How to Make a Banoffee Apple Pie
The humble apple pie is a Great British classic; it’s a warming delicacy that can be enjoyed anytime of the year. But as British Pie Week is an extra special occasion, we’ve added a twist to your traditional favourite. This banoffee apple pie features bananas and caramel alongside apples, fit snuggly in a pastry base. If you want to treat your family this week, this sweet pie will be loved by all.
- 250g of Butter (diced)
- 300g of Full Fat Cream Cheese
- 500g of Plain Flour
- 1 tbsp of Caster Sugar
- 2 tbsp of Caster Sugar
- 8 Apples
- 2 Bananas (sliced)
- 250g of Caramel Sauce
- 1 tbsp of Plain Flour
- 1 1/2 tsp of Ground Cinnamon
- 1 tsp of Ground Nutmeg
- 1 tbsp of Caster Sugar
- 1 Egg (beaten)
- Stand Mixer, Electric Hand Whisk or Wooden Spoon
- Mixing Bowls
- Apple Corer
- Pie Dish
- Pastry Brush
- Rolling Pin
Instructions:Apple Pie with a Banoffee Twist
Make the pastry base by putting all the pastry ingredients into a stand mixer with a flat beater attachment. Mix on low for around 2 minutes, or until all the ingredients start to come together. Alternately, you can use an electric hand whisk or a good old wooden spoon.
Once the dough has come together, squeeze it into a ball, wrap it up in clingfilm, and put it into the fridge to chill.
Preheat your oven to 200°C (180°C fan or gas mark 6) and prepare the filling. Peel, core and slice the apples, and then place them into a bowl.
In a separate mixing bowl, add the sugar, cinnamon, nutmeg and flour, and mix it all together. Sprinkle this mixture over the sliced apples, ensuring that they’re fully coated with the flour and spices.
Take the pastry out of the fridge and cut it in half. Wrap the clingfilm around one half and roll out the other half on a floured surface, until it’s large enough to cover the sides and base of your pie dish. Then, place the rolled pastry into the dish; ensure it hangs over the sides a little as you want your filling to be totally encased by pastry.
Spoon in half of the apple mixture, followed by sliced bananas and then caramel sauce. Top with the remaining apple slices.
Roll out the remaining half of pastry to form a lid; ensure that it’s round enough to fit over the top. Dampen the edges with water, place the lid on top of the filling, and press the edges. Trim off the excess pastry and crimp to seal the edges.
Slit the top of the pastry to allow the steam to escape. Brush over the lid with beaten egg and then sprinkle sugar over it. Place the pie into the oven and bake for 45 to 60 minutes, until the pastry is golden brown and the filing is bubbling.