Harvest Table Apple Pie

This apple pie has a trick up its sleeve: after the double crust bakes to golden brown, a brown sugar and nut praline topping goes on and the pie returns to the oven until it bubbles into a sticky, caramelized shell. It’s like getting an apple pie and a praline candy bar in the same slice.

The filling uses cornstarch instead of flour to thicken the apple juices. Cornstarch creates a clearer, more glossy sauce that lets the apple flavor come through cleaner. The white syrup with melted margarine adds a smooth sweetness that coats every slice without being gritty.

Cinnamon is the only spice, which keeps the focus on the apples themselves rather than burying them under a wall of nutmeg and cloves.

Kitchen Tips

• Use a mix of tart and sweet apples. Granny Smith for structure and Honeycrisp or Fuji for sweetness gives you the best of both worlds.
• Bake the pie fully before adding the praline topping. The top crust needs to be browned and set first, or the wet topping will make it soggy.
• The praline topping goes from bubbly to burnt in a heartbeat. Set a timer for the final 10 minutes and keep watching.

Variations

• Pecan praline: Use chopped pecans in the topping for a Southern-style finish.
• Cheddar crust: Add shredded sharp cheddar to the pastry dough for the classic New England apple pie experience.