Toffee apple pie

    1 hour 15 min

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

    95 people made this

    Serves: 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

    Prep: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 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