Whisky salted caramel apple pie

The ingredient dream team - in the prettiest lattice-topped case

  • place PRE 1 hour plus chilling
  • place COOK 1 hour 15 minutes
  • place SERVES 10
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This will become a Shabbat staple - especially as you can make it dairy or parev.


  • For the caramel, put the sugar in a small pan, heat gently to melt and continue cooking until it is a light brown colour. Add the butter and salt stirring continuously.

  • Then carefully add the cream, turn the heat off and whisk fast to combine until smooth. Cool then refrigerate. Set aside 1/3rd of the sauce to serve separately.

  • For the pastry, combine the flour, sugar, butter, salt, whisky and 2 tablespoons water in the food processor until a dough has formed. Wrap in cling film and place in the freezer for 10 minutes.

  • Peel, core and cut the apples into thin slices. Toss in with the lemon juice and zest, brown sugar, cornflour, cinnamon, mixed spice and whisky.

  • Cut the pastry in half. Lightly dust the work surface with flour and roll out half to about 3mm thick and 5cm larger than a 23cm loose-bottomed tin or pie dish. Use to line the dish.

  • Preheat the oven to 200°C. Cover with foil, insert baking beans and blind bake the pastry base for 20 minutes.

  • Roll the remaining dough and cut into strips 2.5cm wide.

  • Lay the apples and 2/3rds of caramel sauce into the cooked pie base.

  • Place a line of strips over the top of the pie, then weave between the strips to form a lattice. Repeat until the pie is covered.

  • Trim the strips so they end on the rim of the pie tin. Roll up the overhanging dough into a sausage. Halve lengthways and twist the two pieces in a two-strand plait. Place this around the circumference and push down to seal the edges.

  • Glaze the pie with beaten yolk, sprinkle with demerara sugar.

  • Bake for 180°C for 15 minutes and then reduce the temperature to 160°C and bake for 40 minutes or until the pastry is golden brown and filling is bubbling.
    Serve with remaining sauce.

    Jewishcookery / Insta: denises_kitchen


For the pastry
300g plain flour
2 tbsp caster sugar
250g unsalted butter/non-dairy margarine
Pinch of salt
2 tbsp whisky
1 egg yolk and 1 tsp water, for glazing
Demerara sugar, for sprinkling

Salted caramel
200g caster sugar
35g unsalted butter/non-dairy margarine
Large pinch of flaky sea salt
180ml double cream/ non-dairy soya cream

Apple Filling
3 large Granny Smith apples
3 large Braeburn apples
½ lemon, zest and juice
2 tbsp light brown sugar
5 tbsp cornflour
½ tbsp ground cinnamon
1 tsp mixed spice
1 tbsp whisky

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