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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cup finely chopped walnuts
1/2 cup all purpose flour
2 tablespoons butter (softened)
Preheat oven to 400. Mix above ingredients until dough forms. Press in bottom and sides of ungreased 9-inch glass Pyrex pie pan. Bake 8 to 10 minutes or until edges are slightly golden.
Filling
1/4 cup thick caramel ice cream topping
6 cups granny smith apples (peeled, cored and sliced)
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup firmly packed brown sugar and flour
1 tsp cinnamon
In a large bowl, lightly toss together caramel sauce, apples and lemon juice. Add sugars, flour and cinnamon. Toss lightly. Spoon apple mixture into baked walnut crust. Bake 45 to 50 minutes or until juice begins to bubble. Cool 30 minutes. Top with walnut toffee glaze.
Walnut Toffee Glaze
1 cup chopped walnuts
1/2 cup powdered sugar
1/4 cup water
2 tbsp fresh lemon juice
1 tbsp butter and rum
1/2 cup toffee bits
Combine all glaze ingredients in a medium saucepan. Bring to a rolling boil. Boil for 3 to 4 minutes or until nuts are glazed. Stir constantly. Add toffee bits and immediately pour evenly over entire pie. Serve warm.
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WALNUT CRUSTED TAFFY APPLE PIE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cup finely chopped walnuts
1/2 cup all purpose flour
2 tablespoons butter (softened)
Preheat oven to 400. Mix above ingredients until dough forms. Press in bottom and sides of ungreased 9-inch glass Pyrex pie pan. Bake 8 to 10 minutes or until edges are slightly golden.
Filling
1/4 cup thick caramel ice cream topping
6 cups granny smith apples (peeled, cored and sliced)
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup firmly packed brown sugar and flour
1 tsp cinnamon
In a large bowl, lightly toss together caramel sauce, apples and lemon juice. Add sugars, flour and cinnamon. Toss lightly. Spoon apple mixture into baked walnut crust. Bake 45 to 50 minutes or until juice begins to bubble. Cool 30 minutes. Top with walnut toffee glaze.
Walnut Toffee Glaze
1 cup chopped walnuts
1/2 cup powdered sugar
1/4 cup water
2 tbsp fresh lemon juice
1 tbsp butter and rum
1/2 cup toffee bits
Combine all glaze ingredients in a medium saucepan. Bring to a rolling boil. Boil for 3 to 4 minutes or until nuts are glazed. Stir constantly. Add toffee bits and immediately pour evenly over entire pie. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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