Add the water and stir with a fork or a knife until the pastry begins to form a ball, use your hands to bring it all together, roll into a ball and cover with cling wrap. (If you need to add a little more water to bring the pastry together then do so.)
Pop into the fridge for 30 mins to rest.
Preheat the oven to 180°C.
Line and grease a large baking tray.
Place you apple segments in a bowl, pour over the 150ml salted caramel and toss until all the segments are well coated in the caramel.
Dust a large work surface with SASKO CAKE WHEAT FLOUR and roll the pastry out to a width of about 50cm and a thickness of about 6mm.
Make sure that there are no holes in the center of the pastry, if there are, take small pieces of excess pastry and, using a little water to help it stick, place it over the whole and press down to seal.
Carefully transfer the pastry to the lined baking tray (the ends may hang off the sides).
Place the apples in a pile the center of the pastry, leaving a border of about 10cm.
Pour over any caramel leftover from the bowl.
Fold the pastry border carefully over the apples.
Brush the pastry border with a little milk.
Bake in the oven for 50 - 60min - (rotating the tray after 30 mins to ensure that it bakes evenly) until the pastry is browned and the apples are cooked through.
Remove from the oven and allow to cool for 10-15min on the tray before serving.