Bramley Apple Recipes

Oct 20, 2015

Apploffee pie


A great twist on the aditional Banoffe Pie

Ingredients
1 pastry case (25 cm diameter x 3 cm deep) baked blind.
1½ tins of Banoffee toffee or Dulce de Leche
1 large Bramley apple
2 Cox apples
50 ml / 2 fl oz orange juice
50g / 2 oz light brown sugar (Muscovado)
425 ml / ¾ pint double cream
25g / 1 oz caster sugar
½ teaspoon ground cinnamon
Nutmeg

Method
Peel, quarter, core and slice the apples and cook them slowly
in the orange juice and brown sugar. Allow the mixture to cool completely. Spread the toffee over the pastry base then make a layer of the apple on top of this. Whip the cream with the caster sugar and the cinnamon to ‘soft peaks’ and spread over the top of the apple. Grate nutmeg over the top of the cream.


Text size A A A
24/09/17

T +44 (0) 1622 884 230
F +44 (0) 1622 884 659
E fruit@fourayes.com

‘Interesting Times’. Curse or opportunity? more »

We could be losing more than we think!

more »

Our blossom edition is now available to download.

more »

Wanna Cry or Wanna Breathe a Sigh of Relief?

more »

BRC, Certified Organic, Assured Produce

Follow us on

LinkedIn googleplus Twitter