Caramel & Apple Braai Pie

• 2 × 400 g rolls ready-rolled puff pastry (defrosted)
• 1 × 360 g tin Nestlé Caramel Treat (or Dulce de Leche)
• 1 × 385 g tin pie apples (unsweetened, syrup drained)
• ½ cup (about 60 g) pecan nuts, roughly chopped
• Ground cinnamon (to taste)
• Fresh cream or vanilla ice cream, to serve

Method

1. On a lightly floured surface, unroll one sheet of puff pastry.
2. Spread the entire tin of caramel evenly over the pastry, leaving a 2 cm border around the edges.
3. If your apple slices are very thick, cut them in half so they cook through properly.
4. Arrange the drained apple slices on top of the caramel.
5. Scatter the chopped pecans over the apples and dust generously with cinnamon.
6. Unroll the second sheet of puff pastry and place it on top. Seal the edges well by pressing with a fork or folding and pinching (you don’t want caramel leaking out into the fire). Cut a couple of small slits in the top for steam to escape.
7. Carefully transfer the whole pie onto a lightly oiled, closed braai grid (hinged grid works best).
8. Braai over medium-low coals (you must be able to hold your hand over the grid for 8–10 seconds). Turn the grid every 4–5 minutes. Total cooking time is usually 20–30 minutes, depending on your fire.
9. The pie is ready when the pastry is puffed up, deep golden, and crisp on both sides.
10. Remove from the fire, let it rest 5 minutes, then slice into wedges.

Serve hot with ice-cold vanilla ice cream or fresh cream. It’s ridiculously good.

Pro tips from experience:

• Put a sheet of foil under the grid the first time you make it, just in case some caramel escapes.
• If your fire is too hot, the bottom burns before the top cooks; rather go low and slow.
• Works just as well with tinned peaches or pears when you add a handful of raisins soaked in brandy.

Enjoy! This one always disappears in minutes around the braai.