Toffee Apple Pie Recipe


600g shortcrust pastry
5 pink lady apples, chopped
100g Carnation caramel
1/2 lemon, juiced
2 tsp cornflour
2 tbsp caster sugar
1 tsp cinnamon
1 egg, beaten


Step 1: Preheat the oven to 200 degrees.
Step 2: Chop the apples into small chunks and add to a pan. In a small bowl, mix the lemon juice with the cornflour and pour over the apples, mix well and stir on a medium-high heat. Once hot, add the sugar and cinnamon and cook for 15 minutes, stirring often.
Step 3: Remove from the heat and add the caramel, stirring well to coat the apples. Leave to cool until room temperature.
Step 4: Roll out your pastry until it is as thick as a £1 coin and cut out a circle, making sure there is enough to fill the pie tin with an overhang. Line the dish with the pastry and spoon in the apple mixture. Roll out the remaining pastry and cut a circle large enough to cover the pie.
Step 5: Trim the excess edges and use a fork to seal the edges. Prick the top of the pie and wash with the beaten egg.
Step 6: Bake for 20-30 minutes, allow to cool slightly.

Serve your favourite apple pie topping - ours is custard!