Normally I would wrap the edges in aluminum foil but I just found this new silicone pie shield. Sprinkle the crumble over the pie filling. The toffee crumble consists of flour, salt, sugar, butter and some toffee bits.Ĭut the butter into the flour mixture with a pastry cutter until it resembles a coarse crumble.Īdd 1/4 cup of toffee bits to the crumble.
Spoon about 1/4 cup of caramel sauce over the top of the pie filling. Continue going around the outside edges until you have crimped the entire outer edge.įill the pie with the cooked apple mixture. Trim any excess edges then turn the dough underneath around the rim of the pie plate.Ĭrimp the edges by forming a V with 2 fingers and pressing the dough in between. Gently unroll it onto your pie plate, then press the crust to fit the plate. This makes it easier to transport to the pie plate without tearing it. I think this will be big enough for my pie plate. Keep rolling, if you go slow and don’t force it there will be less cracks around the edges. Dust with flour as needed and if the dough should stick, place a scraper underneath and dust with flour. Liberally dust your surface with flour.īegin rolling a little at a time, make a roll then turn the dough. I used Deb’s recipe and technique which worked out really well. I made this all butter crust courtesy of “ Smitten Kitchen“. Let the apples soften slightly, but not so soft that they are mushy. Stir in the apple mix and cook 7 – 8 minutes over medium heat. Heat a large skillet over medium heat and melt the butter. Stir until well mixed then pour into the bowl of apples and stir until all the apples are coated. Squeeze about a tablespoon of lemon juice and add a splash of vanilla to the sliced apples.Ĭombine the sugars and flour and add the cinnamon and nutmeg. You can slice them quickly before they start to turn brown. Using an apple peeler is the handiest thing, it makes quick work of peeling and coring the apples. You can half this recipe to fill a 1/2 pint jar of caramel sauce, plenty for the pie and extra to drizzle as a topping. You’ll also need a mix of brown sugar, white sugar, salt and flour along with cinnamon, nutmeg, vanilla extract, lemon juice, butter and salted caramel sauce. I picked up some Braeburn apples this time. I’ll leave it up to you which kind of apple you like in your pie. As far as apple pies go, I think this pie will be hard to beat! The temptation was overwhelming as the aroma of warm apples and caramel filled the kitchen. I can’t wait to taste it but I’ll have to be patient as it went straight to the freezer for safekeeping until the holidays. I tried a new recipe for an all butter crust which I found easier to work with and made a really pretty crust. This one is for Joe who loves any pie with a crumbly topping. One of the pies I’m making this year is a Salted Caramel Apple Pie with a Toffee Crumble. There are many different layers of flavors and textures (fruit pies, cream pies, pies with meringue, custard pies, frozen pies, well you get the picture) in which to choose from. I think a slice of pie brings back recollections, particularly around the holiday season, of times spent with family and friends. Photography by Rita Platts.I’m devoting this week to holiday pies! Pies are my favorite dessert no matter the occasion but around the holidays I like to make a variety so we have choices. This recipe is from Foolproof One-Pot by Alan Rosenthal (Quadrille, £12.99). Remove from the oven and serve with lots of cream or ice cream.Pop it in the oven straight away and bake for 25–30 minutes until the pastry is crisp, risen and golden brown.Finally sprinkle the pastry with the demerara sugar. Brush with beaten egg and place the pastry circle, egg-washed-side up, onto the apples, gently tucking the edges down the inside of the pot.Use the lid of the pot to help cut a rough circle from your puff pastry sheet.Pile them up slightly towards the middle of the pot. Add the apples to the pot and mix the pieces around in the caramel sauce so everything is well combined.Once the sugar has dissolved, turn the heat up and boil rapidly for 3 minutes, stirring regularly, until you’ve got a thick sticky sauce. In a deep pot, and over a low heat, melt the butter with the dark muscovado sugar, cream and salt.Preheat the oven to 220☌/425☏/gas mark 7.
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