Dulce de leche apple pie (Toffee)

I found a recipe on another blog. I modified it for myself. I used wheat flour and added an egg to the dough. Instead of rolling out, I made crushed dough, which gave it a nice visual and taste effect.

I must admit that the combination of apples and dulce de leche is perfect. For this light taste of peanut butter, which I love (I buy 100% nuts).

Give it a try!


  • 3 cups (about 450 g) of wheat flour
  • 1 teaspoon of baking powder
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 egg
  • 1 pack of vanilla sugar (10g)
  • 80 g brown sugar
  • 200 g butter
  • 2 kg of apples
  • lemon juice
  • 1 teaspoon cinnamon
  • 3 tablespoons of sugar
  • 2 tablespoons of butter
  • 1/2 can of dulce de leche
  • 4 tablespoons of peanut butter

Pour the flour into the bowl, add baking powder, cinnamon, salt, vanilla sugar, cane sugar and cubed butter. Grind the butter and flour with your fingers, or chop on a board with a knife until a fine crumble is formed. Add the egg and knead. Add cold water gradually after a teaspoon and combine the ingredients into a uniform ball.

Wrap in foil and put in the fridge for 1 hour.

Peel the apples, cut them into slices. Drizzle with lemon juice, add cinnamon, melted butter and sugar. Mix.

Put the dulce de leche into the bowl, add peanut butter, salt (about 1/3 teaspoon) if you use unsalted butter. Mix.

Preheat oven to  180 ° C . Slowly roll out the first part of the dough and transfer to a 20 x 30 cm mold. Line the bottom of the dough, glue the missing places.

Put a dulce de leche – nut cream on the bottom of the dough, then pour the prepared apples and level.

Grate the other dough. Spread the dough evenly over the surface.

Put in the oven and bake for  about 45 – 60 minutes  until golden brown.

Bon Appetit!

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