Praline Double-Crust Pie
Prep
45 mins
Cook
50 mins
Servings
8
Difficulty
Easy
This praline double crust pie is one of my go to desserts whenever I want to impress without spending all day in the kitchen. Between the buttery homemade crust and that rich, nutty filling studded with pecans, it's pure comfort in every bite. Pecans are packed with heart healthy fats and antioxidants, so you can almost convince yourself it's good for you. The best part? From start to finish, you're looking at just under two hours, and most of the ingredients are probably already in your pantry. It's simple enough for a weeknight but fancy enough to bring to any gathering.
Ella x
Ingredients
- 250 gall-purpose flour(for the crust)
- 150 gcold unsalted butter(for the crust)
- 100 mlice water(for the crust)
- 200 ggranulated sugar(for the praline)
- 100 glight brown sugar(for the praline)
- 50 mlheavy cream(for the praline)
- 2 egglarge eggs(for the praline)
- 5 gsea salt(for the praline)
- 200 gpecans(for the praline)
- 50 gunsalted butter(for brushing crust)
- 25 gvegan butter(for brushing crust)
- 1 mlvanilla extract(for flavor)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection fan for an even bake.
- 2
Make the crust: In a large bowl, combine the flour, salt, and cold butter. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, stirring with a fork until the dough comes together in a ball. Divide the dough in half and shape into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
- 3
Roll out one of the chilled dough disks to a thickness of about 3 mm. Transfer the dough to a 23 cm pie dish and trim the edges to fit. Crimp the edges to form a decorative border.
- 4
Make the praline: In a medium saucepan, combine the granulated sugar, brown sugar, and 25 ml of the heavy cream. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, or until the mixture turns a deep amber color. Remove from heat and stir in the remaining 25 ml of heavy cream, the large eggs, and the vanilla extract. Stir in the pecans and sea salt until they are well coated with the praline mixture.
- 5
Pour the praline mixture into the pie crust and smooth the top. Roll out the second dough disk to a thickness of about 3 mm. Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust. Place the strips on top of the pie, weaving them into a lattice pattern. Trim the edges of the strips and press the edges of the lattice to seal.
- 6
Brush the lattice top with the unsalted butter and vegan butter mixture (equal parts of softened butter and melted vegan butter). Sprinkle the top of the pie with granulated sugar.
- 7
Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is set. Rotate the pie halfway through the baking time to ensure even browning.
- 8
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
- 9
Serve warm or at room temperature, garnished with additional pecans if desired.
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