For the apple bit:
- 6 granny smith apples
- 1 lemon
- 110g sugar
- About a 1/2 teaspoon Nutmeg
- About a teaspoon Cinnamon
For the caramel:
- 225g caster sugar
- 85g butter
- 115g double cream
- Teaspoon of salt
- 2 ready roll shortcrust pastry packs
Peel and finely slice the apples (granny smiths are good). Bung them in a big bowl. Zest and juice one lemon; add everything in and stir together. Put to one side.
Making the caramel: take 1 cup of caster sugar and put in saucepan on low heat, keep mixing around with spatula/wooden spoon until it melts a bit and gets clumpy - don’t stop mixing or it will burn. Add the butter in hunks to the clumpy sugar, one at a time and continue mixing until it all melts. It will smoothen out.
Slowly drizzle in the double cream and keep mixing until all combined, let it boil for about a minute.
Take off the heat and stir in 1 teaspoon salt. If you try and taste it be careful as it will be minging hot.
Leave on the side to cool – if you don’t want to use straightaway you can keep this in a jar in the fridge for about a week to use as salted caramel sauce for ice cream/puddings.
Assembling the pie:
Grab one of the ready roll pastries and pop in the pie dish, press into edges of dish, cut off and discard the bits hanging over the sides.
Add 110g caster sugar, the nutmeg and cinnamon to the apples and mix around until all apples covered nicely.
Spoon apples into pie dish - there are a lot of apples, this is ok, just keep pushing them in until they are tightly packed into the dish. Pour 2/3 of the salted caramel over apples evenly.
Grab next load of pastry (or any left over) and cut into strips, about half an inch thick. Now we have to lattice. To do this. Pop about four strips over the apples, evenly spaced. Now pull back every other strip and pop more strips perpendicularly down. Cover with the peeled-back strips and then peel back the alternate strips; pop more lattices down. ***JUST WATCH THE VIDEO; it's easier to see than to describe.
Beat an egg and paint pastry lid with your finger if you don't have a brush (not too thickly). Sprinkle sugar evenly over pie.
Place in 200 degree preheated oven for 20 mins then cover with tin foil and turn down to 190 and bake for another 20 mins. It should be done. Let it sit for a few hours to cool and then serve (or heat up for about 7 mins later at 180).
TOP TIP: put a baking tin/dish under the pie as the salted caramel erupts/spills over from the pie and if you don't you'll have a beast of a job cleaning out your oven. Best way of cleaning burnt sugar is to grab the dish, fill with water and washing up liquid and then boiling it. Works a treat.
Also, ***DISCLAIMER: sophie put some flour in with her apples; I forgot/couldn't read the recipe so I didn't. I am not sure if this makes a big difference. But everyone seemed to like the pie. So I wouldn't worry too much. The only think I will say is that the apples seem to ooze out quite a lot of moisture so you can have a bit of a sweet puddle. If it's too much, just spoon some out.
Serve with cream/ice cream.