↞ recipe box start page
Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
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.
view more member recipes
STICKY TOFFEE PUDDING APPLE PIE
view my recipes
print
save
Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sticky Toffee Pudding Cheesecake
by sgre52160
Cheesecake Ingredients: 3 (8 ounce) packages cream cheese, at room temperature 1 cup granulated sugar 1½ tablespoons all-purpose flour 2 teaspoons vanilla extract 3 large eggs 2 heaping cups co
by sgre52160
Cheesecake Ingredients: 3 (8 ounce) packages cream cheese, at room temperature 1 cup granulated sugar 1½ tablespoons all-purpose flour 2 teaspoons vanilla extract 3 large eggs 2 heaping cups co
Oatmeal Sticky Toffee Pudding Cakes With Salted Walnut-oatmeal Praline
by sgre52160
Cooking spray 1/3 cup water 1/3 cup chopped dates (sugar coated kind) 1/2 teaspoon baking soda 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 2/3 cup Quaker Old Fashione
by sgre52160
Cooking spray 1/3 cup water 1/3 cup chopped dates (sugar coated kind) 1/2 teaspoon baking soda 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon salt 2/3 cup Quaker Old Fashione
Toffee Apple Pudding Cookies
by sgre52160
3/4 cup butter 1 cup granulated sugar 1 (3.4 oz) package instant cheesecake pudding mix 2 eggs 1 teaspoon vanilla extract 1 tsp baking soda 2-1/4 cups flour 1 Granny Smith apple, cored
by sgre52160
3/4 cup butter 1 cup granulated sugar 1 (3.4 oz) package instant cheesecake pudding mix 2 eggs 1 teaspoon vanilla extract 1 tsp baking soda 2-1/4 cups flour 1 Granny Smith apple, cored
Sticky Toffee Muffins
by sgre52160
1 1/2 cups pitted dates, coarsely chopped 1/2 tsp baking soda 1/3 cup water, boiling hot 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 2 eggs 1 1/2 cups flour 1 1/2 tsp baking powder
by sgre52160
1 1/2 cups pitted dates, coarsely chopped 1/2 tsp baking soda 1/3 cup water, boiling hot 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 2 eggs 1 1/2 cups flour 1 1/2 tsp baking powder
Warm Sticky Toffee Cake
by sgre52160
English toffee sauce 1 1/2 cups heavy cream 3/4 cup plus 1 tablespoon (1 1/2 sticks plus 1 tablespoon) butter, cut into 1/2-inch cubes 1 1/2 cups dark brown sugar 3/4 cup maple syrup In a lar
by sgre52160
English toffee sauce 1 1/2 cups heavy cream 3/4 cup plus 1 tablespoon (1 1/2 sticks plus 1 tablespoon) butter, cut into 1/2-inch cubes 1 1/2 cups dark brown sugar 3/4 cup maple syrup In a lar
view more member recipes
related CDKitchen recipes
Sticky Toffee Pudding
Chocolate Toffee Trifle
English Cream Toffee
Toffee Bar Crunch Pie
Apple Spice Cake Trifle
Creamy Caramel And Toffee Apple Dip
Spiked Banana Pudding
Chocolate Punch Bowl Cake
Creamy Caramel Apple-Pecan Dip
Scottish Toffee