The non-explosive way to make taffy apple pie . . .

Taffy Apple Pie

2 cans sweetened condensed milk
3 apples
1 graham cracker crust pie shell
Chopped peanuts for topping

1. Caramelize the sweetened condensed milk* -- either using the oven, stovetop
in a double boiler, or the microwave. (The original recipe said to "let the
milk cool to the touch after caramelizing, then refrigerate it for 1 hour" --
but that was after being boiled in the can for 3 hours. I'm guessing it will
still need to be cooled the same way and time.)

2. Cut up apples. Do not peel; just core them.

3. Place apples in pie shell. Put caramelized milk over the apples. Add
chopped peanuts on top.


* To caramelize the sweetened condensed milk:

a) Oven method: Pour 1 can sweetened condensed milk into 9" pie plate. Cover
with foil; place in large, shallow pan. Fill larger pan with hot water. Bake
at 425 degrees for 1-1/2 hours or until thick and caramel colored. Beat until
smooth.

b) Stovetop method: Pour 1 can milk into top of double boiler; place over
boiling water. Over low heat, simmer 1 to 1-1/2 hours or until thick and
caramel colored. Beat until smooth.

c) Microwave method: Pour 1 can milk into 2-quart glass measure. Cook on 50%
power (medium) for 4 minutes, stirring briskly every 2 minutes until smooth.
Cook on 30% power (medium-low) 12-18 minutes or until very thick and caramel
colored, stirring briskly every 2 minutes until smooth.