This recipe started with a bag of apples that weren't in the best condition. They looked good but were a flowery texture so I decided instead of wasting a whole bag of apples I would upcycle. And it just happens to be the first month of winter here in the Southern Hemisphere so a hot dessert is welcome.
This recipe is super easy and yum... bit of added sugar but alls good in moderation.
6-8 apples... I had 6 large apples to use. So 8 smaller apples would be fine, also we made the pie quite thin so if you prefer more filling then obviously increase your apple content.
1/3 cup of sugar
1 teaspoon of ground cinnamon
frozen puff pastry sheets
Preheat oven to 200 degrees Celcius.
Melt butter over medium heat.
While the pan is heating up peel and core all of the apples and slice thinly. If your cutting skills are on the slow side you can do this step first and squeeze lemon on the apples to stop them from browning in the air.
Add sugar, apples and cinnamon to the pan and cook for 10 minutes or until the apples have softened. Then remove from the heat and allow to cool.
Spray tray with canola spray.
Line the bottom and sides of your tray with a layer of puff pastry. On top of this add a layer of baking paper and a cup of uncooked rice. This is to keep an even surface during baking. Place in oven for 10-15 minutes or until the pastry has firmed up. Then remove the baking paper and rice and allow to cool. Leave the oven on.
Pour apple mixture over the pastry base. Add lattice / puff pastry lid to the pie and cook for 20 minutes or until lid is golden brown.
Remove from oven.
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