Apple Pie Recipe with Dulce de Leche
I made individual pies instead of one large one but I guess that should also work. Decorate it with some sliced apple. Beautiful.
Looking for a savory apple pie? Then also check out my apple and brie tartlets!
- 3 apples
- 1 cup pastry flour (125 g)
- 3 oz unsalted butter (85 g ice), cold and diced
- 5 tbsp unsalted butter soft
- 5 tbsp caster sugar
- 5,5 oz dulce de leche (155 g)
- Pour the flour in a clean blender and add 2 tablespoons of the caster sugar and the ice cold diced butter.
Pulse into a dry crumble. Now add the ice cold water to the flour. Pulse well until you get a moist and well combined dough. Add extra flour if it is too wet or an extra tablespoon of water if it is too dry. The dough shouldn't be sticky.
- Transfer it to a lightly floured surface and knead the dough quickly for a minute. Then wrap it up in some cling film and let it rest at room temperature until needed again.
- In the meantime peel and core 2 of the apples. Chop them up into small bits and add them to a medium saucepan. Add the rest of the caster sugar.
- Place the pan over medium heat and gently cook the apple until soft. Stir very regularly. Add a drop of water if you want to make sure the apple sauce doesn’t burn. Once the apple is soft, take the pan off the heat and let it cool down for 10 minutes.
Then roll out the dough. Coat 4 small buttered tart tins with it and remove any excess dough. Then divide the dulce de leche evenly over the shells.
Top with the soft apple sauce. Peel and core the remaining apple. Slice it up thinly and garnish the pies with it.
- Then bake the apple pies in a preheated oven at 375°F (190°C) for 35 to 40 minutes until the dough is golden. Remove the pies and let them cool in their tins at room temperature. Serve them lukewarm.