This is a great way to dress up a frozen apple pie!
Ruby Tuesday’s Apple Pie
Ruby Tuesday’s Apple Pie
Have a slice of Ruby Tuesday's Apple Pie at home with this copycat recipe.
Print Pin Rate Add to CollectionPrep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 1040kcal
Ingredients
- 1 (9-inch) frozen deep-dish apple pie (double crust or old-fashioned)
- 4 ounces butter
- 1 cup light brown sugar divided use
- 3 1/2 teapsoons cinnamon divided use
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1 1/2 teaspoons lemon juice
- 3/4 cup flour
- 1/2 cup sugar
- 10 tablespoons butter frozen
- 1 1/2 cups chopped walnuts
You may want to serve with ice cream.
Instructions
- Let pie thaw at room temperature for 30 to 45 minutes. Preheat oven to 350 degrees.
- In a small saucepan, melt the stick of butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, allspice, cloves and lemon juice. Stir until well blended and sugar is melted, about 3 minutes.
- Make an X in the center of the top crust of the pie and fold back the crust. Pour the butter mixture evenly into the pie and then replace the crust. Leave 4 vent holes, sealing the rest of the pastry. (You may need to dampen your fingers to seal the pastry.)
- Bake for 30 minutes. Remove from the oven and set aside. Reduce heat to 325 degrees.
- Prepare topping. Grate frozen butter into a medium-sized bowl. Toss the grated butter with flour, remaining sugars, remaining cinnamon and walnuts.
- Carefully wrap an aluminum foil band around the edge of the pie, creating a lip to hold topping. Sprinkle topping evenly over pie.
- Bake for 30 to 40 minutes. Let rest for 10 minutes then serve with ice cream, if desired.
Nutrition
Calories: 1040kcal | Carbohydrates: 143g | Protein: 6g | Fat: 53g | Saturated Fat: 23g | Cholesterol: 90mg | Sodium: 446mg | Potassium: 322mg | Fiber: 5g | Sugar: 92g | Vitamin A: 1125IU | Vitamin C: 5.7mg | Calcium: 89mg | Iron: 2.7mg
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L willard says
I’ve made this before and it was wonderful! Our local newspaper printed it.
Liz Nelson says
This sounds so easy and I bet it taste out of this world! I will be making this for my next church function!