Apples and pears baked together in a flaky pie crust and topped with a caramel praline and pecan topping— what more could you want in a seasonal pie?
It probably comes as no surprise that I’m getting a little giddy about Thanksgiving.
Turkey! Stuffing! Mashed potatoes and gravy! Homemade rolls! And of course, pie!
It’s a glorious meal that’s just a few short weeks away. Are you ready?
Whether you get butterflies at the thought of baking a pie from scratch, or you just want some new pie inspiration, I’ve got you covered. This is just the first of several pie posts coming your way over the next few weeks. Plus, I’ve got some other great Thanksgiving dishes to throw in the mix.
(I love Thanksgiving, can you tell?)
And as an added bonus, this particular pie is part of a seasonal Thanksgiving menu put together with a dozen of my blogging friends, so make sure you scroll past the recipe for some delicious inspiration.
Now, about this pie.
I’ve been dreaming of trying this apple pear praline pie ever since I laid eyes on it. It lived up to my expectations, and then some. I love the combination of tart apples and sweet pears, and the praline sauce baked right on top of the flaky pie crust was just incredible.
This is a pie that won’t last long on your Thanksgiving dessert table, no matter how stuffed full of turkey you are!
- 1 recipe double crust pie
- ¾ cup (150 grams) granulated sugar
- ¼ cup (30 grams) all-purpose flour
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 cups (380 grams) apples, peeled, cored, and sliced thin
- 4 cups (513 grams) pears, peeled, cored, and sliced thin
- 2 tablespoons (28 grams) unsalted butter, cubed
- ¼ cup (56 grams) unsalted butter
- ½ cup (55 grams) light or dark brown sugar, packed
- 2 tablespoons heavy cream
- ⅓ cup (37 grams) Diamond of California Chopped Pecans
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll one pie crust out into a 13-inch circle. Transfer to a 9-inch baking dish. Roll out the second pie crust.
- In a large bowl, toss together the sugar, flour, nutmeg, salt, apples, and pears. Dump into the pie crust lined pie dish. Top with the bits of butter. Place second pie crust on top. Tuck pie crust into dish and crimp as desired. Cut slits in the top crust for vents.
- Place pie on the prepared sheet pan and cover with foil. Bake for 30 minutes. Remove foil and bake an additional 20-30 minutes until crust is golden brown and filling is visibly bubbling through the vents.
- In a small saucepan, melt the butter. Add the brown sugar and heavy cream and bring to a boil. Cook for 1 more minutes. Drizzle on top on the cooked pie and sprinkle with pecans. Return pie to oven and bake for 3-4 minutes, just until praline sauce is bubbly.
- Remove and let cool at least 30 minutes before serving. Store leftovers in the fridge.
#EatSeasonal Thanksgiving Potluck
Some of my blogging friends and I are taking on the challenge to eat seasonally. This month we’ve teamed up to create one incredible seasonal Thanksgiving menu. Check out the links below, and see Vintage Mixer’s guide to what’s in season this month for more inspiration.
Autumn Acorn Squash Pita “Nachos” with Pomegranates & Blue Cheese
by Climbing Grier Mountain
Thai Curried Butternut Squash Soup
by Cookie and Kate
Turkey and Gravy:
Proscuitto Wrapped Turkey with Gravy
by Vintage Mixer
Secrets to the best mashed potatoes
by Simple Bites
Root Veggie Mash
by Mountain Mama Cooks
Kale and Brussels Sprout Salad
by Two Peas and Their Pod
Thanksgiving Couscous with Butternut Squash, Sausage, Kale, Manchego, Dried Fruits and Nuts
by Project Domestication
Maple Roasted Brussels Sprouts with Walnuts & Feta
by The Law Students Wife
Miso Roasted Butternut Squash
by Foodie Crush
Cranberry Sauce Slab Pie
by Kitchen Confidante
GF Cranberry Lemon Curd Tart with Gingersnap Crust
by Cafe Johnsonia
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