Pie Recipes

Taffy Apple Bits o' Brickle Pie

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  • Pastry for a double-crust pie
  • 6 cups (6 or 7) cooking apples, sliced
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 6 ounces (1 cup) Heath bits 'o brickle
  • 1/2 cup rolled oats
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1/2 cup walnuts, chopped
  • 1 egg, beaten


  1. Toss apples with sugar and 2 tablespoons flour. Arrange 1/2 the apples in pastry lined pie pan. Sprinkle with 1/2 the Heath bits, and top with the remaining sliced apples.
  2. In a medium bowl, stir together the oats, brown sugar and 1/4 cup flour. Cut in butter until mixture resembles crumbs. Stir in walnuts, then sprinkle over apples.
  3. Roll remaining pastry to 1/8 inch thickness. Using a 1 1/2 to 2 inch leaf-shape cutter, cut out about 20 shapes. Place cut-outs around the edge of the pie (dampen edge of pastry with water to keep cut-outs in place. Brush pastry with egg. Cover pie LOOSELY with foil.
  4. Bake the pie at 375 degrees F for 20 minutes.
  5. Remove the foil, and sprinkle with remaining Heath bits.
  6. Bake 20 to 25 minutes longer, uncovered, or until apples are tender, and the topping is browned.
  7. Cool on a wire rack.

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