Home
Recipes
butter

Butter-basted “rotisserie” chicken

Chicken recipes

Butter-basted “rotisserie” chicken

35 minutes

Cauliflower and broccoli with Thai green curry butter

Broccoli recipes

Cauliflower and broccoli with Thai green curry butter

45 minutes

Cornflake french toast

Breakfast recipes

Cornflake french toast

15 minutes

Onion-and-leek quiche with pretzel base

Afternoon tea

Onion-and-leek quiche with pretzel base

30 minutes

Brioche

Bread recipes

Brioche

35 minutes

Leftover bread quiche lorraine

Afternoon tea

Leftover bread quiche lorraine

45 minutes

Tuna-and-bean pasta

Great value

Tuna-and-bean pasta

15 minutes

Corned beef croque madame

Beef recipes

Corned beef croque madame

10 minutes

Balsamic pork chops with cauli mash

Cauliflower recipes

Balsamic pork chops with cauli mash

30 minutes

Chicken curry cups

Chicken recipes

Chicken curry cups

Salt-baked potatoes with harissa butter

Potato recipes

Salt-baked potatoes with harissa butter

1 1⁄2 hours

Toffee apple-and-popcorn pie

Apple recipes

Toffee apple-and-popcorn pie

50 minutes

Load more

Toffee apple-and-popcorn pie

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 10 minutes, plus overnight cooling time

Cooking Time 50 minutes

Ingredients

for the base, combine:

150 g Woolworths caramel popcorn, blended
300 g butter, melted

for the filling:

2 cups cream
200 g Muscovado sugar
9 free-range egg yolks
6 Granny Smith apples, peeled and quartered

Method

1. Preheat the oven to 150°C and grease a 27 cm quiche dish.
2. Press the base into the quiche dish.
3. To make the filling, bring the cream to the boil. Whisk together the sugar and egg yolks. Once the cream is boiling, pour it over the egg-yolk mixture while whisking.
4. Pour the custard over the popcorn base and top with the apples. Bake for 50 minutes, or until set. Allow to cool overnight before serving.

Find more sweet pie recipes here.

Photograph: Jan Ras

Food assistant: Bianca Strydom