EASY PEASY APPLE PUFF PIE

Easy Peasy Apple Puff Pie image

As a general rule my family prefers a traditional apple pie made with a sweet shortcrust pastry. However, from time to time I like to make a pie using puff pastry for an altogether lighter dessert. I always make my pastry from scratch, even phyllo, but for me, puff pastry never seems economical to make at home. Here I have used a pack of refrigerated puff pastry dough, but if you make your own puff pastry at home, feel free to use it.

Provided by Um Safia

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

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Ingredients

1 (500 g) package puff pastry
1 cup of homemade chunky organic applesauce
6 hard dessert apples (I like Braeburns, Granny Smith or Pink Lady)
3 tablespoons brown sugar
1 tablespoon margarine
1 egg, beaten
flour, for rolling

Steps:

Remove your puff pastry form the packaging. Dust a work surface generously with some flour.
Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approximately 12" -13".
Rub the margarine all over the inside of a 10" pie dish. Make sure you grease all the way up the inner sides so that the pie does not stick.
Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish.
With your fingertips, gently coax the pastry into place. Make sure that the pastry is flush with base & sides of the pie dish. Prick the base of the pastry with a fork a few times.
Spoon the applesauce into the pastry case.
Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce.
Dust your worksurface again with more flour & roll out the 2nd piece of pastry dough -- you need to have the pastry about 10"-11"; diameter.
Brush the top edges of the pastry lining the pie dish with a little of the beaten egg & carefully lay the 2nd piece of pastry dough over the apples.
If you have any leftover pieces of dough, re-roll them & cut out freeform leaf shapes and spheres & stick them to the top of the pie with a little of the beaten egg.
Make a few small slits with a small knife -- these are to allow the steam to escape.
Brush the pie with the beaten egg & sprinkle with the brown sugar.
Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visible, flaky layers.
Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!