2 deep dish unbaked
pie crusts (homemade or store-bought)
4 tablespoons butter
1 cup brown sugar
4 tablespoons heavy cream (or half and half)
1 pinch salt
1 cup chopped
pecans (plus whole pecans for decorating)
Preheat oven to 350 degrees F.
Sprinkle one pie shell with 2 teaspoons sugar and bake for about 10 minutes or
until shell is light golden brown.
Remove from oven and set aside.
In a large Dutch oven or pot, combine apple slices, butter, brown sugar, flour,
lemon juice, vanilla, mace or nutmeg, cinnamon, allspice and salt. Over medium high
heat, cook apples until soft but not mushy, about 10 minutes.
Pour apples into baked pie shell. Cover apples with second unbaked pie shell,
crimping around the edges.
Bake at 350 degrees for about 15 minutes or until top
crust is golden brown. While pie is baking, make praline topping.
In a medium saucepan, heat butter. Stir in brown sugar and cream. Slowly bring
to a boil then remove from heat. Stir in pecans. Spread over top of pie and brush
edges of pie with caramel mixture.
Return to oven and bake for 5 minutes or until
topping bubbles and top is richly glazed.
Cool for at least one hour before serving.
Source: Cookbook - Our Favorite Desserts from Home Economics Teachers