Here is my standard apple pie recipe. I don’t have pictures, just imagine tasty apple pie and you’re almost there.
- 2 – 3 granny smith apples, peeled, cored and sliced
- 2 sheets of puff pastry (thawed)
- 1 teaspoon brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon white sugar
- Preheat oven to 180C or 170C if fan forced
- Grease a 20cm pie dish (I use a pyrex one, I’ve had it forever)
- Put one sheet of the puff pastry in the pie dish, leave sides overhanging. Cut a small (2cm) slit in the base of the pastry.
- Fill the pie dish with the apple pieces. Sprinkle with brown sugar and cinnamon
- Lay the second sheet of puff pastry over the top, with the corners of this piece over the sides of the the bottom square, so you have 8 corners of pastry visible. Starting with one of the bottom piece corners, roll the corner up and into the pie dish, continue alternating top and then bottom corners until you have made a nice crust for your pie. Make two 2cm slits in the top pastry piece. Sprinkle the pastry lid with white sugar.
- Bake in oven for 25 – 30 minutes. The pie is ready when the crust is puffed and golden.
- Serve with ice cream or cream.
Options: you can swap out the cinnamon and brown sugar for berries (raspberries and blackberries are the best), and a 1/2 teaspoon of white sugar.