Caramel apple pie

Caramel apple pie

By
From
The Pie Project
Serves
8
Photographer
Kirsten Jenkins

In the picture, this pie is housed in a family heirloom: a cast-iron frying pan that we’ve had since I was born. When I was seven my parents took my sisters and me on an amazing six-month trip around Australia in a caravan. This pan was the vessel for months of Dad’s bolognese, sausages, baked beans and freshly caught fish, quite possibly pancakes (if we were lucky) but never pie. Nostalgia can be attached to the strangest things but I’ve always loved the fact that this pan lives permanently in our family kitchen and I jumped at the opportunity to put it in the book. This caramel apple pie is such a cinch to make with a good pan and a good piece of bought pastry. — Phoebe

Ingredients

Quantity Ingredient
850g sharp green apples, peeled, cored and chopped, (granny smith apples, for example)
450g jar dulce de leche
1 teaspoon ground cinnamon
60ml pouring cream
2 x 435g frozen careme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3 mm
35g vanilla custard powder
1 egg, lightly beaten
1 tablespoon demerara sugar

Method

  1. You can make your own dulce de leche by boiling two 395 g tins of sweetened condensed milk, if you prefer. Remove and discard the labels from the tins, then make two holes in the lid of each using a tin opener. Place the tins in a saucepan, open side up, and fill the saucepan with cold water to about 1 cm below the tops of the tins. Bring to the boil over high heat, then reduce the heat to medium–low and simmer for 3 hours. Keep topping up the water. Carefully remove the tins and leave to cool, then open the tins and scoop out the caramel. You may have a bit left over after making this recipe but that’s no bad thing!
  2. Preheat the oven to 200°C. Cook the apples, dulce de leche and cinnamon in a large saucepan over medium–high heat, stirring often, for 10 minutes or until the apples are slightly softened. Remove from the heat and leave to cool completely. Stir through the cream.
  3. Line a 26 cm ovenproof frying pan or pie dish with half of the pastry. Scatter the custard powder over the top then spoon in the apple mixture. Top with the remaining pastry, trim any excess from the top layer that doesn’t match up with the bottom and press to seal. Cut a cross in the top of the pastry using a sharp knife. Brush the pastry with the beaten egg then scatter with the demerara sugar. Bake for 40 minutes or until the pastry is golden. Rest for 30 minutes before serving.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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