Caramelised apple pie

A recipe from cooking-ez.com

For 1 pieces, you will need:

• 1 2 Puffs or flaky pastry (pâte feuilletée)
• 2 8 apples
• 3 30 g butter
• 4 50 g caster sugar
• 5 20 g beaten egg
• Total weight: 2,000 grams

Times:

Preparation	Cooking	Start to finish
1 hour	55 min.	1 hour 55 min.

Step by step recipe

• 1: Peel 8 apples, and cut in half across.
• 2: Remove cores, no matter if the apples break during this operation.
• 3: Cut each half apple in half again.
• 4: Melt 30 g butter in a large pan or frying pan. Then sprinkle with 50 g caster sugar and put apples on top. Allow to caramelise on low heat.
• 5: Meanwhile, spread out the first circle of puff patry (this will be the pie base), prick it with a fork or a pique-vite. Put back in the fridge.
• 6: Spead out the second puff pastry circle (pie lid) and make a small hole in the centre to allow steam to escape during cooking (the "chimney").
  Put back in the fridge.
• 7: Apples will be caramelized after about 30 minutes.
• 8: Take out the pie base, place on work surface and spread the apples over, caramel side upwards and packed well towards the centre, to within about 1 cm - ½ inch of edge.
• 9: With a brush, moisten edge of pastry with cold water.
• 10: Place the second pastry circle on top.
• 11: Press all around the edge to seal.
• 12: If necessary cut round...
• 13: ...and trim off any excess.
• 14: Glaze top.
• 15: Leave in the fridge while oven preheats to 210°C or 410°F.
  Put in the oven for about 25 minutes.
• 16: Watch the coloration: as soon as it looks like the photo, it's done.
• 17: Serve warm if possible.

Remarks

You might find it easier to glaze with beaten egg-yolk just after cutting the "chimney".
If you prefer the classic version, with frangipane or almond cream, check out this other recipe: epiphany galette.

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