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
150 g grated Pâte Sucrée
¼ tsp lemon zest
1 Tbls brown sugar
¼ tsp mixed spice
2 Tbls slivered almonds

Core Apples 575 g granny smith apples cored and sliced net weight 440g
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. 30g brown sugar, 1 Tbls fresh lemon juice, ½ tsp lemon zest
Remove from the heat and stir in the maizena and mixed spice. Set aside to cool
1 Tbls maizena, ¼ tsp mixed spice
You will need about 300 - 350g pastry 200g for the pie shell and 100 - 150g grated for the apple pie topping 1 20cm Pâte Sucrée pastry case see recipe below

Bake the 20cm pie shell for 15 min at 180ºC
Fill the case with the prepared apples and caramel sauce 2 Tbls caramel sauce optional
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. 150 g grated Pâte Sucrée ¼ tsp lemon zest, 1 Tbls brown sugar, ¼ tsp mixed spice, 2 Tbls slivered almonds
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