Recipe of the Month : Caramel & Apple Pie

After a fantastic weekend of apple picking in the Blue Mountains – and lots of beautiful apples in stock, there is only one thing left to do!

Caramel & Apple Pie

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

 

1 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.

2 Remove from the heat and leave to cool completely. Stir through the cream.

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.

3 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.

Serves 8.

 

Image and Styling: Kirsten Jenkins

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