The other day I made toffee for the first time ever, and it worked brilliantly!

The day after I got a serious craving for apple pie so, while eating a piece of homemade toffee, an idea dawned on me...

I love toffee apples so why why not make toffee apple pie and the rest is history.

Step 1: Ingredients and Equipment

There is a sizable list of ingredients and equipment for this recipe but do not let this deter you as much of it is regular kitchen equipment.

Ingredients:
Caster Sugar- around 500g
Cooking Apples- 2
Butter- 250g
Flour-For dusting
Vanilla Extract- A few capfulls
Whipping Cream- A carton
Shortcrust Pastry- Homemade or premade
Salt- A pinch
Lemon Juice- A squirt

Equipment:
Pie Tin
A Thermometer
A Rolling Pin
A Whisk or Electric Mixer
Greaseproof Paper
A Fork
A Chefs Knife
A Chopping Board
A Pot
(Rice and tin foil are pictured but not needed as I decided not to blind bake)

Step 2: Making the Pie Crust

Get your block of shortcrust pastry and lightly dust your work surface with flour.

Roll the pastry out as thin or as thick as you want it.

Grease the greaseproof paper with butter and line the tin with it, this makes it easier to remove the pie later.

Drape the pastry over the tin.

Slowly press down until it is fitting snuggly and then stab a few holes in the bottom with a fork.

Turn up the edges and tuck them in to get a nice thick crust.

Bake for around 12 minutes at 200 degrees celsius

Step 3: The Filling

Peel and slice your apples thin and small.

Add the apples, 70g of caster sugar, a splash of water and 10g of butter into a pot.

Put the mixture on a medium heat and start to stew the apples, the apples will quickly soften and start to mush.

After a little while continually stirring it will reach your desired thickness.

Remove from the heat and put in a bowl.

I like mine with no chunks of apple.

Step 4: The Toffee

Making toffee is a rather exact art so you will need a thermometer.

Grease some greaseproof paper as you did with the pie crust.

Add 200g of butter, 200g of caster sugar, 3 capfulls of vanilla extract and a pinch of salt to a pot.

Put this on a medium heat and stir constantly until it reaches 140 degrees CELSIUS.

Once it has reached this temperature take it off the heat and pour a thick layer onto the pie crust.

Pour the rest onto the greased paper and leave to harden.

Step 5: The Filling and Topping

Scoop the apple onto the hardened toffee and smooth it out.

Whip your cream and some sugar until it is very thick.

Scoop the cream on thick, if you're going to do this, do it big.

Break the toffee that was on the sheet and put it in a sandwich bag.

Crush this with a rolling pin and sprinkle it on top.