Salted caramel apple pie

Apple pie fan? Then you’ll love this decadent version, bursting with salted caramel.

8

1h 35m

30m

Ingredients

  • 3 large Granny Smith apples, peeled, cored, thinly
  • 2 large Pink Lady apples, peeled, cored, thinly sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 2 tablespoons plain flour
  • 1 tablespoons ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 1 tablespoon raw sugar
  • Vanilla ice-cream, to serve

Shortcrust pastry

  • 2 cups (300g) plain flour
  • 1/3 cup (40g) custard powder
  • 1/2 cup (80g) icing sugar
  • 185g butter, chilled, chopped
  • 2 Coles Brand Australian free range egg yolks

Salted caramel sauce

  • 1 cup (220g) caster sugar
  • 3/4 cup (185ml) thickened cream
  • 50g butter, chopped
  • 1/2 teaspoon salt flakes

Method

STEP 1

To make the pastry, process the flour, custard powder, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon chilled water and process until dough just comes together. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.

STEP 2

Preheat oven to 200C. Reserve one-third of the dough. Roll the remaining dough on a floured surface to a 5mm-thick disc. Line base and side of a 22cm-round fluted tart pan with removable base with pastry. Trim edge, reserving excess pastry. Place in fridge for 15 mins to rest.

STEP 3

Meanwhile, to make the caramel sauce, place sugar in a saucepan over medium heat. Cook, stirring, for 5-7 mins or until sugar dissolves and caramelises. Remove from heat. Add cream, butter and salt. Return to a low heat. Cook, stirring, for 3-4 mins or until the caramel boils and thickens. Set aside to cool.

STEP 4

Combine apple and lemon juice in a bowl. Add brown sugar, flour, cinnamon, allspice and nutmeg. Arrange one-third of the apple mixture over the pastry case. Drizzle with 1 1/2 tablespoons of the caramel sauce. Continue layering with half the remaining apple and drizzle with 1 1/2 tablespoons caramel sauce. Top with remaining apple.

STEP 5

Roll reserved pastry on a floured surface to a 3mm-thick disc. Cut into 3cm x 22cm strips. Arrange strips, cutting to fit, in a lattice pattern over the apple mixture. Place in the fridge for 15 mins to chill.

STEP 6

Place pie on a baking tray. Brush pastry with egg and sprinkle with raw sugar. Bake for 30 mins or until golden. Set aside to cool slightly. Serve with vanilla ice-cream and remaining caramel sauce.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.