-
1
Preparation: Partially defrost the frozen puff pastry.
-
2
Pre-heat the oven to 210C.
-
3
Peel the Jonathan apple.
-
4
Cut the apple in half and divide one half into 8 vertical sections.
-
5
Then cut each section into 2 - 3 mm thick wedges.
-
6
Take the other half of the apple and cut vertically into 2 - 3 mm thick wedges.
-
7
Add the ingredients marked with into a frying pan and apply heat until they turn a caramel colour.
-
8
When the mixture is a caramel colour, add the apple slices from step 2.
-
9
Brown the apples until they become soft and also a caramel colour.
-
10
Brown until the water has evaporated from the apples and they are the same color as in the photo.
-
11
Then leave to cool.
-
12
Take 1 frozen puff pastry sheet and lay the caramelized apples on top.
-
13
Remember not to spread them over the entire width of the pastry sheet, there should be a gap at the edges as in the photo.
-
14
Lay the raw apple slices from step 3, over the top of the caramelised apple and sprinkle with a layer of sugar.
-
15
If you have one, roll a lattice roller over the other pastry sheet, if not, make a cut along the pastry evenly spaced every 5 mm to create a lattice pattern.
-
16
Scatter a little water over the pie underneath.
-
17
Press the sides together gently to seal and after brushing over your glaze, pop in the pre-heated oven for roughly 30 minutes at 200C.
-
18
The combination of caramelized and fresh apples gives the pie a beautiful syrupy yet crispy texture.
