Recipe | Salted Caramel Apple Pie

Pie season is in full swing and having already made Pumpkin Pie and Pecan Pie Bars this year I thought why not make an Apple Pie! I haven't had homemade apple pie in years so I thought I would have a go at one! I decided to give it a little twist by making it a Salted Caramel Apple Pie! I also decided to give the lattice top a go, it's not as hard as I thought it would be and I think it makes the pie look great!

The salted caramel sauce for the pie is delicious! It's also much easier to make than you might think! The recipe makes enough for left over to drizzle over your pie when it's finished, love how cute it looks in its little jar! I used ready made sweet pastry here, you could always make your own but it's so much quicker and easier and I think it's pretty much the same!

Ingredients -

For the salted caramel sauce -

200g granulated sugar
90g unsalted butter, room temperature cut up into pieces
120ml double cream
1 teaspoon salt

For the pie crust -

1 block of dessert pastry

For the filling -

2 teaspoons fresh lemon zest
60ml fresh lemon juice
6 large apples, cored, peeled, and thinly sliced
30g plain flour
1/2 tsp mixed spice
1 tsp ground cinnamon
100g granulated sugar
1 large egg, beaten
Sugar for topping

Method -

1. Start off by making the salted caramel sauce, heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Once sugar is completely melted, immediately add the butter. Stir the butter into the caramel until it is completely melted. Very slowly, drizzle in 120ml of heavy cream while stirring. Allow the mixture to boil for 1 minute. Remove from heat and stir in 1 teaspoon of salt. Allow to cool before using

2. Preheat the oven to 200 degrees C. Next, make the apple filling, put the lemon zest and lemon juice into a very large bowl. Add the apples and toss gently. Add in the flour, cloves, nutmeg, cinnamon, and sugar, gently toss to combine. Set aside.

3. Roll out the pie dough, on a floured work surface, roll out one disc of the dough. Carefully place the dough into a 9x2 inch pie dish. With a small and sharp knife, trim the extra overhang of crust and discard. Fill the pie crust with the apples. Drizzle with half of the salted caramel, reserving the rest for topping.

4. Make the lattice crust, roll another disc of dough out, sing a pastry wheel, sharp knife, or pizza cutter, cut 16 strips 1/2 inch wide. Carefully weave the strips, it's probably easier if you Google a step by step guide as it's hard to explain! Using a small and sharp knife, trim the extra overhang. Brush the lattice top with the a small amount of the beaten egg. Sprinkle with sugar.

5. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 190°C and bake for an additional 30-40 minutes. If the top of your pie is getting too brown, cover loosely with foil. The pie will be done when the caramel begins to bubble up. Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve.

Recipe | Salted Caramel Apple Pie

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