adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Salted caramel apple pie
Salted caramel apple pie
0 Likes
Prep Time:
95 minutes
Cook Time:
30 minutes
Total Time:
125 minutes
Indulgent salted caramel apple pie - satisfy your sweet cravings!
Ingredients:
  • 3 large Granny Smith apples, peeled, cored, thinly sliced
  • 2 large Pink Lady apples, peeled, cored, thinly sliced
  • 42.00 gm lemon juice
  • 32.00 gm brown sugar
  • 40.00 ml plain flour
  • 10.00 gm ground cinnamon
  • 1/4 tsp allspice
  • 0.63 gm ground nutmeg
  • 1 Free Range Egg, lightly whisked
  • 20.00 gm raw sugar
  • Vanilla ice-cream, to serve
  • 300g plain flour
  • 40g custard powder
  • 80g icing sugar
  • 185g butter, chilled, chopped
  • 2 free range egg yolks
  • 220g caster sugar
  • 185ml thickened cream
  • 50g butter, chopped
  • 1.20 gm salt flakes
Instructions:
  • For the pastry, blend flour, custard powder, icing sugar, and butter in a food processor until it looks like fine breadcrumbs. Add egg yolk and 1 tablespoon cold water, process until dough forms. Shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Preheat the oven to 200C. Set aside one-third of the dough. Roll out the rest of the dough on a floured surface into a 5mm-thick circle. Use it to line the base and sides of a 22cm-round fluted tart pan with a removable base. Trim the edges, saving any extra dough. Chill in the fridge for 15 minutes.
  • To prepare the caramel sauce, simply place sugar in a saucepan on medium heat. Stir and cook for 5-7 minutes until the sugar dissolves and turns into caramel. Remove from heat, then mix in cream, butter, and salt. Return to low heat and cook for another 3-4 minutes until the caramel thickens. Allow it to cool before using.
  • In a bowl, mix together apples and lemon juice. Add brown sugar, flour, cinnamon, allspice, and nutmeg. Spread one-third of the apple mixture over the pastry case. Drizzle 1 1/2 tablespoons of caramel sauce on top. Layer half of the remaining apples and drizzle with 1 1/2 tablespoons of caramel sauce. Finish by topping with the remaining apples.
  • Roll out the pastry on a floured surface until it is a thin 3mm disc. Slice it into 3cm x 22cm strips. Lay the strips in a lattice design over the apples, adjusting as needed to fit. Chill in the fridge for 15 minutes.
  • Transfer the pie to a baking tray, then generously brush the pastry with egg and sprinkle with raw sugar. Bake in the oven for 30 minutes or until the pastry turns a beautiful golden color. Let it cool for a bit before serving with a scoop of vanilla ice-cream and drizzling the remaining caramel sauce over the top.

Similar Recipes