Thanksgiving at the Chef’s Table: Mile High Praline Pie

by

Thanksgiving brings a lot of delicious recipes to the table, from turkey and stuffing to pecan pie and apple desserts. This Thanksgiving, impress your family by cooking like a pro and creating this Mile High Praline Pie by NC Pastry Chef Tiesha Whittaker!

Growing up cooking pies alongside her grandmother, Angel, Tie’s love of baking was established at a young age. Even though she thought about a career in law, Tie’s love of baking brought her back to her roots at Boston University, where she completed her Masters Degree of Liberal Arts in Gastronomy. Since college, she has worked at many high-end bakeries in Boston, as well as Cakes To Remember. Today, she is the owner and operator of Buttermilk Boutique LLC in Clayton, where she produces a variety of beautiful, and delicious baked goods for her customers.

Born in 2015, Buttermilk Boutique LLC specializes in desserts that showcase southern flavors and culture. In fact, Tie loves utilizing local products from North Carolina farmers and purveyors as often as she can, to add more emphasis on the flavor and support her community. Her desserts can be purchased at Plates Neighborhood Kitchen in downtown Raleigh. She also offers baking and pastry arts classes throughout the year for anyone that would like to learn!

Throughout her career, Tie has received countless opportunities to show off her work, as well as recognition for her incredible products. In 2019, she was named People’s Choice Best Pastry Chef, and in 2021, the NCRLA Chef Showdown Pastry Chef of the Year. She has also been a competitor on Food Network’s Guy’s Grocery Games, and been featured in Our State Magazine, Got to Be NC Stoveside Chats, and VoyageRaleigh.

With a passion and love for all things local, Tie has created a Thanksgiving recipe to share with us that will wow your friends and family with North Carolina flavor and tradition. Test your cooking skills with this Mile High Praline Pie recipe, featuring local apples, pecans and more. Happy Thanksgiving from the kitchen!

Mile High Praline Pie

Makes 1 double crust 10 inch pie

** Chef note: You will need 2 twelve inch pie crust rounds either homemade or store bought will do. One for the bottom crust and one for the top.**

Ingredients: 

For the Apple Filling: 

  • 1/2 cups (1600 grams) apples, peeled, cored and sliced 1/4 inch thick (equals about 12 medium apples)
  • 3/4 cup (150 grams) packed light brown sugar
  • 1/4 cup + 2 tablespoons (46 grams total) all-purpose flour (spooned and leveled)
  • 1/2 tablespoon freshly squeezed lemon juice
  • 2 1/4 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • Egg wash: 1 egg with 1 tablespoon water

Praline Topping: 

  • 1 cup (200 grams) packed light brown sugar
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 6 tablespoons half and half or heavy cream
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups chopped pecans

Instructions: 

Making the Pie: 

  1. Preheat the oven to 375 degrees. 
  2. Prep your apples: Peel, core and slice your apples, then add them to a large bowl. Add in your sugar, all-purpose flour, lemon juice, and spices. Mix together, ensuring that all of the apple slices are well coated. Set aside to let the apples soak in all the goodness!
  3. Assemble the pie: On a lightly floured surface, roll dough out into about a 12-inch circle. Roll the dough a few strokes, then use your hands to move the emerging circle around your floured surface. This will ensure that the dough will not stick to your work surface. If your circle isn’t perfect, that’s okay! You’ll be trimming it anyway. Lay it into your pie dish.
  4. Prep the top crust: Follow the same steps for your first pie round. Slit some vents on top, in the middle, with a sharp knife (I make three). Set this one aside for the top crust assembly.
  5. Pile the filling into your pie dish. 
    1. Chef notes: Don’t just pour the apples in. Instead, make sure the slices are tightly packed inside. Tuck them and gently press down as you pack them in so that there are barely any air pockets.
  6. Add the top crust: Lay your second rolled-out crust on top. I add a little water to help “glue” the top and bottom crusts together. Then use kitchen shears to cut the excess crust away.
  7. Flute or crimp the edges: Fold the crust and tuck on top of the pie dish edge. Then with your fingers flute the edges (alternatively, you can take a fork and crimp the edges).
  8. Brush with egg wash: Combine your egg and water. Brush all over your pie. Be careful not to let it pool in the pie edges. Egg wash gives your pie crust its golden color and shine.
  9. Let’s Bake: Bake your pie in a 375 degree oven for 60 to 70 minutes or until the crust is golden brown and the filling is bubbling.
  10. Let the pie cool: Carefully remove your pie from the oven and let cool to room temperature. As your pie cools, make your praline topping.

Making the Praline Topping: 

  1. While the pie cools: In a medium saucepan set over medium heat, combine brown sugar, butter, half and half (or heavy cream), and salt. Bring mixture to a simmer. Cook until thick and bubbling, approximately 6 to 8 minutes.
  2. Remove from heat: Remove your saucepan from the heat and stir in vanilla and pecans. Let cool for 30 minutes before pouring over the pie. The praline can be made ahead of time. If doing so, reheat it over low heat until it’s back to pourable consistency.
  3. Let topping set and cool: Make sure the praline topping is cool and set before serving.
  4. Enjoy! 

 

Print This Post