Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 3–4 tablespoons ice-cold water
- 5 medium apples (I prefer a mix of Bramley and Cox’s Orange Pippin for tartness and sweetness)
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons all-purpose flour (for thickening filling)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- For the caramel:
- ¾ cup granulated sugar
- 3 tablespoons unsalted butter
- ½ cup heavy cream
- Pinch of sea salt
Substitution tips: If you prefer a gluten-free crust, swap the all-purpose flour with your favourite gluten-free blend. For a dairy-free version, use coconut oil or vegan butter in place of butter, and substitute heavy cream with coconut cream. For the apples, any firm, slightly tart variety works well, but avoid overly sweet ones to keep balance.
Instructions
- Begin by making the crust. In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This technique reminds me of how my mum taught me to treat the dough gently, as if you were coaxing a memory to life.
- Slowly add ice-cold water, one tablespoon at a time, mixing with a butter knife until the dough just comes together. Avoid overworking it to keep the crust tender. Shape the dough into a disc, wrap it in cling film, and chill in the fridge for at least 30 minutes.
- While the dough chills, peel, core, and slice the apples into thin pieces. Toss them in a bowl with brown sugar, cinnamon, nutmeg, and flour. The flour helps thicken the juices during baking, preventing a soggy bottom — a lesson I learned after a few too many soggy pies in my early baking days!
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface until it’s about 12 inches in diameter. Gently transfer it to a 9-inch pie dish, trimming the edges and crimping them for that classic, rustic look. I find this part both meditative and rewarding, like painting a memory into the crust.
- Fill the crust with the apple mixture, spreading it evenly. Bake for 40-45 minutes until the apples are tender and the crust is golden brown. If the edges brown too quickly, cover them with foil halfway through baking to prevent burning.
- While the pie bakes, prepare the caramel sauce. In a heavy-bottomed saucepan over medium heat, melt the granulated sugar, swirling the pan gently without stirring, until it turns a deep amber colour. This step always makes me hold my breath — caramel can go from perfect to burnt in seconds!
- Remove the pan from heat and whisk in the butter until melted and combined. Slowly pour in the heavy cream (it will bubble vigorously), stirring constantly. Return to low heat and simmer for 2-3 minutes until smooth. Stir in a pinch of sea salt to balance the sweetness.
- Once the pie is out of the oven, allow it to cool for about 20 minutes. Whip the heavy cream with vanilla extract until soft peaks form. Dollop or pipe the cream over each slice just before serving, then drizzle generously with the warm caramel sauce. This layering of flavours and textures is what makes this pie truly unforgettable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
