Roll out half of the dough and line a large pie plate.

(Use at least a 9.

5-inch size or you’ll have boil-over issues.

I personally use a large, extra deep pie plate and don’t have boil-overs.

) Set aside for now.

Preheat oven to 425°.

In a large mixing bowl, combine the corn syrup, sugar, melted butter, tapioca, cinnamon, nutmeg, and salt; mix and let set for 10 minutes.

Add the sliced apples and mix to coat.

Place filling in pie shell.

Roll out the top crust and place on top of the apple mixture.

Crimp the edges, making sure that there is a ridge all around the edge of the crust.

This will be very helpful when you add the toffee topping later on.

Make some slashes in the top crust to help steam vent.

Bake at 425° for 10 minutes and then reduce the heat to 350° and bake for another 30 minutes.

While pie is baking make the buttered walnut toffee topping as follows:

Mix together all of the topping ingredients.

Remove the pie from the oven after the above baking time is complete and pour topping over the top crust.

(You’ll find that the topping doesn’t “pour” too well, but just do your best to cover the whole area.

) Immediately return the pie into the oven, still set at 350°, and bake for 5 more minutes.

If you are worried about the pie boiling over, try placing a large cookie sheet underneath to catch drips.

Remove pie from the oven and place on a rack to cool.

It needs to cool until almost room temperature before you slice into it so the butter toffee coating has a chance to harden.