Apple and Salted Caramel Pie Recipe

Click to rate
(101 ratings)
Sending your rating


10 - 12




  • 2 x 230g packs ready rolled short-crust pastry
  • 1.7kg apples, half Bramley, half Braeburn, peeled, cored and cut into large chunks 
  • 50g (2oz) caster sugar
  • 2-3 star anise 
  • 397g can caramel
  • ½tsp sea salt 
  • 1½tbsp semolina
  • 1 large free-range egg, lightly beaten
  • You will need
  • 21cm (8 ¼in) deep pie tin


  • Line the tart tin with the pastry, press into the edges and fold over the side to make a lip round the rim of the pie dish, but don’t trim yet; set aside in the fridge for at least an hour to firm up.

  • Heat the oven to 160C, gas 4. Heat the apple chunks with the sugar and star anise in a heavy based saucepan over a medium heat for 10-12 minutes or until just softened, remove from the heat, drain off any excess water and stir in the caramel and salt then set aside to infuse. 

  • Trim the edges of the pastry, leaving a 2cm (¾in) border on the sides. Cut about two thirds the second pack of pastry into strips of around 1cm (½in), set aside in the fridge until ready to use.

  • Sprinkle the semolina over the base of the pastry case. Discarding the star anise, spoon in the apple mixture. Place the pastry strips one at a time on top of the tart about 2cm (¾in) apart in both vertical and diagonal directions to create a lattice effect, brushing the underside of each with egg each time. Trim any excess, then brush the rim with egg and add a add a layer of the pastry strips to finish Bake for 1 hour, brush with egg and bake for a further 15 minutes.

Click to rate
(101 ratings)
Sending your rating

Latest Recipes

Explore More

Most Popular