In a mixing bowl, stir together the sour cream, sugar, flour, egg, salt and vanilla. Fold in the sliced apples and transfer to the pie shell ... and Worcestershire sauce and simmer for about ...

Apple-pie filling ... then chill in the fridge until needed (the caramel sauce can be made up to 2 weeks ahead; you can also drizzle it over ice cream or add to your coffee).

These are so easy and quick, because there is no peeling of apples, no coring or chopping, so you can have your pie and eat it too. The filling is a mixture of apple sauce mixed with spices ...

Add the cream and boil to a thick smooth sauce. Cook the apple and sugar until soft. Blend to a smooth puree. Cool and fold into the cream with the toffee. Place in a freezer proof container and ...