Toffee Apple Pie

The Record’s “Recipe of the Week”:
Toffee Apple Pie by Sandy Garoutte

FILLING:
5 cups thinly sliced apples
1/2 cup sugar
1/2 cup brown sugar
1 tsp. cinnamon
1 T. cornstarch
1 T. margarine, melted
1.2 oz. chopped toffee candy bar

TOPPING:
1/2 cup flour
1/4 cup brown sugar
1/4 tsp. cinnamon
3 T. margarine
1/4 cup chopped pecans
1.2 oz. chopped toffee candy bar

Prepared pie crust for filled 1-crust 9” pie

In a large bowl combine all of the filling ingredients, blending well. Spoon into the pie shell.

In a small bowl combine the flour, brown sugar, and cinnamon, blending well. With a fork cut in the margarine until the mixture is crumbly. Stir in the pecans and candy bar. Sprinkle this mixture over the apples. Bake at 375° for 45-55 minutes.