Toffee Apple Pie

I’m not sure where this originally came from, but this version is adapted to my taste. This is always a Pie Night favorite, and one of my favorite pies of all time.

8 cups sliced peeled apples (I like a combination of granny smith and red delicious, but definitely more granny smith than red delicious. You need lots of tartness to balance all the sweetness.)
1 cup sugar
1 cup packed brown sugar
2 (1.4 ounce) Heath candy bar, chopped
4 tablespoons cornstarch
3 tablespoon butter or margarine, melted
2 teaspoon ground cinnamon
1 teaspoon ground all spice
1 unbaked deep pastry shell

2/3 cup all-purpose flour
5 tablespoons brown sugar
1 teaspoon ground cinnamon
4 tablespoons cold butter or margarine
2/3 cup chopped walnuts
2 (1.4 ounce) Heath candy bar, chopped

In a bowl, combine the first eight ingredients. Spoon into pie shell. For topping, combine the flour, brown sugar and cinnamon; cut in butter until the mixture resembles coarse crumbs. Add nuts and chopped candy bar. Sprinkle over pie and press down gently. Bake at 375 for 35-40 minutes or until topping is browned and apples are tender. Serve warm with vanilla ice cream.

Note: If you choose to use a bag of toffee bits rather than chopping up a Heath bar, be sure to get the kind covered in chocolate.

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One Response to Toffee Apple Pie

  1. Pingback: Apple Picking | the sommerkorns

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