Recipe: Apple Praline Pie (4 recipes)

Can't help you on Martha Stewart recipes, but here are four recipes for apple-praline pie!

APPLE-PRALINE PIE: Southern Living web site
Ingredients:
1 (15-ounce) package refrigerated piecrusts
6 Granny Smith apples, peeled, cored, and sliced
1 teaspoon grated lemon rind
1/3 cup plus 3 tablespoons light corn syrup, divided
1/4 cup plus 1 tablespoon butter, melted and divided
3 tablespoons sugar
1/4 cup all-purpose flour, divided
1 teaspoon apple pie spice
1/2 cup firmly packed light brown sugar
1/3 cup 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, 2 tablespoons 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 cup mixture over apple slices. Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using a cookie cutter. Reserve cutouts. Place piecrust over filling; fold edges under, and crimp. Brush cutouts with water, and attach to top of pie. Place on a baking sheet. Bake at 425 for 25 minutes; remove from oven, and dollop with remaining brown sugar mixture. Reduce heat to 350 , and bake 10 more minutes. Cool completely. Makes 1 (9-inch) pie.
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APPLE PRALINE PIE: South Coast Inn, Brookings, Oregon
Ingredients
6 cups thinly sliced, peeled apples
3/4 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
2 Tablespoons margarine or butter
Topping
1/2 cup margarine or butter
1/2 cup firmly packed dark brown sugar
2 Tablespoons half-and-half
1/2 cup chopped pecans

Prepare your favorite pie crust for two crust pie. Place one crust in 9 inch pie pan. (I prefer a heavy ceramic pan). Heat oven to 350 degrees F. In small bowl combine sugar, flour, cinnamon, and salt. Place sliced apples in large bowl. Add filling
mixture and toss lightly until all the apples are covered. Spoon apple mixture into pastry lined pan. Dot with margarine. Top with second crust and flute the edges. Cut slits in several places to allow steam to escape. Bake at 350 degrees F. for 50 to 55 minutes or until apples are tender and crust is lightly browned. Remove from oven.

In small saucepan, melt margarine; stir in brown sugar and half-and-half. Heat slowly until boiling. Remove from heat; stir in pecans. Spread over top of pie. Place on cookie sheet. Return to oven; bake 5 to 10 minutes longer (until topping bubbles).
Cool at least 1 hour before serving. Serve warm with vanilla ice cream.
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APPLE PRALINE PIE: www.bakingmasters.com
Set oven to 375 F.

Apples (thinly sliced) 3 cups
Sugar 3/4 cups
All purpose flour 1/4 cup
Salt 1/4 teaspoon
Cinnamon 1 teaspoon
Butter 1/4 stick (broken into pieces)

In a large bowl combine the apples, sugar, flour, salt and cinnamon. Place this filling in a deep 9-inch pastry crust (recipe below). Dot the filling with butter pieces. Top with a solid pastry crust. Brush water around the lip of the bottom crust to seal. Crimp with your fingers to seal. Cut 4 slits in the top crust. Brush with water and sprinkle with granulated sugar. Bake 45 minutes or until golden brown. Remove from the oven. Spoon the praline filling on the top crust. Return to the oven and bake for about 5 minutes only. Cool about 1 hour before serving.
PRALINE TOPPING:
Butter 1/2 stick
Brown sugar 1/2 cup
Whipping cream 2 Tablespoons
Pecan pieces 3/4 cup
Place all in a sauce pan and bring to a rolling boil. Remove from the heat and let cool at room temperature while the pie bakes.
PASTRY CRUST:
All purpose flour 2 cups
Salt 1/2 teaspoon
Sugar 1 Tablespoon
Milk 6 Tablespoons
Shortening (Crisco) 1 cup
Mix the flour, sugar, and salt. Cut in the shortening with a pastry tool or fork. Add the cold milk a little at a time and cut in. Make into a workable paste, but do not over work the dough. Divide the dough into two pieces and roll out to make a top and
bottom crust.
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WASHINGTON APPLE PRALINE PIE: Kathy Brown, Washington 50 Fruit Salute Contest Winner
Ingredients:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter or margarine
1/2 cup chopped pecans
1 unbaked 9-inch pastry shell
4 cups chopped, peeled and cored Golden Delicious apples or other cooking apples
1/2 cup granulated sugar
2 Tbsp. quick-cooking tapioca
1 tsp. lemon juice
Whipped cream

In a medium mixing bowl, combine flour and brown sugar. Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Stir in chopped pecans. Place one-third of the pecan mixture in the bottom of the unbaked pastry shell; set aside. In another bowl, combine the chopped apples, granulated sugar, tapioca and lemon juice. Let stand 20 minutes. Spoon apple mixture atop crumbs in pie plate. Top with remaining crumb mixture. Bake in a 450 degree F. oven for 10 minutes. Reduce oven temperature to 350 degrees F. and bake 20 minutes more or until apples are tender and topping is golden. Serve warm with whipped cream. Makes 8 servings.