Apple Praline Pie

This is the pie that I made for DH’s family. When it came out of the oven, I was like “oh crap,” because it was still quite watery. I prayed that it would set up by the time we got around to eating it.

After the Apple Rice Stuffing incident, I was sort of dreading cutting into it. I saw that MIL had bought a pumpkin pie, so I figured if worst came to worst, we could just eat that and feed the Apple Praline Pie to dogs. OK, so the pie is probably not good for them, but MIL feeds much worse to HER dogs.

So after we had eaten dinner, I reached for the pie and was handed a butter knife to try to cut the thing. All eyes were on me as I looked at the  caramel-colored liquid that filled the gap between chunks of apple swimming in the store-bought pie crust.

I took a deep breath, and it was as I feared. I pretty much had to scoop out the pieces. I sprayed the pecan/apple/crust blob with Redi-Whip and said a little prayer, similar, I’m sure, to the one that Chef says before eating in his show Kitchen Nightmares, while the grandparents and DH took similarly tiny pieces.

The verdict: I lifted the fork to my lips. Smells good, I thought. I tasted it. Oh, my! The caramely goodness was so creamy, accented by pecan bits and scrumptious fresh apples. I immediately wished I had taken a bigger scoop. Grandma declared that the pie was very good. And so it was. This just might be my new favorite pie recipe.

3 cups apples, peeled, sliced
1/3 cup sugar
2 tbs flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1 pastry shell
1/2 cup brown sugar
1/4 cup milk
3 tbs honey
2 tbs butter
1/2 cup pecans, chopped

Combine dry ingredients in a large bowl, place in crust, and bake in preheated oven at 400F for 15 minutes. Bring the sugar, milk, honey, butter to a boil in a saucepan and boil for one minute. Remove from heat and add the pecans. When the pie has been in the oven for 15 minutes, remove the pie from the oven and put the honey nut mixture over top; bake for another 30 minutes, only this time at 350F. Looks soupy but will set up.
Servings: 8
Yield: 1 pie

Nutrition Facts
Serving size: 1/8 of a recipe (3.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated by Living Cookbook.

Amount Per Serving
Calories 293.4
Calories From Fat (39%) 115.32
% Daily Value
Total Fat 13.2g 20%
Saturated Fat 4.04g 20%
Cholesterol 8.24mg 3%
Sodium 109.65mg 5%
Potassium 120.25mg 3%
Total Carbohydrates 44.34g 15%
Fiber 1.52g 6%
Sugar 33.65g
Protein 1.96g 4%