It’s the drop in temperature that’s really making me crave apple pie – don’t go easy on the custard thankyouverymuch! – and I’d also like to blame it for my unrelenting need to snack hard all day long. Reaching for multiple slices of pie guarantees a ticket to the guilt train, whereas mouth-size portions don’t make me feel as bad, so I give you my quick-to-make apple pie bites, which are set on a crisp-but-buttery shortbread bed and topped with sweet-yet-salty caramel-coated cornflakes.
Makes 16 bites
90g unsalted butter, melted
50g caster sugar
1/4 tsp salt
120g plain flour
4-5 green apples, peeled and thinly sliced
2 tbsp plain flour
2 tbsp caster sugar
1 tbsp ground cinnamon
1 tin Carnation caramel
Pinch of sea salt
Pre-heat the oven to 150.
Let’s start with the base. Once you’ve melted your butter, pour the sugar, salt and flour into the same saucepan and stir until it forms a squishy ‘dough’.
Tip the shortbread mixture into a brownie-sized baking tray (complete with parchment but don’t worry about greasing it) and use a spatula to press it into the corners. Once level, pop in the oven for 20 minutes.
In the mean time, toss your apples in the flour, sugar and cinnamon so each slice is nicely coated.
When the base is ready – you still want it to be quite pale and a little soft is fine – cover it with the apple slices, making sure they overlap a little.
Now, pour the caramel into a bowl and stir the cornflakes and salt through it. By all mean, use less or add more cornflakes should you wish.
Spread the caramel mixture evenly across the apples and pop the tray in the oven (increase the temp to 170) for 35 minutes.
Let cool for 5-10 minutes before serving with vanilla ice cream and refrigerate the rest to be enjoyed cold with a cup of tea.