Caramel apple pie and custard has to be one the best desserts around. I think that apple pie season is probably my favourite time of year. I love going to the orchard and picking the apples and then baking with them. I made this pie for a workshop I did recently and posted a photo and a few people on Instagram said they would love the recipe. the filling was really easy as I used a tin of coronation caramel. I cooked the apples with some lemon juice, sugar and spices first then added the caramel to it. I used a mix of bramley apples and pink lady apples but you can use what you have available.

the beautiful kitchen in the studio we used in east London.

recipe

pastry

• 400g plain flour
• 220g unsalted butter (cold and cut into cubes)
• 50g icing sugar
• 1/2 tsp salt
• 1 egg yolk
• 1 egg
• 1 tsp water (may not be needed)

in a food processor or in a bowl, mix the flour and icing sugar together, then add the butter, and pulse together or rub together until it resembles breadcrumbs, then add the egg yolk and egg and mix. bring it together into a ball if it is a bit dry still add a little water.

once it is mixed well roll into a ball and cover it and let it rest in the fridge for 25 minutes.

for filling

• 5 bramley apples
• 5 pink lady apples
• 1 tin of coronation caramel
• juice of 1 lemon
• 3 tsp ground cinnamon
• 2 tsp ground ginger
• 40g caster sugar
• 3 tbsp. corn flour

peel and core the apples and slice them into chunks and put them in a sauce pan with the lemon juice, sugar and spices and 3 tbsp. corn flour. over a gentle heat, stir until they start to become soft then add the caramel. I used about 3/4 of the tin but you can use the whole tin if you like. let cool the filling cool down before making the pie.

preheat the oven to 180c 350f and cut the dough in two, roll out one of the balls of dough and line the bottom of the tin with it. cut off excess and roll it into the other ball of dough so you have enough to use for the top. add the filling then roll out the other piece of dough and cut into strips and make a lattice on the pie or decorate how you like. brush with  beaten egg and bake for about 45 minutes or until golden.

after the workshop I took the pie to my aunties house and we warmed it up in the oven and had it with some warm custard

 

tips

why not add some spice to the dough too for extra flavour

make sure you add the flour into the filling mixture to help absorb the juices.

best eaten on the first day but was still delicious the next day warmed up,