Pumpkin Pie with Pecan Praline Topping
If the edges of the pie crust start to look brown, cover edges with foil.
Toast Your Pecans
Make the most of the pecans flavor by toasting them before adding to the praline mixture.
For the cover
Double the crust recipe. Roll half of the dough to 12-inch round. Transfer to a pie pan. Trim dough 1 inch beyond edge of pie plate but do not fold under. Fill pie as directed. Roll remaining dough to a 9 x 12-inch rectangle. Using a rotary pastry cutter, cut four 9x2-inch wide strips from one end of the dough. Place strips atop pie filling. Fold bottom crust over ends of strips; pinch to seal. Flute as desired. Using a leaf cutter, cut leaves from remaining pastry. Place (a cluster of) leaves atop the lattice. In a small bowl, whisk together 1 egg, 1 tablespoon water, and 1/2 teaspoon Pumpkin Pie Spice. Carefully brush egg mixture over edges, top of lattice, and leaves. Bake as directed in step 7.