Easy Peasy Apple Puff Pie

READY IN: 55mins




  • Remove your puff pastry form the packaging. Dust a work surface generously with some flour.
  • Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approximately 12" -13".
  • Rub the margarine all over the inside of a 10" pie dish. Make sure you grease all the way up the inner sides so that the pie does not stick.
  • Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish.
  • With your fingertips, gently coax the pastry into place. Make sure that the pastry is flush with base & sides of the pie dish. Prick the base of the pastry with a fork a few times.
  • Spoon the applesauce into the pastry case.
  • Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce.
  • Dust your worksurface again with more flour & roll out the 2nd piece of pastry dough -- you need to have the pastry about 10"-11"; diameter.
  • Brush the top edges of the pastry lining the pie dish with a little of the beaten egg & carefully lay the 2nd piece of pastry dough over the apples.
  • If you have any leftover pieces of dough, re-roll them & cut out freeform leaf shapes and spheres & stick them to the top of the pie with a little of the beaten egg.
  • Make a few small slits with a small knife -- these are to allow the steam to escape.
  • Brush the pie with the beaten egg & sprinkle with the brown sugar.
  • Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visible, flaky layers.
  • Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!