by
Easy Peasy Apple Puff Pie
May 28, 2009 in Recipes by
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 alltogether lighter dessert. I always make my pastry from scratch, even phyllo, but puff pastry never seems economical to make at home. Here I have used a pack of refridgerated puff pastry dough, but if you make your own puff pastry at home, feel free to use it.
Serves 8
INGREDIENTS:
- 1 x 500g pack of puff pastry
- 1 cup of homemade chunky organic applesauce
- 6 hard dessert apples (I like Braeburns, Granny Smith or Pink Lady)
- 3 tbsp brown sugar
- 1 tbsp margarine
- 1 egg, beaten
- flour for rolling
DIRECTIONS:
- 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 approx. 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.
- 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 visable, flaky layers.
- Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!
TIP:
- 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.
WOW, that looks delicious! I might just have to give this a try
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wooooow! taste so goood!
Hello Rezika
What a great photo of the pie, it looks awesome.
I’m going to have to give your recipe a try, it looks like it was tailer made for me. Many thanks Kato
That looks really gorgeous. Nothing beats soft apples and crisp pastry!