A decadent twist on the classic apple pie, featuring caramel-coated apples in a flaky homemade crust, perfect for cozy autumn desserts.

2 cups plain (all-purpose) flour

1 teaspoon fine salt

1 tablespoon white sugar

6 oz (175g) very cold butter, diced

1 tablespoon apple cider vinegar

4–5 tablespoons iced water

850g apples, peeled, cored, and sliced

1 teaspoon ground cinnamon

½ teaspoon fine salt

2 tablespoons cornflour (cornstarch)

½ cup soft light brown sugar

⅓ cup store-bought caramel sauce

1 beaten egg (for sealing and glazing)

1 tablespoon demerara or caster sugar

Extra caramel sauce for drizzling (optional)

Cook Mode Prevent your screen from going dark

In a large bowl, combine flour, salt, and sugar. Rub in the cold butter until the mixture resembles coarse crumbs.
Add cider vinegar and iced water, mixing until a rough dough forms. Divide in half, wrap in plastic wrap, and chill for 1 hour.
In another bowl, toss sliced apples with cinnamon, salt, cornflour, and sugar until well coated.
Preheat oven to 350°F (180°C). Roll out one dough half and line a 9-inch pie plate. Chill while preparing the filling.
Add the apple mixture to the crust and drizzle caramel sauce over the apples.
Brush crust edges with beaten egg. Roll out second dough piece, place on top, seal edges, and trim excess dough.
Brush top crust with egg and sprinkle with sugar.
Bake for 1 hour 15 minutes until golden and bubbling. Cool for at least 30 minutes before serving. Drizzle with extra caramel sauce if desired.

Use a mix of tart and sweet apples for the best flavor balance.

Chill the crust before baking to help prevent sogginess.

For a crunchier filling, add chopped nuts like pecans or walnuts.

Store-bought crust can be used for convenience.