AFFY TAPPLE CARAMEL NUT APPLE PIE
Rose Mary Mogan
Featured Pinch Tips Video
- 6 medium
- taffy apples with nuts (unpeeled & sliced thin)
- 6 large
- granny smith apples, peeled & sliced thinly
- 3/4 c
- splenda blend brown sugar,firmly packed
- 1/3 c
- all purpose flour
- 2-3 Tbsp
- lemon juice
- 2 1/2 tsp
- 1 tsp
- 2 Tbsp
- pillsbury refrigerated pie crust
- 1 1/2 Tbsp
- turbinado sugar(raw sugar) optional
- 1 large
- egg yolk blended w/1 tbs water
1Preheat OVEN TO 425 DEGREES F. There is one picture in the above pictures where the pie is real dark on top. That is the RESULTS OF WHAT HAPPENS WHEN YOU FORGET TO LOWER THE TEMPERATURE AFTER THE FIRST 15 MINUTES OF BAKING. i LEFT IT SO YOU CAN SEE WHAT HAPPENS, if you DO NOT LOWER THE HEAT. So after the first 15 minutes of baking lower the temperature as directed. The pie at the bottom is what the finished pie is SUPPOSE TO LOOK LIKE AFTER BAKING.
7Add second crust to top of apples and arrange so it fits over the apples. Pinch the edges of both pie crust together, then roll edges in a rope like fashion or pinch with thumb and index finger. Brush top & sides and edges with egg wash or evaporated milk. Sprinkle with Turbinado sugar. Then place pie on wide cookie sheet to catch any potential drips.
9PLEASE NOTE THE COLOR OF THE APPLES when they are cooked will be brown because of the caramel and the brown sugar blend cinnamon & nutmeg. The pie is sooo good.
TURBINADO SUGAR is a type of raw sugar, commonly used by food stylist for decorating the tops of pies or cookies, and is usually found in most larger grocery stores.