Banoffee apple pie

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A delicious double crusted apple pie with a difference. Creamy caramel and bananas make this a special dessert your friends and family will love.

First published in 2015

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.





  • 500g of plain flour
  • 250g of butter, diced
  • 300g of cream cheese, full fat
  • 1 tbsp of caster sugar



  • 1 egg, beaten
  • 1 tbsp of caster sugar


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
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
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
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
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
Fill with half of the apple slices, followed by the banana slices and then the caramel sauce. Top with the remaining apple slices
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
Preheat the oven to 200°C/gas mark 6
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
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
First published in 2015

Helen is a recipe developer and food blogger living in the Midlands with her husband and three children.

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