Toffee Apple Pie: The Ultimate Toffee Apple Pie Recipe
Introduction to Toffee Apple Pie
Toffee apple pie is a delightful twist on the classic apple pie, combining the natural sweetness of apples with rich, gooey caramel. This dessert is perfect for any occasion, whether it’s a family gathering, a holiday celebration, or simply a cozy night in. With its flaky crust and luscious filling, this pie is sure to impress everyone who tries it!
A Personal Story Behind My Toffee Apple Pie Journey
Growing up, my family had a tradition of making pies during the fall season. I remember helping my grandmother in the kitchen, peeling apples and mixing spices while the sweet aroma filled the house. One day, she introduced me to the idea of adding caramel to our apple pie, and it was love at first bite! Since then, I’ve perfected this recipe, and I’m excited to share it with you.
What Makes This Toffee Apple Pie Recipe Special?
This recipe stands out because of its unique combination of tart Pink Lady and Bramley apples, which creates a perfect balance of flavors. The addition of Carnation caramel gives the pie a rich sweetness that elevates the traditional apple pie. Plus, the flaky pastry crust, made from scratch, adds a homemade touch that store-bought options simply can’t match.
The Full Toffee Apple Pie Recipe
Ingredients
- 4 Pink Lady apples
- 2 Bramley apples
- 1 lemon, juiced
- 2 tablespoons cornflour
- ½ cup caster sugar (100g)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 can (397g) Carnation caramel
- 2½ cups plain flour (300g)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ cup icing sugar (100g)
- ¾ cup butter, cubed (200g)
- 1 egg, beaten
- Demerara sugar, for sprinkling
Instructions
- Prepare the Filling: Peel, core, and chop all apples into ¾-inch chunks. Mix the lemon juice with cornflour to make a paste and add it to the apples. Heat gently in a saucepan, then add caster sugar, cinnamon, and ginger. Cook for 10 minutes on low heat, stirring regularly to avoid sticking. Once softened, remove from heat and stir in the Carnation caramel. Let the filling cool.
- Make the Pastry: In a food processor, pulse plain flour, cinnamon, ginger, icing sugar, and butter until it resembles fine breadcrumbs. Gradually add the beaten egg and mix until it forms a ball. Wrap the pastry in cling film and chill for at least 30 minutes.
- Preheat the Oven: Preheat the oven to 350°F (180°C, fan 320°F, gas 4).
- Blind Bake the Pastry: Roll out ¾ of the pastry on a floured surface to about ¼-inch thick. Line a 9-inch pie dish with the pastry, leaving an overhang. Line the pastry with scrunched-up baking paper, fill with baking beans, and blind-bake for 20 minutes. Remove the paper and beans and bake for another 10 minutes until golden brown.
- Assemble the Pie: Add the cooled apple filling to the baked pastry base, spreading it evenly.
- Create the Lattice Top: Roll out the remaining pastry to about ¼-inch thickness and slice into ½-inch strips. Create a lattice pattern over the pie by laying the strips across the filling. Stick the strips to the pastry with beaten egg, trim off excess pastry, and brush the top with more beaten egg. Sprinkle demerara sugar over the top for a crunchy finish.
- Bake the Pie: Place the pie on a baking tray and bake for 35-40 minutes until golden brown and bubbling. Keep an eye on it to avoid over-browning.
- Serve: Let the pie cool for 15-20 minutes before serving. For a delightful treat, enjoy it with a scoop of vanilla ice cream!
Serving Suggestions and Variations for Toffee Apple Pie
This toffee apple pie is best served warm, but it can also be enjoyed at room temperature. For a delicious twist, try serving it with whipped cream or a drizzle of additional caramel sauce. You can also add a sprinkle of chopped nuts for extra crunch. If you have leftovers (which is rare!), it can be stored in the fridge for a few days or frozen for a quick dessert option later.
Frequently Asked Questions About Toffee Apple Pie
Can I use different types of apples?
Absolutely! While Pink Lady and Bramley apples provide a great flavor contrast, feel free to experiment with your favorite apple varieties.
How do I prevent the pastry from becoming soggy?
Ensure your baked pastry is golden before adding the filling, and consider blind baking for the recommended time to create a sturdy base.
Can I make this pie ahead of time?
Yes! You can prepare the filling and freeze the baked pie for a quick dessert option. Just reheat it in the oven before serving.
Toffee Apple Pie
Ingredients
Main Ingredients
- 4 each Pink Lady apples
- 2 each Bramley apples
- 1 each lemon, juiced
- 2 tbsp cornflour
- 0.5 cup caster sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 can Carnation caramel
- 2.5 cups plain flour
- 0.75 cup icing sugar
- 0.75 cup butter, cubed
- 1 each egg, beaten
- 1 tbsp Demerara sugar
Instructions
- Prepare the Filling: Peel, core, and chop all apples into ¾-inch chunks. Mix the lemon juice with cornflour to make a paste and add it to the apples. Heat gently in a saucepan, then add caster sugar, cinnamon, and ginger. Cook for 10 minutes on low heat, stirring regularly to avoid sticking. Once softened, remove from heat and stir in the Carnation caramel. Let the filling cool.
- Make the Pastry: In a food processor, pulse plain flour, cinnamon, ginger, icing sugar, and butter until it resembles fine breadcrumbs. Gradually add the beaten egg and mix until it forms a ball. Wrap the pastry in cling film and chill for at least 30 minutes.
- Preheat the Oven: Preheat the oven to 350°F (180°C, fan 320°F, gas 4).
- Blind Bake the Pastry: Roll out ¾ of the pastry on a floured surface to about ¼-inch thick. Line a 9-inch pie dish with the pastry, leaving an overhang. Line the pastry with scrunched-up baking paper, fill with baking beans, and blind-bake for 20 minutes. Remove the paper and beans and bake for another 10 minutes until golden brown.
- Assemble the Pie: Add the cooled apple filling to the baked pastry base, spreading it evenly.
- Create the Lattice Top: Roll out the remaining pastry to about ¼-inch thickness and slice into ½-inch strips. Create a lattice pattern over the pie by laying the strips across the filling. Stick the strips to the pastry with beaten egg, trim off excess pastry, and brush the top with more beaten egg. Sprinkle demerara sugar over the top for a crunchy finish.
- Bake the Pie: Place the pie on a baking tray and bake for 35-40 minutes until golden brown and bubbling. Keep an eye on it to avoid over-browning.
- Serve: Let the pie cool for 15-20 minutes before serving. For a delightful treat, enjoy it with a scoop of vanilla ice cream!