Buttered Toffee Apple Pie

Pie Crust  - use store bought ... no one will ever know

Filling

  • ½ cup light corn syrup
  • 3 T granulated sugar
  • 1 T melted butter
  • 1 T corn starch
  • 1 ½ tground cinnamon
  • ½  teaspoon salt
  • 6 tart apples such as granny smith; peeled, sliced

Topping

  • ½  cup plus 2 T dk brown sugar
  • ¼ cup chopped walnuts
  • 3 T light corn syrup
  • 3 T melted butter
  • 2 T all purpose flour

19” inch pie

  • Preparation time: 40 minutes
  • Baking Time 40 – 45 minutes
  1. For pie crust.  Put flour & salt into large bowl. Cut in butter until mixture resembles course crumbs.  Sprinkle in water, 1 T at a time, mixing well w/fork until flour is moistened and soft dough forms.  Divide in half and shape into 2 balls.  Refrigerate. Covered, until needed.
  2. Mix corn syrup, sugar, butter, cornstarch, cinnamon and salt in large bowl.  Add apples, mix well.
  3. Heat oven to 425 degrees.  Roll out 1 ball On a well-floured surface to fit a 9” pie pan.  Fit into a pan.  Fill with apple mixture.  Roll out remaining dough for top crust.  Put over filling.  Seal & flute edges.  Make 4 slashes on top for steam vents
  4. Bake at 425 for 10 minutes.  Reduce oven temp to 350 bake until crust is golden; about 30 more minutes.
  5. Meanwhile for topping, mix ingredients in small bowl. Pour topping over pie. Return to oven for 5 minutes.  Cool on wire rack.  Serve War