Caramel Apple Pie
Sticky, hot and oozing with caramel goodness this showstopping caramel apple pie is a seriously indulgent update on the classic recipe.
Ingredients
- 6 tbsp unsalted butter
- 100 g granulated sugar
- 100 g brown sugar
- 120 ml water
- 1 tsp cinnamon
- 1 pinch salt
- 5 Granny Smith apples (peeled, cored and sliced)
- 1 portion pastry (find the link just above this recipe box!)
Instructions
- Preheat your oven to 220°C
- Add the butter, granulated sugar, brown sugar, cinnamon, salt and water to a saucepan and place over a medium heat
- Bring to the boil, take off the heat and set aside
- Roll half your pastry to fit a 26cm or 9" pie dish
- Place in the bottom of your pie dish and top with your apple pieces
- Roll the rest of your pastry into a 10" circle and cut into 8 strips each 1" wide
- Place the ends of your strips along one edge and begin to weave into a lattice pattern
- Fold the ends of your strips under the edge of your bottom crust and either using your thumb or a fork, crimp to seal shut
- Pour your mixture from the start of this recipe over the top of the pie taking care to fully coat the lattice - some should drizzle through the crust!
- Bake for 15 minutes before turning the heat down to 175°C for approximately 35 to 40 minutes when the crust is golden brown, the caramel is set and the apple filling is bubbling
- Leave to cool before slicing for a clean cut