Salted caramel apple pie

    Ingredients
    Nutrition

    3 large Granny Smith apples, peeled, cored, thinly sliced
    2 large Pink Lady apples, peeled, cored, thinly sliced
    2 tablespoons lemon juice
    2 tablespoons brown sugar
    2 tablespoons plain flour
    1 tablespoons ground cinnamon
    1/4 teaspoon allspice
    1/4 teaspoon ground nutmeg
    1 Coles Brand Australian Free Range Egg, lightly whisked
    1 tablespoon raw sugar
    Vanilla ice-cream, to serve

Shortcrust pastry

    2 cups (300g) plain flour
    1/3 cup (40g) custard powder
    1/2 cup (80g) icing sugar
    185g butter, chilled, chopped
    2 Coles Brand Australian free range egg yolks

Salted caramel sauce

    1 cup (220g) caster sugar
    3/4 cup (185ml) thickened cream
    50g butter, chopped
    1/2 teaspoon salt flakes





    Method

    Step 1

    To make the pastry, process the flour, custard powder, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and 1 tablespoon chilled water and process until dough just comes together. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
    Step 2

    Preheat oven to 200C. Reserve one-third of the dough. Roll the remaining dough on a floured surface to a 5mm-thick disc. Line base and side of a 22cm-round fluted tart pan with removable base with pastry. Trim edge, reserving excess pastry. Place in fridge for 15 mins to rest.
    Step 3

    Meanwhile, to make the caramel sauce, place sugar in a saucepan over medium heat. Cook, stirring, for 5-7 mins or until sugar dissolves and caramelises. Remove from heat. Add cream, butter and salt. Return to a low heat. Cook, stirring, for 3-4 mins or until the caramel boils and thickens. Set aside to cool.
    Step 4

    Combine apple and lemon juice in a bowl. Add brown sugar, flour, cinnamon, allspice and nutmeg. Arrange one-third of the apple mixture over the pastry case. Drizzle with 1 1/2 tablespoons of the caramel sauce. Continue layering with half the remaining apple and drizzle with 1 1/2 tablespoons caramel sauce. Top with remaining apple.
    Step 5

    Roll reserved pastry on a floured surface to a 3mm-thick disc. Cut into 3cm x 22cm strips. Arrange strips, cutting to fit, in a lattice pattern over the apple mixture. Place in the fridge for 15 mins to chill.
    Step 6

    Place pie on a baking tray. Brush pastry with egg and sprinkle with raw sugar. Bake for 30 mins or until golden. Set aside to cool slightly. Serve with vanilla ice-cream and remaining caramel sauce.