Salted caramel apple pie

Hey there. Today I've got the lurgy. Throat is tight, nose is running. Why is it always on the run up to Christmas that I get a virus? But I'm determined that it's not going to defeat me. Instead I've been adding some festive cheer to my home, getting our Christmas tree (we're going to decorate it this weekend), candles are lit and that eucalyptus that I bought from a local florist continues to scent my living room. Gosh, how I love that smell. And as I'm typing this I'm sipping a mug of hot chocolate with squirty cream on the top. There's a whole lot of Hygge going on. 

But according to the weather forecast for this weekend, it's looking like another storm is heading our way. So it's definitely time to keep warm, dry and look after yourself. And what better way to do that than with a pie? And not just any old pie, a salted caramel apple one. Have a great weekend folks. x


For the filling:

1 pack of sweet shortcrust pastry (or make your own, I don't as I'm rubbish at pastry!)

500g Granny Smiths apples, peeled and cored

500g Russet apples, peeled and cored

50g light brown sugar

3 tbsp plain flour

1 free-range egg, beaten 

2 tbsp demerara sugar

For the salted caramel:

200g granulated sugar

125g unsalted butter

50ml double cream

1/2 tsp flaked sea salt


Pre-heat the oven to 200 degrees C.

In a 23cm pie dish lay out your pastry and trim the edges. Keep extra pastry for top of pie. *

To make the caramel - 

Heat the granulated sugar and 75ml of water in a saucepan. Don't stir. Once the sugar has dissolved add the butter, let it melt and then bring to the boil. Cook the mixture until it turns a darker brown caramel shade. It will take about ten minutes to do this but keep your eye on it. Don't let it burn! Remove from the heat, pour in the cream and the salt and stir until smooth. 

Slice the apples - I like mine quite thin, but they can be thicker, so adjust your cooking time accordingly.

In a large bowl, mix the light soft brown sugar with the flour and then toss the apple slices through this mix until they are all coated. 

Pop the apples on top of the pastry, then pour over the caramel sauce. 

*Now, you can use another sheet of pastry for the top of the pie if you want it totally covered or if you want to do a lattice effect. I like to take the little bits of pastry I have left, form it in to a ball and then roll it out again. I used star shaped cutters for the top of my pie to give it a nice festive feel. But it does look a little rustic because of this. Design away..... 

Brush the pastry with the beaten egg and then scatter some demerara sugar over the top.

Pop in the oven for about 45 minutes but check that the apples are cooked through before taking out. 

It's better to try and leave the caramel to set for a while before dishing up. Serve with cream or custard.