Toffee Apple Pie

This chewy caramel base and crisp toffee apple flavours are a retro match made in heaven
30 min


  • 1 ½ cups (190 g) plain flour
  • 1 tsp bicarbonate of soda (baking soda)
  • ½ cup (110 g) firmly packed light brown sugar
  • 5 Jersey caramels, thinly sliced
  • 1 apple, grated coarsely
  • 1 egg
  • 80 g butter, melted
  • 250 g cream cheese, at room temperature
  • ⅓ cup (70g) caster sugar
  • ¾ cup (180 mL) thickened cream
  • 2 x 85 g packets Aeroplane Original Green Apple Flavour Jelly
  • To serve
  • 1 cup (250 mL) thickened cream, whipped
  • fresh raspberries


  • 1 Preheat oven to 180°C (160°C fan forced). Grease and line a 4 cm deep, 20cm round spring form pan.
  • 2 Place dry ingredients into a large bowl; stir in apple, caramels, egg and butter to form a batter. Spoon mixture into pan and level with the back of a spoon. Bake slice for 30 minutes. Allow to cool in pan for 10 minutes.
  • 3 Combine green apple jelly crystals and 1 cup (250mL) boiling water. Stir until crystals are dissolved. Cover and place in the fridge.
  • 4 Beat cream cheese and sugar with an electric mixer until smooth, add cream and beat until well blended. Add the green apple jelly mix and beat into cream cheese until well combined. Pour over base and smooth the top. Refrigerate for 2 -4 hours or until set firm.
  • 5 Once set, top with whipped cream and fresh raspberries. Slice and serve.

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