This pretty pie is reminiscent of the toffee apples that were a fairground favorite in Mrs. Rowe’s day. The brown sugar delivers a gooey, sweet flavor. For an extra treat, serve with a scoop of cinnamon ice cream.

　　

Ingredients

makes one 9-inch pie

　　1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　3/4 cup firmly packed brown sugar

　　3 tablespoons all-purpose flour

　　Pinch of salt

　　1/4 cup heavy cream

　　1 cup chopped walnuts or pecans

　　6 cups peeled, sliced apples, preferably McIntosh or Granny Smith (4 or 5 apples)

　　3 tablespoons cold unsalted butter, cut into bits

　　1 tablespoon milk or cream

　　Brown, granulated, or raw sugar, for sprinkling

　　

Step 1

Preheat the oven to 400°F. Line a 9-inch pie plate with 1 rolled-out crust.

　　

Step 2

Put the brown sugar, flour, salt, and cream in a small bowl and stir until thoroughly combined, then stir in the nuts. Put the apples in a large bowl and add the sugar mixture. The mixture will be very thick, so it’s easier to use your hands to do the mixing.

　　

Step 3

Spread the apples evenly in the crust, then scatter the butter over the top. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top. Brush the top crust with the milk, then sprinkle with a bit of sugar.

　　

Step 4

Bake for about 40 to 45 minutes, until the crust is golden brown and the fruit is tender. Cool on a wire rack for 1 to 2 hours before slicing. Serve at room temperature or slightly warm.

　　Mrs. Rowe's Little Book of Southern Pies