Caramel Apple Pie

Apple pie has always been one of my favorite desserts. When I was young I always got so excited when our Sunday night roast dinner was followed with delicious hot apple pie and cream. And now I have discovered how to make the humble apple pie even more amazing - caramel!

I love making my own pastry. I am starting to get my recipes for both sweet and savory shortcrust pastries mastered. This in itself is something I am proud of! If you asked me to make pastry from scratch a year ago I would have looked at you blankly, with a "huh?"

When I make pastries for pies I usually do a full top but this time I decided to do a lattice (my first attempt!!). Although I found myself getting flustered with trying to make a lattice before my pastry got too warm I am so happy that I did it like this because just look how pretty it turned out!

I added the caramel into the pie in a layered approach; a third of the apples, a third of the caramel... and so on until I had run out of fillings. This was a great way to do it as it meant to the caramel infused right throughout the pie. Every mouth full had a lovely combination between the sweet caramel and the tart apple.

Caramel Apple Pie

Serves 8-10

Sweet Short Crust Pastry:

2 Cups plain flour

170 g butter, chilled and chopped

1/2 Cup caster (superfine) sugar

2 egg yolks

1 Tbsp chilled water

(store brought pastry or pie crust is a perfectly acceptable substitute!)

Pie Filling:

6 Granny Smith apples, peeled, cored, and diced

1/2 Cup brown sugar

1 Tbsp Flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2/3 Cup Caramel Sauce

1. IF MAKING PASTRY: Combining the flour and chilled butter in a food processor and processing in short bursts until it resembles a crumb. With the mixer running, add the egg yolks and water and continue to process until the mixture comes together into a dough. Remove from the food processor, shape into a ball, wrap in cling film, and chill for at least an hour. Roll out 2/3 of the pastry into a crust and line a pie dish. Blind bake for 15 minutes with baking beads, and 15 minutes without at 200C (400F). Allow to cool. Keep the remaining pastry dough to roll out for the top - this does not need to be blind baked. 

2. Make the apple filling by tossing the apples in the sugar, flour, cinnamon, and nutmeg.

3. Layer the apples and caramel sauce into the cooled pie case - about 1/3 of the apples, 1/3 of the caramel etc until done. Place the pastry lid or pastry lattice on top.

4. Brush the top with an egg wash and bake at 180C (350F) for 45 minutes, until the pastry is golden. 

5. Serve warm with cream, whipped cream, custard, or ice cream.