Food recipes
Apple Praline Pie
Apple Praline Pie Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table butter, without salt vinegar, cider water, bottled, generic apples, raw, with skin beverages, carbonated, ginge...
Apple Praline Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vinegar, cider
water, bottled, generic
apples, raw, with skin
beverages, carbonated, ginger ale
lemon juice, raw
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
butter, without salt
sugars, brown
nuts, pecans
cream, fluid, heavy whipping
vanilla extract
Directions:
In a large bowl, combine the flour, sugar, and salt; cut in the butter until crumbly.
Sprinkle with vinegar; gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half sot that one portion is slightly larger than the other.
Roll out the larger portion to fit a 9-inch pie plate.
Transfer the pastry to pie plate; trim pastry even with edge.
In a large bowl, toss apples with the ginger ale, lemon juice, and vanilla.
Combine the sugar, flour, cinnamon, and nutmeg; add to apple mixture and toss to coat.
Spoon into crust; dot with butter.
Roll out remaining pastry to fit top of pie.
Place over filling; trim, seal, and flute edges.
Cut slits in pastry.
Bake in preheated 400 oven for 55-65 minutes or until the crust is golden brown and filling is bubbly.
Cover edges with foil during the last 30 minutes to prevent over browning.
Meanwhile, in a small saucepan over medium heat, melt butter.
Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved.
Stir in pecans; cook 1 minute longer.
Remove from the heat; stir in cream and vanilla.
Immediately pour over pie; bake 3-5 minutes longer or until topping is bubbling.
Cool on a wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vinegar, cider
water, bottled, generic
apples, raw, with skin
beverages, carbonated, ginger ale
lemon juice, raw
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
butter, without salt
sugars, brown
nuts, pecans
cream, fluid, heavy whipping
vanilla extract
Directions:
In a large bowl, combine the flour, sugar, and salt; cut in the butter until crumbly.
Sprinkle with vinegar; gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half sot that one portion is slightly larger than the other.
Roll out the larger portion to fit a 9-inch pie plate.
Transfer the pastry to pie plate; trim pastry even with edge.
In a large bowl, toss apples with the ginger ale, lemon juice, and vanilla.
Combine the sugar, flour, cinnamon, and nutmeg; add to apple mixture and toss to coat.
Spoon into crust; dot with butter.
Roll out remaining pastry to fit top of pie.
Place over filling; trim, seal, and flute edges.
Cut slits in pastry.
Bake in preheated 400 oven for 55-65 minutes or until the crust is golden brown and filling is bubbly.
Cover edges with foil during the last 30 minutes to prevent over browning.
Meanwhile, in a small saucepan over medium heat, melt butter.
Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved.
Stir in pecans; cook 1 minute longer.
Remove from the heat; stir in cream and vanilla.
Immediately pour over pie; bake 3-5 minutes longer or until topping is bubbling.
Cool on a wire rack.