PEAR CARAMEL APPLE PRALINE PIE
1 box refrigerated pie crusts, softened as directed on box
1/2 cup granulated sugar
Never miss a local story.
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Dash of salt
2 cups peeled, thinly sliced pears (about 4)
2 cups peeled, thinly sliced apples (about 4)
1 tablespoon lemon juice
2 tablespoons butter, cut up
PRALINE MIXTURE AND TOPPING:
3/4 cup old-fashioned oats
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/4 cup cold butter, cubed
18 caramels, unwrapped
5 tablespoons milk
1/4 cup chopped pecans
Heat oven to 375 degrees. Make pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
In large bowl, mix granulated sugar, 1/4 cup flour, the nutmeg, cinnamon and salt. Add pears, apples and lemon juice; toss to coat. Pour into crust-lined pie plate. Top with 2 tablespoons butter.
In small bowl, mix oats, brown sugar and 1 tablespoon flour. Cut in 1/4-cup butter until mixture is crumbly. Sprinkle over fruit.
In 1-quart saucepan, melt caramels with milk over low heat until smooth; add the pecans. Drizzle over praline mixture. Top with second crust and flute; cut slits in several places. If you like, brush top with milk and sprinkle with granulated sugar. Cover crust edge with strips of foil to prevent excessive browning. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until golden brown. Cool completely, about 4 hours.
Serves 8, each slice with 570 calories, 26 grams fat, 30 mg cholesterol, 430 mg sodium, 80 grams carbohydrates, 3 grams fiber, 37 grams sugar, 5 grams protein. Exchanges:1 1/2 starch; 1/2 fruit; 3 1/2 other carbohydrate, 5 fat; carbohydrate choice: 5.
Tips: Purchase pears that are still firm to touch to decrease the chance of mushy pears in the baked pie.