Salted Caramel Toffee Apple Pie

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Serves 12


 For the pastry:

  • 450g plain flour
  • 1 tsp salt
  • 225g butter
  • 10-12 tbsp cold water

 For the pie filling:

  • 200g caster sugar
  • 125ml water
  • 100g butter, in small cubes
  • 100ml double cream
  • 1tsp salt
  • 6 eating apples, (my favourites are pink ladies, jazz apples and golden delicious) peeled, cored and each apple sliced into 12.
  • 1 egg


To make the pastry. Sieve the flour and salt into a large mixing bowl. Rub in the butter until it resembles fine breadcrumbs. Gradually add the water a little at a time, until a firm dough is formed. Split the pastry into two, one a little larger than the other. Wrap in grease proof paper and place in the refrigerator for 1 hour.

To make the salted caramel. Place the sugar and water into a saucepan, on a simmering plate, until the sugar has completely dissolved. Transfer to the boiling plate and watch until a golden caramel colour is achieved. This does happen quite quickly so you do need to be watching the pan. Add the butter and stir until fully melted. Then whisk in the cream. Add the salt and taste. You may wish to add a little more or a little less salt. Allow the mixture to cool slightly before stirring in chopped apples.

Roll the larger piece of pastry out until it is 2-3mm thick, and use to line an “Emile Henry at AGA pie dish”. Add the pie filling to the lined pie dish and roll the rest of the pastry to make a top for the pie and place on top of the filling. Brush the top of the pie with egg.   

2, 3, 4 and 5 Oven AGA:  Place on the grid shelf of the floor of the Roasting oven for 1 – 1¼  hours, slide the cold plain shelf on the second set of runners after 30-40 minutes or when you have the desired browning on the top of the pie. 

By Alexandra Dibble

AGA Rangemaster Group Home Economist

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