Apple Praline Pie

This pie is two desserts stacked on top of each other: a classic apple pie underneath and a bubbling pecan praline topping poured right over the finished crust.

Granny Smith apples are the right call for this one. Their sharp tartness stands up to all that brown sugar and butter praline without the filling becoming cloyingly sweet. Softer, sweeter apple varieties would get lost under the topping.

The pie bakes first as a standard double-crust apple pie until the crust goes golden. Then the praline goes on: brown sugar, butter, cream, and chopped pecans warmed together into a glossy sauce and poured over the top crust. Back in the oven for just a few more minutes, and that topping sets into a caramelized, nutty shell.

The two-hour cooling time is not optional. The praline needs to firm up and the apple filling needs to set, or you’ll get a soupy mess when you cut the first slice.

Pro Tips

• Shield the crust edges with foil early. Between the long bake and the praline return trip, those edges can burn fast.
• Warm the praline topping just enough to pour easily. Too hot and it’ll run right off the pie.
• Place the pie on a cookie sheet for the praline bake. Drips are inevitable and caramelized sugar on the oven floor is miserable to clean.
• Slice with a sharp, thin knife dipped in hot water for the cleanest cuts through the praline.

Variations

• Add a handful of dried cranberries to the apple filling for tart, fruity pops of color.
• Use a crumb topping instead of a top crust for easier praline absorption.
• Swap pecans for walnuts or candied almonds in the praline.