Apple pie with salted caramel

Delicate, exceptionally buttery shortcrust pastry, an aromatic cooked apple filling and a golden crumble topping. Homemade salted caramel balances the sweetness of the pastry and the tart flavour of the fruit.

I used Ligol apples because I could not find Grey Reinette (szara reneta) this time. If you have a choice, I especially recommend Grey Reinette: it is tart, aromatic and ideal for this Polish apple pie.

Tin: 24 cm springform tin Serves: about 10 Bake: 190°C fan Base: 13-15 minutes Whole pie: about 30 minutes

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Apple pie with salted caramel
Preparation · estimate50-65 min
Oven43-45 min
Preparation + oven · estimate93-110 min

Method

Apple pie

  1. Preheat the oven to 190°C fan. Briefly mix the flour, cold butter, salt, egg yolk, egg and sugar, just until combined. This pastry contains more butter than classic shortcrust, making it exceptionally delicate and buttery.

  2. Separate one-third of the dough and put it in the freezer. Chill the remaining dough in the fridge.

  3. Line the base of the springform tin with baking paper and butter the sides. Roll out the chilled dough between sheets of baking paper, line the base with it and prick with a fork. Pre-bake for 13-15 minutes.

  4. Peel the apples, grate them into a pot and add the cinnamon, nutmeg, vanilla, butter and lemon juice. Sweeten if desired. Cook until the excess juice evaporates.

  5. Sprinkle the base with breadcrumbs to absorb moisture from the apples and prevent it from becoming soggy. Add the filling and grate the frozen dough over the top. Bake for about 30 minutes, until the top is golden. Cool completely and chill before slicing.

Salted caramel sauce

  1. Heat the cream without boiling. Melt the sugar in a saucepan and cook until amber. Reduce the heat, add the butter in batches, then carefully pour in the hot cream. Stir until smooth and season with salt.

  2. Serve the sauce separately or drizzle it over individual portions.

Good to know

  • The finished caramel will initially be runny, but will thicken as it cools.

Equipment
  • springform tin · 24 cm
  • oven
  • freezer
  • fridge
  • baking paper
  • fork
  • pot
  • saucepan

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