Pecan Praline Apple Pie

The Gulf Coast’s signature candy adds a truly Southern touch–and flavor–to an American favorite.

1 9″ frozen deep dish pie crust, defrosted
8 cups tart apples, peeled and thinly sliced
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup crumbled real New Orleans pecan pralines
4 tablespoons flour
1 tablespoon cinnamon
2 tablespoons butter
1 cup pecan halves
½ cup maple syrup

Equipment:  Natural Gas stovetop and oven

Preheat oven to 375 degrees.

In a large bowl toss the apples with the lemon juice and vanilla. Mix together the crumbled pralines, flour, and cinnamon and add to the apple mixture. Toss well to coat all the apple slices. Pour mixture into the pie crust and dot with the butter.

Bake for 60 to 75 minutes until the apples are tender. Cover the crust edge with foil if it begins to brown too quickly.

While the pie is baking, mix the pecan halves with the maple syrup in a small saucepan and bring to a simmer. Set aside.

When the pie is done, arrange the pecan halves on top of the pie, pour any remaining syrup in the saucepan over the pecans, and bake for another 10 minutes.

Cool completely before serving.