Salted caramel apple pie recipe
This recipe is never going to be pretty, but what it lacks in beauty, it makes up for in flavour! Prepped in 10 minutes, it’s sure to be a crowd-pleaser.
Ingredients
- 30 g butter
- 85 g dark muscovado sugar
- 150 ml double (heavy) cream
- 0.2 tsp salt
- 2 –4 large Bramley apples (about 500g/18oz), peeled, cored and cut into 1.5cm (2/3in) dice
- 1 ready-rolled puff pastry sheet (approx 320g/11oz)
- 1 egg, beaten
- 1 tbsp demerara sugar
- 1.1 oz butter
- 3 oz dark muscovado sugar
- 5.3 fl oz double (heavy) cream
- 0.2 tsp salt
- 2 –4 large Bramley apples (about 500g/18oz), peeled, cored and cut into 1.5cm (2/3in) dice
- 1 ready-rolled puff pastry sheet (approx 320g/11oz)
- 1 egg, beaten
- 1 tbsp demerara sugar
- 1.1 oz butter
- 3 oz dark muscovado sugar
- 0.6 cup double (heavy) cream
- 0.2 tsp salt
- 2 –4 large Bramley apples (about 500g/18oz), peeled, cored and cut into 1.5cm (2/3in) dice
- 1 ready-rolled puff pastry sheet (approx 320g/11oz)
- 1 egg, beaten
- 1 tbsp demerara sugar
Details
- Cuisine: British
- Recipe Type: Pie
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220°C/425°F/gas mark 7.
- In a deep pot, and over a low heat, melt the butter with the dark muscovado sugar, cream and salt. Once the sugar has dissolved, turn the heat up and boil rapidly for 3 minutes, stirring regularly, until you’ve got a thick sticky sauce. Turn the heat off.
- Add the apples to the pot and mix the pieces around in the caramel sauce so everything is well combined. Pile them up slightly towards the middle of the pot.
- Use the lid of the pot to help cut a rough circle from your puff pastry sheet.
- Brush with beaten egg and place the pastry circle, egg-washed-side up, onto the apples, gently tucking the edges down the inside of the pot. Finally sprinkle the pastry with the demerara sugar.
- Pop it in the oven straight away and bake for 25–30 minutes until the pastry is crisp, risen and golden brown.
- Remove from the oven and serve with lots of cream or ice cream.
This recipe is from Foolproof One-Pot by Alan Rosenthal (Quadrille, £12.99). Photography by Rita Platts.
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