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Toffee Apple Pie Recipe

Publisher Photo
Fruit trees in her Roberts, Wisconsin yard provide Dixie Helders with the main ingredient for this lovely pie. "A scoop of vanilla or cinnamon ice cream is terrific on top," she suggests.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 5 cups sliced peeled tart apples
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 Heath candy bar (1.4 ounces), chopped
  • 2 tablespoons cornstarch
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/4 cup chopped nuts
  • 1 Heath candy bar (1.4 ounces), chopped

Nutritional Facts

1 serving (1 slice) equals 414 calories, 17 g fat (7 g saturated fat), 18 mg cholesterol, 175 mg sodium, 65 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large 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.
  2. Bake at 375° for 30-35 minutes or until topping is browned and apples are tender. Yield: 6-8 servings.
Originally published as Toffee Apple Pie in Taste of Home October/November 2002, p49

Nutritional Facts

1 serving (1 slice) equals 414 calories, 17 g fat (7 g saturated fat), 18 mg cholesterol, 175 mg sodium, 65 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Toffee Apple Pie

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Jan. 15, 2014 Edited Mar. 11, 2014

My name is Marina Castle, I am a Taste of Home Field Editor since 2004 and I was one of the 100 Pillsbury Bakeoff Contestants in 1990. My entry was Toffee Apple Pie, basically THIS recipe with some of the ingredients changed. I contacted Taste of Home and they pretty much said nothing really could be done. The recipe that Ms. Helders wrote when it was first published in the Oct/Nov 2002 issue of Taste of Home was almost word by word (except for one measurement) as my Pillsbury Bakeoff original. It's sad that people cannot come up with their own recipes and have to "borrow" other people's work. By the sounds of THIS sad recipe..Karma had her day!!!!

MY REVIEW
Reviewed Dec. 22, 2011

use 1/4 cup cornstarch

MY REVIEW
Reviewed Nov. 24, 2009

This recipe is not perfect as written, but with a couple of small adjustments it is. I use a total of three Heath bars to punch it up a bit and substitute tapioca for the cornstarch. That solves the problem with the pie being too wet. This is a go to recipe.

MY REVIEW
Reviewed Oct. 18, 2008

This pie had an ok flavor, but was nothing but liquid. It was swimming in it. I would stay away from this recipe.

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