Plate Expectations: Salted Caramel Apple Pie
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Plate Expectations: Salted Caramel Apple Pie

Our in-house chef Denise Phillips cooks up her latest delicious treat

Delicious and easy to make, this delicious dessert uses pu pastry to avoid
any fuss and is also parev, so useful to accompany any meal.

Serves: 8     Preparation Time: 30 mins    Cooking Time: 50 minutes

Ingredients:

  • 300g fresh puff pastry (not ready rolled, as the texture
    is too thin)
    25g salted margarine
    25g icing sugar
    75g ground almonds
    25g plain flour
    1 egg yolk
    3-4 eating apples (Granny Smiths or Pink Lady) –
    peeled, cored and quartered
    Caramel Sauce:
    100g soft brown sugar
    50g salted margarine
    100ml soya cream
    1 teaspoon vanilla extract
    Sea salt flakes
    Topping: 2 apples – sliced in circles – with skin left on

METHOD

  1. Preheat the oven to 200°C/Gas mark 6.
  2. Roll out the pastry to ½cm thickness, then cut out a circle measuring 26cm.
  3.  Transfer to a tray lined with baking parchment and, using a fork, prick the
    pastry dough. Chill in the fridge for 10 minutes.
  4. To make the caramel sauce, put the sugar and margarine in a pan and heat
    gently until the sugar has dissolved. Stir in the soya cream, increase the heat
    and simmer for two minutes, stirring all the time.
  5. Take off the heat, add the vanilla extract and a big pinch of salt.
  6. To make the frangipane, beat the margarine, then add the icing sugar,
    almonds and flour. Add the egg yolk and mix together.
  7.  Spread the frangipane over the pastry going right to the edges, then return
    to the fridge.
  8.  Slice the apples as finely as possible. Arrange the apple slices on top of the
    frangipane so they overlap and fan out from the centre of the pie, completely
    covering the pastry.
  9.  Cover the apples with baking parchment and put another baking tray on top
    to keep the apples flat while cooking.
  10.  Bake for 15 minutes, then remove the top tray and baking parchment, and cook for another 30 minutes or until the pastry is crisp underneath.
  11. Take out and brush with the caramel sauce to cover the surface in a thin layer. Return to the oven for a final five minutes.
  12. Leave to cool, before serving with the rest of the sauce.
  13. Finish with a topping of sliced apples.

See more of Denise’s recipes at www.jewishcookery.com

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