Toffee Apple Pie

I can't believe I haven't posted in almost a month. Shame on me. I've been busy, busy with course work and ill with a nasty cold. Then I was in London for a fleeting weekend, with a stop in Newcastle for Sunday Lunch and a convoluted train journey home. Now I'm on holiday from school and I'm snowed under with a project my beau and I are working on.

When the time comes I will explain why I have stopped posting anything food related but I can't divulge any more for fear of my nearest and dearest reading it.

There is nothing that screams Autumn more than that a home baked Apple Pie on a cold, blustery evening. I had the idea of adding a little toffee sauce for a grown up take on the Hallowe'en Toffee Apple and it I must say it worked out rather well.


50g cold butter, cubed
50g Vegetable shortening
250g plain flour
50g finely grated cheddar
1 large Egg, beaten.
Cold Milk
1 tsp baking powder

23cm Springfrom tin, greased.

1kg Cox, Braeburn or Spartan Apples, peeled, cored and chopped.
500g Bramley Apples, peeled, cored, roughly chopped up.
40g butter
2 tsp cinnamon
1/2 a nutmeg
2 large Eggs

Toffee Sauce
100g unsalted butter
100g light muscovado sugar
4 tbsp golden syrup
4 tbsp double cream

1. To make the pastry rub the fats into the flour and baking powder, once the mixture resembles breadcrumbs, mix in the cheddar. Add the egg and a splash of milk to bind. Don’t be afraid to knead this pasty a little until it comes together, thanks to the raising agent it won’t affect the over all texture later on. Separate into two rounds one slightly bigger than the other and chill for half an hour.

2. Fry the bramleys in 20g of the butter until they soften and loose their shape. Using a potato masher, mash the softened apples and mix in half of the cinnamon and nutmeg.

3. In a small pan, slowly heat the butter, sugar and golden syrup for the toffee sauce, bring the mixture to the boil constantly stirring. Reduce the heat and simmer for 3 minuets or until thickened. Stir in the cream and add to the mashed apples. Once cool, mix in the eggs.

4. Fry the remaining kilogram of apples in the remaining butter for a few minutes, they should be cooked but still retaining their shape. Stir in the remaining spices.

5.Roll out the chilled pastry and line the springform tin, leave the excess hanging over the outer edges. Pour in the mashed apple mixture first then add the sliced apples. Cover with a pastry lid and crimp the edges. Bake for 15 minutes at 220°c then reduce to 180°c for a further 30 minutes. Leave to cool slightly before attempting to remove from the tin.

This recipe was adapted from Nigella Lawson's Double Apple Pie from How to be a Domestic Goddess.