Just like the pumpkin pie… apple pie is another family staple in my home at Thanksgiving. A few years back, I found a recipe that included toffee chips and chocolate and I fell in love. Since then, I’ve made dozens of other pies, but I keep coming back to this recipe. It’s simple amazing.
Since I’ll be bringing this pie to my neighbors house for Thanksgiving, I wanted to kick it up a notch and make it, not only taste, but look extra special. I was inspired by this pie on the Family Feedbag blog and decided I could make my pie look just as cute!
I love how the toffee topping under the crust makes the tree look like it’s brown and covered with bark!! Love it!
Apple Pie Filling
- 6-7 Granny smith apples, peeled, cored and sliced thinly
- 1 lemon, zested and juiced
- 3/4 cup light brown sugar, packed
- 1/4 cup flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 pre-made pie crusts
- red, green, yellow and orange Wilton food coloring gel
- 1/2 cup flour
- 3 Tbsp sugar
- 1/4 cup unsalted butter, cold & cubed
- 1/3 cup Hershey's toffee & chocolate chips (you could use Heath bar if you can't find the bag of toffee/choc.)
Toffee Apple Pie
- Preheat oven to 450 F degrees.
- Mix together the brown sugar, flour, cinnamon, and spices in a small bowl.
- In a very large bowl bowl, toss apples with the zest and juice of the lemon.
- Sprinkle the sugar mixture over the apples and fold together until all the apples are coated.
- Line pie pan with one pre-made crust. Poke a few holes in the bottom and sides of the crust with a fork.
- Mound the apple mixture into the pie pan and spread evenly. I used the back of my spatula to gently press the apples into the corners of the pan.
- In a small bowl, combine the flour, sugar and toffee/chocolate chips together.
- Spread the cubed butter over the top of the apples. Sprinkle the toffee mixture evenly over the entire pie.
- Place second pie crust with the tree cutout over the top of the apples. Trim the edges and crimp the sides together using your finger and thumb. Reserve the excess dough for the leaves. (see below)
- Brush the entire crust with milk.
- Place the prepared leaves around the tree.
- Sprinkle the top of the pie with sugar.
- Bake at 450 F degrees for 10 minutes then reduce to 350 F degrees and bake another 35-45 minutes or until center is bubbly.
Fall Leaves & Tree
- Using a sharp paring knife, cut out the shape of a tree in the second pie crust.
- After you place this crust on top of the pie and trim the edges, use these scraps to make the leaves.
- Separate the dough into 4 equal parts and color them with red, yellow, green and orange food coloring gel. Roll out the dough and cut into leaves. You can even mix a few colors and create multi-colored leaves.
- Use the sharp paring knife to score the leaves (veins).
Amount Per Serving Calories 0Total Fat 0g