Apple Pie with Caramel

For the pastry, process flour, sugar and butter in bowl of a food processor until mixture resembles breadcrumbs. With motor running add egg and 2 tablespoons of cold water. Process until dough comes together. Divide in half and press into 2 discs. Cover in plastic wrap and refrigerate for 20 minutes or until firm.

Take one disc of pastry from fridge and roll out between 2 sheets of baking paper to a 30cm circle. Line a greased 23cm pie tin or cake pan with pastry, gently pressing in to fit. Leave any overhanging pastry and refrigerate for 15 minutes. Meanwhile remove second disc from fridge and roll on a sheet of baking paper to a 28cm circle. Lift onto a tray and refrigerate for 15 minutes. Using a small star shaped cutter, cut out six stars – this will help release steam and create a detailed lid.

Preheat oven to 180ºC fan-forced. Place a baking tray in oven to heat.

Combine apple and lemon juice in a bowl, tip into a colander placed over a bowl to drain. Meanwhile, combine spice, sugar and flour in a bowl. Mix well. Add apple slices and caramel sauce, toss to coat.

Place the apples in the pie. Place the pastry lid over and crimp edges and decorate lid with pastry stars. Brush with egg yolk and sprinkle with extra caster sugar.

Place apple pie onto hot tray in oven. Bake for 35-45 minutes or until crisp and golden. Stand in pan 10 minutes before serving. Tip 1: Pastry can be made and rolled out the day before or frozen as discs for up to 2 weeks. Tip 2: You can make individual pies using a muffin pan. Tip 3: Any left-over pastry or off cuts can be re-rolled and cut out, sprinkled with sugar and baked as biscuits. You can swap the caramel sauce for your favorite jam.