges. (If using whole pastry on top without a decorative design, cut slits in pastry.) , Bake at 400° for 35-45 minutes or until filling is bubbly and pears are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack. Store in the refrigerator.

APPLE PRALINE PIE

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, combine apples, sugar, flour, apple pie spice and salt; toss lightly.
• Put one of the pie crusts in a pie pan, then spoon mixture into pastry lined pan.
• Dot with butter.
• Top with second crust; seal and flute edges. Cut vents in several places.
• Bake 50-55 minutes or until apples are tender and crust is lightly browned.
• Remove from oven and cool slightly while making the Praline topping.
• Praline Topping:
• In a small saucepan melt butter.
• Stir in brown sugar and cream.
• Heat to boiling; remove from heat and add pecans.
• Spread topping on top of baked pie.
• Place pie on a baking sheet and return to oven.
• Bake in oven for 5 minutes or until the topping is bubbling.
• Remove pie from oven and cool pie at least 1 hour before serving.

APPLE PRALINE PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge., In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 400° for 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3-5 minutes longer or until topping is bubbly. Cool on a wire rack.

FRESH PEAR AND APPLE PIE

Steps:

• Preheat oven to 350 degrees
• apples and pears.
• Place in large bowl and toss with lime juice.
• Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl.
• Toss with apple and pear slices until coated.
• Turn into a 9x1-1/2 inch deep dish pie plate.
• Dot with butter.
• Roll out pastry for top crust.
• Cut slits to vent steam during baking and place over filling.
• Seal and flute edges.
• Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned.

APPLE-PEAR PRALINE PIE

Steps:

• Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.
• In a large mixing bowl combine 3/4 cup granulated sugar, flour, nutmeg, cinnamon, and salt. Add pears and apples; toss to coat. Transfer mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
• If you like, brush top with milk and sprinkle with a little granulated sugar. To prevent overbrowning, cover edge of pie with foil. Place pie in a 375°F oven. Place a foil lined baking sheet on the rack below pie in oven. Bake for 40 minutes. Remove foil from pie. Bake 20 minutes more until filling is bubbly.
• After baking pie for 50 minutes, in a small saucepan melt 1/4 cup butter; gradually stir in brown sugar and 2 tablespoons milk. Cook and stir until mixture comes to a boil. Carefully spoon atop baked pie; sprinkle with nuts. Return to oven and bake 2 to 3 minutes or until topping starts to bubble.
• Cool on wire rack. Makes 8 servings.