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Home Sweet Home Bakealong 38: Caramel Pie

August 2, 2015

This is a pleasant pie, if quite sweet. I think a nuttier caramel would have helped with that though. If you read the points below you’ll see that I failed at pretty much every step and so I can’t blame the recipe for the rather slumping nature of my pie.  My pastry was fantastically short and crumbly, so I’m very pleased with that (it was nigh-on impossible to roll out though).

ps. Bakeoff starts this week. Here we go….

humming bird bakery caramel pie

Pie and toppings

Things to confess…

  • I ran out of cornflour so added a little extra normal flour and then I overcooked the custard, I think I got over confident after my previous custard successes. Whipping it very hard helped, but I think the texture is a little on the, well, ‘textured’ side!
  • I horrifically burned my first lot of caramel (Think smoke clouds lingering over the whole ground floor) so had to use a mixture of sugars to make the second batch. This meant the addition of a little brown sugar, which of course meant that the caramel didn’t really form properly. It sayed too liquidy and I think this didn’t help with the solidity of the end product.
  • As mentioned before neither I nor Mr B are fans of whipped cream so I left this off. Makes it a lot less pretty to photograph.Aside from that though, I’m not sure this really needs whipped cream on top. It feels a bit much.
  • The note at the top of the recipe says “the slight saltiness of the ntus on topf this pie works so nicely“. Now, unless they are salted nuts (which the recipe doesn’t specify) I’m not sure why you would say nuts are salty. Hmm.
  • I used single toasted nuts as I know a lot of people don’t like nuts and I wanted them to be able to avoid them.
  • My pie dish was 25cm and I had only just enough space for the filling. Hummingbird over-catering strikes again.

The pacman shot

Caramel Pie
from Home Sweet Home by the Hummingbird Bakery

For the crust
110g cold unsalted butter, cubed
225g plain flour
80g caster sugar
1 large egg

For the custard filling
400g caster sugar
60g plain fllour
500ml whole milk
4 large egg yolks
60g cornflour
pinch salt
100ml water

For the topping and decoration
350ml double cream [I left this off]
20g dark chocolate
20g chopped mixed nuts, toasted [I used whole toaste hazelnuts]

23cm diameter pie dish

caramel pie hummingbird bakery

Lovely pastry, if I do say so myself

Join Beckie and me in our Epic 100 part bakealong. Next up: Chocolate Fudge#HomeSweetHomeBakeAlong

3 Comments leave one →
  1. joan permalink
    August 2, 2015 5:11 pm

    Looks yummy to me! I really like nuts and caramel so my mouth is watering!

  2. August 5, 2015 8:38 pm

    I agree. It still looks yummy.

    I make my share of mistakes in my baking. It happens often enough that I have a tag I use called “delicious mistake”. That reflects the fact that even though mistakes were made, and it didn’t turn out how it was supposed to, it’s still delicious.

    • August 6, 2015 8:42 am

      I’ve just been to check out your delicious mistakes… I think I might have to steal you tagging idea 🙂 It’s quite obvious that I’m not a fastidious baker with perfect results, but I figure it’s nice for people to know that things sometimes don’t go to plan and it’s still ok and the result still gets eaten. Although this is a slump of a pie, it’s been woofed down in our house! Still, you should check out Beckie’s version as I think she had a more proper result…

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