Description
A delightful toffee apple pie served with creamy vanilla custard, perfect for a comforting dessert.
Ingredients
Scale
- For the pastry: 200g plain flour
- 100g cold butter, cubed
- 1 egg yolk
- 2–3 tbsp cold water
- For the filling: 6 large apples, peeled, cored and sliced
- 100g soft toffee or caramel sauce
- 50g brown sugar
- 1 tsp ground cinnamon
- For the vanilla custard: 500ml whole milk
- 1 vanilla pod, split and seeds scraped
- 4 egg yolks
- 50g caster sugar
Instructions
- Preheat the oven to 200C/180C fan/gas 6.
- Make the pastry: Rub the butter into the flour until it resembles breadcrumbs. Add the egg yolk and water to form a dough. Chill for 30 minutes.
- Roll out the pastry and line a 23cm pie dish. Chill again for 15 minutes.
- For the filling: Toss the apples with brown sugar and cinnamon. Arrange in the pastry case and drizzle with toffee sauce.
- Bake for 40-45 minutes until golden and bubbling.
- For the custard: Heat the milk and vanilla pod in a pan. Whisk the egg yolks and sugar, then pour in the hot milk, stirring constantly. Return to the pan and cook gently until thickened.
- Serve the pie warm with the vanilla custard.
Notes
Ensure the apples are tart for a balanced flavor; adjust toffee to taste.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: British
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 20g
- Carbohydrates: 60g
- Protein: 6g