|175 g||butter — cut into cubes|
|15 ml||castor sugar|
|250 ml||castor sugar|
|50 ml||light brown sugar|
|700 g||Granny Smith apples — cored, peeled and cut into wedges|
|700 g||red apples — cored, peeled and cut into wedges|
|1||egg — lightly whisked|
|30 ml||soft dark brown sugar|
Preheat oven to 180°C. Grease a 23cm pie dish with butter.
For the pastry:
Rub the butter into the ﬂour until it resembles breadcrumbs. Add the castor sugar. Gradually add the water and mix together to form a ball.
Shape into a disc, wrap in clingﬁlm and chill for 30 minutes.
Divide the pastry in half. On a lightly ﬂoured surface, roll 1 piece into a rectangle and cut into 8 strips of 30cm long and 2cm wide. Place on lightly ﬂoured grease-proof paper on a baking sheet and chill.
Mix any leftover dough with the other half of the pastry and roll out a disc about 33cm in diameter.
Place in the pie dish, trim the edge and chill while making the ﬁlling.
For the caramel:
Heat the sugar and water over medium heat, without stirring, until the sugar dissolves.
Add the butter and bring to the boil. Heat until the mixture turns a deep brown and caramelizes.
Remove from the heat, carefully add the cream and stir until smooth.
For the filling:
In a large bowl, mix the light brown sugar with 45ml (3T) of the ﬂour. Add the apples and toss to coat evenly.
Sprinkle the remaining ﬂour over the pastry in the pie dish. Arrange the apples on top and pour the sauce over.
Brush a little water on the pastry rim and start making a lattice crust on top of the pie with the pastry strips. Press the edges of each strip to the pastry rim to seal.
Brush the whisked egg on the pastry, then sprinkle the dark brown sugar and salt over.
Bake for about 45 minutes or until the pastry is golden and the ﬁlling is bubbling. Leave to cool.