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Recipe Instructions

Grease a 5cm-deep, 19cm base, 23cm top pie dish. Place biscuits in a food processor. Process until fine crumbs. Add melted butter and 1/2 teaspoon cinnamon. Process until mixture is combined. Reserve 1 tablespoon of the biscuit mixture. Press remaining biscuit mixture over base and side of prepared dish. Refrigerate for 30 minutes.

Preheat oven to 180C/160C fan-forced.

Place Top ‘n’ Fill caramel in a bowl. Whisk until smooth. Spread over biscuit base in pie dish. Bake for 15 minutes or until crust starts to turn golden. Cool completely.

Melt chopped butter in a large frying pan over medium-high heat. Add apple. Cook, stirring occasionally for 10 to 12 minutes or until apple softens. Add caramel topping and remaining cinnamon. Cook, stirring, for 3 to 4 minutes or until topping thickens and coats the apple. Set aside to cool.

Place half the apple mixture on caramel layer. Top apple with whipped cream. Refrigerate for 1 hour.

Arrange remaining apple on top of pie. Drizzle with extra caramel topping. Sprinkle with reserved biscuit mixture. Serve.

Recipe Ingredient

250g Nice biscuits

125g butter, melted

5.00 gm ground cinnamon

380g can Top ‘n’ Fill caramel

60g butter, chopped

5 Jazz apples, cored, unpeeled, thinly sliced

125.00 ml salted caramel topping, plus extra to drizzle

600ml thickened cream, whipped

Cook Time


Prep Time


Total Time



135.43 calories

36.7 grams fat

21.5 grams saturated fat

56.6 grams carbohydrates

34.4 grams sugar

3.2 grams protein

47.3 milligrams cholesterol

484.3 milligrams sodium


Recipe Category



Caramel, apple, pie, sweet pies, dessert, baking, budget, family friendly


This easy pie recipe is ready in an hour and tastes just like the apple version of banoffee.

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