Description
A warm, comforting dessert featuring a crispy butter crust, spiced apple filling, and creamy caramel ice cream.
Ingredients
Scale
- 350 g plain flour
- 175 g cold unsalted butter (cubed)
- 1 egg yolk
- 4–5 tbsp cold water
- Pinch of salt
- 1 kg apples (Granny Smith or Braeburn, peeled, cored, and sliced)
- 100 g caster sugar
- 50 g brown sugar
- 2 tbsp plain flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Zest and juice of 1 lemon
- 25 g butter (cubed)
- 150 g caster sugar
- 50 ml water
- 300 ml double cream (divided)
- 300 ml whole milk
- 4 egg yolks
- Pinch of salt
- 1 egg (beaten, for glaze)
- 1 tbsp demerara sugar (for sprinkling)
Instructions
- Put the plain flour and a pinch of salt in a bowl. Add cold cubed butter.
- Rub the butter into the flour with your fingers until the mix looks like small crumbs.
- Stir in the egg yolk and add 4–5 tbsp cold water little by little. Stop when the dough holds together.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Put sliced apples in a large bowl.
- Add 100 g caster sugar, 50 g brown sugar, 2 tbsp plain flour, 1 tsp cinnamon, ½ tsp nutmeg, lemon zest and juice. Toss to coat the apples.
- Let sit 10 minutes so the flavors mix.
- Preheat oven to 200°C (400°F).
- Roll out two-thirds of the pastry and line a 23 cm (9 in) pie dish.
- Add the apple filling and dot with 25 g cubed butter.
- Roll out the remaining pastry and place over the apples. Trim and crimp the edges. Cut slits to let steam escape.
- Brush the top with beaten egg and sprinkle 1 tbsp demerara sugar.
- Bake for 20 minutes at 200°C, then reduce heat to 180°C (350°F) and bake 30–35 more minutes until the crust is golden and apples are soft.
- Let the pie cool at least 30 minutes before serving.
- In a small pan, heat 150 g caster sugar and 50 ml water over medium heat. Do not stir; swirl the pan until the sugar turns deep amber.
- Remove from heat and slowly add 150 ml double cream while stirring (careful, it will steam). Stir until smooth. Let cool.
- In another pan, warm 150 ml double cream and 300 ml whole milk until near simmer. Do not boil.
- Whisk 4 egg yolks with a pinch of salt. Slowly pour some warm milk into yolks to temper, whisking constantly.
- Return the mix to the pan and cook on low heat, stirring, until it thickens enough to coat the back of a spoon.
- Mix the custard with the cooled caramel. Chill fully, then churn in an ice-cream maker until set. Freeze until firm.
- Slice the pie and place a warm slice on a plate. Add a scoop of caramel ice cream on the side or on top so it melts a little.
Notes
For best results, keep butter very cold for a flakier crust. Chill the pie before cutting for cleaner slices.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg