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1
Make the puff pastry in advance referring to.
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2
Preheat the oven to 230C.
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3
Filling: Remove the skin and core of the apples.
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4
Cut one apple into 8 pieces and then cut into small slices.
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5
Cut the other apple into 8 pieces as well.
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Then slice into 2 to 3 mm quarter rounds.
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7
Put all ingredients except for the nutmeg in a pan and heat up.
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8
Make sure not to burn the ingredients, and simmer until the liquids boils down.
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9
Then take the pan off the heat and let it cool down.
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10
Shape: Cut the puff pastry into two to make the bottom part and the cover of the pie.
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11
Cut the bottom piece of puff pastry to be a little bit bigger than the other half.
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12
When rolling out the puff pastry, dust the working board with flour while rolling out, but make sure not to dust too much.
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13
Roll out the bottom part puff pastry first.
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14
Place the puff pastry on the working board with the cut ends facing up.
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15
Roll it out until it is 3 mm thickness and about 10x25 cm long.
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After rolling out the puff pastry, place it on a baking sheet.
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Poke holes to the whole surface using a fork.
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Next, roll out the puff pastry for the cover.
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Place the puff pastry on the working board with the cut ends facing up .
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20
Roll it out until it is 2 mm thickness and 12x25 cm long.
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Dust the surface of the puff pastry with flour after rolling out.
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22
Fold into half vertically and make cuts in 1 cm increments.
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23
[ Cover the filling ] Sprinkle biscuits on the middle part of the bottom puff pastry.
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Put the apple filling on the puff pastry in a mound.
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25
Spread beaten egg on the ends of the puff pastry.
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26
Unfold the puff pastry for the cover from step 10 and cover the apple filling.
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27
Shape the apple filling using something like a rolling pin.
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Final Shaping: Leave about 2 cm length on all sides of the pie, and cut the rest of the edges off nicely.
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29
Roll out the remaining puff pastry you cut off into the same length with the pie.
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30
Cut off the edges to shape it nicely and let it be the same size with the sides of the pie.
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Then, spread egg on the sides of the pie and place the puff pastry on.
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Brush egg on the whole surface of the pie.
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Try not to brush the egg on the cuts, so that it will have nice layers.
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Put it in the oven and bake in 230C for 10 minutes.
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35
Reduce the oven temperature to 200C and bake for another 10 to 15 minutes.
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Bake until the pie gets a nice golden brown color.
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Then it is ready.
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The biscuits are to absorb the moisture coming out of the apple, so you can use either cookies, crackers or panko.
