Sticky Toffee Pudding Apple Pie Recipe
A delicious apple pie with a caramel drizzle
Prep Time45 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 45 minutes mins
Course: Dessert
Cuisine: American
Keyword: apple, pie, toffee
Servings: 8 slices
Calories: 1160kcal
- 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
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:
To prepare the apple filling:
To prepare the sticky toffee pudding:
To prepare the crumb topping:
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
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.
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