Set the caramel aside while you prepare the apple filling. Whisk the final mixture together well over low heat and sprinkle in the sea salt. Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.** Chill the rolled crust while you prepare the salted caramel and apple filling.Ĭook the sugar and water together over low heat until just dissolved. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.Prepare one 2-crust batch of your favorite all butter pie crust. Do not use my images without prior permission. All images & content are copyright protected. You can find my other Dessert & Halloween Recipes on my Recipes Page! And the recipe used 3tbsp cornflour, mixed in with 75g brown sugar and the apples, layered onto the pie base.In the original I used 300g apples, thinly sliced and dried between paper towels to reduce liquid.The original recipe was very similar, just a different method.This dessert will last in the fridge for up to 3 days, but is best on the day of baking!.I used Carnations caramel for the caramel!.The lovely bright green cooking apples are the ones you’re after! If you used regular apples, there is a chance they’d turn to mush, and then the cake wouldn’t bake well either. I reeeeally would recommend using COOKING apples for this rather than regular eating apples because of the length of time the cake is baking for.Other hobs/heats could take a full 10 minutes longer than mine for example so keep an eye on it! As you are cooking the fruit in a pan, it really can vary in time.You need to aim for about 650-750g of apples, to make sure that its enough! When buying the apples, buy above the 500g as thats the chopped and peeled weight.Serve it with some custard, cream, ice cream and more and it will please anyone!Ī heart-warming dessert that would suit Autumn, Winter, or even the rest of the year. But in all honesty, I like making this into a delicious pie. You can easily also just turn this into a delicious crumble, and completely forget about the pastry. I nearly always will buy puff pastry as I really can’t be arsed to make it, and even other times I will buy pre-made shortcrust if I’m in a rush. There is no shame in using premade stuff. Simply swap the homemade pastry for some shop bought sweet shortcrust pastry, and swap the homemade crumble for a bag of ready made mix! You can easily cheat with this recipe and make it so so much easier, but I do try to put out a full recipe when I can. The caramel is out of a tin, as its easier that way – and the thickness of it marries so well with the baking – and the sweetness of the caramel matches the tartness of cooking apples, overcoming my slight problem of not liking cooked apples some time (as they’re so tart!) The sweet shortcrust pastry gives a nice lining to the dessert that everyone loves in a pie, as well as having the crumbly sweet & crunchy topping of the crumble is the perfect match to the gooey caramel apple layer in the middle. that is perfectly acceptable in my books!ĭon’t worry, I will be posting recipes for all of the desserts included in this one over time, but I thought that this would be a good idea for all of the requests I have received on Facebook for Halloween this year – ITS SO YUMMY! This recipe is a different version to my apple & blackberry crumble pie and I am obsessed with it! The thing is, this one has caramel involved and as we all know…. How can that not sound delicious?! I had so much experimentation with this one due to apples producing so much liquid all of the time, and therefore ruining the pastry… but this recipe is tried and tested so many times over that its a success! It combines the delicious flavours of toffee apples (that we all know and love.), apple pie, and apple crumble. I’ve only just got round to it – however, this is DELICIOUS. So, I’ve had requests for many apple recipes over this Autumn season so far, and yes. Please see my disclosure for more details!* A delicious twist on toffee apples, apple pie, and apple crumble… a yummy dessert perfect for Autumn – hello heaven!
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