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34 maltatoday SUNDAY 15 OCTOBER 2017 THIS WEEK THE RECIPES Method 1. In a large mixing bowl add the cubed butter to the flour and salt and rub the butter in until you have a breadcrumb- like mixture. 2. Add the water, a little at a time, and bring together until you get a pastry-like consistency. 3. Cut the pastry into two reserving one third for the lid and two thirds for the base. Wrap in foil and place in the fridge for an hour. 4. To make the caramel sauce add the but- ter to a saucepan and heat until melted. 5. Add the sugar, cornflour, cinnamon and caramel and cook until the sugar has dissolved and the caramel has melted. 6. Remove from the heat and allow to cool. 7. Peel, core and chop the apples. 8. Roll out the pastry and line a greased springform cake tin. 9. Place the apples in the pie and top with the caramel sauce. 10. Wet the edges of the pie and place the lid on top. 11. Brush with egg wash and sprinkle with 1 tbsp sugar. 12. Bake in a pre-heated oven at 180C for 1 hour. 13. Allow to cool a little before removing from the tin. Apple and caramel pie Ingredients Filling • 113g butter • ½ cup light brown sugar • ½ cup sugar • 3 tbsp corn flour • 1 tbsp ground cinnamon • 1 tin caramel • 6 tart apples (Granny Smith) • 1 egg, beaten • 1 tbsp sugar Pastry • 360g flour • 2 tsp salt • 226g butter, cold and cut into cubes • ½ cup ice-cold water • 55g sun-dried tomatoes Rachel Zammit Cutajar As autumn sets in, it's time to put the oven on and get back into baking. What better way to kick off the baking season than with sweet pies. When we think of sweet pies we tend to go for apple but there are a variety of flavours that will spice up your autumn pie season.