| Level: | Intermediate |
| Total: | 1 hr 38 min |
| Prep: | 30 min |
| Cook: | 1 hr 8 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 38 min |
| Prep: | 30 min |
| Cook: | 1 hr 8 min |
| Yield: | 8 servings |
Ingredients
- 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
- 6 cups apples (Jonathan or Granny Smith)
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 755 |
| Total Fat | 41 g |
| Saturated Fat | 14 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 4 g |
| Sugar | 43 g |
| Protein | 8 g |
| Cholesterol | 50 mg |
| Sodium | 385 mg |
| Serving Size | 1 of 8 servings |
| Calories | 755 |
| Total Fat | 41 g |
| Saturated Fat | 14 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 4 g |
| Sugar | 43 g |
| Protein | 8 g |
| Cholesterol | 50 mg |
| Sodium | 385 mg |
Reviews
I make this every Thanksgiving. Great recipe.
Simply delicious!
It doesn’t matter how you make this pie (extra filling, toffee, strudel) it’s forgiving and delicious every time. This is my new “go to” for apple pie. I don’t think I’ll ever go back.
Very sweet!
Very good pie! I turned the heat up to get the mixture to thicken and that worked out great.
This pie came out very soupy for me. I followed the instructions, even added some cornstarch as suggested and baked it extra time. It was still wet. Had to drain it after i cut the first piece out. Not sure what the issue was. Next time I will transfer the apples from the pan but not the excess liquid. Maybe that’s where I screwed up. Disappointed.
Easy – even for non-bakers! This was my first and second pies ever (disclaimer: I used Marie Callendar pie shells the first time, and Leadbetters gluten free for the second ). I didn’t do the struesel the first time, which was great for us since we don’t like overly-sweet. The second time, I did the streusel using carmel bits and no sugar the second time and both were fool-proof. You can be assured of this, because I’m a fool when it comes to baking. I don’t often have smash hits out of the oven, but this recipe made me look good twice.
This pie was amazing. The crunch topping under the top crust made it stand out in a work gathering. I even saved myself some time with buying already made pie crusts from Trader Joes.
I had only made two apple pies before this recipe! I thought I would give it one more try as I had decided that apples definitely needed to be cooked before putting them into the pie plate. I left out the streusel and used a full pie crust for the top. This recipe is easy and yummy!
The best apple pie ever! The key is that the “struessel topping” is actually covered by the top crust, so its not really a topping. Reading the reviews, it seems a lot of people forgot the top crust. With the crust on, the toffee goodness melts into the pie filling. GOOD STUFF!!!