Recipe: Toffee Apple Cookie Pie

TOFFEE APPLE COOKIE PIE

We've played around with the wonders of a Portmanteau before with the likes of Cronuts and Ramen Burgers but we thought we should up our game! How about combining 3 things into one treat! The humble apple pie, collides with a toffee apple and is wrapped up with delicious chewy cinnamon cookie dough. Toffee Apple Cookie Pie... we couldn't come up with anything more catchy to call it... can you?

Ingredients

For The Crust

  • 170 g softened butter
  • 200 g soft brown sugar
  • 100 g caster sugar
  • 1 egg
  • 250 g plain flour
  • 1 tsp cinnamon

For The Filling

  • 4 bramley cooking apples
  • 100 g caster sugar
  • 1 knob butter
  • 1 handful dairy toffees
preheat the oven

Step 1

Preheat The Oven

preheat an oven 180°C.

Cook the apple

Step 2

Cook The Apple

Peel the apples, remove the core and cut into small pieces. Dump the chopped apple into a saucepan with the 100g of caster sugar, splash of cold water and a knob of butter. Heat to a bubble and cook for 3-4 minutes, stirring occasionally, until about half of the apple has cooked down to a pulp and the rest a small chunks. transfer to a bowl to cool.

make the cookie dough

Step 3

Make The Cookie Dough

Beat the butter and both white and brown sugars together until creamy in a bowl. Crack in the egg and beat again. Fold in the flour and cinnamon so that you have a cookie dough.

chill and roll

Step 4

Chill And Roll

Divide into two (one piece a little bigger than the other) and chill them both for an hour. Roll the chilled dough on a floured surface to the thickness of just under 1 cm.

lay into dish

Step 5

Lay Into Dish

Lay into a pie dish and fill with the cooled apple mixture. Dot the unwrapped toffees over the filling. Roll the other dough out to the same thickness and drape over the pie. Trim the edges and crimp together so that they stick.

bake

Step 6

Bake

Bake for 25-30 minutes, then allow to cool in the tin completely before turning out. Serve once it's cooled a fair bit, sliced with a little whipped cream (it's difficult to cut until the cookie has cooled). Serves 8

Comments

littlelostc

I make this over and over and over again! it's amazing

mintvelvet

My brother has made it for today and I'm soooo looking forward to it!!

johnaldinho77

@alydiansakura you can always "blind bake" your crust. You cook the crust first, to make sure it doesn't get soggy, then add the filling, then bake to finish... It's the most surefire way to prevent a soggy crust..

alydiansakura

I ttied making this yesterday but the bottom bever cooked and became extremely soggy! Are there any tips to keep that from happening again?

bekkacake

soo delicious but sooooo much sugar

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