This is a delicious and easy to make apple pie, with plenty of apple chunks stewed in toffee sauce and enclosed in shortcrust pastry. Perfect with a cup of tea or coffee!
Ingredients:
For the pastry:
360 g plain flour
180 g unsalted butter or margarine
6 tbsp sugar
4 tbsp cold water
For the filling:
1 kg eating apples
2 tbsp lemon juice
2 tsp cinnamon
50 g unsalted butter
4 tbsp caramel or toffee sauce
6 tbsp plain waffles, finely crumbled
1 tbsp cornflour
Method:
To make the pasty, mix the flour with sugar, add chopped butter or margarine.
With a pastry knife work the mixture until it resembles fine breadcrumbs.
Gradually add the water and knead it to a soft dough.
Cover and keep refrigerated for at least 30 minutes.
To make the filling, peel, core and chop the apples, toss them with lemon juice.
Melt the butter in a pan over medium heat, then stir in the caramel sauce.
Add apple chunks to the pan, sprinkle with cinnamon.
Cook on gentle heat for 5 minutes or until the apples are quite soft, but keep their shape.
Rub the cornstarch into the waffles.
Add the waffle mix to the apples, mix thoroughly and leave to cool completely.
When ready to assemble, on a lightly floured surface roll 2/3 of the dough into a thin circle.
Carefully transfer it to a greased 25 cm baking tin to line the bottom and the sides.
Spoon the filling into the pastry case and level the surface.
Roll the remaining 1/3 of the dough into a thin circle, cut and make the lattice on top of the pie.
Bake in a preheated oven (180 C, fan 160 C) for 40-45 minutes until nicely browned.
Leave to cool completely, then transfer to a plate.
Sprinkle with some icing sugar, serve and enjoy!
Bon Appetit!
