Monday, November 14, 2005

Caramel Apple Pie

This is totally cheating, because it's the same recipe as the Caramel Rhubarb Tart. Well, sans the rhubarb, and plus apples, of course. However, it's very very delicious this way too, so definitely do try it out for an awesome autumnal treat!

Caramel Apple Pie
Serves 4-6

4-5 apples, peeled and sliced into wedges
1 tbsp sugar
cinnamon - optional

150 g butter
1/2 dl golden syrup
1 dl cream (half and half works well, doesn't need to be full fat)

2 dl rolled oats
2 dl sugar
2 dl flour
1 teaspoon baking powder

Put the apples in a deep oven-proof dish, and preheat oven to 175 degrees C / 350 F. Sprinkle with a little bit of sugar, and cinnamon if you want it.

Mix the oats, sugar, flour and baking powder in a bowl. Melt the butter in a saucepan. Add the syrup and the cream, and take off the heat. Add the mixed dry ingredients, stir well. Pour this on top of the apples, and bake for 25-30 minutes. Serve with vanilla ice cream or custard.


Clivia said...

Mmmm! Did you know, by the way, that today is the day of the cheesecake? (swedish style, i presume).

rokh said...

really lovely. glad you like your cake

Nic said...

Cheating or no, Anne, this stil looks fantastic. And as much as I like rhubarb, I like apples even more!

Anonymous said...

Hey Anne,
I just wanted to know how much is 1 dl?

Anne said...

Anonymous - 1 dl is 100 ml, or 0,4 cups. Hope that helps!

Anonymous said...

Thanks Anne!! :D

Anonymous said...

Hello Anne,
I tried making this but it didn't turn out well. It was too flat. I could onlt see rolled oats covering the pie. Do we need to grind the rolled oats?

Anne said...

Anonymous - sorry about that! It should have puffed up when you added the baking powder to the batter. I've never had any noticable oats in mine - but try grinding them a bit, I'm sure it can't hurt.