What happens when the humble apple pie is combined with toffee apple and it’s wrapped with a delicious chewy cinnamon cookie dough? You get Toffee Apple Cookie Pie!!! Watch and learn how to make this super easy apple cookie pie.

Apple Toffee Cookie Pie
Makes 8 servings

You’ll need: One Pie Plate

For The Crust
170 g softened butter
200 g soft brown sugar
100 g caster sugar
1 egg
250 g plain flour
1 teaspoon cinnamon

For The Filling
4 bramley cooking apples
100 g caster sugar
1 knob butter
1 handful dairy toffees

*** For directions please watch the video.

Want more apples recipes? Try these…

Apple-Pie Cake
Apple-Pie Cake
Caramel Apple Sundae
Caramel Apple Sundae
Apple-Raisin Pandowdy
Apple-Raisin Pandowdy


It’s officially summer! Cool down with this classic knickerbocker glory sundae recipe by Mary Berry, made with homemade no-churn ice cream, and a handful of fresh fruits layered throughout. Since the eggs are not cooked make sure to use pasteurized eggs. This ice cream recipe is sooo simple that the whole family will enjoy!

Knickerbocker Glory Sundae
Preparation time: Over 2 hours
Cooking time: No cooking required
Serves 6

You’ll need: Six tall sundae glasses

For the ice cream
4 eggs, separated
100 g/ 3-1/2 oz caster sugar
300 ml/ 1/2 pint double cream
1 teaspoon vanilla extract

For the sundae
Crushed fresh pineapple
Raspberry puree
Whipped cream
Fresh raspberries

1. Whisk the egg whites until stiff in a large bowl with an electric hand whisk or in a free standing mixer. Once the egg whites look like cloud, gradually add the sugar a spoonful at a time, still whisking on maximum speed until stiff and glossy.

2. In a separate bowl, whisk the cream until forms soft peaks and fold into the meringue mixture. Stir in the egg yolks and vanilla extract, mix until combined.

3. Pour into plastic container and freeze until needed. Layer 3 scoops of ice cream with crushed fresh pineapple, raspberry puree and whipped cream and decorate with fresh raspberries or cherries.

Variations of ice cream flavors:
Ginger: Omit vanilla extract, add 100 g / 3-1/2 oz chopped stemmed ginger and 4 Tablespoons of syrup from the jar.
Coffee and Brandy: Omit vanilla extract, add 2 to 3 Tablespoons coffee essence and 2 Tablespoons brandy.
Raspberry or Strawberry: Omit vanilla extract, add 150 ml / 5 fl oz of sieved raspberry puree or 150 ml strawberry puree.
Rum and Raisin: Omit vanilla extract. Soak 100 g / 3-1/2 oz of raisins in 4 Tablespoons rum for 2 hours. Then stir into ice cream.

Recipe by Mary Berry from Great British Food Revival TV Show.

Want more ice cream recipes? Try these…

Brown Cow Float
Ultimate Malted Brownie Sundae
Caramel Apple Sundae
Peach Melba Knickerbocker Glory