Prep 15 mins
Cook 45 mins
A new presentation of a seasonal favorite: caramel apples with a twist--in a pie shell! What a combination--sure to please family & friends gathered around the table. The original recipe comes from Taste of Home's *Best of Country Cooking 2003*
- 1 (9 inch) pastry for double-crust pie
- 3⁄4 cup sugar
- 1⁄4 cup flour
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 dash salt
- 6 cups thinly sliced tart apples, peeled (about 6 medium)
- 1 cup english toffee, candy bits
- 2 tablespoons butter
- 1 egg, mixed with 1 tsp water, beaten
- 1 teaspoon sugar
- cheddar cheese slice (optional)
- whipping cream (optional)
- Preheat oven to 425.
- Line pie plate with half of pastry, trim evenly around edges; set aside.
- In a mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt; add apples and toss to coat.
- Add toffee bits and stir lightly again; pour into crust.
- Dot with butter bits.
- Roll out remaining pastry to fit top of pie.
- Make decorative cut-outs; place top over filling; trim, seal and flute edges; top with cut-outs; brush with egg-water and sprinkle with sugar.
- Cover edges of crust loosely with strips of foil (prevents burning).
- Bake for 30 minutes; remove foil, bake 5-15 minutes longer (golden brown, filling is bubbly through the cut-outs).
- Cool on wire rack; store in fridge.
- Serving suggestions from The Dairy State: serve with thin slices of Cheddar cheese!
- Or whipping cream -- .