PRALINE PECAN APPLE PIE

Yield: One 9-inch pie

Ingredients:

For the crust:

2½ cups (300g) all-purpose flour, plus more for dusting your work surface

2 tablespoons granulated sugar

¾ teaspoon salt

1 cup cold unsalted butter, cut into small cubes

½ cup cold water + 1-2 tablespoons more if your dough is dry

For the filling:

About 6 apples (about 2 pounds), peeled, cored, and sliced ¼-inch thick (I use a combination of Granny Smith, Fuji and Golden Delicious)

2 tablespoons freshly squeezed lemon juice

¼ cup (50g) packed light brown sugar

¼ cup (50g) granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg, preferably freshly grated

¼ teaspoon salt

1 tablespoon + 1 teaspoon cornstarch

2 tablespoons unsalted butter, cut into chunks

For the praline topping:

½ cup (100g) packed light brown sugar

¼ cup + 2 tablespoons unsalted butter

3 tablespoons heavy cream

¼ teaspoon salt

1 teaspoon pure vanilla extract

¾ cup very coarsely chopped pecans (some halved pecan pieces are fine)

get cookin’ with kittch

Create an account or log in to view recipes