Desserts Recipes

Rustic apple caramel lattice pie

February 11, 2018
rustic apple caramel pie

Last week was very exciting in many ways! On Wednesday I woke up to see Montmartre covered with snow. I went for a walk and took a few photos until my phone battery died because of the cold. Then on Thursday my dear friend Mayumi arrived from Sydney and we chatted until she dropped around cheese, bread and red wine. It had been 18 months since I left Sydney…On Friday we got into the kitchen together and made this rustic apple caramel lattice pie together for our friends coming over to dinner.

I wanted to use the rhum flavoured caramel by Les Secrets de Claire I had won before Christmas during her advent calendar giveaways. The very same one we got to taste during our last food photography workshop near St Emilion. It has a really strong in flavour and just too yummy! It would be perfect with crêpes too but I thought with an apple pie would be a great idea too. I found an inspiration in The Pie Project cookbook.

After chatting with Mayumi we went for this simple version and yet full of flavours.

rustic apple caramel pierustic apple caramel pie

rustic apple caramel pie

rustic apple caramel pie

rustic apple caramel pie

Ingredients (serves 8-10)

For the pastry

125g organic canihua flour
125g organic plain flour
125g sugar
125g organic unsalted butter, at room temperature
1 organic egg

For the filling

5-6 organic apples, peeled, cored and cut in rough pieces.
3 tsp organic cornflour
1 tsp brown sugar
3 tbsp of rhum flavoured caramel (or any alternative caramel)
1 egg for the egg wash
1 tbsp raw sugar to sprinkle


Prepare the dough (best the day before).

Mix the ingredients in an standing electric mixer with the paddle extension until roughly combined. Lightly knead to bring the dough together, shape into 2 discs and wrap each in plastic wrap. Refrigerate for until firm or overnight. 

Preheat oven to 180°C (350°F).

Roll out 1 of the pastry discs directly on your work bench if it is made of marble or between 2 sheets of non-stick baking paper to 4mm thick and use to line an 23cm pie dish. 

Roll out the remaining pastry disc. Cut the pastry into 10 to 12 x 3cm-wide lengths. Place on a baking tray lined with non-stick baking paper and refrigerate until needed. 

Place the apples, brown sugar and cornflour in a large bowl and mix well to combine. Spread the apple mixture in the base of the pastry case and top with the caramel. Use the pastry strips to create a lattice pattern (see note). 

Press the edges to seal, trimming any excess pastry. Brush the pastry with the eggwash and sprinkle with the raw sugar. Place on a large baking tray and cook for 60–65 minutes or until golden brown and cooked through. Stand for 30 minutes before serving.


Note: to make the lattice crust, roll out the pastry evenly, cut even strips. Top your pie with half the pastry strips. Fold back every other strip. Lay down one strip in the opposite direction, then fold the pastry back over the top. Alternate the strips you’ve folded back and repeat the process to create the woven lattice pattern.

montmartre under the snow

Other recipes with canihua flour:

Raw hazelnut tart & canihua cream

Apple squash bread with alternative flours

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