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Toffee Apple Pie with Easy Homemade Pastry

This flaky pastry is surprisingly simple and worth making from scratch. A perfect autumn dessert of crisp pastry filled with apples and a rich toffee layer.

  • Total Time: 39 minute
  • Yield: 8 1x

Ingredients

Scale
  • For the flaky pastry
  • 60 g crème fraiche
  • 60 g cold water
  • 280 g plain flour
  • 6 g salt
  • 24 g sugar
  • 225 g unsalted butter cold
  • 1 egg beaten
  • demerara sugar to sprinkle
  • For the toffee apple filling
  • 1.3 kg apples their weight before they've been peeled, cored etc.
  • ½ lemon
  • 2 tbsp caster sugar
  • 3 tbsp brown sugar
  • 1½ tsp cinnamon
  • 1 tsp ground ginger
  • 15 Werther's Originals

Instructions

  1. For the flaky pastry
  2. Crème Fraiche Mix: Whisk together 60 g crème fraiche and 60 g cold water.
  3. Combine Flours: Mix 280 g plain flour, 6 g salt, and 24 g sugar in a large bowl.
  4. Add Butter: Cut 225 g unsalted butter into the flour until it resembles coarse sand; leave larger pieces throughout for flakiness.
  5. Add Wet Ingredients: Pour in the crème fraiche mixture and use your hands to form into a dough. Wrap and chill 1 hour.
  6. For the toffee apple filling
  7. Prepare Apples: Peel, core, and slice 1.3 kg apples. Toss with juice of ½ lemon.
  8. Mix Fillings: Add 2 tbsp caster sugar, 3 tbsp brown sugar, 1½ tsp cinnamon, and 1 tsp ground ginger to the apples.
  9. Add Toffee: Crush 15 Werther's Originals and mix with the apple mixture.
  10. Assembly
  11. Roll Pastry: Roll out dough and line a 9-inch pie tin, saving some for the top.
  12. Fill Pie: Pour in the apple and toffee mixture.
  13. Top Pie: Roll out remaining dough and cover the pie. Crimp edges to seal. Cut steam holes.
  14. Egg Wash: Brush with 1 beaten egg and sprinkle with demerara sugar.
  15. Chill: Freeze pie for at least 30 minutes before baking.
  16. Baking
  17. Preheat Oven: Set to suitable temperature (e.g. 200°C/400°F).
  18. Bake: Bake until filling is bubbling and crust is golden brown, about 50 minutes.
  19. Cool: Cool before slicing to prevent filling from running.
  • Author: Chef mia
  • Prep Time: PT1H
  • Cook Time: PT50M
  • Method: Baking,Dessert,sweet
  • Cuisine: American,British