Apple Puff Pastry Pie

 

Apple season is upon us and there's no better time to make this easy puff pastry pie to enjoy on a perfect sunny autumn day, and we've been having lots of them in Perth, probably too many without a drop of rain.  Too dry, and unusually warm for the middle of May going into winter.  Anyway, put aside the worries of climate change and get started by slicing up some Granny Smith or cooking apples.  Stew them in butter, brown sugar and cinnamon, then arrange slices in a tight row between two rectangular pieces of (shop bought) pastry sheet.  Seal and send the parcel into a hot oven until puffed up and golden brown.  

Makes 2 pies

INGREDIENTS

• 4 large Granny Smith or cooking apples
• 100g / 3½oz unsalted butter
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• 2 x 25cm / 10" square frozen puff pastry sheets, slightly thawed
• 1 egg, lightly beaten

METHOD

1. Peel and core apples.  Cut into 1cm / ⅓" slices.
2. In a large pan, melt butter over medium heat. Add sliced apples and cook, stirring occasionally, for about 5 minutes or until slightly softened.
3. Reduce heat to low and stir in brown sugar and cinnamon.  Continue to cook and stir for about 3 minutes or until the apples are caramelised.  Set aside to cool.
4. Line work surface with a piece of baking paper slightly larger than the size of a pastry sheet.  Lay the pastry sheet on top and cut it in half to make 2 rectangular pieces.
5. Arrange apple slices in a tight row lengthwise down the middle of one rectangular piece, leaving a 2cm / ¾" border on all sides.  Drizzle 1-2 tablespoons of syrup from the stewed apples over the top of the slices.
6. Brush the edges of the pastry with the beaten egg.
7. Cover the pastry with the other rectangular piece.  Press down on the edges with your fingers to seal.  Crimp borders with the back of a fork. 
8. Cut 6 (3cm / 1¼") slits down the centre of the pastry to create vents.
9. Brush the pastry over generously with beaten egg.
10. Repeat Step 4-9 with the remaining pastry sheet and apple slices.
11. Transfer pastries to a large oven tray with the baking paper underneath.  Bake in a preheated 200°C/400°F oven for about 15-17 minutes or until the pies are golden brown.