1. Preheat oven to 425. 2. Line pie plate with half of pastry, trim evenly around edges; set aside. 3. In a mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt; add apples and toss to coat. 4. Add toffee bits and stir lightly again; pour into crust. 5. Dot with butter bits. 6. Roll out remaining pastry to fit top of pie. 7. Make decorative cut-outs; place top over filling; trim, seal and flute edges; top with cut-outs; brush with egg-water and sprinkle with sugar. 8. Cover edges of crust loosely with strips of foil (prevents burning). 9. Bake for 30 minutes; remove foil, bake 5-15 minutes longer (golden brown, filling is bubbly through the cut-outs). 10. Cool on wire rack; store in fridge. 11. Serving suggestions from The Dairy State: serve with thin slices of Cheddar cheese! 12. Or whipping cream -- . ---------------------------------------------------------------------------
Nutrition
Ingredients
