Apple and Caramel Pie
For the Pastry (double for 2 pies):
- 350g cake flour
- 195g unsalted butter, cut into blocks
- 40g caster sugar
- 2 egg yolks
- 60ml cold water
For the Filling (makes enough for 2 pies):
- 8 red apples, cored and thinly sliced
- 70g caster sugar
- 2.5 ml cinnamon
- 250g caramel sweets
Combine the flour, butter and sugar in a food processor. Process until the mixture resembles fine breadcrumbs. Add the yolks and chilled water. Process until the dough just comes together.
Turn the pastry out onto a lightly floured surface and knead until just smooth. Shape into a disc, wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 180°C.
Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it frequently. Line a pie dish and a small pan with the pastry.
Combine all the ingredients for the filling and use it to fill the lined pie dish and pan. Decorate the top with pastry, and brush the pastry with a beaten egg. Place in oven and bake for 45 – 50 minutes. Serve with cream.