Tart -N- Toffee Apple Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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 - .
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