Toffee apple pie a sweet sin, and oh so tasty. With toffee, crisp apples, and a crunchy bottom. And that combination is mouth-watering, so delicious!
Oh, this is really so delicious. My husband loves apple pie. I think you can wake him up every night for a piece. I make them in all sorts of variations like regular apple pie or the delicious apple pie that I made for my birthday last year.
On the table
When the cake was on the table it looked grandiose. Everyone got super excited. And then I went to cut slices.
And indeed, it became clear in a very fast way that the apple-caramel combination is a golden one. A bit sweet, but the refreshing apples make that it stays in balance. And that this is a pie I'm going to serve more often.
- You can make the dulce the leche yourself, I'll give you a great recipe here, but of course, you can buy it ready-made in the supermarket.
- By freezing your dough in the baking form, the dough won't rise in the oven and the caramel stays in.
- When you want to present this pie to others in a great way, I would recommend making individuals pies. That way they will look great when serving them!
- This apple pie can be made a day before you will go to eat. Warm the pie just before serving in a preheated (300 degrees Fahrenheit /150 degrees Celsius) oven.
- This apple pie can be stored in the refrigerator for 2 days. You can freeze it for up to 1 month. Warm the pie just before serving for an even better experience.
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📖 Recipe
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Toffee apple pie
Equipment
Ingredients
Dough
120 grams butter from the fridge
100 grams confectioners sugar
⅛ teaspoon salt
½ teaspoon lemon zest biological- 250 grams flour
1 teaspoon vanilla extract
2 egg yolks size L
2 tablespoons milk
Filling
350 grams Dulce de Leche
4 apples Granny smith
Ingredients you need per step are listed below the step in Italic
Instructions
Prepare the dough
- Use the food processor with a knife and add butter.
- Pulse so you get small butter particles.
- Add the confectioner's sugar, salt, lemon zest, and flour. Pulse until everything is blended.
- Add the vanilla extract and egg yolks and pulse 3 times.
- Finally, you pour the milk in and pulse until the dough loosens from the wall.
- Remove the dough from the bowl and make a flat disc.
- Pack in a plastic wrap and put it 30 minutes in the refrigerator.
- Spread the dough on the tart tin bottom and sides (diameter 26 cm) and afterward put in the freezer for half an hour.
Prepare the toffee apple pie
- Meanwhile, preheat the oven to 355 ° Fahrenheit (180 ° Celsius).
- Peel the apples and cut them into ¼ inches (½ cm) slices.
- Remove the pastry from the freezer and spread the dulce de leche on the bottom.
- Spread the apples on this layer.
Bake
- Put in the oven and bake for 40 minutes.
- Take out of the oven and let it stand for 5 minutes.
- Remove the springform and let it cool down to room temperature.
Notes
- You can make the dulce the leche yourself, I'll give you a great recipe here, but of course, you can buy it ready-made in the supermarket.
- By freezing your dough in the baking form, the dough won't rise in the oven and the caramel stays in.
- When you want to present this pie to others in a great way, I would recommend making individuals pies. That way they will look great when serving them!
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