Aria's Caramel Apple Pie

Ingredients

• 575 g (440 g net weight)Granny Smith apples, cored and sliced
• 30 gbrown sugar
• 1 tbsp (15 ml)fresh lemon juice
• ½ tsplemon zest
• 1 tbsp (about 8 g)maizeflour
• ¼ tspmixed spice
• 2 tbsp (about 30 ml), optionalcaramel sauce
• 1 × 20 cm pastry case, pre-baked at 180°C for 15 minutes and cooledPâte sucrée
• 150 ggrated Pâte sucrée
• ¼ tsplemon zest
• 1 tbsp (about 12 g)brown sugar
• ¼ tspmixed spice
• 2 tbsp (about 12 g)slivered almonds

Instructions

1. 1

   Slice the apples

   Core the 575 g of apples, leaving about 440 g net weight, then cut them into 14 slices per apple.

2. 2

   Cook the apples

   Put the apple slices in a saucepan with 30 g brown sugar, 1 tbsp lemon juice and ½ tsp lemon zest. Cook over medium heat for about 5 minutes, until the apples are softened but still hold their shape.

3. 3

   Cool the filling

   Take the pan off the heat and stir in 1 tbsp maizeflour and ¼ tsp mixed spice. Set the apple mixture aside to cool.

4. 4

   Prepare the pastry

   Use about 300–350 g Pâte sucrée in total: 200 g for the 20 cm pie shell and 100–150 g grated for the topping. Bake the shell at 180°C for 15 minutes, then let it cool.

5. 5

   Fill and top

   Put the cooled apples into the pastry case and add 2 tbsp caramel sauce, if using. Gently mix the 150 g grated pastry with ¼ tsp lemon zest, 1 tbsp brown sugar, ¼ tsp mixed spice and 2 tbsp slivered almonds using a fork, then scatter it over the apples and caramel.

6. 6

   Bake the pie

   Place the pie on a baking sheet and bake in an oven preheated to 180°C for 30 minutes, or until golden brown. Serve hot with whipped cream or ice cream.

What is caramel apple pie?

Apple pie has a long tradition in Britain, including Scotland, where apples are often baked beneath pastry in a simple fruit pie. This version brings caramel into the filling and uses grated sweet pastry for a textured topping.

Tart Granny Smith apples balance the sweetness, while a brief stovetop cook helps them soften without collapsing. The pre-baked pastry case gives the filling a firm base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 4g protein, 55g carbs, 18g fat.

Most of the carbohydrates come from the apples, sugar and sweet pastry, while the pastry and almonds contribute much of the fat. The pastry and almonds provide some protein, though this is primarily a fruit-and-pastry dessert. Serve a moderate slice with yoghurt or alongside a meal rather than adding a large scoop of ice cream.

Choosing the apples

Granny Smiths: their sharp flavour offsets the brown sugar and optional caramel. Slice them evenly so they cook at a similar rate.

Keep the slices intact: the brief saucepan cooking is just to start softening them. Take the pan off the heat while the pieces still hold their shape.

Getting the pastry right

Pre-baked shell: baking the 20 cm pastry case for 15 minutes at 180°C gives it a head start before the moist filling goes in. Let it cool before adding the apples.

Grated topping: the recipe uses grated Pâte sucrée mixed with sugar, spice, lemon zest and almonds. Stir gently with a fork, then scatter it over the filling rather than pressing it down.

Balancing the filling

Maizeflour: stir it into the hot apples after removing the pan from the heat. This helps thicken the juices as the pie bakes.

Caramel: it is optional, so the pie works with or without it. If you use it, spread it over the apples before adding the pastry topping.

How to tell it is done

Bake the assembled pie at 180°C for 30 minutes, checking for an evenly golden topping. The apples should be tender, but they should not have turned to purée.

The pie is served hot, so allow a little care when cutting into the filling straight from the oven.

Serving the pie

Serve each slice warm with whipped cream or ice cream, as suggested in the recipe. A plain accompaniment lets the spiced apple, caramel and almond topping remain the focus.

For a less rich serving, offer the pie without a creamy accompaniment or add a spoonful of unsweetened yoghurt.

Recipe notes & tips

• Weigh the apples after coring if you want to match the recipe's 440 g net weight.
• Cut the apples into similar-sized slices so they soften evenly.
• Keep an eye on the apples while they cook; they should not become mushy.
• Allow the pre-baked pastry case to cool before filling it.
• Scatter the grated pastry topping loosely to retain its texture.
• Bake on a baking sheet to make the pie easier to handle.

Variations

• Skip the caramel: leave it out for a sharper apple flavour.
• Change the spice: use cinnamon in place of the mixed spice.
• Add more almonds: scatter a little extra over the topping for added crunch.
• Serve with yoghurt: use plain yoghurt instead of whipped cream or ice cream.
• Use another tart apple: choose a firm, sharp variety if Granny Smiths are unavailable.

Common mistakes to avoid

• Overcooking the apples: stop after about 5 minutes while the slices still hold their shape.
• Filling a warm pastry case: let it cool after its 15-minute bake before adding the apples.
• Skipping the maizeflour: stir it into the apples off the heat so the filling can thicken.
• Pressing down the topping: scatter the grated pastry mixture gently to keep its texture.
• Baking without checking: use the golden-brown topping as the cue, around 30 minutes at 180°C.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in a 160°C oven until warmed through; the topping may soften slightly after storage.

Frequently asked questions