Easy Peasy Apple Puff Pie

"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."
 
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photo by Um Safia photo by Um Safia
photo by Um Safia
Ready In:
55mins
Ingredients:
7
Serves:
6-8
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ingredients

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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 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!

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RECIPE SUBMITTED BY

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. I used to sell a lot of my creations and do things to order but just don't have the time at the moment. I have a passion for gardening almost as strong as that for cooking. I tend to have 90% of it in pots though as I can't bear to leave it behind when we move - therefore we don't have a lot of stuff that we'd like to have as it wouldn't like being confined to a pot! I take great pride in my garden and love the summer months (the few that we get in the UK) when we can eat outside... and being a typical man, my husband likes any excuse to get the BBQ going - enough said! By the way; I'm on a mission to re-educate people about soaking cous cous for use in North African recipes.,,just so you all know....it is traditionally STEAMED & not soaked! Most of the North African recipes I have have been taught to me by my mother in law, sisters in law etc. A few have come from very old cookbooks. 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