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Apple Praline Pie

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  • Prep 30 min
  • Total 2 hr 15 min
  • Servings 8
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An apple pie loaded with the sweet flavors of brown sugar, spices and pecans.
Updated Aug 14, 2006
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  • 2 2/3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 7 to 8 tablespoons cold water

Filling and Topping

  • 1 cup granulated sugar
  • 1 cup chopped pecans
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 cups thinly sliced peeled tart apples (7 medium)
  • 3 tablespoons butter or margarine
  • 1/4 cup packed brown sugar
  • 2 tablespoons half-and-half
Make With
Gold Medal Flour


  • 1
    In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2
    Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3
    Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • 4
    In large bowl, mix granulated sugar, 2/3 cup of the pecans, 1/3 cup flour, the cinnamon, nutmeg and 1/4 teaspoon salt. Add apples; toss to coat. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of pastry 1/2 inch from rim of pie plate.
  • 5
    Roll other round of pastry into 11-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • 6
    Bake 50 to 60 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking.
  • 7
    In 1-quart saucepan, place brown sugar, remaining 1/3 cup pecans and the half-and-half. Cook over low heat, stirring constantly, until sugar is melted. Spread over hot pie. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Apple pie wasn’t always just for dessert. The Pilgrims brought apples to America and served apple pie for breakfast. And early Colonial Americans ate apple pie with the main course at lunch or dinner.
  • tip 2
    Here's a chance to use that pretty decorative deep-dish plate you just couldn't pass up buying.


645 Calories, 36 g Total Fat, 5 g Protein, 79 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
36 g
Saturated Fat
9 g
10 mg
400 mg
260 mg
Total Carbohydrate
79 g
Dietary Fiber
4 g
5 g
% Daily Value*:
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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