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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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By pairing apples and candy, I came up with this creation#151;a kind of toffee apple in a pie crust!. A stay-at-home mom of five, I enjoy cooking, canning, baking, crafting and volunteering as a scout leader and religion teacher. Ingredients:
pastry for double-crust pie (9 inches) |
3/4 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
dash salt |
6 cups thinly sliced peeled tart apples (about 6 medium) |
1 cup english toffee bits or almond brickle chips |
2 tablespoons butter |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, cinnamon, nutmeg and salt; add apples and toss to coat. Stir in toffee bits. Pour into crust. Dot with butter.
2. Roll out remaining pastry to fit top of pie; make decorative cutouts in the pastry. Place pastry over filling. Trim, seal and flute edges. Top with cutouts; brush top pastry with cream if desired. Cover edges loosely with foil.
3. Bake at 425° for 30 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
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