This pretty pie is reminiscent of the toffee apples that were a fairground favorite in Mrs. Rowe’s day. The brown sugar delivers a gooey, sweet flavor. For an extra treat, serve with a scoop of cinnamon ice cream.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Line a 9-inch pie plate with 1 rolled-out crust.
Step 2
Put the brown sugar, flour, salt, and cream in a small bowl and stir until thoroughly combined, then stir in the nuts. Put the apples in a large bowl and add the sugar mixture. The mixture will be very thick, so it’s easier to use your hands to do the mixing.
Step 3
Spread the apples evenly in the crust, then scatter the butter over the top. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top crust with the milk, then sprinkle with a bit of sugar.
Step 4
Bake for about 40 to 45 minutes, until the crust is golden brown and the fruit is tender. Cool on a wire rack for 1 to 2 hours before slicing. Serve at room temperature or slightly warm.
