Pie Crust

• 1-1/2 cups of flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup cold butter cut in small pieces
• 1/2 cup of refrigerated Crisco® shortening

Apple Filling

• Five medium to large Michigan Cortland, Ida Red Apples, peeled, thinly sliced, diced
• 1 cup brown sugar
• 3 Tablespoons flour
• 4 Tablespoons melted butter
• 2 teaspoons cinnamon
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• Sticky Toffee Pudding Filling
• 1/2 cup praline pecans
• 1 stick of butter softened
• 1/2 cup brown sugar
• 2 T heavy cream
• 1 T lemon juice
• 1 egg – beaten
• 1/2 cup self-rising flour

Crumb topping

• 3/4 cup of flour
• 1 cup sugar
• 1/4 teaspoon salt
• 1 stick of butter softened

Homemade Caramel

• 1- 14 ounce can sweetened condensed milk
• 1 cup light corn syrup
• 1 cup sugar
• 1/2 cup brown sugar
• 1/2 stick (1/4 cup) butter
• 1 Tablespoon real vanilla extract

Praline Pecans

• 1 cup of chopped pecans
• 2 T butter
• 2 T brown sugar

Pie Crust

Mix all above ingredients in Kitchenaid style mixer on medium speed swiftly until crust appears “pea-like.” Carefully sprinkle water in crust mix until it starts to become moistened and gathers together. Pat into a disc, wrap and refrigerate for at least one half hour. Roll out on to floured surface and make and crimp crust. Freeze until ready to use.

Apple Filling

Cook above ingredients in large pan on medium heat until cooked halfway. Stir in 3/4 cup homemade caramel (see directions below) until melted.

Sticky Toffee Pudding Filling

Mix above ingredients just until blended.

Crumb Topping

Mix all together all crumb topping ingredients by hand or a pastry blender until fine and crumbly.

Homemade Caramel

In heavy 3 quart saucepan, combine all ingredients, but vanilla. Cook over medium heat, stirring constantly, covering all parts of bottom of pan with wire whisk to avoid scorching. Stir until mixture comes to a boil. Reduce heat to low and cook, constantly stirring, until mixture comes to a boil. Reduce heat to low and continue stirring until caramel reaches 244F on a candy thermometer or firm-ball stage. Pour in glass container. Cool to use.

Praline Pecans

Melt butter in small pan on medium –low heat until melted. Add pecans and sugar and stir ingredients until you start smelling the nuts roasting. Take off heat and cool. Crumble.

Directions for Assembling Sticky Toffee Pudding Apple Pie:

Spread sticky toffee pudding mixture on bottom of crust. Put apple mixture over pudding mixture. Sprinkle with crumb topping. Bake in preheated 400 degree oven for one hour or until knife easily slides into center of pie with no resistance. If pie becomes too brown before done, turn down oven to 350 degrees to finish baking and cover with foil completely. Top with a generous amount of homemade caramel and praline pecans.