Buttery Apple Praline Pie

Instructions

1. 1

   Make the flaky pie crust by combining the flour, sugar, and salt in a large bowl. Cut in the cold, cubed butter until the mixture is crumbly. Sprinkle with cider vinegar and gradually add cold water, tossing with a fork until the dough forms a ball. Divide the dough in half, with one portion slightly larger than the other.

2. 2

   Roll out the larger portion of dough to fit a 9-inch pie plate. Transfer the pastry to the pie plate and trim the edges even with the plate.

3. 3

   In a large bowl, toss the thinly sliced apples with ginger ale, lemon juice, and vanilla. Combine the sugar, flour, cinnamon, and nutmeg, then add to the apple mixture and toss to coat. Spoon the apple filling into the prepared pie crust and dot with butter.

4. 4

   Roll out the remaining pastry to fit the top of the pie. Place the pastry over the filling, trim, seal, and flute the edges. Cut slits in the top crust.

5. 5

   Bake the pie at 400°F for 55-65 minutes, or until the crust is golden brown and the filling is bubbly. Cover the edges with foil during the last 30 minutes to prevent overbrowning, if necessary.

6. 6

   While the pie is baking, prepare the praline topping. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and cook, stirring, until the mixture comes to a boil and the sugar is dissolved. Stir in the pecan halves and cook for 1 minute longer. Remove from heat and stir in the heavy cream and vanilla. Immediately pour the praline topping over the hot pie and bake for an additional 3-5 minutes, or until the topping is bubbly.

7. 7

   Allow the pie to cool completely on a wire rack before serving.