Ingredients
Pie Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup plus 1 tablespoon butter flavored shortening, chilled
- 1/3 cup ice water
- 1 tablespoon vinegar
- 1 egg, beaten
Filling:
- 6 cups apples (Jonathan or Granny Smith)
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 1/4 cup all-purposeflour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 4 tablespoons heavy cream
- 4 tablespoons butter
Streusel Topping:
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon butter
- 2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed
Directions
Pie Crust:
Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
Filling:
Preheat oven to 450 degrees F.
Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
Streusel Topping:
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.
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By perfer
on November 26, 2012
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I made this for Thanksgiving and everyone loved it! I was a little disappointed that I couldn't taste the toffee bars in the streusel topping, so maybe next time I'll add more. I would definitely make this again!
By chickinmansgal
on November 21, 2012
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I was really disappointed with this! The filling was great, but the sugar I sprinkled on top burned very quickly (with the pie on the middle rack. I won't add it again. It was supposed to be the "special" dessert for thanksgiving.... I still had 15 minutes left on the cook time by the time I finally took it out. I'd suggest loosely covering it with foil during the first portion of baking then letting it brown the last 15 min or so. I will use the filling again for sure. I'm thankful for the streusel layer as I will be pulling off the top crust and hoping to pass it off anyway.
By lsquaredl_9217441
Bend, OR
on November 21, 2012
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I love to bake and I try lots of different pie and cake recipies. I make them for family, for work, for friends, and dinner parties... and I get more requests for this than any other dessert I've tried. I, too, leave off the struesel topping. Not only do you not need it, but it actually takes something away from the pie. A full top crust is too much; I do a lattice top. I can't encourage you enough to try this one - you'll love it!
Read all 103 reviews