Tom Kerridge's Salted Caramel Apple Pie
This is Tom Kerridge's take on a classic apple pie. The addition of salted caramel creates an amazing toffee apple flavour that takes the dish to another level.
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Ingredients
For the Pastry:
For the Salted Caramel:
For the Filling:
Method
- To make the pastry, put the flour, sugar and butter into a food processor and pulse until the mixture resembles breadcrumbs. Pour in the egg and water mixture and continue to pulse until the mixture comes together to form a dough.
- Tip the dough out onto a lightly floured surface and knead gently until it is fairly smooth. Shape the dough into a ball and then flatten that ball into a disc. Wrap it in cling film and place in the fridge to rest for 20 minutes.
- While the pastry is chilling, make the salted caramel. Put a medium-sized, non-stick frying pan over a medium heat. Sprinkle in the sugar and heat gently, keeping an eye on it - but don't touch it! As the sugar begins to melt, swirl the pan gently until all the sugar has dissolved and the caramel turns a deep amber colour.
- Remove the pan from the heat and add the butter, stir well until it has melted and then pour in the cream. Put the pan back on the heat to warm through, then add the salt. Pour into a bowl and set aside to cool.
- To prepare the filling, peel, core and thinly slice all the apples and place in a large bowl with the sugar and lemon juice. Add the vanilla paste, spices, flour and cornflour and mix well until everything is evenly coated.
- Preheat the oven to 160C fan.
- Remove the pastry from the fridge. Cut off one-third and set aside. Roll out the rest of the pastry into a circle, to the thickness of a £1 coin. Fold the pastry over your rolling pin, and then gently lift over a 23cm pie tin, leaving the excess pastry overhanging the rim. Press the pastry into base and side of the tin and fill any gaps and cracks with spare pastry. Trim any excess by running a rolling pin over the rim.
- Spoon in half the apple filling and then drizzle in half of the salted caramel. Top with the rest of the apple, and then drizzle again with the remaining salted caramel.
- Roll out the leftover third of the pastry into a rectangle shape the same thickness as before. Then, using a pastry wheel cutter, cut the pastry into strips that are roughly 3cm wide.
- On your worksurface, lay a piece of greaseproof paper and arrange the strips in a lattice pattern. Weaving each horizontal strip with the alternating vertical strip, until you have a large enough area to cover the top of your pie. Chill in the fridge for 20 minutes.
- Brush egg wash over the rim of the pie and then flip your lattice pastry lid onto the top. Press down on the edges of the pie to seal then trim away the excess pastry.
- Brush the lattice top with beaten egg and sprinkle with demerara sugar. Bake the pie on the middle shelf on an oven tray for 55-60 minutes until golden brown.
- Leave to rest for 10-15 minutes before serving with vanilla ice cream.
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