Apple pie fan? Then you’ll love this decadent version, bursting with salted caramel.
Serves88
Cook time30 mins30 minutes
Prep time1 hr 35 mins1 hour 35 minutes
Ingredients
3 Granny Smith apples, peeled, cored, thinly
2 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
Apple pie fan? Then you’ll love this decadent version, bursting with salted caramel.
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.
