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Apple Pear Praline Pie
home :: des moines cooks :: In the Kitchen With APRIL/MAY 2019

Apple Pear Praline Pie


¾ cup granulated sugar
¼ cup flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cups peeled, sliced baking apples (thick slices)
2 cups peeled, sliced pears (red pears give a nice hint of color)
Double-crust pie crust (homemade or purchased)

¼ cup butter
½ cup packed brown sugar
2 tablespoons half-and-half
½ cup chopped pecans

DOUGH: Preheat oven to 400°F. In a large bowl mix sugar, flour, and spices with the fruit. Place in prepared pie crust base, arranging filling to remove any gaps. Slightly dampen the edge of the bottom crust and place top crust on. Press around edge of the pie to seal the crusts together. Flute the edges as you desire. Make slits in top crust for air holes.

Bake 15 minutes; reduce oven temperature to 375°F and bake 30 minutes more. Slow bubbles in air holes are a sign that pie is ready for next step.

While pie bakes, prepare topping.

TOPPING: Melt butter in a small saucepan, then add brown sugar and half-and-half. Cook and stir until it comes to a good boil and becomes syrupy. Take pie out of oven and drizzle with half the topping. Distribute pecans over top, then drizzle remaining topping over pie. Bake at 375°F another

10 minutes or until topping bubbles. Makes 7 or 8 slices. Recipe courtesy JoAnn Latta.

*See more recipes in our desserts collection

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