Rich home made caramel is added to this Salted Caramel Apple Pie, watch and learn how to make it in just a few easy steps. This could become your new fall favorite! For the best flavor add one or two McIntosh apples to a mix of firmer baking apples such as Rome, Cortland, Granny Smith, and Mutsu.

Salted Caramel Apple Pie
Serves 8

For the Caramel
1 cup granulated sugar
4 Tablespoons unsalted butter
1/4 cup heavy cream
1 1/4 teaspoons coarse salt

For the Pie
3 pounds (6 to 7) baking apples, peeled, cored, and cut into 1/2-inch slices
1/2 cup granulated sugar
2 Tablespoons lemon juice (from 1 lemon)
3/4 teaspoon coarse salt, plus more for top
Pate Brisee for Salted Caramel Apple Pie
1/4 cup all-purpose flour, plus more for dusting
1 large egg, beaten
Fine sanding sugar, for sprinkling, optional
Vanilla ice cream, for serving
Flaky sea salt, for serving, optional

*** For directions please watch the video.

For more pie recipes? Try these…

Sweet Potato Pie with Gingersnap Crust
Sweet Potato Pie with Gingersnap Crust
Montgomery Pie
Montgomery Pie
Gateau Basque
Gateau Basque
Pennsylvania Dutch Shoofly Pie
Pennsylvania Dutch Shoofly Pie


Happy National S’mores Day! August 10th is national S’Mores Day. I love, love s’mores… the crispy graham crackers with oeey gooey chocolate and toasted marshmallows, YUM! Watch and learn how to make this super easy triple delicious S’mores Ice Cream Cake.

S’mores Ice Cream Cake

Preparation Time: 30 minutes
Yield: 11 servings

You’ll need: 9-inch springform pan

14 graham crackers, divided
1/4 cup butter, melted
2 Tablespoon granulated sugar
1-1/2 package (4 oz each) BAKER’S Semi-Sweet Chocolate
1 tub (8 oz) COOL WHIP Whipped Topping (Do not thaw.)
1 container (1-3/4 qt) chocolate ice cream, softened
1 package (10 oz) JET-PUFFED Miniature Marshmallows, divided
2 Tablespoons milk

*** For directions watch the video.

Want more s’mores recipes? Try these…

Scrumptious S’Mores Cake
s’mores squares recipe
S’more, Please Sundae
Marshmallow Cookie Sandwiches



“These light, delicate soufflés have a superb flavor and make a very elegant dessert. Serve them as soon as they come out of the oven, without delay, as they will quickly start to subside. They’re surprisingly easy to make.” – Paul Hollywood

passion fruit souffles recipe

Passion Fruit Souffles
Makes 6
Prep 40 minutes
Bake 10 to 12 minutes

Melted unsalted butter for greasing
140 g caster sugar, plus extra for dusting
6 medium egg whites and 2 egg yolks
30 ml passion fruit juice (sieved from 20 to 25 fruits, or good quality passion fruit juice/smoothie from a carton)
Icing sugar for dusting

Heat your oven 220°C. Brush 6 deep ramekins with melted butter and dust with caster sugar.

In a large bowl, using an electric hand-held whisk, whisk the 2 egg yolks with 70 g of the sugar for at least 5 minutes until the mixture is pale and thick and holds a trail when the beaters are lifted.

In another clean bowl, whisk the egg whites until they hold soft peaks, then whisk in the remaining 70 g sugar.

Add 60 ml of the passion fruit juice to the egg yolk mixture and mix well. Stir one-third of the whisked whites into the yolk mixture, then carefully fold in the remaining whites.

Fill the ramekins almost to the top with the soufflé mixture and run your finger around the edge to lift the mixture away from the side slightly (this helps it to rise evenly). Bake 10 to 12 minutes until well risen and golden on top.

Immediately dust the soufflés with icing sugar and serve. Use the remaining passion fruit juice as a sauce – I like to break into soufflé with a spoon and pour the passion fruit juice inside.

Adapted from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2017. Photographs © Martin Poole, 2017.

Want more recipes by Paul Hollywood? Get these…