Hazelnut Praline Dutch Apple Pie with Hand-twirled Crust

 

Dutch apple pie on its own is glorious, but when you combine it with a pecan praline and a hand-twirled top crust, you're sure to be the talk of the table when you bring this pie out. If the hand-twirled crust isn't your style, then roll out a plain-top crust, or skip it and instead use your favorite streusel crumble topping recipe to finish this pie.

What you will need

2 1/2 cups all-purpose flour

2 teaspoons sugar

3/4 teaspoon salt

1 cup cold unsalted butter, cut into 1/2-inch cubes (keep in the freezer until ready to use)

1/3 cup whiskey (or use equal amount of ice water), plus an additional 1 to 4 tablespoons as needed

2 pounds Granny Smith apples, peeled, cored, and cut into 1/4-inch slices

1 1/2 pounds Honeycrisp apples, peeled, cored, and cut into 1/4-inch slices

1/4 cup sugar

1/2 teaspoon cinnamon

1/8 teaspoon salt

2 tablespoons unsalted butter

1/4 cup heavy cream

2/3 cup hazelnuts, chopped medium-fine

6 tablespoons brown sugar

6 tablespoons unsalted butter, at room temperature

1/2 teaspoon salt

2 teaspoons vanilla

1/2 teaspoon cinnamon

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