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Toffee apple pie recipe

Toffee apple pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Apple pies and tarts

An apple pie with a thin layer of toffee over the apples. It's great!

94 people made this

IngredientsServes: 10

  • 1 recipe pastry for a 23cm pie
  • 150g caster sugar
  • 3 tablespoons cornflour
  • 1/2 teaspoon ground cinnamon
  • 750g thinly sliced apples
  • 120ml shop bought toffee sauce
  • 30g chopped pecans

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. Preheat oven to 200 C / Gas 6 and place a baking tray in the centre rack.
  2. Roll out two sheets of pastry and line a 23cm pie dish with one sheet.
  3. Stir together the sugar, cornflour and cinnamon. Toss with the apples in a mixing bowl.
  4. Pour the mixture into the pastry lined pie dish, then drizzle the toffee sauce over the top. Sprinkle with pecans. Place the second sheet of pastry over this and flute the edges. Cut slits in the top sheet of pastry to allow steam to escape then place on preheated baking tray.
  5. Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing. Top with whipped cream, if desired.

Apple pie tips

To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.

If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.

To add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.

Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.

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Reviews & ratingsAverage global rating:(92)

Reviews in English (73)

It was amazing !!!!!!!!!-20 Sep 2010

I first made this on Friday for my hubby and I ended up eating it as well and my kids they loved it. Today being Sunday I used another recipe to make the pastry as I had none left and I decided to add a handful of blueberries mmm nom nom it was demolished I will be using this recipe for a long time thanks-23 Mar 2014

It tastes lovely and all my friends loved it!!!-20 Sep 2010

Spiced Apple Pie with Toffee Drizzle by Curtis Stone

Pie season has officially arrived, one of my favourite smells (and flavours) in the kitchen every fall. It&rsquos no secret that I love to cook with seasonal ingredients, and there&rsquos nothing like a freshly baked apple pie topped with one of my favourite guilty pleasures to bring out all of the flavours: warm toffee drizzle. This easy spiced apple pie always brings me back to my early days, cooking in the kitchen with my granny, so I try to involve my boys in the fun, too. I can&rsquot wait for you to experience the smell of cinnamon, clove, and apple that comes with this recipe -- it&rsquos the perfect way to kick off the holiday season!

Delicious smells aside, crafting the perfect pie can require a lot of patience, which is one of the many reasons I rely on my Bosch wall oven to simplify the process! Leave it to Bosch to think of every feature possible to make life in the kitchen easier and get dessert on the table sooner. From Fast Preheat to the ability to preheat my oven from my phone via Home Connect , these features let me stay focused on peeling apples, rolling out the dough or rounding up ingredients for the tasty toffee drizzle! Once I&rsquove carefully made the traditional slits on top of the pie and it&rsquos ready for the oven, I rely on Bosch Genuine European Convection to bake the pie to golden perfection.

While my wall oven gets to work on the pie, I move over to the cooktop and begin crafting the delicious toffee drizzle. The latest gas cooktop innovation from Bosch, FlameSelect , is incredibly helpful for this type of recipe. FlameSelect brings the accuracy of induction to gas cooking through nine very precise flame levels &mdash from simmering to achieving the perfect sear over high heat &mdash so you never need to guess the intensity of the flame. This feature is a dream for making delicate sauces like my toffee sauce where temperature fluctuation can be detrimental. With Bosch FlameSelect, simply move the knob to the exact flame level needed for each step and prepare for great results.

Last but not least, I like to add a little ice cream on the side! And, don&rsquot be shy about drizzling plenty of that delicious toffee sauce over the entire dish. There&rsquos something very special about baking together and the way it provides quality family time to savour life&rsquos little moments &mdash and the delicious treats that result, too! I hope you enjoy this simple dessert that has been making grannies, like mine, famous for generations.

Recipe Summary

  • 2 cups finely chopped Gala or Rome apple
  • 2 tablespoons toffee chips
  • 1 tablespoon sugar
  • 1 ½ teaspoons fresh lemon juice
  • ½ teaspoon ground cinnamon
  • 1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1 large egg, lightly beaten
  • 1 tablespoon unsalted butter, cut into 12 cubes

Combine apple, toffee chips, sugar, lemon juice, and cinnamon in a medium bowl.

Roll the pie dough on a lightly floured surface into 2 (12-inch) circles. Using a 3-inch round cookie cutter, cut each dough portion into 12 rounds. Discard any remaining dough scraps. Place 12 dough rounds on a baking sheet coated with cooking spray. Brush half of the beaten egg over dough rounds. Spoon about 1 tablespoon apple-toffee mixture onto each round, leaving a 1/2-inch border around the edges of the dough. Top each round with 1 piece of butter. Top pies with remaining 12 rounds of dough press edges together with a fork to seal. Brush remaining half of beaten egg over each pie. Bake at 375° for 25 minutes or until golden brown.

Recipe Summary

  • ¾ cup white sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon lemon zest
  • 7 cups thinly sliced apples
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • 1 recipe pastry for a 9 inch double crust pie
  • 4 tablespoons milk (Optional)

Preheat oven to 425 degrees F (220 degrees C).

Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.

Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.

Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.

To make the filling, you’ll combine 7 cups of apple slices with dulce de leche, apple cider and vanilla. And then you’ll toss the apple mixture with brown sugar, white sugar, cornstarch, spices and salt. Then you’ll roll out one pie crust extra-large and place it into your deep dish pie plate and let the excess drape over the edges of the pan. After brushing the crust with an egg white wash, you’ll pile the filling on top of the crust in the pan. Then you’ll roll out the 2nd crust and place it on top of the apples, and then you’ll crimp the edges to seal the two crusts together. Finally, you’ll brush the top crust with the egg white wash, cut a few vents in the top, sprinkle with coarse sugar and bake.


35% Cream 500gr
Sinfonia Bianco 500gr
35% Cream 600gr
Joy-paste Madagascar Vanglia 10gr
Joy-paste Mela Verde 50gr
Total 1660gr

Egg whites 150gr
Ground almonds 80gr
Sugar 80gr
Flour 30gr
Egg yolk 60gr
Total 400gr

Honey 200g
Lemon Thyme 2g
Toffee dor 100g
Fruttidor Miele 90% 500g
Sea Salt 4g

T45 Flour 400gr
Icing Sugar 183gr
Unsalted Butter 190gr
Toffee Dor Caramel 190gr
Sea Salt 4gr
Egg Yolks 80gr
Lemon Zest 10gr
Lemon Juice 20gr
Orange Zest 5gr
Vangilia Madascagar 4gr
Total 946gr

Dobla Apple Coupole Green 25gr
Burnt Toffee Apple Caramel 20gr
Crème Brulee Cream 25gr
Caramel Sableer 10gr
Apple Sponge 5gr
Chocolate Stem 5gr
2D Leaf 5gr
Total 95gr


Bring to boil 1 part 500g cream, pour over white chocolate and emulsify. Add vanglia and mela verde, leave to cool to 29-30°C. Semi whip 600g cream, fold into mix, fill desired sphere mould. Pipe compote directly into middle and freeze in blast chiller.
In a dry pan, caramelize the honey until golden browm, remove from heat, add lemon thyme and leave to chill to 5°C. Combine with Fruttidor Miel, add salt.
Mix all the ingredients in a blender until smooth. Sieve and then pour into a half-litre siphon. Aerate with 2 whipping cream chargers (N2O). Spray the mixture into a paper coffee cup in which a hole has been made in the bottom. Fill the cups no more than half-full. Place in the microwave at full power for 40 seconds. Allow to cool upside down.
Place all ingredients in a mixer with paddle. Beat until fully formed into a dough. Roll to 3mm and chill 30 minutes. Cook on silicone mat at 150°C for 18 minutes.
Take the Dobla coupole green and fill half way with the burnt apple caramel fill, then top dome off with crème brulee cream. Place apple sponge on top and sit onto of the biscuit. Finish with the dobla touch of the 2D curvy leaf and chocolate apple stem to create a magical dessert.

Apple Pie Muffins

  • Yield: 12 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: Sabrina Snyder


Muffin Batter

  • 1 cup buttermilk
  • 1 1/2 cups brown sugar , packed
  • 1 large egg
  • 1/2 cup unsalted butter , melted
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 red apples , diced (about 2 cups)

Crumble Topping

  • 1/2 cup brown sugar , packed
  • 1/3 cup flour
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter , melted


Note: click on times in the instructions to start a kitchen timer while cooking.

Mix on the lowest speed setting until smooth, about 30 seconds .

Sift together flour, baking soda, salt, cinnamon and nutmeg and add it to the wet ingredients until just combined on the lowest speed setting.

Nutrition Information

Yield: 12 servings, Amount per serving: 368 calories, Calories: 368g, Carbohydrates: 64g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 41mg, Sodium: 227mg, Potassium: 145mg, Fiber: 2g, Sugar: 40g, Vitamin A: 364g, Vitamin C: 1g, Calcium: 66g, Iron: 2g

All images and text © for Dinner, then Dessert.

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No bake pie recipes are my absolute favorite thing to make! Mainly because they can be made ahead of time and they always turn out amazing, and everyone loves them.

I thought up this toffee cheesecake pie after making this no bake snickers cream pie . A creamy pie loaded with toffee bits inside a chocolate graham cracker crust.


For the pie crust

Combine the dry ingredients in a bowl. Add the butter and toss until fully coated with the dry ingredients. Using an electric mixer with the paddle attachment, mix on low speed. Add the water in a steady, slow stream. Watch the dough continuously and turn off the mixer right when no crumbs remain at the bottom of the bowl. Handle the dough gently and keep cold. Let rest for 1 hour before baking.

For the pie

Preheat the oven to 375 degrees.

In a bowl, whisk together the egg and cream to make the egg wash. In another bowl, toss the apples with the sugar, flour, lemon juice, and cinnamon. Lightly flour a work surface and rolling pin and roll out the dough to the desired thickness. Transfer to a 9-inch pie plate and use the excess dough to create the lattice.

Put the apple mixture into the dough-lined pie dish. Top with the shredded butter and layer the lattice on top. Brush the top with the egg wash. Bake for 25 minutes, then reduce the temperature to 325 degrees and continue baking until the pie bubbles and is very golden in color, about 25 minutes.


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