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.

Ingredients

6 serv.

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

Step-by-step instructions

1
Remove your puff pastry form the packaging. Dust a work surface generously with some flour.
2
Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approximately 12" -13".
3
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.
4
Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish.
5
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.
6
Spoon the applesauce into the pastry case.
7
Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce.
8
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.
9
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.
10
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.
11
Make a few small slits with a small knife -- these are to allow the steam to escape.
12
Brush the pie with the beaten egg & sprinkle with the brown sugar.
13
Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visible, flaky layers.
14
Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!

Source: food.com

Original recipe ↗

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