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Toffee apple pies with dulce de leche and custard
Toffee apple pies with dulce de leche and custard
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Indulge in the irresistible aroma of homemade toffee apple pies that fill your home.
Ingredients:
  • 225g plain flour
  • 2.50 gm mixed spice
  • 24.00 gm icing sugar, sifted
  • 200g chilled unsalted butter, roughly chopped
  • 600g (about 3) Granny Smith apples, peeled, cored, roughly chopped
  • 125.00 ml dulce de leche (see note), plus extra to serve
  • 1 egg, lightly beaten
  • 40.00 gm caster sugar
  • Custard, to serve
Instructions:
  • Combine flour, mixed spice, icing sugar, and 150g of butter in a food processor and blend until the mixture looks like fine breadcrumbs. Add 2-3 tablespoons of chilled water and blend until the mixture forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Next, add the apple to a pan along with the remaining 50g butter and 3 tablespoons water. Cook over low heat, stirring occasionally, for 15-20 minutes until the apples are soft and the liquid is absorbed. Let it cool slightly before mixing in the dulce de leche.
  • Preheat your oven to 180°C. Grease a 6-hole Texas (185ml) muffin pan and line the holes with baking paper for easy removal later.
  • Roll out the pastry on a lightly floured surface and cut out six 12cm circles. Gather remaining pastry, roll out again, and cut out six 6cm circles. Place larger circles in muffin holes, fill with apple mixture, brush edges with egg. Top with smaller circles, seal edges, decorate with leftover pastry, brush with egg, sprinkle with caster sugar, and bake until golden, 20-30 minutes.
  • Let pies rest in the pan for 10 minutes, then carefully remove and serve with creamy custard and an extra drizzle of rich dulce de leche.

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