Caramel apple pie with burnt honey

Caramel apple pie with burnt honey

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  • 250 g Woolworths frozen phyllo pastry, thawed
  • 3 T butter, melted
  • 50 g Woolworths caramel chocolate drops
  • 30 g Woolworths cinnamon sugar
  • 2 T cornflour
  • 1 t ground ginger
  • 2 T treacle sugar
  • 1 lemon, zested and juiced
  • 6 Granny Smith apples, peeled and cut into wedges
  • ½ cup honey

Cooking Instructions

1. Preheat the oven to 180°C. Brush a layer of phyllo pastry with melted butter, then place into a 27 cm pie dish and sprinkle with caramel chocolate drops and cinnamon sugar. Repeat with half the remaining pastry, caramel drops and cinnamon sugar.

2. Mix the cornflour, ginger, sugar, lemon juice and zest. Toss in the apples.

3. Place the apples in the pie dish and top with the remaining pastry, as you did to make the base. Bake for 35–45 minutes, or until the apples are soft.

4. Heat the honey over a low heat until very brown and caramelised. Serve the apple pie topped with the honey.

Cook's note: Use canned pie apples for quicker cooking, or substitute pears in season.

Find more pastry recipes here.

Photographs: Andrea Van Der Spuy
Food assistants: Bianca Strydom and Irinja Bekker

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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