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RECIPE # 5184 - PRALINE APPLE PIE - Monday, June 9, 2014

RECIPE # 5184 - PRALINE APPLE PIE - Monday, June 9, 2014

CREATED Jun 9, 2014

MOLLY CALLICOTT / TN STATE FAIR WINNER

Praline Apple Pie With Tennessee “Honey Jack” Cream

Praline Crumb Mixture:

1/3 cup brown sugar

1/3 cup finely chopped pecans

2 Tbsp butter

Pie Filling:

6 – 8 tart apples - pared, cored, and thinly sliced

1/2 tsp cinnamon

2 Tbsp. all-purpose flour

3/4 cup sugar

1/4 cup brown sugar

1/2 tsp apple pie spice

2 Tbsp butter

Caramel Drizzle:

10 – 12 caramels

1 Tbsp cream

Honey-Jack Cream:

1 stick softened butter

1 &1/2cups powdered sugar

2 Tbsp Jack Daniel’s Tennessee Honey Whiskey

Pie Crust:

3 cups all – purpose flour

1 tsp salt

1 tsp sugar

1&1/2 cups Crisco shortening

1 egg, beaten

5 Tbsp cold water

1 Tbsp apple cider vinegar

Cut shortening into dry ingredients. Mix egg, water and vinegar and quickly combine with flour mixture. Chill before rolling out.

Cut together ingredients for praline crumb mixture. Press gently into bottom of unbaked pie crust.

Combine apples, sugars, flour and spices. Pour on top of crumb mixture in pie crust. Dot with butter.

Arrange extra crust in a design atop pie. Bake at 375 in center of oven for 1 hour.

Melt caramels with cream and drizzle over cooked pie. Sprinkle with additional pecans, if desired.

For Honey Jack cream beat softened butter and gradually add the powdered sugar and whiskey. This should be smooth and able to be dolloped over warm pie.