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1
I used these frozen puff pastry.
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2
I took them out of the freezer and let them thaw out.
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3
Peel the apple and slice into 5 mm wedges.
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4
They don't have to be of a perfectly uniform thickness.
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5
Melt the butter in a pot.
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Add the apples to the pot and cook until softened, about 15 minutes.
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7
I prefer them to retain a little crunch, so I try not to overcook them.
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8
Once the apples are cooked to your liking, add the ingredients, plus katakuriko and water.
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9
If it seems like there is too much water, boil some off.
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10
Once it is done cooking, let cool.
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11
When the filling is done, take a baking sheet out of the oven, and preheat the oven to 210C.
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12
Butter the pie pan.
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13
Use 2 sheets to cover the pie pan.
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14
Press with your fingers to blend and cover any gaps in the sides with the leftover dough.
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15
Cut off the excess.
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16
Add the filling.
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17
Then, cut the remaining sheets into long, thin strips and lay on top as shown in the picture.
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18
When you have placed all the vertical strips, brush with a beaten egg.
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19
Then place the horizontal strips and brush with the egg again.
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20
Bake at 210C for 7-8 minutes and then at 190C for 6-8 minutes.
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21
(Check the directions on the puff pastry package).
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22
Keep an eye on the color of the crust and adjust the baking time as necessary.
