Laura's Sticky Toffee Pudding Apple Pie

Laura's Sticky Toffee Pudding Apple Pie
Photo compliments of J.M. Smucker Co.
  • 2 hrs
  • Prep: 60 mins,
  • Cook: 60 mins
  • Yield: 1 9-inch Pie (8 servings)

Congratulations to Linda Hundt of DeWitt, Michigan for winning the Crisco® Innovation Best of Show Professional Category in the 2011 American Pie Council Crisco® National Pie Championships for this recipe for Laura's Sticky Toffee Pudding Apple Pie.

This delicious recipe is worth every bite. 

What You'll Need

  • For the Pie Crust:
  • 1-1/2 cups of flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup butter (cold and cut into small pieces)
  • 1/2 cup shortening (refrigerated)
  • For the Apple Filling:
  • 5 apples (Michigan Cortland, Ida Red Apples, peeled, thinly sliced, diced)
  • 1 cup brown sugar
  • 3 tablespoons flour
  • 4 tablespoons butter (melted)
  • 2 teaspoons cinnamon
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • For the Sticky Toffee Pudding Filling:
  • 1/2 cup pecans
  • 1 stick butter (softened)
  • 1/2 cup brown sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice
  • 1 egg (beaten)
  • 1/2 cup self-rising flour
  • For the Crumb topping:
  • 3/4 cup flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 stick butter (softened)
  • For the Homemade Caramel:
  • 1 14 ounce can sweetened condensed milk
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1 tablespoon vanilla extract
  • For the Praline Pecans:
  • 1 cup pecans (chopped)
  • 2 tablespoons butter
  • 2 tablespoons brown sugar

How to Make It

  1. Make the pie crust: Mix all of the crust ingredients in a Kitchenaid style mixer on medium speed swiftly until crust appears “pea-like.” Carefully sprinkle water in crust mix until it starts to become moistened and gathers together. Pat into a disc, wrap and refrigerate for at least one half hour. Roll out ​onto a floured surface and make and crimp the crust. Freeze until ready to use.
  2. Make the apple filling: Cook the apple filling ingredients in a large pan on medium heat until cooked halfway. Stir in 3/4 cup homemade caramel (see directions below) until melted.
  1. Make the sticky toffee pudding filling: Mix above ingredients just until blended.
  2. Make the crumb topping: Mix all together all crumb topping ingredient by hand or a pastry blender until fine and crumbly.
  3. Make the homemade caramel: In heavy 3-quart  saucepan, combine all ingredients, but the vanilla. Cook over medium heat, stirring constantly, covering all parts of  the bottom of the pan with a wire whisk to avoid scorching. Stir until mixture comes to a boil. Reduce heat to low and continue stirring until caramel reaches 244F on a candy thermometer or firm-ball stage. Pour in a glass container. Cool to use.
  4. Make the Praline Pecans: Melt butter in small pan on medium–low heat until melted. Add pecans and sugar and stir ingredients until you start smelling the nuts roasting. Take off heat and cool. Crumble.
  5. Assemble the pie:  Spread sticky toffee pudding mixture on bottom of crust. Put apple mixture over pudding mixture. Sprinkle with crumb topping. Bake in preheated 400-degree oven for one hour or until​ the knife easily slides into the center of pie with no resistance. If the pie becomes too brown before done, turn down oven to 350 degrees to finish baking and cover with foil completely. Top with a generous amount of homemade caramel and praline.
Nutritional Guidelines (per serving)
Calories 1841
Total Fat 107 g
Saturated Fat 52 g
Unsaturated Fat 38 g
Cholesterol 226 mg
Sodium 867 mg
Carbohydrates 222 g
Dietary Fiber 9 g
Protein 12 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)