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!
baking tip:No Soggy Bottom Crust!
- Use the right pie dish: glass, pyrex and ceramic are best because they heat slowly and evenly, producing an even golden brown bottom.
- Bake on a hot sheet pan: Place a sheet pan in the oven while the oven preheats. When ready to bake your pie, set it directly on the hot sheet pan. This will help the bottom crust cook and brown more quickly.
- Wait to add your filling: Once you mix fruit and sugar, it will start releasing liquid. Too much liquid causes soggy crusts. Preheat the oven, place the bottom crust in the pan, and have the top crust rolled out and standing by, and only then combine your filling. And then quickly finish your pie.
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 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
- ⅓ cup chopped pecans (37 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.