Tart -N- Toffee Apple Pie

• 1 (9 inch) pastry for double-crust pie
• 34 cup sugar
• 14 cup flour
• 12 teaspoon cinnamon
• 12 teaspoon nutmeg
• 1 dash salt
• 6 cups thinly sliced tart apples, peeled (about 6 medium)
• 1 cup english toffee, candy bits
• 2 tablespoons butter
• 1 egg, mixed with 1 tsp water, beaten
• 1 teaspoon sugar
• cheddar cheese slice (optional)
• whipping cream (optional)

1. Preheat oven to 425.
2. Line pie plate with half of pastry, trim evenly around edges; set aside.
3. In a mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt; add apples and toss to coat.
4. Add toffee bits and stir lightly again; pour into crust.
5. Dot with butter bits.
6. Roll out remaining pastry to fit top of pie.
7. Make decorative cut-outs; place top over filling; trim, seal and flute edges; top with cut-outs; brush with egg-water and sprinkle with sugar.
8. Cover edges of crust loosely with strips of foil (prevents burning).
9. Bake for 30 minutes; remove foil, bake 5-15 minutes longer (golden brown, filling is bubbly through the cut-outs).
10. Cool on wire rack; store in fridge.
11. Serving suggestions from The Dairy State: serve with thin slices of Cheddar cheese!
12. Or whipping cream -- .

pastry, sugar, flour, cinnamon, nutmeg, salt, tart apples, english toffee, butter, egg, sugar, cheddar cheese slice, whipping cream

Taken from www.food.com/recipe/tart-n-toffee-apple-pie-281915 (may not work)