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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