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Taffy Apple Bits o' Brickle Pie



  • 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 or margarine
  • 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 for 20-25 minutes more, uncovered, or until apples are tender, and the topping is browned.
  7. Cool on a wire rack.


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