Recipes and Cooking Apple-Pear Praline Pie Be the first to rate & review! Take your usual apple pie up a notch or two by adding pear slices and chopped pecans! This gooey fall dessert will fit right in with your Thanksgiving pies, or any other occasion that calls for a special dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 18, 2017 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 50 mins Bake Time: 1 hrs 22 mins Cool Time: 4 hrs Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Nut Pastry (See below) ¾ cup granulated sugar ¼ cup all-purpose flour ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon Dash salt 3 cup thinly sliced, peeled tart apples 3 cup thinly sliced peeled pears 2 tablespoon butter, cut up ¼ cup butter ½ cup packed brown sugar 2 tablespoon milk, half-and-half, or light cream ½ cup chopped pecans Nut Pastry 2 ¼ cup all-purpose flour ¼ cup ground, toasted pecans or almonds 1 teaspoon salt ½ cup shortening ¼ cup butter 8 tablespoon cold water Directions Preheat oven to 375 degrees F. Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle. In a large bowl stir together granulated sugar, flour, nutmeg, cinnamon, and salt. Add apple and pears; gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake pie in the preheated oven for 50 minutes. Remove foil. Bake for 30 to 40 minutes more until filling is bubbly. Transfer to a wire rack. In a small saucepan melt the 1/4 cup butter over medium heat. Gradually stir in brown sugar and milk. Cook and stir until mixture comes to a boil. Carefully spoon over baked pie; sprinkle with pecans. Return pie to oven; bake for 2 to 3 minutes or until topping starts to bubble. Cool on wire rack. Makes 8 slices. Nut Pastry In bowl combine flour; ground, toasted pecans or almonds; and salt. Cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; toss with fork. Push moistened dough to side. Using a total of 8 to 12 tablespoons, repeat until all the dough is moistened. Divide in half; form each into a ball. On lightly floured surface, flatten 1 dough ball. Roll into a 13-inch circle. Repeat with remaining ball of dough. Rate it Print Nutrition Facts (per serving) 636 Calories 34g Fat 79g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 636 % Daily Value * Total Fat 34g 44% Saturated Fat 13g 65% Cholesterol 38mg 13% Sodium 419mg 18% Total Carbohydrate 79g 29% Total Sugars 43g Protein 6g Vitamin C 4.7mg 24% Calcium 40.4mg 3% Iron 2.3mg 13% Potassium 231mg 5% Fatty acids, total trans 2g Folate, total 80.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.