CHOCOLATE CARAMEL NUT APPLE PIE
- 2 baked double crust 9" apple pies
- 2 lbs light brown sugar
- 10 oz butter
- 1 1/2 cups heavy cream
- 5 oz milk chocolate, broken up
- 2 cups shelled mixed nuts, rinsed
Caramelize the brown sugar & butter together in heavy skillet. Stir in half of the cream, keeping heat on medium high. Stir in chocolate pieces, turning heat to lowest point, till chocolate is completely melted. Add remaining cream. Stir till smooth, & then stir in nuts. Remove mixture from heat. Set aside.
Remove apple pie carefully from the pan, placing it upside down on a cake stand or serving platter. Ladle the warm caramel-nut mixture over the pie till completely coated.
Refrigerate pie at least 4 hours before cutting to serve.
Each pie serves 6