When I hear “apple pie” it instantly brings back memories from my childhood and delicious apple cake my grandma used to make. I can see myself running around my grandma’s kitchen, trying to help her with peeling and chopping apples. Smell of cooked apples with a sprinkle of cinnamon and a spoonful of sugar used to fill the whole house……oh those memories, keep you close to home when you’re so far away!
Apple Pie with caramel and walnuts
- 5 large apples, peeled and chopped
- 5 tbsp water
- 1-2 tbsp brown sugar
- 1 tsp cinnamon
- 1 can of dulche de leche
- 2 packs of ready rolled shortcrust pastry
- 60 g ground walnuts
- 1 egg (lightly beaten for egg wash)
Preheat the oven to 190 C. Place apples in a medium saucepan, add 5 tbsp of water, brown sugar and cinnamon, then cook for 20 minutes on low heat or until apples are soft and sticky. Set aside to cool. Now unroll the pastry and place it in a tart dish, trim the excess of pastry with a knife then poke it with fork and spoon out cooled apple filling. Unroll another piece of pastry and place it on the top of apple filling, trim the excess. Brush the top with lightly beaten egg, bake the pie for 25-30 minutes until lightly golden. Set it aside to cool, then spread dulche de leche over the top of a pie, then sprinkle with walnuts. Serve!