Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
Autumn is the perfect time for baking. It’s cool enough to turn the oven back on and desserts somehow just taste that little bit more comforting. This apple pie is laced with salted caramel for that little bit of something special
Apple and salted caramel pie
- 113g butter
- ½ cup light brown sugar
- ½ cup sugar
- 3 tbsp corn flour
- 1 tbsp ground cinnamon
- 1 tin caramel
- 1/2 tsp salt
- 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, salt 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.