Tom Kerridge’s Apple and Toffee Crumble Pie

At Truly we love any excuse to celebrate food. So when we found out that Wednesday 23rd January is America’s National Pie Day, we teamed up with Chef Tom Kerridge to give you the delicious for an Apple and Toffee Crumble Pie to add to your repertoire. It makes a great weekday winter warmer or a scrumptious follow-up to your Sunday roast dinner.

Makes 1 large pie that serves 8

Ingredients

14oz flour, sifted

4oz sugar

1 egg yolk

130g golden syrup

4 Cox apples, peeled and diced

100g sugar

1 cinnamon stick

100g castor sugar

450g soft dark brown sugar

10g flaked almonds

125ml water

5g cream of tartar

100g black treacle

4 Bramley apples, peeled and diced

100g butter

Zest of 1 orange

200g plain flour

35g ground almonds

80g soft butter

Serve with:

Custard, crème fraiche or clotted cream

Method

Line a tray with baking parchment and oil it. Bring the 125ml of water to the boil with the 450g of brown sugar. Make sure the sugar has dissolved. Add the cream of tartar, golden syrup and black treacle to the pan and put back on the heat and cook out until it reaches 140°C. This will take a while, but be patient and don’t leave it. It can burn very easily! Once it reaches temperature, pour the mixture straight into the lined tray and leave to cool.

In an electric mixer, cream together the 8oz of butter and 4oz of sugar. Add the egg yolk and then the sifted flour. Do not over work, clingfilm the paste and leave to rest in the fridge for 1 hour. After resting, roll out the paste on a lightly floured surface to about ½ cm thick. Line a 10 inch tart ring with the pastry and push in clingfilm with baking beans or rice and bake in a preheated oven at 170°C until cooked all of the way through and golden brown. Remove from the oven and leave to cool.

In a pan, melt the 100g of butter and add the 100g of sugar and the orange zest. Put half of the Bramley apple and the cinnamon into the pan and cook out until it is a puree. Add the rest of the Bramley apple and the diced Cox apples and cook for a further 1-2 minutes only and remove from the heat. Pour the mix into a colander to remove any excess liquid and leave to cool.

Preheat the oven to 180°. Mix together with your hands the 200g of plain flour, 200g of caster sugar, ground almonds, flaked almonds and the butter. Place this mix on a tray and bake until golden and crumbly. This will take about 20 minutes. Make sure you stir it every 5 minutes so it cooks evenly. Remove from the oven and leave to cool.

In the cooked pastry case, spoon the apple mix to the top. Break up the toffee into nice sized chunks and place a few over the top of the apple. Completely cover the apple mix with the toasted crumble, then dot a few more pieces of toffee on top. Bake the whole thing in the oven at 180°C for 10-12 minutes until the mix is bubbling hot and the toffee has melted. Serve with some custard, crème fraiche or clotted cream…. or all of them!