The addition of caramel adds a smooth sweetness to this new version of a classic favourite.
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 me and my sisters on an amazing six-month trip around Australia in a caravan. For months, this pan was the vessel of Dad’s bolognese, sausages, baked beans, 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.
Laced with homemade caramel sauce, this new version of a classic favourite apple pie makes the perfect finish to any meal.
This caramel apple pie is such a cinch to make with a good pan and a good piece of bought pastry.
- 850g green apples, peeled, cored and chopped, (granny smith apples, for example)
- 2 x 395g tins of sweetened condensed milk
- 1 teaspoon ground cinnamon
- 60ml pouring cream
- 2 x 435g frozen shortcrust rolled to a thickness of 3mm
- 35g vanilla custard powder
- 1 egg, lightly beaten
- 1 tablespoon brown sugar
You can make your own caramel sauce, boiling the two tins of sweetened condensed milk. Remove and discard the labels from the tins, then make two holes in the lid of each using a tin opener to allow steam to release. Place the tins in a saucepan, open side up, and fill the saucepan with cold water to about 1cm below the tops of the tins. Bring to the boil over high heat, then reduce the heat to medium–low and simmer for three 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!
If you don’t want to make your own caramel sauce, use a pre-made store-bought one.
Preheat the oven to 200 degrees Celsius. Place the apples, caramel sauce 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.
Line a 26cm 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.
Recipe taken from The Pie Project by Kirsten Jenkins and Phoebe Wood
From spiced apple and golden syrup pie to grape, honey and mascarpone galette, Phoebe Wood and Kirsten Jenkins set out to reimagine the classics with their ultimate collection of 60 decadent, sweet pies. Be inspired to embark on your own pie project: master these, then dream up your own take-anywhere treats.
You can buy The Pie Project at cooked.com.
Published by Hardie Grant Books.
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