Salted Caramel Apple Pie

Salted Caramel Apple Pie

Salted Caramel Apple Pie



Ingredients

For Pie Dough
  • AP Flour - 2 ½ cups + 1tbsp
  • Cold Butter - 1 cup, cubed
  • Icing Sugar - 1tbsp
  • Salt - 1tsp
  • Chilled Water - 80-90ml
For Pie Filling
  • Red Apples - 4 medium-sized
  • Flour - 1tbsp
  • Granulated Sugar - 1/2 cup
  • Cinnamon powder – 1 tsp
  • Lime juice - Lime juice from three limes
  • Classic Salted Caramel filling – 3 tbsp

Process

  • Start by Making Dough - combine salt and sugar with flour.
  • Then add in the cold cubed butter and cut the fat into the flour. Use your fingers to rub in the butter into the flour. Do it until you see there are no big chunks of butter left. And the colour will look like golden sand.
  • Do not overwork the dough as the butter will melt, then add in your chilled water and just combine. You know your dough is ready when you can just bring it all together and it holds it shape.
  • Divide into two portions, and just flatten the dough so that it becomes easy to roll out later, cling wrap both the portions separately and refrigerate for about 2 hrs.
  • In the meantime, peel your apples and thinly slice it. Add in lime juice, sugar, flour and cinnamon powder. Mix well and keep it in the fridge for 30-45min. This will help to release extra moisture from apples. And make the apple juicy.
  • Bring out the cold pie dough and let it sit on the countertop for 10-15 mins. Place a baking paper and sprinkle flour, place the pie dough and start rolling it from inside out. Dust more flour as you keep rolling the dough.
  • Place it on a 9inch tin and press it downwards from the edges. Add in the apples, followed by 3-4 tbsp of Sprig Gourmet Banoffee. Don’t add the juices from the apples as it will make the pie wet. And refrigerate it for 30mins, Also Preheat your oven at 180C.
  • Similarly, roll the top layer, and cut out stars and place it on top of the apple and Sprig Gourmet Banoffee filling. Fold both the layers inwards from the edges, and egg wash it.
  • Sprinkle some sugar on top, and bake the pie in the preheated oven for 30-35mins or as soon as you see the edges start browning. Bring it out and cover the edges of pie with foil paper and bake again for 20-25 min or until you see juices bubbling.
  • Bring it out and cool it for an hour before serving, enjoy with some more delicious Sprig Gourmet salted caramel on top.
 
X
 
X
 
X
 
X
Hello World!