Description
A super-easy pie with apples and lemon zest – perfect with cream or ice cream and a cup of tea!
Ingredients
Scale
- 1 sheet puff pastry
- 4–5 cooking apples
- 2 teaspoons flour, plus more to sprinkle
- 2 teaspoons demerara (or brown) sugar, plus more to sprinkle
- 4–5 medium apples, peeled and sliced thinly
- 1 unwaxed lemon
- 2 tablespoons butter
- 1 egg white, beaten
Instructions
- Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
- Line a baking tray with baking paper and sprinkle with flour.
- Place frozen puff pastry on kitchen bench and leave to thaw.
- Meanwhile, peel, core and thinly slice apples, trying to keep slices together.
- Place puff pastry sheet on baking paper and sprinkle with flour and sugar. This helps to absorb juices from the apples.
- Place sliced apples on top of puff pastry, leaving an inch around the edges. I like starting from the outside in and forming a random pattern but feel free to get creative.
- Fold pastry edges in and press down lightly with fingers to create attractive creasing.
- Move apples around as desired to fill in gaps and look more attractive.
- Zest a lemon directly on top of the apple.
- Sprinkle with extra demerara sugar and dot with butter.
- Using a pastry brush, brush egg white onto exposed pastry.
- Place in oven and bake for 35-40 minutes or until pastry is browning nicely.
- Serve immediately. Pie can also be reheated in low oven (100 degrees Celsius) for 15-20 minutes if making ahead.
- Prep Time: 15 mins
- Cook Time: 40 mins