24 June 2007

apple praline pie

Title: Apple-Praline PieYield: 1Ingredients:
1 package (15-ounce) refrigerated piecrusts or OR homemade basic pastry shell 6 Granny smith apples; peeled, cored, and sliced 1 teaspoon Grated lemon rind 1/3 cups Plus 3 tablespoons light corn syrup; divided 1/4 cups Plus 1 tablespoon butter; melted and divided 3 tablespoons Sugar 1/4 cups All-purpose flour; divided 1 teaspoon Apple pie spice 1/2 cups Firmly packed light brown sugar 1/3 cups Chopped pecans or walnuts
Fit 1 piecrust into a 9-inch pieplate according to package directions.Arrange apple slices in piecrust, and sprinkle with lemon rind. Set aside.Combine1/3 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2tablespoons flour, and apple pie spice. Pour over apple slices.Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter,remaining 2 tablespoons flour, brown sugar, and pecans. Spoon 1/3 cupmixture over apple slices.Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using acookie cutter. Reserve cutouts. Place piecrust over filling; fold edgesunder, and crimp. Brush cutouts with water, and attach to top of pie. Placeon a baking sheet.Bake at 425° for 25 minutes; remove from oven, and dollop with remainingbrown sugar mixture. Reduce heat to 350°, and bake 10 more minutes. Coolcompletely. Makes 1 (9-inch) pie.

No comments: