Description
This Caramel Apple Pie adds a delicious twist to the classic apple pie. With caramel-coated apples and a buttery, flaky homemade crust, this pie is the perfect Autumn dessert. Serve it warm with ice cream or custard for an irresistible treat.
Ingredients
Scale
- For the Pie Crust:
- 300g (2 cups) plain (all-purpose) flour
- 1 teaspoon fine salt (not sea salt flakes)
- 1 tablespoon white sugar
- 175g (6oz) very cold butter, diced
- 1 tablespoon apple cider vinegar (or another tablespoon of iced water)
- 4–5 tablespoons iced water
- For the Apples:
- 850g apples, peeled, cored, and sliced (mix of cooking apples like Bramley and eating apples like Gala or Braeburn)
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- 2 tablespoons cornflour (cornstarch)
- 100g (½ cup) soft light brown sugar (reduce to 50g if not using cooking apples)
- 80ml (⅓ cup) store-bought caramel sauce
- Finishing Touches:
- 1 beaten egg (for sealing and glazing the pie)
- 1 tablespoon demerara or caster sugar
- Extra caramel sauce for drizzling (optional)
Instructions
- Make the Pie Crust: In a large mixing bowl, combine flour, salt, and sugar. Add the cold butter cubes and rub it into the flour until it resembles a rough, pebbly mixture, leaving small chunks of butter for a flaky texture. Add cider vinegar and 4 tablespoons of iced water, mixing until a rough dough forms. If the dough is too dry, add more iced water, a little at a time. Turn the dough out onto a work surface and bring it together lightly with your hands. Split the dough in half, wrap both pieces in cling film, and chill in the fridge for 1 hour.
- Prepare the Apples: Place the peeled and sliced apples in a large bowl. Sprinkle with cinnamon, sugar, salt, and cornflour. Stir until the apples are well coated.
- Assemble the Pie: Preheat the oven to 180°C/350°F. Roll out one half of the chilled dough on a floured surface, slightly larger than your 9-inch pie plate. Line the pie plate with the dough, then refrigerate it while you prepare the apples. Spoon the apple mixture into the pie plate, pressing the apples down to avoid gaps. Drizzle caramel sauce over the apples, avoiding the edges of the crust.
- Top and Seal the Pie: Brush the edges of the bottom dough with the beaten egg. Roll out the second dough piece and cover the apples with it. Press the edges firmly to seal the pie. Trim any excess dough so it’s flush with the edge of the plate. Brush the top of the pie with the remaining beaten egg and sprinkle with demerara or caster sugar.
- Bake: Bake for 1 hour 15 minutes or until golden and bubbly. Let the pie cool for 30 minutes before serving. Drizzle with extra caramel sauce if desired.
Notes
- For a richer flavor, use a mix of sweet and tart apples.
- If you want a thicker caramel filling, increase the amount of caramel sauce.
- Ensure the pie cools for at least 30 minutes to allow the filling to set properly before serving.
- Serve warm with a scoop of vanilla ice cream or custard for an indulgent dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 40mg