Ingredients

• Shortcrust Pastry
• 2 cups plain flour
• 1/3 cup custard powder
• 1/2 cup icing sugar
• 185 butter, chilled, chopped
• 2 egg yolks
• 1-2 tbsp iced water
• Salted Caramel Sauce
• 1 cup sugar
• 3/4 cup thickened cream
• 50g butter, chopped
• 1/2 tsp sea salt flakes
• Filling
• 3 large Granny Smith applies, peeled, cored, thinly sliced
• 2 large Pink Lady apples, peeled, cored, thinly sliced
• 2 tbsp lemon juice
• 2 tbsp brown sugar
• 2 tbsp plain flour
• 1 tsp ground cinnamon
• 1/4 tsp allspice
• 1/4 tsp ground nutmeg
• 1 egg, lightly whisked
• 1 tbsp sugar

Instructions

1. Pastry: Process the flour, custard powder, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and 1 tbsp chilled water and process until dough just comes together – you may need to add a bit more water – I used 2 tbsp. Lay the dough on a large piece of non-stick baking paper, place another sheet on top and roll to a 5mm-thick disc to line the base and side of a 22cm round fluted tart pan with removable base. Trim the edges, reserving excess pastry. Place in fridge to chill.
2. Salted Caramel Sauce: Place the sugar in a medium saucepan and add just enough water (a few tablespoons) to mix together so it resembles sand. Place on medium heat and cook without stirring; but swirl the pan from time to time so it cooks evenly until the sugar dissolves and turns an amber colour. Remove from heat and carefully add cream, butter and salt. Return to a low heat and cook, stirring until the caramel boils and thickens. Set aside to cool.
3. Filling: Put the apples in a large bowl and drizzle the lemon juice over and toss to combine. Add brown sugar, flour, cinnamon, allpice and nutmeg. Layer one third of the mixture over the pastry and drizzle 2 tbsp of caramel sauce over. Continue layering with half the remaining apple and more caramel sauce and finish with remaining apple.
4. Roll reserved pastry on a floured surface either into a 22cm round 3mm thick to fit top of pie, OR cut into strips to form a lattice-work pattern on top. Chill in fridge for 15 minutes.
5. Pre-heat oven to 200C/180C fan-forced. Place pie on a baking tray. Brush pastry with beaten egg and sprinkle with sugar. Bake for 30 minutes or until golden. Set aside to cool slightly. Serve with vanilla ice cream and remaining caramel sauce.