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Praline Apple Pie

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
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    8 servings


  • 7 cups thinly sliced peeled tart apple (about 8 medium)
  • 1 cup sugar
  • 6 tablespoons 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
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon half-and-half cream
  • 2 tablespoons apple cider
  • 1/2 cup chopped pecans


  • 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.
  • 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.
  • 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.
Nutrition Facts
1 slice: 550 calories, 26g fat (10g saturated fat), 26mg cholesterol, 263mg sodium, 79g carbohydrate (46g sugars, 3g fiber), 4g protein.
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