Easy Pecan & Rosemary Caramel Apple Pie
Kimberley created this dish for The Great British Baking Show ™ Season 4. Judges praised it as one of the nicest pies in years, calling out the crispy golden pastry, fantastic apple filling, and a beautiful caramel flavour that lingers on the tongue. This easy version captures all that herby, nutty depth using store-bought pastry and jarred caramel sauce gently infused with fresh rosemary.
- Time: 90 min
Source: Relaxed Recipes
Ingredients
- INFUSE THE CARAMEL
- Tip the caramel sauce into a small saucepan and add the rosemary sprigs
- Warm gently over low heat for 8–10 minutes, stirring occasionally — do not let i
- PREPARE THE FILLING
- Peel, core, and slice the apples into roughly ½ cm slices. In a large bowl, toss
- PREHEAT THE OVEN
- Place the oven rack in the lower third and set a baking sheet on it. Preheat to
- LINE THE PIE DISH
- Unroll or press one sheet of pie dough into a 9-inch deep-dish pie pan, letting
- FILL THE PIE
- Spoon the apple and pecan mixture into the pastry-lined dish, mounding it slight
- ADD THE TOP CRUST
- Lay the second pastry sheet over the filling. Trim any excess, then crimp or pre
- Brush all over with the egg wash and sprinkle with coarse sugar if using
- BAKE
- Slide the pie onto the preheated baking sheet. Bake at 425°F for 20 minutes, the
- Continue baking for a further 35–40 minutes, until the crust is deep golden and
- If the pastry edges brown too quickly, cover them loosely with foil
- FINISH AND COOL
- Remove the pie from the oven and immediately drizzle 2–3 tablespoons of rosemary
- Leave to cool for at least 2 hours before slicing to allow the filling to set
- SERVE
- Slice and serve warm or at room temperature. Drizzle each portion with the remai