Breville VTP099, Manual

Page: 21 / 32

1
toffee apple pies
50g of shortcrust pastry
50g of sweet shortcrust pastry (or
alternatively use shortcrust throughout)
large cooking apples
tablespoons of castor sugar
1 can of carnation milk (or carnation milk
caramel/Dulce de Leche Toffee) 1. Place the unopened can of condensed
milk in a pan of boiling water and simmer
for hours. This will turn the condensed
milk into a gooey toffee. Alternatively
you can use the readymade caramel or
toffee if you have it.
. Peel and slice the apple into 1 cm wide
slices and put in a pan. Sprinkle with the
sugar, carefully moving the apples around
a bit so they are all coated.
. Cook the apples on a low heat for about
5 to minutes. You need them to be soft
but not overcooked as this will cause
them to lose their shape. If you think
they need more sugar you can add a little
more but remember that the toffee will
be very sweet.
4. Spoon a few apple slices onto the pastry
and then top with a generous amount
of toffee. Leave the remaining apple to
cook further until soft and mushy.
5. Carefully place on the sweet short crust
lid and brush with milk.
6. Once cooked pour over any remaining
warm apple and a dollop of cream.
Variation Banoffee Pie: Try baking bananas
in the oven wrapped in foil for approximately
15 minutes in a pre-heated 180°C (gas mark
4) oven. After allowing it to cool slightly, slice
the banana into slices and use instead of the
apples. Serve with lots of whipped cream for
a true banoffee pie taste!
ingredients method
This one’s sure to be a firm favourite
with young and old alike!
“
“