Lattice apple pie

Lattice apple pie with honey caramel:

INGREDIENTS

8–10 Royal Gala apples  
4 T brown sugar, plus extra for sprinkling
1 t ground cinnamon 
1 lemon, zested and juiced
1 vanilla pod, seeded
1 x 225 g jar Woolworths apple sauce
500 g Woolworths frozen puff pastry sheets, thawed  
1 free-range egg white
whipped cream or vanilla ice cream, for serving

For the honey caramel:

½ cup honey
2 T salted butter
 
METHOD:

1. Preheat the oven to 180°C. Grease a 30 cm fluted or unfluted pie dish. Semi-thaw the puff pastry (it’s best to work with it while semi-frozen) and, using a rolling pin, roll the pastry until it is 35 cm in length. Cut into strips 3.5 cm wide. You will need 12–14 strips. Chill in the fridge while you prepare the apples.
2. Quarter the apples, remove the cores, then halve each quarter. Place in a large bowl and add the sugar, cinnamon, lemon juice and zest and vanilla seeds. Mix to coat. 
3. Add the apple sauce and mix. Pour the filling into the prepared pie dish. 
4. Place the pastry on top of the filling in a lattice pattern and brush with the egg white. Sprinkle with more brown sugar and bake for 45–60 minutes until golden and bubbling . 
5. When the pie comes out the oven, make the honey caramel. Place the honey in a small saucepan over a medium heat. Once bubbling and dark amber in colour, add the butter. Stir using a rubber spatula. Pour over the warm pie and serve with whipped cream or vanilla ice cream.

 
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