Pink Lady® Apple Pie with Caramel sauce

This Pink Lady® apple pie with caramel sauce is just the excuse you need to slow down and take a little sweet break!

Preheat the oven to 180℃.
Line a greased, loose-bottomed, fluted tart tin with the short crust pastry and blind bake for 15 minutes until cooked through and lightly golden.
Once cooled, arrange the sliced apples in a fan in the bottom of the baked tart case.
Sprinkle with cinnamon, drizzle with honey and scatter over the chopped pistachios.
Arrange 5 puff pastry strips vertically over the pie. Form the lattice by arranging 5 puff pastry strips horizontally over and under the vertical strips.
Brush lightly with beaten egg.
Bake for 15 – 20 minutes until puff pastry is cooked and golden.
To make the sauce, heat Caramel Treat over a low heat until smooth, stirring constantly.
Add cream 1 Tbsp (15ml) at a time whilst whisking.
Add salt once smooth and runny (add more liquid if desired) and stir to combine.
Serve slices of apple pie drizzled with caramel sauce.

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