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Tart -N- Toffee Apple Pie

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“A new presentation of a seasonal favorite: caramel apples with a twist--in a pie shell! What a combination--sure to please family & friends gathered around the table. The original recipe comes from Taste of Home's *Best of Country Cooking 2003*”
1 pie

Ingredients Nutrition

  • 1 (9 inch) pastry for double-crust pie
  • 34 cup sugar
  • 14 cup flour
  • 12 teaspoon cinnamon
  • 12 teaspoon nutmeg
  • 1 dash salt
  • 6 cups thinly sliced tart apples, peeled (about 6 medium)
  • 1 cup english toffee, candy bits
  • 2 tablespoons butter
  • 1 egg, mixed with 1 tsp water, beaten
  • 1 teaspoon sugar
  • cheddar cheese slice (optional)
  • whipping cream (optional)


  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 -- .

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