Prep Time 40m
Cook Time 100m
Ready Time 180m
Yield 8 servings


Ingredients
CRUST
FILLING
  • 1/4 cup melted butter
  • 1/2 cup loosely packed light brown sugar, divided
  • 1 cup chopped pecans, divided
  • 3/4 cup toffee bits, divided
  • 6 cups peeled, cored, sliced Granny Smith, Jonathan or Rome Beauty Apples (about 2 lbs. or 6 medium apples)
  • 1/2 cup granulated sugar
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 3 tablespoons butter, cut into pieces
GLAZE
  • Milk
  • Granulated sugar
Preparation Directions
  • Step 1Prepare recipe for deep dish double crust pie, using a 9- or 9-1/2-inch deep-dish pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions, reserving pastry scraps. Do not bake.
  • Step 2Heat oven to 425ºF.
  • Step 3Pour melted butter into unbaked pie crust. Sprinkle with 1/4 cup brown sugar, 1/3 cup chopped nuts and 1/4 cup toffee bits.
  • Step 4Place apples in large bowl. Combine 1/2 cup granulated sugar, remaining 1/4 cup brown sugar, flour, lemon juice, cinnamon, nutmeg, salt and ginger in small bowl. Sprinkle over apples. Toss to coat.
  • Step 5Spoon one-third of apple mixture over toffee bits. Sprinkle with 1/3 cup nuts and 1/4 cup toffee bits. Cover with one-third of apple mixture. Sprinkle with remaining 1/3 cup nuts and remaining 1/4 cup toffee bits. Cover with remaining apple mixture. Dot with butter. Moisten pastry edge with water.
  • Step 6Roll top crust according to pie crust recipe directions. Cut apple and leaf shapes into top crust. Remove and place on baking sheet.
  • Step 7Bake shapes 8 minutes or until golden brown.
  • Step 8Place top crust onto filled pie; finish edges according to pie crust recipe directions. Brush top crust with milk. Sprinkle with granulated sugar
  • Step 9Place pie in oven. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 1 hour 30 minutes or until apples are tender and crust is golden brown. Place separately baked apple and leaf cutouts into areas from which they were cut. Cool to room temperature before serving.
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