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    English Mum's Caramel Apple Pie with rough puff pastry

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    English Mum's Caramel Apple Pie with rough puff pastry

    To celebrate the new apple season, we teamed up with 5 top food bloggers for the Waitrose Brilliantly British Apple Recipe Challenge. They've created some brand new apple-based recipes which we know you'll love.
    English Mum from englishmum.com shows us how to cook a delicious caramel apple pie with rough puff pastry.

    While all Waitrose recipes are tested extensively, we do not test any of the community recipes, so cannot verify the results or answer queries concerning them.


    "I’ve used Waitrose British Estival eating apples, which have lovely sweet, juicy flesh and hold their shape well during cooking, but use any British apple – Bramleys would be perfect too."


    For the caramel apple filling:

    6 or 7 large British apples (about 1kg)
    100g brown sugar
    50ml water
    25g butter
    Splash of double cream

    Peel, core and slice the apples (pop them in salted water until you're ready to use them which will stop them going brown).

    Melt the sugar, water and butter together in a large saucepan, add a splash of cream, then the apples and cook until just soft - about ten minutes - then remove from the heat and allow to cool.  Meanwhile, make the pastry.

    For the rough puff pastry:

    You may think that life is too short to make puff pastry, but rough puff pastry, as its name suggests, isn't one of those complicated things requiring rulers and setsquares, and mine is even more rough and ready than most.  Plus it's so delicious and buttery: I promise you'll love it.

    What you'll need:

    350g plain flour
    Pinch salt
    250g cold butter
    150ml iced water


    1. As always when making pastry, the main thing is to keep everything cold, hence the need to pop a couple of ice cubes into your jug of water.

    2. Measure the flour out into a large bowl and add the salt.  Now, chop the butter into small squares - the smaller the better, and pop those into the flour.

    3. With cold hands, rub the butter roughly into the flour, lightly separating the butter pieces.  You don't need to make crumble, just really make sure every little lump is covered in flour.  

    4. Add in the cold water and bring it together into a rough dough with your hands.  Tip the dough out onto a floured work surface and squish it roughly into a rectangle, pressing the edges in, then roll it out into a larger rectangle.  Now, fold the top third of the pastry down, and the bottom third up over the top of it.

    5. Now give it one turn, just 90 degrees, and do it again... roll it out into a rectangle, then flap the top third down and the bottom third up - see how you're making flaky buttery layers?

    6. Rotate and do it again: rolling, folding, rolling and turning two or three more times.  

    7. Split the dough into two: one third for the lid and two thirds for the base.   Roll out the base pastry and line a baking dish.  Pop this into the fridge just while the apple mixture is cooling.

    8. Once the apple is cool, spoon into the prepared pastry dish, roll out the lid, pop it on top and crimp around the edges.  Brush the top with beaten egg and sprinkle with sugar. Bake for 20-25 minutes at gas 6/200 degrees until golden.

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