"It's easy to forget just how extraordinary apples can be. Often relegated to less exciting regions of the fruit bowl, they actually come in a dizzying array of varieties sharp, sweet, floral, crisp and each with their own quirks. And now is the time to celebrate apples, so this week I'm giving them the attention they deserve in a no-bake toffee apple pie (banoffee's autumn cousin) and a soft, cinnamon-spiced crumb cake."
"Toffee apple pie (pictured top) You will need a 23cm loose-bottomed tart tin. Prep 10 min Cook 1 hr 10 min Chill 2 hr+ Serves 8-10 For the case 275g digestive biscuits tsp fine sea salt 1 tsp ground cinnamon 140g unsalted butter, melted For the caramelised apples 500g apples, I used braeburn, but pink lady work well, too 70g caster sugar 30g butter 1 tsp lemon juice For the sour cream whip 50g sour cream 250ml double cream 25g caster sugar"
Apples offer diverse flavors and textures, showcased in a no-bake toffee apple pie and a cinnamon-spiced crumb cake. The toffee apple pie uses a 23cm loose-bottomed tart tin and requires 10 minutes prep, 1 hour 10 minutes cooking, and at least 2 hours chilling, serving 8–10. The case blends 275g digestive crumbs with salt, cinnamon and 140g melted butter. Caramelised apples are made from 500g apples, 70g caster sugar, 30g butter and lemon juice. A sour cream whip combines 50g sour cream, 250ml double cream and 25g caster sugar. Assembly includes a 397g tin dulce de leche and 25g roasted hazelnuts.
Read at www.theguardian.com
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