This apple pie with caramel sauce is everyone’s favourite at this time of the year. Delicious, buttery pastry filled with apples and warming spices. All finished with a drizzle of homemade caramel sauce! Perfect bake for any day of the week!
This post has been updated with new photos and text on 07/11/2019.
Hey there! And happy October once more!
With Autumn in full swing, I’ve decided to get into the spirit, and bake a pie. And what could say ‘autumn’ more, than a classic apple pie served with warm drizzle of caramel sauce?
As the days are getting shorter and nights are beginning to stretch more and more, I can’t help it, but feel super excited about this time of the year. I guess that’s mainly because I no longer need an excuse to stay in…and I can finally wear thick, woolly jumpers!
Apple Pie- timeless classic bake!
What I love about this recipe, is the fact that it’s so easy, yet it works every time. It’s one of these that you will make over and over again, year after year, and it would become your go-to pie recipe.
The smell of cooked apples and cinnamon would make anyone feel like at home. Add lovely, crumbly and buttery pastry, and you’re on your way to heaven!
But if that wasn’t good enough, there is also a caramel sauce to drizzle (or pour, if you are like me…) your pie with.
Easy, simple ingredients to make this pie
To make this apple pie, you will only need few, simple ingredients, and the chances are, you already have all of them in your kitchen cupboard.
Basic pastry recipe
As with any pie, it all starts with pastry. I have adapted the pastry recipe from my Blackberry Tart, which technically is not vegan, as it includes egg yolks. To make the pastry vegan, simply omit adding egg yolks and choose vegan butter or spread. You may want to add an extra tablespoon of olive oil, but only if you find the pastry really crumbly.
There is also an option to use ready made, pre-rolled shortcrust pastry, which also happens to be vegan.
Which apples to use for the filling?
When it comes to apple pie, I always go for Granny Smith apples. This classic ‘green apple’ is firm, slightly sour and definitely one of the best varieties to use. They hold their shape really well, therefore you won’t end up with mushy filling. Plus, they are widely available at most stores and supermarkets.
How to make apple pie with caramel sauce
Start with preparing your pastry. Simply combine the flour, butter and a pinch of salt in a food processor until it resembles the texture of the breadcrumbs. Add 5 tbsp of cold water and pulse it until the mixture comes together into a ball. Shape it into a disk and wrap the pastry in a cling film. Chill for 30 minutes.
Remember that when it comes to making your own pie pastry, chilling it is crucial to the success of your bake. I recommend chilling it not only before rolling it, but also before baking it, as it will hold the shape much better.
While the pastry is chilling, prepare your filling. In a large bowl, mix sugar, spices and cornflour together, then add the apples and stir it all until combined. Set aside.
Rolling the pastry
Once chilled, remove the pastry disk from the fridge and place it onto a lightly floured surface. Roll out roughly about two thirds of your pastry disk into a 30 cm circle. The remaining pastry will be used to create the lattice top.
When rolling the pastry, you want to make it about £1 coin thick. Then, carefully roll it around the rolling pin dusted with flour and unroll into the tart tin. Press it gently around all of the edges and trim off any excess.
Add the apples into the tart tin, then roll out the remaining pastry into rectangle, about 3 mm thick. Slice out 10 strips for lattice topping. I’m using a simple ‘over & under’ lattice, but feel free to get creative with yours. I have found this article on Food 52 with different lattice styles, and it’s definitely worth trying different looks!
Once you have made your lattice top and placed it on the pie, brush it with some egg wash (or your choice of nut milk if making it vegan) and sprinkle with sugar. Bake it for 45 minutes until golden brown.
Because nobody wants a slice of just a plain apple pie, I have also included a recipe for caramel sauce, which is super quick and easy to do.
Any extra caramel sauce, that you have left over (if that’s even possible), can be transferred into a squeeze bottle and stored in the fridge for up to 5 days. Although, you may want to heat it up in a bowl of hot water before serving again.
Have a great week and until next time!
Autumn classic, apple pie with delicious caramel sauce. Really easy recipe for an excellent pie!
- 700 g cooking apples (peeled, cored and sliced)
- 30 g caster sugar
- 1 tsp cinnamon
- 1 tsp mixed spice (nutmeg, cardamom, all spice)
- 2 tbsp corn flour
- 400 g plain flour (plus extra for dusting)
- 200 g butter (dairy free if vegan)
- 6 tbsp cold water
- 2 tbsp caster sugar (for sprinkling)
- 200 g caster sugar
- 60 g butter (dairy free if vegan)
- 130 ml cream (use soya cream or oat cream if vegan)
Use food processor, and mix the flour, butter, and a pinch of salt until it resembles the texture of the breadcrumbs. Add 5 tbsp of cold water and pulse until pastry comes together into a ball. You can add extra water if needed. If you making pastry by hand, rub the flour and butter with your fingers in a bowl, then stir in the water with a wooden spoon. Work the pastry for a couple of minutes, then tip it into a piece of cling film and shape into a disc. Wrap and chill for 35 minutes, until firm.
In a meantime, place sugar, spices and corn flour in a medium bowl. Add apples and mix all together. Set aside.
Take your pastry out of the fridge. On the floured surface, roll out roughly two thirds of your pastry to a 30cm circle. Carefully roll the pastry around the dusted rolling pin, then unroll into the tart tin. Pastry will be quite crumbly, but if it breaks, just patch it up, then trim away any excess, but save the offcuts for the lattice top. Heat the oven to 200 C (180 C fan).
Place the apple filling into a pie dish, making sure that it rises above the edge.
Roll out the remaining pastry into rectangle, about 3 mm thick, then slice out 10 strips for lattice topping. Brush the pie with a bit of milk (dairy free), and sprinkle with the caster sugar. Bake for about 40- 45 minutes until golden brown.
Place the sugar in a heavy based frying pan and stir in about 4 tbsp of water, then place over the medium heat, allowing sugar to dissolve. Turn up the heat and bubble for 3-4 minutes until you have caramel. Take off the heat and carefully stir in the cream and butter. Set aside.
*You will need loose bottom 23 cm tart tin or a pie dish for this recipe.
*You can also use ready made, pre-rolled shortcrust pastry. You will need either 500g block or two sheets of 320 g (any leftover pastry can be used to make decorations lie leaves, flowers, or whatever you desire)
*Check out this recipe for the instructions on how to make a lattice pattern.
*Any leftover caramel sauce can be stored in the fridge for up to 5 days