Rodney Macuja/bauersyndication.com.au
Ingredients
Caramel apple pie
Caramel custard
Method
Caramel apple pie
1.In a food processor, pulse flour, butter and sugar until crumbs form. Add yolks and juice until mixture forms a ball. Flatten, wrap and chill.
2.In a frying pan, combine extra butter, brown sugar and golden syrup. Stir on low until sugar dissolves and bring to a simmer on high. Add apple and cook for 4-5 minutes until tender. Strain into a bowl. Simmer cooking juices for 4-5 minutes until reduced by half. Allow to cool.
3.Preheat oven to 180°C. Roll two-thirds pastry out between 2 sheets baking paper until 3mm thick. Line a 23cm pie plate and trim edges. Chill for 15 minutes, then bake blind for 10 minutes. Remove filling and bake for a further 5 minutes. Sprinkle pastry with almond meal, then roll out remaining pastry and cut into 1cm strips.
4.Pour juices over apple with sultanas, then spoon into case. Criss-cross pastry strips over filling, press edges to seal, then trim. Brush with egg white.
5.Bake for 10-15 minutes until golden, then cool in pan for 5 minutes.
Caramel custard
6.Whisk caramel and custard until smooth. Fold cream through, then serve with pie.
Related stories
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door