Apple Pear Praline Pie
Apples and pears baked together in a flaky butter pie crust and topped with a caramel pecan topping make this apple pear praline pie the perfect fall and holiday dessert.
This pie has been a family favorite since I first shared the recipe many years ago. And for good reason! It has classic cozy apple-cinnamon flavor, but the pears add a unique sweetness, and the caramel nut praline topping is a crazy delicious twist that brings a whole lot of appeal.
I know you will love this apple pear praline pie as much as we do! Serve it this Thanksgiving and holiday season, and be prepared for lots of oohs and ahhs. Be sure to also check out my best tips for making perfect pies.
Ingredients You’ll Need
- Chilled pie crust (enough for top and bottom crust)
- Granulated sugar
- Light or dark brown sugar
- All-purpose flour
- Unsalted butter
- Ground cinnamon
- Grated or ground nutmeg
- Chopped pecans
- Heavy cream
The best apple and pear varieties for baking
The best apples to bake with are ones that are tart, firm, and won’t break down in the oven. Granny smith, jonagold, jonathan, gala, honeycrisp, and pink lady/cripps pink are all great varieties to choose from.
The best pears to bake with are Bartlett, Bosch and Anjou. Look for pears that are slightly ripe but not too mushy as those will break down during baking.
How to Make this Apple Pear Praline Pie
1. Have pie crust ready. Here is my favorite all-butter flaky pie crust recipe, but you can use your favorite recipe, or use store-bought.
2. Roll out pie crust. On a floured surface, roll out one pie crust to a rough 13-inch circle and transfer to a 9-inch pie dish. Roll out second crust and have ready.
3. Combine filling. Add sliced apples and pears to a large bowl and toss with sugar, flour, cinnamon and nutmeg.
4. Add filling to pie crust. Carefully transfer filling to the crust-lined pie dish. Break butter into pieces and scatter on top.
5. Add top crust. Transfer top pie crust to the top of the pie, trim edges, and crimp as desired.
6. Cut vents and brush with egg wash. Use a sharp knife to cut vents into the pie crust. Combine 1 egg + 1 tablespoon water and brush over all of the pie crust.
7. Bake. Bake pie at 375°F until crust is golden brown and filling is bubbling up through the vents.
8. Prepare praline topping. During the last few minutes of baking, melt butter, brown sugar, and cream in a saucepan and cook for about 1 minute until thick. Remove pie from the oven and spoon caramel sauce over the top. Sprinkle pecans on top.
9. Bake for a few minutes more. Return pie to the oven and bake until topping bubbles, about 3-4 minutes.
10. Let cool. Let cool for at least 30 minutes before serving.
Can this Pie be Made Ahead?
You have a few options to prep this pie in advance:
- The pie crust can be made ahead and stored in the fridge for up to 5 days and (double wrapped) in the freezer for up to 2 months. Thaw overnight in the fridge.
- The baked pie can be stored in the fridge for up to 1 week, but is best within 3-4 days of baking.
- This pie also freezes well! Let it cool completely, then double wrap with plastic wrap and store in the freezer for a month or more. Thaw overnight in the fridge or re-warm from frozen in the oven (remove plastic wrap first and cover with foil).
To reheat pie, cover with foil and warm in a 350°F oven for 30 minutes, or 35-40 minutes if frozen.
More Pie Tips
- I usually plan for 1 medium apple or pear = 1 cup sliced fruit. So you’ll need 4 apples and 4 pears for this recipe.
- This is how I peel and core apples and pears for baking. It’s fast and easy!
- Crimping the edges of the pie crust can be as simple or elaborate as you’d like! For this pie I used my fingers to create a very easy design. See this video for 4 more easy options.
- Always brush pie crusts with a simple egg wash (1 egg mixed with 1 tablespoon water) for a colorful crust. Without it your pie crust will be dull and colorless.
- Place your pie on a sheet pan to easily transfer it back and forth from the oven.
- For cleanest and prettiest pie slices, let the pie cool completely to room temperature before slicing. This gives the filling time to settle and thicken. I’ll often bake my pies the day before and reheat in the oven when ready to serve.
- Looking to save some time? Learn how to make pie crust in the food processor.
- If pies intimidate you or they just don’t seem to come out right, be sure to check out my best tips for making perfect pies. I share solutions for the most common pie baking problems.
- Here’s a list of my favorite pie tools.
More Pie Recipes
- Mile High Apple Pie
- Cranberry Blueberry Pie
- Pumpkin Pie with Nut Praline
- Cranberry Pear Pie
Shop Tools for this Recipe
This recipe was originally published November 2014.
Apple Pear Praline Pie
For the pie:
- 1 double-crust pie recipe
- ¾ cup granulated sugar (150 grams)
- ¼ cup all-purpose flour (30 grams)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 cups apples , peeled, cored, and sliced thin (380 grams)
- 4 cups pears , peeled, cored, and sliced thin (513 grams)
- 2 tablespoons unsalted butter , cubed (28 grams)
For the praline topping:
- ¼ cup unsalted butter (56 grams)
- ½ cup packed light or dark brown sugar (55 grams)
- 2 tablespoons heavy cream
- ¼ cup chopped pecans (25 grams)
- Preheat oven to 375°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.