This will become a Shabbat staple - especially as you can make it dairy or parev.


Method

• For the caramel, put the sugar in a small pan, heat gently to melt and continue cooking until it is a light brown colour. Add the butter and salt stirring continuously.

• Then carefully add the cream, turn the heat off and whisk fast to combine until smooth. Cool then refrigerate. Set aside 1/3rd of the sauce to serve separately.

• For the pastry, combine the flour, sugar, butter, salt, whisky and 2 tablespoons water in the food processor until a dough has formed. Wrap in cling film and place in the freezer for 10 minutes.

• Peel, core and cut the apples into thin slices. Toss in with the lemon juice and zest, brown sugar, cornflour, cinnamon, mixed spice and whisky.

• Cut the pastry in half. Lightly dust the work surface with flour and roll out half to about 3mm thick and 5cm larger than a 23cm loose-bottomed tin or pie dish. Use to line the dish.

• Preheat the oven to 200°C. Cover with foil, insert baking beans and blind bake the pastry base for 20 minutes.

• Roll the remaining dough and cut into strips 2.5cm wide.

• Lay the apples and 2/3rds of caramel sauce into the cooked pie base.

• Place a line of strips over the top of the pie, then weave between the strips to form a lattice. Repeat until the pie is covered.

• Trim the strips so they end on the rim of the pie tin. Roll up the overhanging dough into a sausage. Halve lengthways and twist the two pieces in a two-strand plait. Place this around the circumference and push down to seal the edges.

• Glaze the pie with beaten yolk, sprinkle with demerara sugar.

• Bake for 180°C for 15 minutes and then reduce the temperature to 160°C and bake for 40 minutes or until the pastry is golden brown and filling is bubbling.
  Serve with remaining sauce.
  
  Jewishcookery / Insta: denises_kitchen