Recipe: Apple and caramel pie
Apple and caramel pie recipe a revisited apple pie. A seasonal tart with apples from my apple tree, very ripe, I like them a little sour. Marriage of love between this apple pie and a salted caramel sauce, frankly it’s a real killer. Of course, that’s not for me to say, but when I took a bite of my little part, it was divine this caramel which melted in my mouth with this still a little crunchy apple, barely tart. Frankly, no need to ask who was in for it, I even thought for a moment that we should turn off the light for the last song or better put the youngest under the table (okay there I am abusing a bit and this is not the season, no there were no beans.) Apple and caramel a wonderful marriage for this pie.
Recipe ingredients
- Apple and caramel pie recipe for 8 people:
- 8 large apples
- 2 tablespoons of brown sugar
- 10 cl of fluid cream
- 200 gr of caramel sauce
- For the shortbread
- 250 g of type 45 flour
- 125 g butter
- 125 g icing sugar
- ½ teaspoon of salt
- 1 egg
Instructions
- Prepare the shortbread as here
- Peel the apples.
- Cut into thin strips.
- Roll out the dough in the buttered and floured baking sheet.
- Prick the pie shell with a fork.
- Pour the caramel sauce over the pie shell.
- Arrange the apples on the caramel.
- Gently pour the cream between the apples.
- Whip up a little caramel sauce with a teaspoon, just to change the color a little.
- Place in a hot oven at 200 ° for 35 minutes
Preparation time: 20 minutes
Cooking time: 35 minutes
Number of people: 6
4 star rating: 1 review
What wine to drink with: Apple and caramel pie
My favorite wine for this recipe: Champagne Cépage Chardonnay and Pinot noir
Temperature between 07 ° and 11 °
Prepare the dough
Roll out the dough
Cut the edges
Pour the caramel
Put the apples away
Squeeze the apples
Pour a little caramel
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