One of my favourite desserts is apple pie and this recipe for caramel apple pie is my favourite. The apples are par cooked with cinnamon and maple to form it’s own natural caramel sauce which is further enhanced once baked in the oven. The apple caramel sauce is enveloped in a deliciously light, latticed shortcrust pastry. It is melt-in-the-mouth and combined with caramel apples and a dollop of whipped cream you are in apple pie heaven!
Apple pie instills memories of my childhood as it was my mum’s favourite tart. We used to pick apples from a local orchard and make apple pie several times a year. I now do the same with my children. While my mum is sadly no longer here, the memories will stay forever and it inspired to me to write this poem as well as name my blog Door To My Kitchen:
Through My Kitchen Door
Through the kitchen door I stepped, a child
Beckoned by my mother’s call.
She asked me to fetch from the store,
8 bramley apples, cinnamon, cloves and more.
That apple pie, tangy crunchy bite,
Cherished recipe of family life,
Written in times gone by,
A mother to daughter passage of rite.
Blossom in spring time sun,
Bears the apple from pip to flesh,
A seed grown to sweeten fruit,
So we inherit our inner truth.
As time distills and turns around,
So I repeat with a child of mine
And beckon her to step once more
Over the threshold of my kitchen door.
Why You Will Love This Caramel Apple Pie
- Economical. This apple pie only uses a handful of ingredients so is cheap to make.
- Filling. Just one slice will do! The rich caramel sauce made from the apples and maple syrup is rich and filling. You could even have a slice for breakfast!
- Easy to make. It is just as easy to make as any simple pie. With the help of your Thermomix you will be pleasantly surprised!
- Make ahead. You can make the entire apple pie the day before, store in the fridge and bake when required.
Ingredients For Caramel Apple Pie
- Apples. I like to use tart apples like Bramley, Braeburn and Granny Smith.
- Spices. You can’t have apple pie without the addition of sweet spices: cinnamon, nutmeg and ground cloves. These turn a good tart into a great tart!
- Maple syrup or raw honey. I use these instead of brown sugar as they are natural and contribute to the flavour of the caramel. In a good way.
- Sweet shortcrust pastry. When made with butter it is melt-in-the- mouth. So don’t use alternatives. The butter turns it into a light flaky pastry but firm enough to hold the apple filling.
- Lemon. This is essential to avoid turning apples brown and to add an extra bit of zing to the pie.
- Flour. I prefer to use spelt in all my baking as it is my favourite flour and works perfectly in every pastry recipe. You can use plain flour if you prefer.
Two Amazing Tarts You Will Love
Delicious served with tea, coffee or warm spiced apple drink.Print
Caramel apple pie made with apples and sweet spices, baked in a rich shortcrust pastry to make a rich natural caramel sauce
For the pastry:
- 310g plain flour or plain spelt flour
- 230g cold butter
- 2 tablespoons coconut sugar or brown sugar
- Peeled zest from 1 small lemon
- 1 egg yolk
For the filling:
- 900g cooking apples or tart eating apples, peeled and cored
- 150–200ml honey or maple syrup, depending on tartness of apples
- 1 tablespoon water
- Juice from ½ lemon
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch of ground cloves
1 x 8 inch springform deep pan cake tin
Preheat the oven to 170℃.
Add the peeled zest to the thermomix and grate 10 seconds, speed 8. Scrape down with a spatula.
Place the flour into the TM bowl. Add the cold cubes of butter and process 10 seconds, speed 4 or until they resemble fine breadcrumbs.
Add the sugar and mix until well combined 10 seconds, speed 3. Add the egg yolk mix 10 seconds, speed 3 until the pastry comes together.
Knead 30 seconds until it forms a ball. Cover with clingfilm and rest in the fridge for 20 to 30 minutes.
Roll out the pastry to ¼ inch thick into a round shape allowing it to be big enough to come up the sides of the tin by 3 inches. Press extra pastry onto the side to increase the thickness slightly to allow it to hold its shape. To make sure the pastry doesn’t break fold it in half before lifting it into the tin and unfold it once in the tin. Press the sides against the tin. Place in the freezer for 15 minutes.
Egg wash the pastry with egg white and cook in the oven for 10 minutes. Reapply the egg white and cook for a further 5 minutes. Set aside while you make the filling.
Cut and peel the apples by hand. I use an apple slicer for this. You want big chunks of apples.
Place the apples in the TM bowl with the water, lemon, juice, honey and spices. Cook 5 minutes, 80˚C, reverse speed 1 until they are just starting to cook but you can see them imparting some liquid. Leave to cool slightly.
Place the apple filling over the partially cooked pastry in the tin. Top with lattices by cutting thick strips of pastry and arranging in a lattice shape. Cut out leaves with the pastry to apply to the edge sticking with egg white. Cut some flower shapes to arrange on the top.
Brush with egg white and bake in the oven for 25 to 30 minutes or until the pastry is golden brown.
Leave to cool to warm in the tin before releasing from the pan. Serve warm with ice cream or whipped cream sprinkled with cinnamon.
I prefer to cut the apples by hand but you can place peeled, cored apple halves in the thermomix and chop 5 seconds, speed 3 before cooking.
- Category: Tarts
- Method: Thermomix