Caramel Cream Praline Apple Pie

For crust: Combine flour and salt in 1 quart sized bowl. Combine in a 2-C. measuring - C. milk and baking powder. Add Canola oil to milk mixture. Pour liquids into flour mixture.   With fork, stir until just blended and form a ball. Divide into 2 balls to make crusts. For best results, roll out between 2 large pieces of plastic wrap. When crust circle is large enough to fit into a 9 inch Pyrex pie plate. Fold in half, remove bottom piece of plastic wrap and position in half of the pie plate and unfold to fit evenly into a pie plate. Press in and remove top layer of plastic wrap. Fold crust edges under and flute edges. Set aside. Directions for Praline Filling: Peel, core and slice apples and place in a large bowl. 2. In a medium saucepan, combine butter, brown sugar and flour. Place on stove over medium heat, stir until mixture bubbles. Add heavy cream. Stir constantly until mixture returns to a boil. Remove from heat. Pour over sliced apples until coated and set aside. Directions for Caramelized Pecan and Crumb Topping: Put nuts, sugar and butter in small sauté pan over medium heat and stir until caramelized. Remove from heat and pour out on parchment paper to cool. Directions for Crumb Topping: Cut in all three ingredients with pie blender to make a coarse crumb consistency. Pour coated apples into prepared crust. Sprinkle caramelized pecans over apples. Sprinkle crumb topping over apples and caramelized pecans. Place in a 325-degree oven and place a tinfoil tent over pie to prevent crust from becoming too brown before apples are tender in the middle. Bake for 1 hour. Remove tin foil tent last 10 minutes of baking if a browner crust is desired. Cool on wire rack completely.