By Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
There is not a lot better than the sweet taste of a simple apple pie. Served warm, straight out of the oven, with a dollop of vanilla ice cream, this is a firm family favourite, whether as a dessert or a welcome afternoon distraction from the nothingness that has become Coronalife.
Apple and caramel pie
- 113g butter
- ½ cup light brown sugar
- ½ cup sugar
- 3 tbsp corn flour
- 1 tbsp ground cinnamon
- 1 tin caramel
- 6 tart apples (Granny Smith)
- 1 egg, beaten
- 1 tbsp sugar
- 360g flour
- 2 tsp salt
- 226g butter, cold and cut into cubes
- ½ cup ice-cold water
- In a large mixing bowl add the cubed butter to the flour and salt and rub the butter in until you have a breadcrumb-like mixture.
- Add the water, a little at a time, and bring together until you get a pastry-like consistency.
- Cut the pastry into two reserving one third for the lid and two thirds for the base. Wrap in foil and place in the fridge for an hour.
- To make the caramel sauce add the butter to a saucepan and heat until melted.
- Add the sugar, cornflour, cinnamon and caramel and cook until the sugar has dissolved and the caramel has melted.
- Remove from the heat and allow to cool.
- Peel, core and chop the apples.
- Roll out the pastry and line a greased springform cake tin.
- Place the apples in the pie and top with the caramel sauce.
- Wet the edges of the pie and place the lid on top.
- Brush with egg wash and sprinkle with 1 tbsp sugar.
- Bake in a pre-heated oven at 180C for 1 hour.
- Allow to cool a little before removing from the tin.