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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.
Sticky Toffee Pudding Apple Pie Recipe
- 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
- 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.
- (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
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.