Anyone else really loving this fall weather?! I am, and decided to make a pie to celebrate. It doesn’t include pumpkin (sorry, folks!) but it DOES include pecans, apples, pears, and caramel. It doesn’t get much more fall-ish than that, if I do say so myself! The aromas are unbeatable, too. But…the great news? It’s actually really simple! So if pies tend to scare you away, WAIT!! Try this one out; I think you’ll change your mind.
When I served this to our family at home (with a big scoop of vanilla ice cream, of course), the pie got great reviews and one of my sisters said, “If there could be a taste for fall, this would be it.” So for you fellow fall-lovers (um, everyone?!) this is for you. Enjoy, and we’d love to know how it goes for you in the comments below. Prepare for your taste buds to have a party!
Apple-Pear Praline Pie
- 2 1/4 cups All-Purpose Flour
- 1/4 cup ground, toasted pecans
- 1 tsp salt
- 1/2 cup shortening, softened
- 1/4 cup butter, softened
- 10 tbsp cold water
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 dash salt
- 3 cups thinly sliced, peeled tart apples
- 3 cups thinly sliced, peeled pears
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 2 tbsps milk
- 1/2 cup chopped pecans
Preheat oven to 375 degrees F. Prepare and roll out nut pastry. Line a sprayed 9-inch pie plate with the pastry circle.
In a large bowl, stir together granulated sugar, flour, nutmeg, cinnamon, and salt. Add the apples and pears; gently toss until coated. Transfer the apple/pear mixture to the pastry-lined pie plate.
Place the pie on a foil-lined baking sheet. Bake in the oven for 50 minutes, then about an hour longer (give or take) until the filling is bubbly.
In a small saucepan melt the 1/4 cup butter over medium heat. Gradually stir in the brown sugar and milk. Cook and stir until mixture comes to a boil. Cook it for about a minute on boil, for a slightly thicker consistency when it cools. Carefully spoon or drizzle the caramel over the baked pie, and return the pie to the oven to bake for 2-3 more minutes with the caramel. Cool the pie on a wire rack. Makes 8 slices.