Apple pie with caramel

Warm apple pie, cold vanilla ice cream and Pumpkin Spice caramel. That’s the whole idea.

Preparation 30 min, baking 55 min, total 1 hour 25 min. Serves 8.

Why it works

Warm apple pie, cold ice cream and spiced caramel. Not a fan of pumpkin spice? Suboro Vanilla or Suboro Sea Salt brings you back to familiar territory.

What you need:

For the pastry:

• 250 g self-raising flour

• 125 g cold butter, cubed

• 100 g brown sugar

• 1 egg

• A pinch of salt

For the filling:

• 1 kg apples (Elstar or Belle de Boskoop)

• 2 tbsp sugar

• 2 tsp cinnamon

• 50 g raisins

To serve:

• Vanilla ice cream

• Optional: whipped cream

• Suboro Pumpkin Spice

Method:

1. Preheat the oven to 180°C and grease a 24 cm springform tin.

2. Knead the flour, butter, sugar, egg and salt into a crumbly dough. Set aside one-third and press the rest into the tin, covering the base and sides.

3. Peel and slice the apples, then mix with the sugar, cinnamon and raisins. Spread the filling over the pastry.

4. Crumble the remaining dough over the apples.

5. Bake for approximately 55 minutes, until golden brown.

6. Serve warm, ideally, although room temperature works too. Add a generous scoop of vanilla ice cream and finish with Suboro Pumpkin Spice.