How To Make Salted Caramel Apple Pie



Apple and Salted Caramel Pie Recipe

Method

  • Line the tart tin with the pastry, press into the edges and fold over the side to make a lip round the rim of the pie dish, but don’t trim yet; set aside in the fridge for at least an hour to firm up.

  • Heat the oven to 160C, gas 4. Heat the apple chunks with the sugar and star anise in a heavy based saucepan over a medium heat for 10-12 minutes or until just softened, remove from the heat, drain off any excess water and stir in the caramel and salt then set aside to infuse. 

  • Trim the edges of the pastry, leaving a 2cm (¾in) border on the sides. Cut about two thirds the second pack of pastry into strips of around 1cm (½in), set aside in the fridge until ready to use.

  • Sprinkle the semolina over the base of the pastry case. Discarding the star anise, spoon in the apple mixture. Place the pastry strips one at a time on top of the tart about 2cm (¾in) apart in both vertical and diagonal directions to create a lattice effect, brushing the underside of each with egg each time. Trim any excess, then brush the rim with egg and add a add a layer of the pastry strips to finish Bake for 1 hour, brush with egg and bake for a further 15 minutes.






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Apple and Salted Caramel Pie Recipe
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Date: 12.12.2018, 11:28 / Views: 34173