Apples – I happen to have a whole bunch of them…. 🍏🍎🍏
We only have one apple tree, yet we have MASSES of the things. Any more and we’d need to start to think about making cider… now there’s an idea for another day…. 🍻 Currently a lot of the windfalls end up being eaten by the horses, not that they complain! But the selfish little lady inside of me wants to find more ways to hoard all that fruity goodness to myself.
Apples are my favourite.
Particularly when I am trying to hold on to the remaining moments of Autumn. They taste of Autumn. Add any form of warming spice or dark sugar. 🔥 SORTED.
I usually play it pretty safe. Throw some apples into the slow cooker with a few spices and you have Apple butter goodness for months! This year I’m attempting to broaden my horizons. Something I have particularly enjoyed is Jools’ Spiced Apple Cake – I’ve already made that a number of times! But perhaps my new favourite, for something a little bit special, are these Toffee Apple Lattices. I originally made them for bonfire night and they were total treat. They are almost certainly going to make an appearance again in the future!
Toffee Apple Lattices
These little pies are filled with the most delicious Toffee Apple jam. I have enjoyed eating my way through through what was leftover because it is just yum! 😍 Now, this is possibly the most wonderful way to preserve apples you’ll come across. Just think of it with pancakes 😮 If you make it in bulk it means you can make these Toffee Apple Lattices at a moments notice. Win. Win.
Laura Anne Bradley
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 1kg Apples
- 400g Caster Sugar
- 100g Muscovado Sugar
- 2 Sheets of Shortcrust Pastry ( 640g )
- 1tbsp Caster Sugar
- 1tbsp Ground Cinnamon
- 1 Egg - whisked
- Add all of the muscovado sugar & 150g of the caster sugar to a heavy based pan and bring to a slow simmer as the sugar dissolves. Allow to simmer for 5 minutes.
- Add apples, cored and peeled to the pan, followed by the remaining sugar. Stir to combine. bring to a rolling boil for approx 10 minutes.
- Once the apples are soft, and the jam reduced by around half - pour into sterilised jars and seal to cool. This makes approx one medium kilner jar or two standard jam jars.
- Roll out one sheet of shortcrust pastry on a lightly floured surface.
- Spoon over your toffee apple jam - spread thinly right out to the ages of the pastry.
- Cut the second sheet of pastry into horizontal strips of approximately 2cm.
- Weave the strips over the toffee apple jam to form a lattice top.
- Using a 8cm diameter circular cutter, carefully cut out rounds. You should get 8 or 9.
- Place the rounds on a lined baking tray, a few cm apart - and put in the fridge to chill for 15mins. Preheat oven to 180c.
- Brush egg wash over the lattices and sprinkle with cinnamon and sugar.
- Bake for approx 20mins, or until the lattice has turned a rich golden brown.
- Be sure to leave to cool for a while, no matter how tempting they may be! The toffee apple jam will be molten.
Voila! Toffee Apple Lattices. I admit that the lattice effect took a little bit of practice to master, however check YouTube and you’ll find SO many videos just waiting to jump to your aid. Of course there’s no real need to make the lattice if you don’t want to. They taste just as good as Toffee Apple Hand Pies instead of Toffee Apple Lattices; but they certainly won’t be as pretty!
What are you favourite apple based bakes? I’m constantly on the look out for more ideas!