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Milton Apple Pie

Contributed by: Chris WebAdmin. of

Take the quintessential North American dessert, lace it with chocolate and caramel and the result is a new take on an old favorite - and an unqualified success! Serve with ice cream, if desired.


  • 1 deep-dish frozen pastry crust

Crumble Topping:

  • 1/4 cup (50 mL) all-purpose flour
  • 1/4 cup (50 mL) quick-cooking rolled oats
  • 2 tbsp (25 mL) packed brown sugar
  • 2 tbsp (25 mL) finely chopped pecans
  • 2 tbsp (25 mL) cold butter


  • 3 cups (750 mL) thinly sliced peeled apples (3 to 4 apples)
  • 8 Laura Secord Miltons chocolates, cut into quarters
  • 1 tbsp (15 mL) lemon juice
  • 1/2 tsp (2 mL) grated lemon rind
  • 1 cup (250 mL) Nestlé Carnation Evaporated Milk
  • 2 eggs
  • 3 tbsp (50 mL) all-purpose flour
  • 2 tbsp (25 mL) packed brown sugar
  • 1/2 tsp (2 mL) cinnamon


Crumble Topping: In bowl, combine flour, oats, sugar and nuts. Cut in butter until mixture is crumbly. Set aside.

Filling: In bowl, toss apples with chocolates, lemon juice and grated rind; spoon into pie shell. Bake on baking sheet in 425°F (220°C) oven for 10 minutes.

Meanwhile, in bowl, beat together evaporated milk, eggs, flour, brown sugar and cinnamon, pour over apples.

Sprinkle Crumble Topping over top. Reduce oven to 350°F (180°C); bake for another 25 to 30 minutes or until filling is set and topping is lightly browned. Serve warm or at room temperature.

Serving Size: Serves 8

Nutritional Information: Per serving: 350 Calories, 7 g Protein, 18 g Fat, 40 g Carbohydrate

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