Apple-Pear Praline Pie

This state fair pie contest entry adds a surprise toffee crunch to a pie filled with fresh apples and pears! ...MORE + LESS -

6 cups thinly sliced peeled Granny Smith apples

3 cups thinly sliced peeled pears

3/4 cup granulated sugar

1/4 cup all-purpose flour

2 to 3 teaspoons ground cinnamon

1/4 teaspoon salt

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

1 tablespoon all-purpose flour

2 tablespoons butter or margarine

1 1/2 cups toffee bits

1/2 cup butter or margarine

1 cup packed brown sugar

1/4 cup half-and-half

1 cup chopped pecans

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1

Heat oven to 350°F.
2

In large bowl, gently toss apples, pears, granulated sugar, 1/4 cup flour, the cinnamon and salt. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch deep-dish glass pie plate; sprinkle lightly with 1 tablespoon flour. Spoon apple mixture into pastry-lined pie plate; dot with 2 tablespoons butter. Sprinkle with 1/2 cup of the toffee bits. Top with second pie crust. Flute edges as desired. Cut slits in several places in top crust to allow steam to escape.
3

Bake 50 to 55 minutes or until golden brown; remove pie from oven. Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat. Stir in brown sugar and half-and-half. Heat to boiling, stirring constantly. Remove from heat; stir in pecans. Spread sauce over top of hot pie; sprinkle with remaining toffee bits. Cool 2 hours before serving.