Prep Time:30 minutes
Bake Time:55 minutes
Makes:8 servings

A great flavor combination.

Apple Rhubarb Praline Pie

INGREDIENTS

Praline
1/3 cup brown sugar
1 tablespoon flour
3 tablespoons butter, melted
1/3 cup finely chopped pecans
Fruit Filling
3 cups cooking apples, peeled, cored and sliced
2 cups fresh OR frozen* rhubarb, chopped in 1/2-inch cubes
1 teaspoon Spice Islands® Lemon Peel
1/2 cup sugar
2 tablespoons flour
1-1/4 teaspoons Durkee® Ground Cinnamon
1/4 teaspoon Durkee® Ground Nutmeg
2 (9-inch) unbaked pie crusts
10 caramels, halved
1 egg white

DIRECTIONS

Preheat oven to 400ºF.

Mix praline ingredients in small bowl; set aside.

Combine apples, rhubarb, lemon peel, sugar, flour, cinnamon and nutmeg. Spoon half into an unbaked pie shell. Top with half of praline mixture and all of the caramels. Repeat fruit and praline layers.

Top with second crust OR use 1-inch wide strips of pie crust to form a lattice top. Brush top or strips with egg white; sprinkle with sugar if desired. Cover edge of crust with foil to prevent over browning.

Bake for 15 minutes. Reduce heat to 350ºF and continue baking 40 minutes.

Serve warm or cold, topped with ice cream if desired.

* If using frozen rhubarb, thaw fruit, then drain on paper toweling.
1-800-247-5251
Prep Time:30 minutes
Bake Time:55 minutes
Makes:8 servings

A great flavor combination.

Apple Rhubarb Praline Pie

INGREDIENTS

Praline
1/3 cup brown sugar
1 tablespoon flour
3 tablespoons butter, melted
1/3 cup finely chopped pecans
Fruit Filling
3 cups cooking apples, peeled, cored and sliced
2 cups fresh OR frozen* rhubarb, chopped in 1/2-inch cubes
1 teaspoon Spice Islands® Lemon Peel
1/2 cup sugar
2 tablespoons flour
1-1/4 teaspoons Durkee® Ground Cinnamon
1/4 teaspoon Durkee® Ground Nutmeg
2 (9-inch) unbaked pie crusts
10 caramels, halved
1 egg white

DIRECTIONS

Preheat oven to 400ºF.

Mix praline ingredients in small bowl; set aside.

Combine apples, rhubarb, lemon peel, sugar, flour, cinnamon and nutmeg. Spoon half into an unbaked pie shell. Top with half of praline mixture and all of the caramels. Repeat fruit and praline layers.

Top with second crust OR use 1-inch wide strips of pie crust to form a lattice top. Brush top or strips with egg white; sprinkle with sugar if desired. Cover edge of crust with foil to prevent over browning.

Bake for 15 minutes. Reduce heat to 350ºF and continue baking 40 minutes.

Serve warm or cold, topped with ice cream if desired.

* If using frozen rhubarb, thaw fruit, then drain on paper toweling.