Shelly's Recipe

STICKY TOFFEE PUDDING APPLE PIE

Category: Pies - Fruit

Pie Crust
1-1/2 cups of flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup cold butter cut in small pieces
1/2 cup shortening

Apple Filling
5 medium to large Michigan Cortland, Ida Red Apples, peeled, thinly sliced, diced
1 cup brown sugar
3 Tablespoons flour
4 Tablespoons melted butter
2 teaspoons cinnamon
1 teaspoon lemon juice
1/4 teaspoon salt

Sticky Toffee Pudding Filling
1/2 cup praline pecans
1 stick of butter softened
1/2 cup brown sugar
2 T heavy cream
1 T lemon juice
1 egg - beaten
1/2 cup self-rising flour

Crumb topping
3/4 cup of flour
1 cup sugar
1/4 teaspoon salt
1 stick of butter softened

Homemade Caramel
1 can sweetened condensed milk

Pie Crust: Mix all above ingredients on medium speed swiftly until crust appears pea-like. Carefully sprinkle water in crust mix until it starts to become moistened and gathers together. Pat into a disc, wrap and refrigerate for at least one half hour. Roll out on to floured surface and make and crimp crust. Freeze until ready to use.

Apple Filling: Cook above ingredients in large pan on medium heat until cooked halfway. Stir in 3/4 cup homemade caramel (see directions below) until melted.

Sticky Toffee Pudding Filling: Mix above ingredients just until blended.

Crumb Topping: Mix all together all crumb topping ingredients by hand or a pastry blender until fine and crumbly.

Homemade Caramel: In heavy 3 quart saucepan, combine all ingredients, but vanilla. Cook over medium heat, stirring constantly, covering all parts of bottom of pan with wire whisk to avoid scorching. Stir until mixture comes to a boil. Reduce heat to low and cook, constantly stirring, until mixture comes to a boil. Reduce heat to low and continue stirring until caramel reaches 244F on a candy thermometer or firm-ball stage. Pour in glass container. Cool to use.

Praline Pecans: Melt butter in small pan on medium-low heat until melted. Add pecans and sugar and stir ingredients until you start smelling the nuts roasting. Take off heat and cool. Crumble.

Assembling pie:
Spread sticky toffee pudding mixture on bottom of crust. Put apple mixture over pudding mixture. Sprinkle with crumb topping. Bake in preheated 400 degree oven for one hour or until knife easily slides into center of pie with no resistance. If pie becomes too brown before done, turn down oven to 350 degrees to finish baking and cover with foil completely. Top with a generous amount of homemade caramel and praline pecans.