Golden shortcrust pastry, seasonal apples and creamy toffee sauce make this pie an absolute must-try for winter.
I love baking with apples and when my neighbour brought another bag over I just had to bake them into a pie! Nothing says Bonfire Night quite like toffee apples and toffee apples in a pie delivers a much-needed hug in a bowl during these cold winter months.
With the nights drawing in and time at a premium, it was too late for me to get a good picture of the cooked pie (rookie mistake) and by morning, it had been demolished so you’ll just have to bake it for yourself to see the finished pie.
Toffee Apple Pie
For the pie
- 600 g shortcrust pastry
- 1 egg beaten
For the apples
- 8 small/medium braeburn apples
- squeeze lemon juice
- 1 tbsp cinnamon
- 1/2 tsp mixed spice
- 1 tbsp vanilla extract
For the toffee sauce
- 250 g light brown sugar
- 130 g unsalted butter
- 200 ml double cream
For the pastry
- I'm going to share my shortcrust pastry recipe with you soon as it needs its own post. But once you've made your pastry, place in the fridge to chill for at least an hour.
For the apples
- Peel, core and slice your apples. Place them into a bowl with a squeeze of fresh lemon juice to stop them from browning. Add in the cinnamon, the mixed spice, the vanilla extract and cover the bowl over with clingfilm. Once you've secured the top, shake the bowl to cover all of the apples in the spice mixture. Leave aside until your pastry is ready.
For the toffee sauce
- Put the sugar and butter into a medium saucepan and set over a medium heat. The sugar will begin to bubble and melt after a few minutes, once that happens stir continuously until the butter has melted. Once this happens remove from the heat.
- Add the cream and beat vigorously, the mixture will bubble once you add the cream. Continue to whisk or beat with a wooden spoon until the sauce has thickened. Leave the toffee sauce to cool.
- Pre-heat your oven to 180 degrees.
- Halve your pastry and roll out a large disk for the base of the pie. It should be 3/4 inches bigger than your pie dish. Lay flat into a greased pie dish and use a fork to prick holes into the pastry base.
- Drain any juice from spiced apple mix and spoon the apples into the pie dish, making sure there's no liquid going in with the apples.
- Pour over half of the toffee sauce, saving the final half for serving the pie.
- Roll out the remaining pastry to the same size as the base. If you're going to add a lattice topping cut into strips of varying sizes before arranging over the top of the apples. If adding a solid top, place the pastry top over the pie and seal the sides, making sure you cut some holes in the top to let the steam out.
- Roughly trim the edges of the pie, leaving approximately an inch of overhang. This will shrink as the pie bakes and I prefer to trim the pastry after baking; if I trim before then I often find the pastry shrinks too much.
- Brush the top of the pie with a beaten egg and bake in the centre of the oven for approximately 1 hour, until the pie crust is golden brown.
- Once the pie is cooked, remove from the oven and leave to cool for at least an hour to give the filling time to thicken up again. Enjoy with the remaining toffee sauce, custard or cream.
I want to share my shortcrust pastry recipe separately as it really deserves a post of it’s own, so I haven’t listed the ingredients here (but I will link to it when its up). If, like me, you have limited patience with pastry, then you can always buy it pre-made, just remove it from the fridge an hour before using.
For this pie, I use my favourite dish from Laura Ashley. It’s the perfect size and depth for a family sized pie.
I’ve pressed the pastry into the scalloping around the edges of the dish, trimmed off much of the excess and tucked the rest of the pastry under the rim of the dish. Rather than pre-baking the base I’ve used a fork to prick holes in the bottom instead. I find this works well as the pie isn’t particularly full of liquid.
Once you’ve coated the apples in the spices they look a little bit like potato wedges, don’t let this put you off (is that even possible?) because it will smell incredible.
The toffee sauce is ready in just a few minutes and it tastes absolutely delicious. You can make this on it’s own and drizzle over ice-cream if you’d prefer, it’s that good!
Pour over the toffee sauce, and you’re ready to add the topping!
I’m no expert when it comes to pies, or to pastry but this rough lattice work is good enough for me.
As is this plaited detailing on the same pie with a full pastry top.
I think this pie is perfect for any autumn or winter party, but it would be a particularly great bake for Bonfire Night if you have guests.
I’d love to see your pictures if you make this recipe, tag me over on Instagram or add #foodieforthoughtblog to your posts on Insta for me to check out.