Praline Double-Crust Pie
Prep
45 mins
Cook
50 mins
Servings
8
Difficulty
Easy
Indulge in the rich, buttery taste of this Southern-style pie, filled with a praline filling and topped with a flaky double crust.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.