This recipe for Praline Apple Pie is a classic apple pie with a buttery praline topping. Use refrigerated pie crusts as a semi-homemade shortcut, or make your own homemade crusts.
A Delicious Topping
This double-crust Praline Apple Pie has thinly sliced apples with lemon juice, cinnamon, and vanilla extract to add flavor. But what makes this pie special is the topping! It has a poured-on praline sauce with butter, brown sugar, half-and-half, and chopped pecans. This sauce is brought to a boil in a saucepan and poured over the baked pie. Return the pie to the oven and bake for a few minutes until the topping is bubbly. Serve this pie warm with or without vanilla ice cream for a special treat!
If you have heard the saying “spies are for pies,” you know Northern Spy apples make great apple pies! They are tart, crisp, and firm, holding their shape well when baked. I used them in this recipe, but you can use other firm-tart apples, such as Granny Smith, or firm and sweet ones, such as Jonagold or Pink Lady.
Where to Buy Northern Spies for Praline Apple Pie
Northern Spy apples are usually not available at supermarkets, but they can be purchased at some farmer’s markets. They are grown in northern climates in the U.S. and are considered one of the best apples for making apple pie. However, Granny Smith substitutes well for the Northern Spy.
Crust for Praline Apple Pie
This pie uses two crusts, one on top of the filling to hold the praline topping. Use refrigerated crusts as a time shortcut, or use your favorite homemade crust. When using refrigerated crusts, leave them out of the refrigerator for 15-30 minutes to make them easier to unroll. This recipe makes a big pie and is baked in a 10-inch pie dish, so use a rolling pin to roll the bottom crust big enough to fit the dish. Be careful stretching the dough, or it will shrink when baked.
Assembling the Praline Apple Pie
Follow these steps to assemble your Praline Apple Pie.
Praline Apple Pie Topping
The topping on this Praline Apple Pie gives it a distinctly different taste from most apple pies. It is made with butter, brown sugar, cream, and finely chopped pecans, poured over the pie 5 minutes before the end of the baking time, and cooked until bubbly.
Other Apple Recipes
If you like this apple recipe, here are other recipes you might enjoy. Click on each name to link to the recipe.
I hope you enjoy this recipe!
Praline Apple Pie
- (1) 10-inch pie dish
- 2 refrigerated pie crusts (or use your own recipe)
- 6 apples, peeled and thinly sliced (about 6 cups) (Northern Spy recommended)
- 2 teaspoons lemon juice
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- ¼ cup butter
- ½ cup brown sugar, firmly packed
- 2 tablespoons half-and-half
- ½ cup pecans, finely chopped
- Let the pie crust warm up for 10-15 minutes. Roll it into a larger circle, if necessary, to fit the pie dish. Then, place a crust in the dish.
- Preheat the oven to 350 degrees F.
- Peel the apples, thinly slice them, and put them into a large mixing bowl. Add the lemon juice, sugar, flour, cinnamon, salt, and vanilla.
- Pour the apples into the baking dish and spread them evenly over the crust. Cut the butter into pieces and scatter over the filling.
- Add the top crust and flute the edges. Cut slits in the top of the crust.
- Bake for 50-55 minutes. If necessary, to prevent over-browning, place a sheet of aluminum foil over the top of the crust during the last 15-20 minutes of cooking.
- Melt the butter in a small saucepan. Add the sugar and half-and-half and bring to a boil. Remove the topping from the heat and stir in the pecans.
- Pour the topping over the pie. Use a spoon to spread it evenly. Return the pie to the oven and cook for 5 minutes or until the topping is bubbly. Cool before serving.