July 12, 2012

HAZELNUT CRUSHED TAFFY APPLE PIE

Anita Keith


Ingredients for the crust
1 ½ cups finely chopped hazelnuts
½ cup all purpose flour
2 tablespoons butter (softened)

Directions for the crust
Preheat oven to 400 degrees. Mix above ingredients until dough forms. Press in bottom and sides of ungreased 9 inch glass pie pan. Bake 8-10 minutes or until edges are slightly golden

Ingredients for the filling
¼ cup thick caramel ice cream topping
6 cups of a mix of sweet and tart baking apples (peeled, cored and sliced)
1 tablespoon lemon juice
½ cup sugar
¼ cup firmly packed brown sugar
¼ cup all purpose flour
1 teaspoon cinnamon

Directions for the filling
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 hazelnut crust Bake 45-50 minutes or until juices begin to bubble. Cool 30 minutes. Top with Hazelnut Toffee Glaze.

Ingredients for the Walnut Toffee Glaze
1 cup chopped hazelnuts
½ cup powdered sugar
¼ cup water
2 tablespoons fresh lemon juice
1 tablespoon butter
1 tablespoon rum
½ cup toffee bits

Directions for the Walnut Toffee Glaze
Combine all glaze ingredients except Toffee Bits into a medium saucepan. Bring to a rolling boil. Boil fro 3-4 minutes or until nuts are glazed. Stir constantly. Add toffee bits and immediately pour evenly over entire pie. Serve warm.
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