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Praline Apple Pie

Source of Recipe


Unknown






List of Ingredients



• 6 Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges (about 7 cups)
  
• 2 Tbsp coffee liqueur or 1 Tbsp instant coffee, dissolved in 1 Tbsp warm water
  
• 1/2 cup firmly packed light brown sugar
  
• 1/4 cup chopped pecans
  
• 2 Tbsp all-purpose flour
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 2 ready made 9-inch pie crusts
  
• 1 Tbsp butter
  
• 1 egg white, lightly beaten
  






Instructions



1. Preheat oven to 425 degrees. In a large bowl, combine the apples and coffee liqueur, tossing to coat well. Add brown sugar, pecans, flour, cinnamon, and nutmeg. Toss gently to coat.
   
   
2. Fit one pie crust into a 9-inch pie plate. Spoon in the apple mixture. Dot with butter. Brush the rim with some of the egg white.
   
   
3. Roll the remaining crust on a lightly floured surface to an 11-inch circle. Cut the circle into 1/2-inch wide strips. Arrange the strips in a lattice pattern over the pie filling.
   
   
4. Crimp the edges to seal top and bottom crusts. Lightly brush the top crust with remaining beaten egg white.
   
   
5. Bake for 10 minutes; reduce oven temperature to 350 degrees. Bake until crust is golden and apples are tender, about 50 minutes. Place on a wire rack and let cool for 30 minutes. Serve warm.
   
   






Final Comments


NOTE: For lattice, arrange 5 pastry strips, 1 1/2 inches apart, over filling. Fold back every other strip. Place another strip across, then unfold strips. To finish lattice, fold back the alternate strips and place next strip 1 1/2 inches from other strip. Unfold strips. Continue weaving until lattice is complete.