Rose Mary Mogan


This recipe was created today out of my desire to use left over taffy apples that I did not want to spoil. I combined some granny smith apples with these and created a very nutty and tasty apple pie. I had no idea the pie would be so delicious with the nuts in it. All we really needed was a scoop of vanilla ice cream. I did not peel the taffy apples because of the caramel & nuts, but I did peel the granny smith, & I only used Splenda Blend brown sugar. I brushed the top OF THE PIE with an egg yolk wash & left in oven 5 minutes too long, & it got darker than I liked but the flavor was AWESOME.


★★★★★ 1 vote

6-8 people
30 Min
1 Hr


  • 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
  • 2
    pillsbury refrigerated pie crust
  • 1 1/2 Tbsp
    turbinado sugar(raw sugar) optional
  • 1 large
    egg yolk blended w/1 tbs water



  1. Preheat 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.
  2. Core and slice Taffy Apples thinly.
  3. Core & slice the Granny Smith Apples. Then combine the 2 apples, & toss with lemon Juice.
  4. Combine brown sugar blend with cinnamon, salt, nutmeg & flour. Stir till blended.
  5. Pour sugar mixture over apples and toss to coat evenly. Unroll first pie crust and fit into deep dish pie plate. Shape neatly into pan, then pierce with fork in bottom and along the sides . Then set aside till needed.
  6. Now pour apples into pie plate, and distribute evenly and along sides. Top with small pieces of butter.
  7. Add 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.
  8. Bake in preheated 425 degree F. oven for 15 minutes, then REDUCE HEAT to 350 degrees F. and continue to bake for an additional 45 minutes. Remove from oven, and allow to cool. Serve with your favorite ice cream.
  9. PLEASE 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.

Printable Recipe Card


Course/Dish: Pies Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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