Take Five Laura's Sticky Toffee Pudding Caramel Apple Pie - 11/21/2013

12:58 PM, Nov 21, 2013   |    comments
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Sweetie-licious Bakery Café & Bake Shoppe

Laura's Sticky Toffee Pudding Caramel Apple Pie
100 Year Anniversary Innovation Award-Crisco National Pie Championships 2011

Sweetie-licious Cream Cheese Crust

1/4 cup plus 2 tablespoons butter, softened
3 ounces cream cheese, softened
11/4 cups flour
2 teaspoons sugar
1/8 teaspoon salt

1. Mix the butter and cream cheese in a stand mixer using the paddle attachment on medium speed until well blended. Add the flour, sugar, and salt; mix just until blended.

2. Pat into a disk, wrap, and refrigerate for at least 30 minutes.

3. Roll out on a floured surface until the dough is round and 11-12 inches wide. Place into a 9-inch pan. Shape and crimp the crust.

4. Freeze.

Sticky Toffee Pudding Filling

1/2 cup Sweetie-licious Praline Pecans
1/2 cup butter, softened
1/2 cup brown sugar
2 tablespoons heavy cream
1 tablespoon lemon juice
2 tablespoons water
1 egg, beaten
1/2 cup flour

1. In a medium bowl, combine the Praline Pecans, butter, brown sugar, heavy cream, lemon juice, water, egg, and flour just until blended.

2. Pour onto the bottom of a frozen piecrust.

Apple Filling

6 1/2 cups peeled, thinly sliced Michigan Cortland or Ida Red apples (5 medium-large)
1 cup brown sugar
3 tablespoons flour
3 tablespoons butter, melted
2 teaspoons cinnamon
1 teaspoon lemon juice
1/4 teaspoon salt
3/4 cup Homemade Caramel Sauce

Garnish-Optional
2 tablespoons Praline Pecans
1/3 cup Homemade Caramel Sauce

Preheat the oven to 375°F.

1. In a medium saucepan, combine the apples, brown sugar, flour, butter, cinnamon, lemon juice, and salt. Cook on medium heat until slightly softened, stirring constantly.

2. Stir in 3/4 cup Homemade Caramel Sauce. Stir until melted.

3. Pour the apple mixture onto the Sticky Toffee Pudding Filling in the piecrust.

4. Cover with Crumb Topping, lightly covering all of the pie filling.

5. Bake for 50 minutes or more, or until the pie filling bubbles over.

6. Cool on a rack and keep at room temperature.

7. When fully cooled, garnish with more Praline Pecans and caramel sauce.

Sweetie-licious Praline Pecans

1 cup pecans, chopped
2 tablespoons butter
2 tablespoons brown sugar

1. In a nonstick skillet, combine the pecans, butter, and brown sugar. Cook on low heat until you smell the pecans roasting.

2. Remove from the heat, cool on aluminum foil, and set aside.

Homemade Caramel Sauce

14 ounces sweetened condensed milk
1 cup light corn syrup
1 cup sugar
1/2 cup brown sugar
1/4 cup butter
1 tablespoon vanilla extract

1. In a heavy 3-quart saucepan, combine the condensed milk, corn syrup, sugar, brown sugar, and butter.

2. Cook over medium heat, stirring constantly, covering all parts of the bottom of the pan with a wire whisk to prevent scorching. Stir until the mixture comes to a boil.

3. Reduce the heat to low and continue stirring until the caramel reaches 244°F on a candy thermometer, or a firm ball stage.

4. Remove from the heat and add the vanilla. Let the sauce cool and set aside

Sweetie-licious Crumb Topping

2/3 cup flour
1/4 cup sugar
1/8 teaspoon salt
3 tablespoons butter, softened

Mix all of the ingredients together in a stand mixer using the paddle attachment until the butter is combined and the texture is fine.

Courtesy: Linda Hundt, Sweetie-licious Bakery Cafe

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