Making the Sweet even Sweeter
This Edgewood Bakery holiday apple pie is topped with a candy praline topping. Who says you cannot make traditional decadence even better?
6 C peeled and sliced apples (6 medium)
¾ C granulated sugar
¼ C flour
1 tsp cinnamon or allspice
2 Tbsp butter
1 unbaked pastry pie shell plus pastry for top crust
½ C firmly packed light brown sugar
¼ C butter or margarine
2 Tbsp milk or cream
½ C chopped pecans
Preheat oven to 375*. Combine together apples, sugar, flour and spice into large bowl. Place the apple mixture into the pie shell and dot the top with the 2 Tbsp butter. Place top crust on and flute the edges. Cut several slits in the top for steam to escape. Bake for 50-60 min, or until golden brown. Melt butter in small saucepan and stir in brown sugar and milk. Slowly bring to a boil and remove immediately from heat. Stir in pecans and spread over top of warm pie. Place pie on a cookie sheet (important if you do not like to clean your oven.) Return to oven and bake an additional 2-3 minutes or until the top bubbles. Wait until lukewarm (1 hour) before serving.
Serve with Whipped Cream, Vanilla Bean Ice Cream or Rum Raisin Ice Cream.