Toffee, Apple & Walnut Pie
Source of Recipe
Sainbury's
List of Ingredients
For the pastry:
400g self-raising flour
150g caster sugar
a few drops of vanilla essence
1 medium size egg
2 x 5ml spoons milk
200g unsalted butter
For the filling:
200g walnut pieces, toasted
grated zest of 1 small orange
1kg Golden Delicious apples, peeled, cored and quartered
5ml spoon ground cinnamon
75g butter
250g caster sugar
2 x 15ml spoons fresh orange juice
Recipe
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Sieve half the flour on to a clean cool surface and make a well in the centre.
Mix together the sugar, vanilla, egg and milk; put them in the well, then mix with the flour.
Rub the butter into the remaining flour, then knead the 2 mixtures into an even dough.
Let it rest in the refrigerator for at least 20 minutes.
Use half the dough to line the base only of a 23cm springform or loose-bottomed cake tin, prick it all over and bake for 15-20 minutes. Let it cool.
Roll out the remaining pastry rather thinly and cut a lid for the springform pan or cake tin.
Use the leftover pastry to line the side of the pan, pressing it in piece by piece and ensuring a good seal with the base.
Grind half the toasted walnuts, add the orange zest and put most of this mixture on to the pastry base.
Arrange the apple pieces as tightly as you can, adding in the remaining ground walnuts and the walnut pieces.
Sprinkle on the ground cinnamon.
Heat the butter and sugar gently in a small pan to make a rich dark caramel, cooking courageously until you smell the first hint of burning.
Remove from the heat, add the orange juice, swirl round and immediately pour evenly over the apples.
Put on the pie top and seal it all round.
Make 4 long slashes, brush the pastry with milk and bake it for 60 minutes.
Let the pie cool completely in the tin before taking it out, preferably overnight.
The pastry may be crispened again without any need to heat all the pie; bake for about 15 minutes at 180°C, 350°F, Gas Mark 4.
Cool before serving.
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