Satisfy that sweet tooth by making a delicious chocolate toffee apple pie that'll be gone within minutes of serving at your next family holiday meal.
|5 cups||(1.25 L) Peeled and sliced ¼”/5 mm thick Granny Smith apples|
|.5 cup||(125 mL) Sugar|
|.25 cup||(60 mL) Brown sugar|
|2 tbsp||(30 mL) Flour|
|1 tsp||(5 mL) Cinnamon|
|2||Tenderflake® Frozen Deep Dish Pie Shells, defrosted|
|3||Toffee crunch chocolate bars, broken into pieces|
PREHEAT oven to 425°F (220°C).
TOSS apples, sugar, brown sugar, flour and cinnamon together in a medium bowl. Place one pie shell on a baking sheet. Gently remove the second pie shell from the foil pan using a paring knife. Place on a lightly floured work surface. Using a lightly floured rolling pin, roll pastry to about 10” (25 cm) in diameter, slightly larger than the pie plate.
TRANSFER apple mixture to the pie shell in foil pan and sprinkle with the crumbled candy bar. Brush the pastry edge with egg and cover with the rolled pastry, pressing the edges together to seal. Flute the edges and cut a small hole in the center of the top crust to allow steam to escape. Brush with the remaining egg and bake in the preheated oven for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue to bake for 35-40 minutes or until the apples are tender and the pastry is golden. Place a piece of foil over the top if it gets too dark. Let stand for 30 minutes before serving.
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