| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pies &, Pastry | 1 | Servings | |
INGREDIENTS
| Praline topping; (recipe follows) | ||
| 1/4 | c | Sugar |
| 3 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 3 | Eggs | |
| 1/2 | c | Light or dark corn syrup |
| 1/4 | c | Margarine; melted |
| 2 | tb | Apple or plain brandy |
| 2 | md | Apples |
| Peeled and thinly sliced | ||
| 1 | Unbaked; (9 inch) pie crust | |
| Praline topping: | ||
| 1 | c | Coarsely chopped pecans |
| 1/4 | c | All-purpose flour |
| 1/4 | c | Packed brown sugar |
| 2 | tb | Margarine; softened |
INSTRUCTIONS
Prepare Praline Topping; set aside. In large bowl combine sugar, flour, and salt. Beat in eggs, corn syrup, margarine, and brandy. Stir in apples. Pour into pie crust. Sprinkle with topping. Bake in 350 degree oven for 45-50 minutes or until puffed and set. Cool completely on wire rack. Praline Topping: In small bowl combine pecans, flour, brown sugar, and margarine. Mix with fork until crumbly.JM. Spring Farm Bed & Breakfast, Luray, Virginia. Posted to Bakery-Shoppe Digest V1 #525 by Suzy Lewis <lewises@flatoday.infi.net> on Jan 23, 1998
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