Buttered Toffee Apple Pie Food

TOFFEE CRUMBLE APPLE PIE

Steps:

• Roll out and place one pie crust into the bottom and sides of a 9-inch pie plate, trimming to the edge of the pie plate all the way around. Preheat the oven to 375 degrees F.
• For the filling, in a large bowl, toss the apples with the lemon juice. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt. Stir to combine. Add vanilla and cream and mix.
• In a large pot, melt the butter over medium heat. Add the apple mixture and cook for about 6-8 minutes, stirring often (and adjusting the heat if the apples start to stick to the bottom of the pot) to soften the apples just a bit.
• Scoop the apple mixture into the pie shell and spread evenly.
• In the same bowl you used for the filling dry ingredients, combine the flour and sugar. Cut in the butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in the chopped toffee bars. Sprinkle this mixture over the top of the apples.
• Roll out the top pie crust and place it on top of the pie. Leave a 1/4- to 1/2-inch overhang all the way around. Fold the top crust over the bottom crust and underneath. Press lightly to seal. Flute the edges and cut a few long slits in the top to vent the pie.
• Beat the egg white with a teaspoon of water and brush the top of the pie with the egg mixture. Sprinkle lightly with sugar.
• Place the pie on a baking sheet (to avoid any potential leaks dripping into your oven) and bake for about 50-60 minutes until the crust is golden and the apples are soft and tender. Serve warm or at room temperature.

BUTTER PECAN-TOFFEE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
• Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

CARAMEL CRUNCH APPLE PIE

Steps:

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender., Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

TOFFEE APPLE TURNOVER PUFF PIE

Steps:

• Chop the apples into small chunks. Heat the butter in a pan over a medium-high heat until sizzling, then scatter in most of the sugar, reserving about 1 tsp. Bubble until the sugar has dissolved and the mixture is sticky. Tip in the apples and stir to coat. Season with a small pinch of sea salt flakes and cook for 5-6 mins until the apples have softened and started to caramelise and any juices they have released have evaporated. Remove from the heat and set aside to cool completely. Once cooled, will keep chilled for up to a day.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside on the middle shelf. Unravel the pastry on its baking parchment. Spoon the apple mixture over the right side of the pastry, leaving about a 1-2cm border around the edge, then brush the border all around the pastry with some of the beaten egg yolk. Fold the left side of the pastry over the apple filling to enclose it. Crimp or pinch the edge, or use a fork to seal. Use the back of a knife to score six triangles over the top of the pie, and make a few small slits in the centre of each. Brush all over with the rest of the egg yolk, then scatter with the reserved 1 tsp sugar.
• Carefully lift the pie, still on its parchment, onto the hot baking tray in the oven. Bake for 25-30 mins until puffed up and deeply golden. Leave to cool for 10 mins, then cut into wedges using the marked-out triangles as a guide.

TOFFEE APPLE PIE

Steps:

• Set oven to 375 degrees.
• Set oven rack to bottom position.
• In a bowl, combine the first eight ingredients.
• Spoon into pie shell.
• FOR TOPPING: Combine the flour, brown sugar and cinnamon; cut in the butter until the mixture resembles coarse crumbs.
• Add nuts and chopped Heath candy bar.
• Sprinkle over the pie.
• Bake for 30-35 mins (lowest oven rack), or until the topping is browned, and apples are tender.

CARAMEL APPLE PIE - 2003 1ST PLACE APPLE

Steps:

• Pie Crust:
• Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
• Filling:
• Preheat oven to 450 degrees F.
• Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
• Streusel Topping:
• Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

TOFFEE APPLE TURNOVER PIE

Steps:

• Heat oven to 375°F. Line cookie sheet with sides or 15x10x1-inch pan with cooking parchment paper or foil. In medium bowl, mix 1 cup flour and the salt. Using pastry blender (or pulling 2 tables knives through ingredients in opposite directions), cut in shortening until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (if necessary, 1 to 2 teaspoons more water can be added).
• Gather pastry into a ball. On lightly floured surface, shape pastry into flattened round. Using rolling pin, roll into 12-inch round, about 1/8 inch thick. Place on cookie sheet.
• In medium bowl, toss apples and 1 tablespoon flour. Mound apple mixture on half of pastry to within 3/4 inch of edge. Sprinkle with toffee bits. Fold pastry in half over apple mixture. Fold 1/2 inch of sealed edge of pastry over; firmly press tines of fork around edge to seal. Brush top of turnover with egg. Cut 3 slits, 1 inch long, in top to vent steam. Sprinkle top with sugar.
• Bake 30 to 40 minutes or until golden brown. Immediately remove from cookie sheet to serving plate. Cool 30 minutes before cutting.

BUTTERED TOFFEE APPLE PIE

Steps:

• Prepare pie crust for 2-crust pie in your usual manner.
• Combine sugar, 1/4 cup corn syrup, 1 T. butter, cornstarch, cinnamon and salt.
• Mix well.
• Mix in apples.
• Heat oven to 425.
• Roll out bottom pie shell and put in 9-inch pan.
• Fill with apples.
• Roll out top pastry and place on filling.
• Seal edges and flute.
• Cut 6 slashes on top crust.
• Bake for 10 minutes.
• Reduce heat to 350 and bake until crust is light golden about 30 minutes.
• Meanwhile make topping by mixing brown sugar, flour, walnuts, 3 T. corn syrup and 3 T. melted butter.
• Remove pie when baked and pour on topping.
• Return to oven for 5 more minutes.
• Cool on wire rack 10 minutes.
• Serve warm.