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Spooky mummy caramel apple pie
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150g caster sugar
50g cold butter, cubed
6 Braeburn apples, peeled, cored and cut into 8 equal wedges
4 sheets filo pastry
50g butter, melted
White fondant icing
Black fondant icing
1. Preheat the oven to 180ºC. Heat the sugar over a medium heat in a large sauté pan until it melts and turns a dark caramel colour. Carefully tip in the butter and let the mixture bubble for a few seconds. Add the apples, toss to coat in the caramel then cook over a high heat for 5 minutes, stirring occasionally. Pour the apple filling into a deep pie dish and set aside to cool slightly.
2. Lay the filo sheets out on a large board and brush each with butter. Starting with the longest edge, scrunch each sheet up to create a long, messy ‘bandage’ shape. Cut each in half then lay over the apple filling, tucking in at the edges. Drape one or two ends over the edge of the pie dish to look like loose bandages.
3. Bake for 20 minutes, until the pastry is golden and crisp, then remove from the oven and leave to cool slightly. Meanwhile roll out two balls from the white icing, and add black circles to make them look like eyes. Place the ‘eyes’ on the pie before serving.
This recipe was first published in October 2017.