Here’s my apple pie recipe with dulce de leche… Just imagine the sweet and sour apples and that layer of the salty caramel cream underneath! Absolutely to die for.
This dulce de leche apple pie recipe was the third recipe that I could get out of just one jar of that salty tacky stuff I love to bits. First up were a creamy dulce de leche ice cream and dulce de leche brownies (what else).
Dulce de Leche
I can assure you that the combination with the apples here is just great.
Just imagine the sweet and sour touch of the apples and that layer of the salty sweetness from the dulce de leche underneath it. All this in a crunchy homemade pie crust.
Have you tasted duce de leche before?
It is a sweet and salty spread that is made of caramelised condensed milk. It is very popular in Spain and South America. You can use it in dessert, and even spread it on breakfast sandwiches.
Pie Dough From Scratch
Yes, I like to make doughs from scratch.
How about you?
Do you often make doughs from scratch?
Don’t get me wrong, it is totally OK to buy ready rolled sheets of pie dough. I also do that when I don’t find the time to make some from scratch.
Even though I am not an avid baker, I do enjoy making doughs from scratch.
I made individual smaller pies instead of one large one but I guess that should also work. Decorate it with some sliced apple.
Easy Apple Pie with Dulce de Leche
Are you looking for a more savory type of apple pie?
Then also check out my apple and brie tartlets. These make a delicious starter!
Easy Apple Pie Recipe with Dulce de Leche
My apple pie recipe with dulce de leche... imagine the sweet and sour apples and that layer of the salty caramel cream underneath!
- 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.