I love apples and toffee, so this recipe seemed perfect. The downsides to this was the amount of sugar called for by the recipe. Cutting back would be better because it was simply way too sweet. Furthermore, the toffee was difficult to detect, even though we used many pieces of bitesized Heath bars. A few pieces of advice for anyone using this recipe: allow the pie to sit in the oven for a while (turned off) so the vast amounts of liquid can evaporate (the bottom portion of the pie was drenched in syrupy sauce). Definitely increase the bake time to about 50 minutes, or the apples will not yet be tender.

My 16-year old SON just won first place in a fall festival cook-off! He used raw sugar instead of regular and no nutmeg. While we cooked it for 45 - 50 minutes, I still think the apples were a bit undercooked. I also did not taste a true "toffee flavor" so maybe more toffee was needed. But overall, the pie was a success!!

I used the Harden Your Arteries Pie Crust from this site for the pie and followed the recipe exact. The toffee bits in this pie ruined it for us. My oldest took one bite and refused to eat anymore, and he'll eat just about anything. I also took one bite and wouldn't finish it. My husband saw our reaction and refused to touch it. The only person who did eat it was my littlest. I think it's a good basic pie without the toffee bits, which is why I give it three stars. If I were to make it again, I'd cut back on the sugar, too. Way too sweet. Naples34102 was right, this does need longer to bake. It took me about an hour.

While this was very good, I found it a little disappointing in that there was really no "toffee flavor." You would never know there are two Heath Bars in the pie. Having said that, however, I loved the rich, cinnamony syrup the ingredients created and the pie does have great flavor, whether it's toffee-ish or not - the topping is nice too. (As a matter of personal preference, I left out the nutmeg and nuts) My main criticism is that the baking time is off, which I knew it would be just by looking at the recipe. There is no way, not in my oven set to 375 degrees anyway, that the apples will be tender or the juices bubbling in 30-35 minutes. I would say a good 50 minutes is more like it, with the pie covered loosely with foil during the last half of the baking time to prevent the topping from over-browning. Despite the minor criticisms, this is still a very good pie.

Everyone in my house loved this pie. Peeling and cutting the apples took some time, but that's the same with any fruit pie. I would recommend slicing them thin so that they get more tender.