Autumn classic, apple pie with delicious caramel sauce. Really easy recipe for an excellent pie!
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