Tart -N- Toffee Apple Pie

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*

• Ready In: 1 hr
• Serves: 6
• Yields: 1 pie

Ingredients

• 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)

Directions

1. Preheat oven to 425.
2. Line pie plate with half of pastry, trim evenly around edges; set aside.
3. In a mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt; add apples and toss to coat.
4. Add toffee bits and stir lightly again; pour into crust.
5. Dot with butter bits.
6. Roll out remaining pastry to fit top of pie.
7. 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.
8. Cover edges of crust loosely with strips of foil (prevents burning).
9. Bake for 30 minutes; remove foil, bake 5-15 minutes longer (golden brown, filling is bubbly through the cut-outs).
10. Cool on wire rack; store in fridge.
11. Serving suggestions from The Dairy State: serve with thin slices of Cheddar cheese!
12. Or whipping cream -- .