> Recipes > Sweet pie

Banoffee apple pie

by Helen Jessup
Banoffee apple pie

Banoffee apple pie

PT1H45M

Why not try?

Banoffee Pie used to be my speciality dessert a few years ago but I haven’t made one in a while, so when I heard it was British Pie Week I thought I’d give a double crusted banoffee apple pie a bash.

I’m the first to admit that I’ve not been particularly good at pastry making (my cookery teacher told me that my hands were too warm to make good pastry!), until I discovered a pastry made using cream cheese.

I’ve tweaked it over time and now it’s the only pastry that I really make (apart from for the bases of quiches and tarts where the patchwork effect goes unnoticed), and I have to admit that it really is better than shop bought puff pastry, and barely takes any longer than opening a packet.

If you have cold hands make your pastry by hand, but in a stand mixer it only takes around 2 minutes to make and is so easy to roll out.

Ingredients

Metric

Imperial

1
Make the pastry by adding all the ingredients into the bowl of a stand mixer. Cut through the butter and cream cheese with a knife to separate it
2
Using the flat beater, mix on low speed until it all starts to come together (this takes around 2 minutes). Turn the machine off and squeeze the dough together
3
Flatten out and wrap in clingfilm and place in the fridge whilst the filling is prepared. Peel, core and slice the apples & place in a bowl
4
Mix together the sugar, cinnamon, nutmeg and flour and sprinkle over the apple slices and stir to coat completely. Remove the pastry from the fridge and slice in half. Keep one half covered whilst rolling out the other
5
Roll out the pastry on a floured surface until it’s large enough to cover the base and sides of your deep pie dish. Lay the pastry over the pie, overhanging the sides of the dish
6
Fill with half of the apple slices, followed by the banana slices and then the caramel sauce. Top with the remaining apple slices
7
Roll out the pastry lid. Dampen the edges of the pastry with water and lay the pastry lid on, pressing the sides together. Trim the excess pastry (using scissors simplifies this) and crimp the edges
8
Preheat the oven to 200°C/gas mark 6
9
Cut some slits in the top of the pastry to allow steam to escape. Brush the top with beaten egg and sprinkle over the sugar
10
Bake in the oven for 45-60 minutes, until the pastry is browned and the filling is bubbling. Serve with ice cream or cream and extra caramel sauce
Serve with ice cream or cream and extra caramel sauce
 

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

 

Comments ()

Banoffee apple pie

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...