Wednesday, 6 November 2013

Spiced Toffee Apple Pie

Ginger spiced toffee sauce and buttery apples come together to give this classic dessert a modern twist!


350g plain flour
175g salted butter
pinch salt
Approx. 6tbsp cold water

Apple filling
2 bramley apples
1tsp cinnamon
1tbsp dark brown sugar

Ginger Toffee Sauce
125g dark brown sugar
125ml golden syrup
100ml double cream
50g salted butter
3tsp ground ginger


- First make the pastry. To do this, rub the butter into the flour until the mixture resembled breadcrumbs. Next add the water a tablespoon at a time, mixing with a knife until the pastry starts to come together – you might not need to add all the water for this to happen. Now use your hands to bring the pastry together in a ball, wrap in clingfilm and chill in the fridge for 30 minutes.

- While the pastry chills, peel and core the apples. Cut into rough 1cm chunks and toss in a bowl with the cinnamon, sugar and a little lemon juice to prevent them from browning. Melt a knob of butter in a deep frying pan over a medium heat and add the apples, cooking for about 10 minutes, or until they begin to soften. Take off the heat and drain away any juice or butter left in the pan.

- Next make the toffee sauce. Simply put all the sauce ingredients into a saucepan and melt over a medium heat. When the mixture starts to bubble, leave to simmer for 5 minutes, stirring gently. When the sauce starts to thicken, remove from the heat and leave to one side to cool slightly.

- Preheat the oven to 200ºC. Take the pastry out of the fridge and roll out on a floured surface until ½ cm thick then use to line a lightly buttered pie dish. Add the apples and drizzle a couple of tablespoons of toffee sauce over the top, putting the leftover sauce to one side to serve. Now roll out the pastry for the pie lid and gently place on top of the pie. Cut two small air holes in the middle of the pie and use any leftover pastry for decoration. Using short downward strokes and a sharp knife cut any leftover pastry away and pinch together the lid and base to create a firm seal.

- Place in the oven for 15 minutes, then turn down the heat to 180ºC and bake for a further 30 minutes, or until the pastry on top is golden and the filling soft and bubbling. Serve with a generous drizzling of toffee sauce and double cream. Delicious! 

By Millie Norton

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