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Laura's Sticky Toffee Pudding Apple Pie

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Photo compliments of J.M. Smucker Co.

Laura's Sticky Toffee Pudding Apple Pie - Winner Crisco® Innovation Best of Show Professional 2011 APC Crisco® National Pie Championships

Photo compliments of J.M. Smucker Co.
Congratulations to Linda Hundt of DeWitt, Michigan for winning the Crisco® Innovation Best of Show Professional Category in the 2011 American Pie Council Crisco® National Pie Championships for this recipe for Laura's Sticky Toffee Pudding Apple Pie.

Cook Time: 1 hour

Total Time: 1 hour

Yield: Makes One - 9-inch Pie

Ingredients:

  • Pie Crust
  • 1-1/2 cups of flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup cold butter cut in small pieces
  • 1/2 cup of refrigerated Crisco® shortening
  • Apple Filling
  • Five medium to large Michigan Cortland, Ida Red Apples, peeled, thinly sliced, diced
  • 1 cup brown sugar
  • 3 Tablespoons flour
  • 4 Tablespoons melted butter
  • 2 teaspoons cinnamon
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • Sticky Toffee Pudding Filling
  • 1/2 cup praline pecans
  • 1 stick of butter softened
  • 1/2 cup brown sugar
  • 2 T heavy cream
  • 1 T lemon juice
  • 1 egg - beaten
  • 1/2 cup self-rising flour
  • Crumb topping
  • 3/4 cup of flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 stick of butter softened
  • Homemade Caramel
  • 1- 14 ounce can sweetened condensed milk
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 stick (1/4 cup) butter
  • 1 Tablespoon real vanilla extract
  • Praline Pecans
  • 1 cup of chopped pecans
  • 2 T butter
  • 2 T brown sugar

Preparation:

Pie Crust
Mix all above ingredients in Kitchenaid style mixer on medium speed swiftly until crust appears “pea-like.” Carefully sprinkle water in crust mix until it starts to become moistened and gathers together. Pat into a disc, wrap and refrigerate for at least one half hour. Roll out on to floured surface and make and crimp crust. Freeze until ready to use.
Apple Filling
Cook above ingredients in large pan on medium heat until cooked halfway. Stir in 3/4 cup homemade caramel (see directions below) until melted.
Sticky Toffee Pudding Filling
Mix above ingredients just until blended.
Crumb Topping
Mix all together all crumb topping ingredients by hand or a pastry blender until fine and crumbly.
Homemade Caramel
In heavy 3 quart saucepan, combine all ingredients, but vanilla. Cook over medium heat, stirring constantly, covering all parts of bottom of pan with wire whisk to avoid scorching. Stir until mixture comes to a boil. Reduce heat to low and cook, constantly stirring, until mixture comes to a boil. Reduce heat to low and continue stirring until caramel reaches 244F on a candy thermometer or firm-ball stage. Pour in glass container. Cool to use.
Praline Pecans
Melt butter in small pan on medium –low heat until melted. Add pecans and sugar and stir ingredients until you start smelling the nuts roasting. Take off heat and cool. Crumble.
Directions for Assembling Laura's Sticky Toffee Pudding Apple Pie:
Spread sticky toffee pudding mixture on bottom of crust. Put apple mixture over pudding mixture. Sprinkle with crumb topping. Bake in preheated 400 degree oven for one hour or until knife easily slides into center of pie with no resistance. If pie becomes too brown before done, turn down oven to 350 degrees to finish baking and cover with foil completely. Top with a generous amount of homemade caramel and praline pecans.
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