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Salted Caramel Apple Pie
- Steps
- Ingredients
Steps
- Preheat oven to 190°C fan forced. Lightly grease four 12cm non-stick pie tins.
- For the Shortcrust, combine flour, butter, sugar and salt in a food processor and pulse to a fine crumb consistency. Gradually add the cold water and pulse through until dough just comes together. Wrap dough in plastic wrap and chill for 20 minutes.
- Generously dust the bench with flour. Roll two thirds of the dough to 2mm thickness and lift into prepared tins. Chill until required.
- From the remaining pastry, cut 24 strips of pastry, 12cm long, 1.5cm wide. Place strips on a lined oven tray, cover with plastic wrap and chill until required.
- For the Salted Caramel Sauce, combine sugar and water in a medium saucepan over medium heat and simmer for 6-8 minutes or until dark amber in colour.
- Whilst whisking, gradually add the cream. Add butter and salt and stir until smooth. Set aside.
- For the Apple Filling, combine flour, Salted Caramel Sauce, sugar and balsamic vinegar and whisk together. Add sliced apple and toss to coat.
- To assemble, place apple into pastry lined pie tins. Weave and overlap strips of pastry on the top of each pie. Brush pastry strips with egg wash. Bake pies for 10 minutes. Reduce oven to 180°C and bake pies for a further 15-20 minutes or until golden.
- To serve, place Apple Pie on serving plate with whipped cream, fresh apple and Salted Caramel Sauce.