With plenty of apples left in-store… It’s time for a treat!
Fancy some buttery, soft apples, melted in thick toffee sauce and nestled underneath rich pastry crust? Of course you do.
Make spring taste that much sweeter, with Jill Fish's luxuriously gooey Toffee Apple Pie.
Serves: 6 – 8
1. Place the softened butter, sugar and salt together in a bowl – then cream together until the mix is pale and fluffy.
2. Add the beaten eggs and flour, then combine the lot together (but don’t overmix at this stage!)
3. Cover the bowl and pop in the fridge for a good hour.
1. Melt the butter and sugar in a large saucepan whilst you core, peel and thickly slice the apple.
2. Add apple slices to pan and stir well, bringing them to a gentle simmer for 5 minutes.
3. Stir occasionally, being careful not to break apple slices.
4. Place in a cold, plastic bowl – then place in the fridge for at least 30 minutes to cool.
5. Place the toffee into a strong plastic bag, then bash with a rolling pin to break into small chunks.
1. On a well-floured surface, roll out just over half of your pastry to a 5mm thickness, and line your dish with it. Trim off any excess and save for trimmings.
2. With the remaining pastry, roll out a lid.
3. Lay the cooled apples into the pastry lined dish – scattering the toffee over the top of the apples.
4. Brush the edge of the pastry case with the beaten egg, then place the pastry lid on top.
5. Press down the edges to seal, then trim any excess. Use your trimmings for decorating the top of your pie – then glaze over the lid of the pie with egg.
6. Bake in a preheated oven at 350°, 180° (fan 160), Gas mark 4 for 30-40 minutes until golden brown.
7. As soon as you take the pie out of the oven, sprinkle the caster sugar.
There you have it – a deliciously gooey toffee apple pie. Enjoy warm with loads of vanilla ice-cream, a healthy dollop of thick cream or even custard!