Apple pie. It’s a childhood favourite — a dessert that’s a perfect combination of sweet and warming spice. But if you’re looking for an apple pie that’s a little less pedestrian, then this deconstructed apple pie with caramel sauce is sure to hit your sweet spot.
While Australians are known for their savoury pies and Americans for their sweet ones, if it’s one thing both countries can agree on, it’s the good old apple pie.
Apple pies have been around since the 14th century. Back then, the pastry — called a coffin — wasn’t meant to be eaten but serve more as a container for the delicious filling held within.
Looking for more pies? Try this traditional pumpkin pie recipe >>
Pies — or “pyes” as they were known back then — generally weren’t sweet either. Sugar was available in the 14th century but it was expensive, so more often than not the pies were savoury or sweetened only with natural fruit sugars.
Today, the apple pie we all know and love is sweet and encased in a pastry that would be criminal to ignore. While a good apple pie can certainly hold its own, if you need something a little less homey for a dinner party or celebration then why not try your hand at a deconstructed apple pie? All the best elements are still on the plate, with the addition of a salted caramel sauce that’s to die for. Enjoy.
Deconstructed apple pie
- 4 apples, cored and sliced into wedges
- 1 punnet of strawberries, hulled and halved
- 1 tablespoon of butter
- 2 tablespoons of maple syrup
- 1 sheet of frozen shortcrust pastry
- 6 scoops of vanilla ice cream
- 1 quantity of salted caramel sauce
- Preheat your oven to 180 degrees C. Cut the pastry into triangles and place on a baking sheet. Sprinkle with a small amount of granulated white sugar.
- Next, make the caramel sauce following the instructions below. When you are done, pop the pastry into the oven and bake for 5–6 minutes or until it is golden.
- In a small saucepan, melt the butter and add the apples and maple syrup. Cook over a medium heat until the apples begin to soften. Add the strawberries and cook for a further minute until they are warmed through.
- Finally, divide the apple mixture between serving plates and top with a pastry triangle. Place a scoop of ice cream next to the deconstructed pie then cover with a drizzle of salted caramel sauce before serving.
Salted caramel sauce
- 1/2 cup of unsalted butter
- 1/4 cup of brown sugar (Muscovado is best)
- 1/4 cup of caster sugar
- 100 millilitres of double cream
- 1/2 teaspoon of flaked river or sea salt (use a good qualtiy salt — not regular table salt)
- Mix the butter and sugars in a small saucepan and simmer for 3–5 minutes. Stir the mix every now and again to prevent it from burning.
- Slowly pour in the cream and add the salt. Cook if for another few minutes and have a taste, adding more salt if you need to.