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Burnt Sugar Apple Pie



  • 2 1/2 cups all-purpose flour
  • 12 T  cold unsalted butter, cut into bits
  • 4T  cold vegetable shortening
  • 1/2t  salt
  • 4to 8 T Ice Cold Water


  • 6 cups apples (Granny Smith)
  • 3/4 cup packed light brown sugar
  • 3/4 cup  sugar
  • 1/4 cup  all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon  cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon  salt
  • 4 tablespoons  heavy cream
  • 4 tablespoons  butter
  • 1 teaspoon vanilla

Streusel Topping:

  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 3T brown sugar
  • 1 tablespoon  butter
  • ½ cup  toffee pieces

Temperature: 450 ° F


In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles meal. Add 2 tablespoons ice water and toss or pulse until water is incorporated. If necessary add enough of remaining ice water to form a dough and form dough into 2 disks. Lightly dust dough with flour and chill, wrapped in wax paper, 1 hour. Roll one of the disks large enough to fit a 9 in deep dish pie plate (about 13 inch round). Filling: Preheat oven to 450 degrees F. 1. Roll crust and place in pie plate. Refrigerate until ready to fill. 2. Peel, core, and slice apples. Sprinkle with lemon juice. 3. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. 4. Melt butter in heavy skillet. Add apple mixture and cook approximately 2 minutes, to slightly melt the brown sugar. Let cool slightly. Turn into pie shell. Streusel Topping: 5.. Combine the flour and sugar. Mix in butter with fork until coarse crumbs. Sprinkle over pie. Sprinkle toffee pieces on top. Add top crust and vent top. Brush with beaten egg white and sprinkle with sugar. 6.. Cover with foil. Bake for 15 minutes. 7. . Reduce heat to 350 degrees F, remove foil and bake 45 minutes longer

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