Buttered Toffee Apple Pie Recipes

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.

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.

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.

Steps:

• Roll out the larger piece of dough to a 1/8-inch thickness and use it to line a deep 9-inch pie pan. Do not trim overhang yet. Roll the other piece between sheets of wax paper into a rectangle roughtly 12 inches long and 1/8-inch thick. Refrigerate shell and rolled dough for at least a half hour.
• Combine sugar, cinnamon and mace. Toss apples with rosewater, then with butter. Preheat the oven to 400 degrees.
• Sprinkle a third of the sugar mixture over the bottom of the shell. Arrange a layer of apples on it and sprinkle with another third of the sugar. Add the remaining apples, rounded sides up, and sprinkle with the remaining sugar.
• Brush the rim of the pie with cream and return it to the refrigerator.
• Working quickly, peel wax paper from one side of the reserved sheet of dough, replace it lightly, flip dough and remove paper from the other side. Working on the wax paper, create a decorative open-work crust either by cutting 1/3-inch strips and weaving a lattice or by using a knife or cookie cutter to make a pattern that allows the apples to show. Stop and refrigerate if the dough starts to soften.
• Carefully flip top crust onto pie. Press around the edges to seal and trim overhang to a half-inch beyond rim. Fold it over the top crust edges and crimp up into a decorative rim.
• Bake the pie 10 minutes, reduce the heat to 375 and bake 50 minutes more, or until the apples are very tender and the crust is a rich brown. Allow to cool 10 to 15 minutes and serve while still warm.

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.

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.