Serves 8 | Prep Time 10 mins | Cook Time 8-10 mins | Cook Style Air Fry | Skill Level Easy
Air Fryers work by circulating hot air around the food to produce a crunchy, crispy exterior, so it’s not really frying but does produce a lovely brown, crispy “fried like” result. As it’s apple season, our fresh food ambassador has tested a simple apple pie using buttery shortcrust pastry and Granny Smith apples-pairing them with a salted caramel sauce.
She cooks these her oven and the Air Fryer- the result was definitely nicer in the Air Fryer!
This would be a great recipe to let the kids try over the school holidays. Just be careful of the caramel cooking as it does get very hot.
2 sheets Pampas shortcrust pastry Aldi / Woolworths / Coles
4 Granny Smith apples, peeled, cored and diced into 5mm pieces
2 tbsp flour or almond meal Aldi / Woolworths / Coles
2 tbsp caster sugar Aldi / Woolworths / Coles
1 tsp cinnamon Aldi / Woolworths / Coles
2 tbsp raw sugar Aldi / Woolworths / Coles
Aldi / Woolworths / Coles
200g granulated sugar
90g salted butter, room temperature cut up into 6 pieces
120ml full fat cream, at room temperature
1 teaspoon salt
Place the diced apple into a medium size bowl.
Toss with the flour, sugar and cinnamon.
Thaw the pastry sheets and cut into four even squares.
Lay a couple of heaped tablespoons of apple on one side of each piece of pastry. You will be folding them into triangles so place the apple to one side of what will be the fold.
With a little water on the tip of your finger, moisten the outside edges of the pastry.
Fold pastry over filling to form triangles, seal the edges of the crust together with a fork to seal.
Brush each triangle with milk then sprinkle with raw sugar.
Make three slits in the crust on the top of the pies.
Preheat the Air Fryer at 180ºC for 5 minutes.
Spray the Air Fryer basket with non-stick cooking spray.
Place 2 pies in the basket at a time and air fry for about 10 minutes or until the pastry is golden brown.
Carefully remove and transfer to a wire rack to cool.
Repeat with remaining pies.
Serve warm with caramel sauce and double cream.
Heat sugar in a medium saucepan (avoid non-stick) over medium heat.
Stir constantly with a high heat-resistant rubber spatula or wooden spoon.
The sugar will clump but eventually melt into a thick brown liquid as you continue to stir. Be careful not to burn it.
Once sugar is completely melted, immediately stir in the butter until melted and combined. The butter will cause the mix to bubble and should it split, remove it from the heat and whisk until it comes back together (up to 3-4 mins).
After the butter has melted and combined with the caramelised sugar, cook over low heat for 1 minute without stirring.
Slowly stir in cream which again will cause the mix to bubble.
Once all cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat, stir in the salt and allow to cool a little before using.
The caramel will thicken as it cools, however, you can reheat on the stovetop or in the microwave as needed.
Store for up to 1 month in the refrigerator in an airtight container.
Try adding frozen blueberries or use pear rather than apple.
Granny Smith apples are a great choice for cooking as they hold together and provide that lovely tart flavour which works as a lovely balance to sweetness.
The lovely hues of blue and green in the side plates work perfectly with the golden brown pastry. The textured grey cloth lends a cosy winter vibe to the scene and these casual cutlery items from Kmart match the easygoing recipe.
Salt and Pepper side plates - Myer
Grey textured dishcloth, Ladelle - Myer
Fin cutlery - Kmart
Acacia bowl - Kmart
Air Fryer Anko - Kmart