Make toffee apple pie

Toffee Apple Pies

Crispy filo topped individual apple pies, with a hint of caramel and sultanas; perfect if you’re following a slimming or Weight Watchers plan!

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Nutrition Per Serving

• Calories 222
• Carbs 42g
• Protein 4.3g
• Fat 2.1g
• Saturates 0.6g
• Sugars 27g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

When you think of Toffee Apple Pies, you may be imagining typical pies filled with sugar and buttery pastry. Instead, we’ve used some clever swaps for these typically high calorie foods for an indulgent dessert that’s slimming friendly without compromising on calories!

You still get a delicious crunchy top, but it’s made from scrunched up filo pastry which is lower in calories but still provides texture and makes this dish feel much more indulgent. We’ve also used 50% less sugar caramel dessert topping inside and drizzled on these Toffee Apple Pies, as it adds the sweetness and toffee that make these pies irresistible!

Filo pastry is a great alternative to shortcrust as it’s lower in calories and points, and a little goes a long way. We love using it because it crisps up wonderfully and is an ideal choice for sweet and savoury dishes alike. This means these Toffee Apple Pies are ideal if you’re following a low calorie, slimming or Weight Watchers diet.

If you’d like, you could also try these Toffee Apple Pies with a dollop of creamy Greek yoghurt, sweetened quark or even our Custard for a warming sweet treat, perfect for a chilly evening.

What diets are these Toffee Apple Pies suitable for?

This Toffee Apple Pies recipe is suitable for vegetarians. It can be made gluten free if you substitute the filo pastry for a gluten free version, but this isn’t widely available.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Toffee Apple Pies recipe?

• You need to count 6 Points per portion of this Toffee Apple Pies recipe if you’re on WW Green.
• You need to count 5 Points per portion of this Toffee Apple Pies recipe if you’re on WW Blue.
• You need to count 5 Points per portion of this Toffee Apple Pies recipe if you’re on WW Purple.

Do you need any special ingredients to make Toffee Apple Pies?

You’ll need ready made filo pastry sheets, which are usually found in the chilled section of the supermarket. We’ve also used 50% less sugar caramel dessert topping in the Toffee Apple Pies and to drizzle, which is available in the baking aisle of most large supermarkets.

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You’ll need four ovenproof ramekin dishes for this recipe, and they can be used again and again in lots of our other recipes! We like these classic white ones.

A sharp knife is vital when cutting filo pastry, to make sure it doesn’t bunch up or split. We like this one, and a good knife should be sharpened regularly.

How many calories are in these Toffee Apple Pies?

There are 222 calories per portion in this Toffee Apple Pies recipe, which means it falls into our Weekly Indulgence category.

These Toffee Apple Pies are perfect if you’re following a calorie controlled diet, and fit well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

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Toffee apple pie

Toffee apple pie

Not Plant Based

Not Plant Based

Ingredients

For the pastry

• 375g plain flour, plus extra for dusting
• 1½ tsp ground cinnamon
• a pinch of ground ginger
• 75g icing sugar
• 200g salted butter, cubed
• 1 large egg, beaten

For the filling

• 500g (about 2-3) Pink Lady apples
• 500g (about 1-2) Bramley apples
• 1 tbsp lemon juice
• 2 tsp cornflour
• 1 tbsp caster sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ x 397g tin Carnation caramel

For the topping

• 1 large egg, beaten, for glaze
• 1 tbsp demerara sugar

Step by step

Prepare the filling ahead and chill until required. The baked pie can be frozen for up to 1 month. Defrost completely before reheating gently until warmed through.

To make the pastry, pulse the flour, spices, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Next, add the egg a little at a time, and mix. Do this in a food processor, or by hand with a knife. Once the mixture comes together into a ball, wrap and chill for at least 30 minutes.

Preheat the oven to 180°C, fan 160°C, gas 4. Peel and core the apples, then chop into 2cm chunks and put them in a large pan. Mix the lemon juice with the cornflour to make a paste and add to the apples. Heat gently and add the caster sugar and spices. Reduce the heat to very low and cook for 10 minutes, stirring regularly, then remove from the heat. Stir through the caramel to coat the apples, then leave to cool.

Use up the rest of the caramel sauce by drizzling over vanilla ice cream with toasted pecans and chopped bananas, or mix with cold milk for an easy milkshake treat.

Meanwhile, break off ¾ of the pastry (set the other ¼ aside for the lattice) and roll out on a lightly floured surface to about 5mm thick to line a 24cm pie dish, about 4-5cm deep, with an overhang. Line with scrunched- up baking paper, fill with baking beans and blind-bake for 20 minutes. Remove the paper and beans and cook for another 10 minutes or until the pastry looks crisp and golden. Once the base is baked, add the cooled filling.

Roll out the remaining pastry to a 5mm thickness and slice into strips about 1cm wide, long enough to reach right across the pie dish. Create a lattice over the pie using the strips, sticking them to the pastry with a bit of beaten egg. Trim off excess pastry, brush the top with beaten egg and sprinkle with demerara sugar. Bake for 35-40 minutes on a baking tray until the pastry is golden brown and the filling is bubbling. Let the pie cool for 15-20 minutes before serving with ice cream.

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Toffee apple pie

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

Ingredients
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

Method
Prep: 30 min › Cook: 45 min › Ready in: 1 hr 15 min

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.

Источник

Toffee Apple Pie

Introduction: Toffee Apple Pie

The other day I made toffee for the first time ever, and it worked brilliantly!

The day after I got a serious craving for apple pie so, while eating a piece of homemade toffee, an idea dawned on me.

I love toffee apples so why why not make toffee apple pie and the rest is history.

Step 1: Ingredients and Equipment

There is a sizable list of ingredients and equipment for this recipe but do not let this deter you as much of it is regular kitchen equipment.

Ingredients:
Caster Sugar— around 500g
Cooking Apples— 2
Butter- 250g
Flour-For dusting
Vanilla Extract— A few capfulls
Whipping Cream- A carton
Shortcrust Pastry— Homemade or premade
Salt- A pinch
Lemon Juice- A squirt

Equipment:
Pie Tin
A Thermometer
A Rolling Pin
A Whisk or Electric Mixer
Greaseproof Paper
A Fork
A Chefs Knife
A Chopping Board
A Pot
(Rice and tin foil are pictured but not needed as I decided not to blind bake)

Step 2: Making the Pie Crust

Get your block of shortcrust pastry and lightly dust your work surface with flour.

Roll the pastry out as thin or as thick as you want it.

Grease the greaseproof paper with butter and line the tin with it, this makes it easier to remove the pie later.

Drape the pastry over the tin.

Slowly press down until it is fitting snuggly and then stab a few holes in the bottom with a fork.

Turn up the edges and tuck them in to get a nice thick crust.

Bake for around 12 minutes at 200 degrees celsius

Step 3: The Filling

Peel and slice your apples thin and small.

Add the apples, 70g of caster sugar, a splash of water and 10g of butter into a pot.

Put the mixture on a medium heat and start to stew the apples, the apples will quickly soften and start to mush.

After a little while continually stirring it will reach your desired thickness.

Remove from the heat and put in a bowl.

I like mine with no chunks of apple.

Step 4: The Toffee

Making toffee is a rather exact art so you will need a thermometer.

Grease some greaseproof paper as you did with the pie crust.

Add 200g of butter, 200g of caster sugar, 3 capfulls of vanilla extract and a pinch of salt to a pot.

Put this on a medium heat and stir constantly until it reaches 140 degrees CELSIUS.

Once it has reached this temperature take it off the heat and pour a thick layer onto the pie crust.

Pour the rest onto the greased paper and leave to harden.

Step 5: The Filling and Topping

Scoop the apple onto the hardened toffee and smooth it out.

Whip your cream and some sugar until it is very thick.

Scoop the cream on thick, if you’re going to do this, do it big.

Break the toffee that was on the sheet and put it in a sandwich bag.

Crush this with a rolling pin and sprinkle it on top.

Step 6: Enjoy

Cut a big slice and enjoy!

Thanks for looking and if you have any problem don’t hesitate to ask

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3 Comments

Can we please have both metric and standard measurements shown e.g. (Fahrenheit, Cups, Tablespoon and teaspoon measurements) because this sounds to good not to be made in places that don’ t use the metric system of measurements.

Mmm, sounds delicious! I love toffee apple; sounds like it is a great idea for a pie!

Reply 9 years ago on Introduction

It was very good, the only bad thing was it disappeared too quickly!

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