Apple and caramel pie

Apple and caramel pie

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


  1. 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. 
  2. Add the water, a little at a time, and bring together until you get a pastry-like consistency.
  3. 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.
  4. To make the caramel sauce add the butter to a saucepan and heat until melted.
  5. Add the sugar, cornflour, cinnamon and caramel and cook until the sugar has dissolved and the caramel has melted.
  6. Remove from the heat and allow to cool.
  7. Peel, core and chop the apples.
  8. Roll out the pastry and line a greased springform cake tin.
  9. Place the apples in the pie and top with the caramel sauce.
  10. Wet the edges of the pie and place the lid on top.
  11. Brush with egg wash and sprinkle with 1 tbsp sugar.
  12. Bake in a pre-heated oven at 180C for 1 hour.
  13. Allow to cool a little before removing from the tin. 

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