4 Cooking apples – peeled, de-cored and sliced
30g unsalted butter
Pack of shortcrust pastry
Tin of Carnation caramel (face it, its not the weekend, I’m a working Mother, who has time to make caramel from scratch????)
handful of sultanas
Milk and caster sugar to glaze
Vanilla Ice Cream, cream or custard to serve
Pre heat oven to 190 degrees
Melt butter in a large pan and add apples, cook until still slightly crunchy.
Pour in half the tin of caramel, mix and put to one side to cool.
Roll out half of your pastry and line greased and floured pie tin – I use my Nan’s glass pie plates, seriously these plates are older than me!
Add cooled apple mixture & sprinkle sultanas over the top
Roll out the second half of the pastry
Brush the edge of the pastry in the tin with water, place top half of pastry on top and ‘pinch’ the two layers together
Remember to cut a cross in the top of the pie to allow air to escape.
Brush milk on the top and sprinkle a little caster sugar over the top of the pie (caster sugar optional, a bad habit inherited from my Nan!)
Cook until golden brown
Serve with ice cream, cream or custard