Apploffi Pie

I have had a yearning to make banoffee pie for weeks, but browsing through my books recently I spotted this apple version by Kate McCully which is an interesting twist on the idea. It is delicious, but very sweet and indulgent. I can’t eat very much of it, but I love every bite.



400g tin of condensed milk

1 large Bramley apple, peeled, cored and sliced

2 eating apples, peeled, cored and sliced

50ml orange juice

50g light muscovado sugar

425ml double cream

25g caster sugar

½tsp ground cinnamon

Freshly grated nutmeg

For the pastry:

250g plain flour, plus extra for dusting

25g icing sugar

65g cold butter, cubed

65g cold Trex, cubed

1 egg, plus 1 egg yolk


Pre-heat the oven to 140°C/275°F/Gas Mark 1.

Put the unopened can of condensed milk into an ovenproof casserole (it’s worth doing as many cans as will fit to save energy and then storing them to use at a later date). Cover the cans with water and bring to the boil on the hob. Cover with a lid and transfer to the oven for 3½ hrs. Remove the can (or cans) from the water and set aside to cool.

To make the pastry, put the flour and sugar into a bowl, add the butter and Trex and rub together until the mixture resembles breadcrumbs. Work in the whole egg and egg yolk to form a dough, then wrap in cling film and chill for 30 mins.

Pre-heat the oven to 180°C/350°F/Gas Mark 4.

On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin and use to line a 23cm loose-bottomed flan tin. Prick the base with a fork, then line the pastry case with crumpled greaseproof paper. Fill with ceramic baking beans, dried pulses or rice and bake for 15-20 mins.

Remove the paper and beans, then return the pastry case to the oven for a further 5 mins, until it is evenly golden. Set aside to cool.

To make the filling, put the apples, orange juice and muscovado sugar in a saucepan and heat gently until the fruit is pulpy and quite dry. Set aside until completely cold.

To assemble the pie, open the tin of condensed milk and empty the toffee into the pastry case, spreading it out evenly. Spread the apple on top of this. Whip the cream with the caster sugar and cinnamon until it forms soft peaks, then spread this over the apple. Sprinkle a little nutmeg over the cream and serve.

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