Salted Caramel Apple Pie
Every morsel is a journey back to simpler food.
120 mins 
Serves 4 - 6 
INGREDIENTS
Metric
Imperial
Pastry:
- 350 g SASKO CAKE WHEAT FLOUR
- 1 tbsp castor sugar
- 175 g butter/margarine (cubed)
- Pinch salt
- Approx. 140 ml cold water
- 600 g peeled, cored and sliced granny smith apple segments (approx. 8 apples)
- 150 ml salted caramel
- 30 ml milk to brush over pastry
- Remaining salted caramel and ice cream
Pastry:
- 12.34 oz SASKO CAKE WHEAT FLOUR
- 1 tbsp castor sugar
- 6.17 oz butter/margarine (cubed)
- Pinch salt
- Approx. 4.73 oz cold water
- 21.16 oz peeled, cored and sliced granny smith apple segments (approx. 8 apples)
- 5.07 oz salted caramel
- 1.01 oz milk to brush over pastry
- Remaining salted caramel and ice cream
METHOD
- Mix the flour, sugar and salt together in a large mixing bowl.
- Rub the butter into the SASKO CAKE WHEAT FLOUR until you have a bread crumb-like consistency.
- 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.
6 
