GMA Recipe: Walnut Crusted Taffy Apple Pie

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Walnut Crusted Taffy Apple Pie
From Klaren Gerhart, Bloomfield Hills, Michigan
2000

A finalist in the 2000 Pie of Emeril's Eye Thanksgiving Pie Contest.

Ingredients for the Crust

1 1/2 cup finely chopped walnuts

1/2 cup all purpose flour

2 tablespoons butter (softened)

Directions

1. Preheat oven to 400 degrees.

2. Mix above ingredients until dough forms.

3. Press in bottom and sides of ungreased 9-inch glass Pyrex pie pan.

4. Bake 8 to 10 minutes or until edges are slightly golden.

Ingredients for the Filling

1/4 cup thick caramel ice cream topping

6 cups granny smith apples (peeled, cored and sliced)

1 tablespoon lemon juice

1/2 cup sugar

1/4 cup firmly packed brown sugar

1/4 cup all purpose flour

1 teaspoon cinnamon

Directions

1. In a large bowl, lightly toss together caramel sauce, apples and lemon juice. Add sugars, flour and cinnamon. Toss lightly. Spoon apple mixture into baked walnut crust.

2. Bake 45 to 50 minutes or until juice begins to bubble. Cool 30 minutes. Top with walnut toffee glaze.

Ingredients for the Walnut Toffee Glaze

1 cup chopped walnuts

1/2 cup powdered sugar

1/4 cup water

2 tablespoon fresh lemon juice

1 tablespoon butter

1 tablespoon rum

1/2 cup toffee bits

Directions

Combine all glaze ingredients in a medium saucepan. Bring to a rolling boil. Boil for 3 - 4 minutes or until nuts are glazed. Stir constantly. Add toffee bits and immediately pour evenly over entire pie. Serve warm.

Copyright 2000, Klaren Gerhart