Say helloooo to the easiest and tastiest apple pie on the face of the planet. Before making this apple pie, I thought pies were time-consuming and required a lot of effort so I just didn't make them. In fact, I avoided making them like the plague. That theory, you guys. It's wrong. Completely and utterly wrong.
We had a big box of apples to use up so I decided to go ahead and make an apple pie. It was Saturday morning and I had nothing planned for the rest of the day, so I thought why not.
I'm glad I made it. Not only was this apple pie easy to make, it was super duper tasty too. The tart apples are drenched in sweet, sticky caramel sauce. The crust, too. Because that is also drenched with the caramel sauce, it becomes crunchy and caramelised. That's my idea of perfection.
I enjoyed the pie both warm and cold - when it's warm, it's perfect with icecream, custard or cream. And when it's cold - I eat it with my hands. No utensils needed. Perfecto.
And check out the insides! Layer upon layer of apple slices and then there's that caramel sauce. Excuse for a moment while I go make myself another apple pie.
Caramel Apple Pie
1 recipe pastry for a 9 inch double crust pie (I used a packet mix)
1/2 cup butter, melted
3 tbsp plain flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 apples - peeled, cored and sliced
Preheat oven to 220C. In a a saucepan, combine the butter and flour and mix to form a paste. Add water, white sugar and brown sugar and bring to a boil. Reduce temperature and simmer for 2-3 minutes.
Place the bottom crust in your pan. Tightly pack in the apples - you may have to mound them slightly. Cover with a lattice work crust. Pour the sugar and butter liquid over the crust slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 175C. Continue baking for 35 to 45 minutes, until apples are soft and the pie turns golden-brown.
Recipe adapted from allrecipes.com