Apple Praline Pie




Total Time: 1 hr, 45 mins

Prep Time: 45 mins

Cook Time: 1 hr

Yield: 12 servings

Dish Size: 9" Pie Dish





Pie Crust

  • 3 cupsflour
  • ½ tspsalt
  • 2½ sticksunsalted butter, cut into small pieces and chilled
  • 1 tsp applecider vinegar
  • ⅔ cupwater, divided



  • 6Granny Smith apples, cored, peeled, and sliced ¼-inch thick
  • ½ cupsugar
  • ¼ cupflour
  • ½ tspcinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 tsp lemon juice


Praline Topping

  • ¼ cupunsalted butter
  • ½ cupbrown sugar
  • 2 Tbspheavy cream
  • 1½ cupspecans





  1. In a large temp-tations® bowl, combine flour and salt. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse meal. Add vinegar and half the water, tossing with a fork to incorporate. Continue adding water and tossing until the dough just comes together. Transfer to a work surface and separate dough into two rounds. Wrap in plastic and refrigerate for 20 minutes.
  2. On a lightly floured work surface, roll each round of dough into a 14-inch circle. Transfer one round of dough to the temp-tations® 9" pie dish and set aside.
  3. In a large temp-tations® mixing bowl, toss apple slices with sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Transfer apples to the prepared pie crust and top with remaining dough round. Fold dough under around the edge of the pan, and press top of crust into fluted edge of the pie plate.
  4. Cut two small vents in the top crust and bake in a preheated 350°F oven for 50 minutes.
  5. About 5 minutes before the pie is done, in a small saucepan melt butter for the praline topping. Add sugar and heavy cream, and slowly bring the mixture to a boil. Stir in pecans, and then spread mixture over the top of the pie. Bake pie 5 more minutes.
  6. Remove pie from oven and let cool completely before serving.



Tara’s Tidbits®

Homemade pie crust, filling that’s deliciously tart and sweet, and a crunchy praline topping make this pie irresistible. And the pie crust is perfect for all your pies, both sweet and savory. I like to double the recipe and freeze the extra for future use!