Toffee Apple Crumble Pie

I have several batches of toffee apple pie filling in the freezer, and I took one out yesterday and couldn't make my mind up whether to make a pie, or a crumble. As I had some left over pastry, I decided to go for a pie ... that was until I realised I only had enough dough for a base.

All was not lost, when I realised I could have the best of both worlds, and made a crumble topping.

Toffee and apple are made for each other, and this easy to make filling can be made with any cooking or dessert apple, and can even be made in huge batches and then frozen in portion sizes for later use.

Ingredients:

Filling:

• 125g butter
• 3 tbsp plain flour
• 4 tbsp water
• 100g caster sugar
• 100g dark brown sugar
• 700g apples, peeled and diced

1. Melt the butter in a saucepan
2. Stir in the flour to form a paste
3. Add the water and sugar and stir well in
4. Bring to the boil, until the mixture starts to turn golden caramel brown
5. Reduce heat, and add the apples.
6. Simmer for a few minutes until apples start to soften.

If freezing, put mixture into freezer bags once cooled, then place into freezer. Allow to fully defrost before using in a pie or crumble.

Crumble Topping:

• 150g plain flour
• 100g sugar
• 100g butter

1. cut the cold butter into cubes
2. place in a bowl with the sugar and flour
3. rub together with finger tips until a fine crumb is formed.

Method:

1. Pre-heat oven to Gas Mark 4  / 350F / 180C
2. Line a 9" tart tin with sweetcrust pastry, and blind bake for 15 minutes
3. Remove baking beans, and brush with a beaten egg, then put back in the oven for 5 minutes
4. Place the apple filling in the pastry base
5. Sprinkle to crumble topping evenly over the top, but not over the edge of the pastry
6. Bake in oven for 40 minutes

TIP: You may need to cover the edges of the pie crust with a circle of greaseproof to prevent burning for the last 10 minutes.

Serve warm with ice cream, cream, or custard.