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Slow cooked caramel and Apple pie filling
Ingredients:
8 or so apples
Cornflour
Cinnamon (optional)
Brown sugar or white will do
One jar of caramel
Pastry
Directions:
Peel and cut the apples and place in slow cooker. I just threw about about 100g (guessing that measurent!) of sugar in, 1tbsp cornflour, some cinnamon and a glass of water then cooked on high for 2 hours. I put a teatowel under the lid as it had enough liquid in and didn’t need anymore adding to it. This 2 hours made the apples completely break down as I have to do this, if it resembled actual apple my kids would never have eaten it , maybe a bit less time if you want them to hold their shape or do it on low. Then used thickening granules (could use corn flour with a little warm water) to thicken the mixture up a bit. Blind baked a short crust pastry case poured in one jar of salted caramel spread across the bottom and then put the apples mix on top. Cut pastry up to do a criss cross design but a simple full sheet across the top would work just as well. Think I then baked or for about 25 mins at about 180. Only thing I would do next time is more caramel at the bottom as we love caramel, also a little less water in with apples so no need to thicken it up. Enjoy
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