Sunday, June 23, 2013

Toffee Top Apple Pie

I associate pie with breakfast most of the time.    If pie was ever served at dinner, the remaining slices went to those who got up earliest the next morning.      I don't make a lot of pie (the only two in recent memory are this one and that one).   So it was a little bit of surprise to find a frozen pie crust hanging out in the freezer.   Taking up valuable real estate at that.  

Time for breakfast pie!

What You Need
I found the basic one crust apple pie filling recipe here, adapted it a little,  and then experimented with the topping.    Experimenting is part of the fun of playing with your food (aka I've made this once and it turned out pretty good).  

Pie crust:
1 frozen 9 inch pie shell

In the pie:
6 medium/large apples, peeled and sliced (I used red delicious)
1/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg 

On the pie:
1/3 cup flour
3 tablespoons brown sugar
2 tablespoons butter/margarine
1/4 cup oats
2 regular sized Heath Bars coarsely chopped

What You Do
Using a frozen 9 inch single pie shell, take it out of the freezer 10 minutes before you're ready to fill it.   Preheat the oven to 425.  

In a large bowl, combine the apples with the brown sugar (slows the browning a little).    Then toss with the granulated sugar, flour, cinnamon and nutmeg.    Pile into the pie crust.

In a smaller bowl, cut the flour, brown sugar and butter together.    Stir in the oats and the chopped up Heath Bars.     Sprinkle the topping over the top of the pie.  

Put the filled pie crust on a baking sheet and bake for 40-45 minutes.   Keep an eye on the crust, if it starts to get brown, cover the edges with foil until done baking.

Let pie cool and then slice and enjoy.   Store your breakfast leftovers in the fridge.

Do you like pie for breakfast?

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