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Sticky Toffee Pudding Apple Pie

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Sticky Toffee Pudding Apple Pie - the most decadent, interesting, time consuming, messiest, and stickiest pie I've ever made. But it's so good!

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This is by far the most decadent, interesting, time consuming, messiest, and stickiest pie I have ever made.  I don’t mean to imply that it’s not good.  It’s over the top sweet, rich, and maybe even complicated, but traveling husband said it tastes absolutely incredible.   I am surprised how much the tartness of the apples and the apple flavor come through.  I thought it might be overpowered by the caramel but the apples really dominate this pie.  The photo above pretty much says it like it is.  Oh.  My.  Gosh.  Do you like caramel?  Candied pecans?  Cinnamon and apples?  Yeah … that’s what I’m saying.

I found this recipe on the American Pie Council website under the 2011 Pie Winners.  The recipe was created by Linda Hundt and won Best in Category for the 2011 Crisco Innovation Award – Professional Division.  It could have won the richest pie award too!  You can substitute a few shortcuts if you want, but being bull-headed and stubborn as I am, I made it all homemade.  Give yourself a few extra hours or make it in steps over a few days.
The first step we’ll made the praline pecans.  You’ll need pecans, butter and brown sugar.  You might as well keep those ingredients out because we’ll see them again soon.
Heat the butter in a small pan on medium-low heat until melted.
Add the sugar …
and pecans and stir. Allow the pecans to cook until you start to smell them roasting.
Remove from heat and cool. Crumble and set aside.
Now we’ll make the homemade caramel.  (You can buy Dulce De Leche if you would like to skip this step.)  This is very easy but takes a little time.  You’ll need sweetened condensed milk, light corn syrup, sugar, brown sugar, butter and vanilla extract.  Keep the sugar out because we’ll use it again.
In a heavy bottom saucepan combine all ingredients except the vanilla.
While whisking constantly, cook over medium heat making sure to cover the entire bottom of the pan to prevent scorching.  Stir until the mixture comes to a boil.  Reduce heat to low and continue cooking and stirring until caramel reaches 244F on a candy thermometer or firm ball stage.
 Remove from heat and stir in the vanilla. Pour the caramel into a glass jar or container and cool. Set aside until read to use.
Yup – this is pretty tasty.
Set aside 3/4 cup of caramel to use in the pie.
For the apple filling you’ll need apples, brown sugar, flour, melted butter, cinnamon, lemon juice and salt.
Peel, slice and dice the apples.  Mix the apples with the remaining ingredients in a large saucepan.   Cook on medium heat until apples are cooked halfway.
Remove apples from heat and stir in 3/4 cup homemade caramel until melted.  Set aside.
For the Sticky Toffee Pudding Filling you’ll need 1/2 cup of the praline pecans, softened butter, brown sugar, heavy cream, lemon juice, one egg and 1/2 cup self-rising flour.
Mix all ingredients just until blended.
You will also need one 9-inch unbaked pie crust.  Spread the toffee pudding mixture on the bottom of the pie crust.
Top with the apple mixture.   I somehow ended up with too much and should have removed some of the apples.  My pie ended up bubbling over in several spots.  But now worries – it didn’t affect the flavor 🙂
For the last and final step you will need flour, sugar, salt and butter to make the crumb topping.  Mix all ingredients together with a pastry blender or your hands.
 Spread the crumb mixture on top and pop in the oven at 400 degrees for one hour.  Be sure to place a foil covered pan under the pie to catch any drips.
  Top with additional caramel and praline pecans if desired.
“If desired” … it is a very desirable pie I must say.
Share it with everybody you know – this pie goes a long way!

Sticky Toffee Pudding Apple Pie Recipe

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 8 slices
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 1 vote
A delicious apple pie with a caramel drizzle

Ingredients

  • 1 unbaked 9-inch deep dish pie crust (see link in NOTES)

For the caramel sauce:

  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup light corn syrup
  • 1 cup sugar
  • ½ cup brown sugar
  • 4 tablespoons unsalted butter
  • 1 tablespoon vanilla extract

For the praline pecans:

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

For the apple filling:

  • 4 Granny Smith Apples, peeled, thin sliced, and diced
  • 1 cup brown sugar
  • 3 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons cinnamon
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt

For the sticky toffee pudding filling:

  • ½ cup praline pecans
  • 1 stick butter, softened
  • ½ cup brown sugar
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon lemon juice
  • 1 egg, beaten
  • ½ cup self-rising flour

For the crumb topping

  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened

Instructions

  • Prepare the deep dish pie crust and refrigerate until needed.

To prepare the caramel sauce:

  • Combine all ingredients except vanilla in a heavy saucepan.  Cook over medium heat stirring constantly.  Be sure to cover all parts of the bottom of the pan with the wire whisk to prevent scorching.  Stir until mixture comes to a boil.  Reduce heat to low and cook, stirring constantly, until mixture reaches 244°F on a candy thermometer or firm ball stage.  Remove from heat and whisk in vanilla.  Pour into a glass container and cool for later use.

To prepare the praline pecans:

  • Melt butter in a small pan on medium-low heat.  Add pecans and sugar and stir ingredients until you start to smell roasted nuts.  Remove from heat and spread on a piece of parchment paper to cool.  Crumble into pieces and set aside.

To prepare the apple filling:

  • Cook all filling ingredients in a large heavy bottom saucepan on medium heat. Cook until apples are cooked halfway.  Remove from heat and stir in ¾ cup homemade caramel until melted.

To prepare the sticky toffee pudding:

  • For the filling mix all ingredients just until blended. Set aside.

To prepare the crumb topping:

  • To make the crumb topping mix all ingredients together by hand or with a pastry blender until fine and crumbly.

To assemble the pie:

  • Spread sticky toffee pudding mixture on bottom of crust.  Add apple mixture over the toffee pudding.  Sprinkle with crumb topping.  Bake in preheated 400°F 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°F to finish baking and cover with foil completely.
  • Top with homemade caramel and praline pecans and serve.

Recipe Notes

  • (Adapted from a recipe by Linda Hundt - 2011 winner Professional Division, Best in Category, Crisco Innovation Award)
  • Use our Perfect Pie Crust Recipe in 3 easy steps with video tutorial. Click HERE to print the recipe
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 1160kcal | Carbohydrates: 188g | Protein: 7g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 335mg | Potassium: 311mg | Fiber: 5g | Sugar: 152g | Vitamin A: 857IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 3mg

Hope you have a wonderful Labor Day holiday with family and friends.  I am so glad to have an extra day off from work so we hope to do something fun and relaxing.

Thanks so much for stopping by!
Tricia

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21 Comments

  5. Kandy

    I’ve made this pie myself and agree that it is well worth the effort! I think you’ve done a great job (perhaps a better job) of explaining all the steps….bake on!

    Reply

  7. Tami

    I made this pie today…I used a 9.5 inch deep pie plate thinking I might avoid a spillover…but, had one small spillover onto the baking sheet positioned on the rack below the pie…however, the pie did bust the crumb topping several places around the edges. I found that after about 15 minutes, the crumb topping began to brown too fast…so I turned the temp down to 350*…This is a very time

    Reply

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