Craving an apple pie, but don’t have all day to make one? I have got you covered! These apple pies are so quick & easy, they will be ready in no time.

Makes 6 pies

Ingredients:

5 large apples (I love pink lady’s)

2 tbs unsalted butter

3/4 cup brown sugar

1 ts ground cinnamon

1/2 ts ground nutmeg

1/4 ts ground allspice

1/4 ts salt

3 sheets of puff pastry, home made or storebought

1 egg, room temperature

1 tbs thickened cream, or milk

2 tbs raw (Demerara) sugar

Salted Caramel Sauce:

1 cup fine, castor sugar

3 tbs water

50 grams unsalted, cold, butter

1 1/2 ts flakey sea salt

Method:

Add the butter to a large saucepan over medium heat.

Once the butter has melted, Add in the apples, sugar, salt & spices. Mix well.

Let the apple mixture simmer away until the apples are fork tender, stirring occasionally.

Set aside to cool.

Preheat oven to 200C.

Thraw your pastry out for a few minutes on the bench top, until it becomes plyable. Make sure it doesn’t dry out.

Cut the pastry into 4 sqaures per sheet, roughly about 10cm x 13cm.

In a small bowl, whisk the egg & cream/milk until combined.

Create a boreder on one of the sqaures of pastry using a little of the egg wash.

Add two tablespoons worth of apple mixture in the centre of the pastry sqaures, taking care to not get any on the border we just created. Be careful not to add too much filling, or the pastry won’t stick together.

Add another peice of pastry on top, carefully pushing out any air bubbles as you go, & pinching the edges together. Make sure there is a nice seal, or the bottoms & tops may come apart during cooking.

Repeat until you have all your pies.

Line two baking trays with baking paper, & transfer pies onto baking tray.

Brush the egg wash evenly over all pies, & dust with the raw sugar.

Make 2 small slits into the pastry (this helps the steam to escape while cooking)

Bake the pies in the oven for 15-20 minutes or until golden & brown.

While the pies are baking, let’s make the salted caramel sauce!

To make the caramel sauce:

Fill a cup with a small amound of water. Set aside.

Add the sugar & water to a small saucepan, setting it on the medium- high tempreature.

Do not stir! If you see any sugar granuals on the sides of the saucepan, dip a pastry brush in thr cup of water & gently wash the granuals from the saucepan into the caramel.

Cook until the caramel reaches an amber colour. Make sure you keep an eye on your caramel – never walk away from a caramel!- as it can change colour & then burn very very quickly.

Once the caramel has reached an amber colour, remove from heat & stir in the butter.

Once the butter is all melted, pour in the cream. The caramel will bubble & possbily gloop together. Don’t panic, just keep stiring until the sauce becomes smoothe again.

Mix in the salt & let cool slightly.

Remove pies from the oven & drizzle over the salted caramel sauce, optionally topping with more flakey sea salt.

Enjoy!