Salted Caramel Apple Pie
In Episode 9 of the Meat and Veg Podcast we celebrated British Pie Week. Find out how to make the ultimate Apple Pie with Salted Caramel Sauce below.
Before embarking on his pie challenge Mark did a tonne of research to find the ultimate apple pie recipe. He took it to the next level by adding cinnamon and salted caramel.
Would you believe this was the first time he ever made pastry? Just look at that lattice pie top!
Salted Caramel Apple Pie
For the pie crust
- 325 g plain flour
- 1 tsp salt
- 100 g unsalted butter cut into cubes
- 150 grams margarine
- 120 ml water ice cold
For the salted caramel sauce
- 200 g granulated sugar
- 100 grams salted butter
- 125 ml double cream
- 1 teaspoon salt
For the filling
- 6 large apples core, peeled and cut into thin slices
- 100 g granulated sugar
- 25 ml lemon juice
- 30 g plain flour
- 1 pinch cloves ground
- 1 pinch nutmeg ground
- 1.5 tsp cinnamon ground
- 1 egg
- 15 ml milk
- 2 tbsp demerara sugar
To make the pie crust
- Sift the flour into a large mixing bowl and add the salt. Mix to ensure the salt is evenly distributed throughout the flour before adding in the butter and margarine.
- Gently rub the flour and fat together in your hands until it resembles fine breadcrumbs. (Alternatively you can do this by pulsing the mix in a food processor).
- Begin to add the ice cold water a little at a time (no more than 1 tbsp). Using a metal spoon or silicone spatula, stir the mix with every addition of water. It should slowly start coming together into a clumpy ball of dough.
- Bring the dough together into a ball. Cut it into two pieces, shape into two balls and gently flatten into discs. Wrap each in cling film and refrigerate for at least 1 hour.
To make the salted caramel sauce
- While the dough is resting, place the sugar into a heavy bottomed pan and place onto a medium heat, stirring continuously until it has melted into a thick amber liquid.
- Once the sugar has melted add the butter and stir until they are combined. Cook for 1 minute without stirring to let it thicken a little.
- (Take the pan off the heat and whisk well if the butter starts to separate.)
- Slowly begin adding in the cream (don't worry if it bubbles, this is to be expected), stirring as you go.
- Once all of the cream has been added, stop stirring and let the sauce bubble for 1 minute.
- Remove the sauce from the heat and stir in the salt.
- Leave it to cool before using (it will thicken as it does).
To assemble the pie
- Add the apple slices into a large mixing bowl along with the sugar, lemon juice and spices. Toss them well to ensure that they are well coated.
- Pre-heat your oven to 190C / 375F / gas mark 5.
- Lightly dust your work surface with a little flour and roll out the first disc of dough until it is roughly 12 inches across. Make sure you move the dough regularly to ensure it doesn't stick to your work surface.
- Lay the dough into your pie dish and trim off any overhang with a sharp knife.
- Carefully layer the apple slices into the pie crust until they are in a large mound. Pour oven 1/3 of the salted caramel sauce (keep the rest to serve with later).
- Next roll out the second disc of dough, again until it is 12 inches across.
- Cut the dough disc into 16 strips roughly 0.5 inch wide.
- Place your first strip from top to bottom on the left side of the pie. Next add your second strip from left to right and over the top of the first strip.
- The third strip should be vertical and placed over the top of the second strip. The fourth strip should be horizontal, but, you will need lift up the first strip to go underneath it so that you begin to make a weave patter.
- Keep adding the strips alternating which strips you go over and under until you have a lattice.
- Trim off any pieces that overhang using a sharp knife.
- Whisk together the egg and milk to create an egg wash. Brush this over the pastry top before sprinkling with the sugar.
- Place the pie into the oven and bake for 1 hour until the sauce is bubbling and the pastry is golden brown and crisp.
- Serve warm with the remaining salted caramel sauce.
About the author
This recipe was created by Mark.
Mark is a personal trainer and qualified nutritionist. He loves coming up with delicious recipes that won’t leave you feeling hungry!