Aria’s Caramel Apple Pie


This was the apple pie that helped mend my broken heart when our Kitty Cat Aria went to heaven. I needed a place to put my grief. That day when I woke to a sunless sunrise, I knew the only way I could pay tribute to our Aria was by making this apple pie. I even painted the backdrop board. I had to keep busy and I had to be creative.

If you feel like an easier version try my Apple Strudel

Aria’s Caramel Apple Pie

Servings 6


  • 575 g granny smith apples cored and sliced net weight 440g 14 slices per apple thickness
  • 30g brown sugar
  • 1 Tbls fresh lemon juice
  • ½ tsp lemon zest
  • 1 Tbls maizena
  • ¼ tsp mixed spice
  • 2 Tbls caramel sauce optional
  • 1 20cm Pâte Sucrée pastry case see recipe below pre baked @180ºC for 15 min and cooled
  • 100 g grated Pâte Sucrée
  • ¼ tsp lemon zest
  • 1 Tbls brown sugar
  • ¼ tsp mixed spice
  • 2 Tbls slivered almonds


Prepare the apples

  • Core Apples
  • Slice apples into 14 slices per apple
  • placed the sliced apples in a saucepan along with the sugar, lemon juice and zest. Cook on medium heat for about 5 minutes. The apples must hold their shape and not be mushy.
  • Remove from the heat and stir in the maizena and zest. Set aside to cool

Prepare pâte sucrée

  • you will need about 300 – 350g pastry 200g for the pie shell and 100 – 150g grated for the apple pie topping
  • bake the 20cm pie shell for 15 min at 180ºC
  • fill the case with the prepared apples and caramel sauce
  • Topping – Grate the 150g pâte sucrée, add the lemon zest, sugar, mixed spice and almonds . Use a fork to gently mix altogether. Sprinkle the topping over the prepared apples and caramel sauce.
  • Place the apple pie on a baking sheet and bake in pre heated 180ºC oven for 30min or until golden brown.
  • Serve with whipped cream or ice cream whilst still hot Serves 4 -6 people
Course: baking, Dessert
Cuisine: Scottish

Pâte Sucrée – Sweet Pastry

Servings 1 kg


  • 1 Ex L egg
  • 1 Ex L egg yolk
  • 225 g icing sugar sifted
  • 4 g salt
  • 300 g cold unsalted butter
  • 500 g Cake flour I use Chrystal Valley 00 flour
  • 40 g maizena


  • In stand mixer whisk attached mix egg, yolk, sugar and salt to combine 
  • Change to paddle attachment add cold butter, flour and maizena mix until dough comes together.
  • Measure 200g and wrap in cling film. Repeat until you have about 5 batches. Total Yield about 1Kg
  •  Each 200g batch make 6 x 10cm pastry cases or 1 x 20cm pastry case
    Freeze or refrigerate until needed
    When needed roll out the defrosted dough and gently fill lose bottom pans. 
  • pre-bake in Pre heated 180°C oven for 15 min to 20min
  • Options:-
    When cooled brush with chocolate to ensure the bases don't get soggy.
  • Fill with my lemon curd cheesecake mix decorate with my Kumquat preserve white chocolate shards and a dusting of bronze edible crystals. I also did a squiggle of Swiss meringue Alternative fillings use Creme Patisserie and fresh fruit glazed with apricot jam. Or chocolate ganache and nuts 

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