TOFFEE STREUSEL TOPPED APPLE PIE WITH FLAKY PIE CRUST

FLAKY PIE CRUST:

1 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup solid vegetable shortening
4 to 6 tbsp ice water

Combine flour and salt in a large bowl. Cut in shortening with a pastry blender or two butter knives. Add ice water, tossing with a fork, until mixture comes together; form into a bowl. On a floured surface, roll dough into a 13-inch circle. Place in a 9-inch glass pie plate. Trim the overhang to 1-inch and fold under. Flute the edge. Use with the following pie.

CARAMEL STREUSEL TOPPING:
9 tbsp butter or margarine
1 1/2 cups all-purpose flour
1/3 cup firmly packed dark brown sugar
1/2 cup toffee bits

APPLE FILLING:
6 or 7 Golden Delicious apples
3/4 cup toffee bits
1/3 cup sugar
1 tbsp cornstarch
1/8 tsp salt
2 tbsp butter or margarine

Preheat oven to 400 degrees.

To make the topping combine butter, flour, sugar, and toffee bits. Form mixture into two balls; refrigerate.

Filling: Cut each of the apples into quarters. Peel and core each quarter, then cut each in half. Toss the apples with the toffee chips, sugar, cornstarch, and salt. Spoon the mixture into the crust. Dot with the butter. Remove the topping from the refrigerator and break into pieces over the apples. Bake for 20 minutes. Loosely cover pie with a tent of foil with a quarter-sized hole in the center to allow steam to escape. Bake for 1 hour or until bubbly and crust is golden at 400 degrees.

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