Apple Brandy Praline Pie

This hybrid pie crosses apple with pecan, creating something richer than typical fruit pie but lighter than straight pecan.

Sliced apples suspend in a corn syrup custard flavored with apple brandy, while a crumbly brown sugar-pecan topping adds Southern praline crunch.

The filling puffs as it bakes, then settles into a dense, sweet layer that slices clean once cooled.

Serve it at Thanksgiving for something different, or any time you want pie that bridges fruit and nut lovers.

Kitchen Tips

• Slice apples thin: Thick slices don’t cook through before custard sets
• Make topping crumbly: Mix with fork just until it forms clumps; don’t overwork
• Cool completely: Hot filling is soupy; cooling firms it for clean slices
• Store covered: The praline topping can get soggy if exposed to air

Variations

• Use regular brandy or bourbon if you don’t have apple brandy
• Add a teaspoon of cinnamon to the filling for spiced warmth
• Top with vanilla ice cream or bourbon whipped cream for serving