Recipes, re-invented from cooking shows
Easy Pecan & Rosemary Caramel Apple Pie
Prep. Time:
30 minutes
Baking Time:
55–60 minutes
Total Time:
90 minutes
Serves:
8–10 servings
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...
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Ingredients
FOR THE PASTRY:
1 pack store-bought refrigerated two-crust pie dough (or 2 x ready-rolled shortcrust sheets)
1 egg, beaten with 1 tbsp milk (for egg wash)
1 tbsp coarse or demerara sugar for sprinkling (optional)
FOR THE APPLE & PECAN FILLING:
6 large Granny Smith apples, peeled, cored, and sliced
½ cup (100g) granulated sugar
¼ cup (50g) light brown sugar, packed
3 tbsp all-purpose flour
2 tsp ground Ceylon cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp lemon juice
1 tsp vanilla extract
1 cup (100g) pecan halves, roughly chopped
1 tbsp maple syrup
FOR THE ROSEMARY CARAMEL SAUCE:
1 jar (about 340g / 12oz / 22 tbsp) good-quality caramel sauce
2 sprigs fresh rosemary
¼ tsp sea salt flakes (optional; omit if caramel is already salted)
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Instructions
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 it boil.
Remove from heat, discard the rosemary sprigs, and set aside to cool and thicken.
PREPARE THE FILLING:
Peel, core, and slice the apples into roughly ½ cm (¼ inch) slices.
In a large bowl, toss the apples with both sugars, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla.
Add the chopped pecans and maple syrup and stir to combine.
Leave to sit for 10 minutes while you preheat the oven.
PREHEAT THE OVEN:
Place the oven rack in the lower third and set a baking sheet on it.
Preheat to 425°F (220°C).
LINE THE PIE DISH:
Unroll or press one sheet of pie dough into a 9-inch deep-dish pie pan, letting the edges overhang slightly.
FILL THE PIE:
Spoon the apple and pecan mixture into the pastry-lined dish, mounding it slightly in the centre.
Drizzle about one-third of the rosemary caramel evenly over the filling.
ADD THE TOP CRUST:
Lay the second pastry sheet over the filling.
Trim any excess, then crimp or press the edges firmly to seal.
Cut 4–5 small vents in the top to allow steam to escape.
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, then reduce the oven to 375°F (190°C).
Continue baking for a further 35–40 minutes, until the crust is deep golden and the filling is bubbling through the vents.
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 caramel over the top crust.
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 remaining rosemary caramel.
Vanilla ice cream alongside is highly recommended.
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