Bakers Journal



Ingredients:
FILLING
Granny apples (peeled & thinly sliced) - 3
Gala apples (peeled & thinly sliced) - 2
Bartlett Pears (Peeled & thinly sliced) - 2
Unbleached flour - 3 tbsp
Brown Sugar - 3/4 cup
Vanilla - 1 tsp
Cinnamon - 1/2 tsp
Nutmeg - pinch
Salt - pinch

PRALINE LAYER
Butter (cubed) - 1/4 cup
Brown sugar - 1/2 cup
Unbleached flour - 1/2 cup
Rolled oats - 1/3
Pecans, coarse chop - 1/4 cup

CARAMEL SAUCE
White sugar - 1 cup
Water - 1/4 cup
White corn syrup - 1 tsp
Heavy cream - 1/2 cup
Vanilla - 1 tbsp
Salt - 1/2 tsp

Recipes > Patisserie
Apple Pear Caramel Praline Pie

Yield: 1 pie

Combining the best of the fall harvest fruits with pure sweetness and a bit of crunch, this recipe comes to us courtesy of Jenell Parsons of The Pie Hole in Vancouver.
METHOD

  1. Combine the apples and pears in a bowl with all of the ingredients. Mix very well to evenly coat the slices. Mix until mixture appears a little wet.
  2. Put apple mixture into prepared pie shell.
  3. Make the praline layer by combining the first three ingredients in a mixing bowl and using a pastry knife or clean hands mix until you achieve an even crumbly texture.
  4. Add the oats and pecans and mix throughout.
  5. Sprinkle a good handful of the praline mixture over the apple/pears in the pie.
  6. Make the caramel sauce (can be made ahead and stored in a jar). In a large sauce pan add the sugar, water and corn syrup and bring to a boil over high heat. Whisk until sugar has completely dissolved.
  7. Allow for mixture to boil for 10 minutes or until it turns a beautiful caramel colour.  To prevent crystallization try to keep the sauce from going up the sides of the pan.
  8. Once the sauce is a rich caramel colour reduce heat to low. Slowly add the cream. Stir and add the vanilla and salt.
  9. Whisk until the mixture is smooth and creamy. It will bubble up . Sauce will thicken as it cooks (1-2 minutes).
  10. Allow sauce to cool to room temp and then pour 1/4-cup over the praline layer.
  11. Take the full top crust and gently place over the pie. Seal the edges by pinching and finishing .
  12. Evenly and completely egg wash the entire top. Sprinkle with cinnamon sugar and a little sprinkle of the praline mixture. Pierce with several one-inch vent holes.
  13. Bake at 350 F until juices thickly begin to bubble out the vent holes. Approximately 45-60 mins. Deep dish pie plates or ceramic/glad plates will require slightly longer cooking times.
  14. Cool completely and enjoy!