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Nutrition Facts
Serving Size 1 (281g) Recipe makes 6 servings
Calories 618
Calories from Fat 313		(50%)
Amount Per Serving		%DV
	Total Fat 34.8g	53%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 19.2g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 257mg		10%
Potassium 260mg		7%
Total Carbohydrate 71.9g		23%
	Dietary Fiber 5.1g	20%
	Sugars 21.7g
Protein 7.6g		15%
detailed view... how is this calculated?

Easy Peasy Apple Puff Pie

Recipe #377895 | 55 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Um Safia
Jun 20, 2009

As a general rule my family prefers a traditional apple pie made with a sweet shortcrust pastry. However, from time to time I like to make a pie using puff pastry for an alltogether lighter dessert. I always make my pastry from scratch, even phyllo, but for me, puff pastry never seems economical to make at home. Here I have used a pack of refridgerated puff pastry dough, but if you make your own puff pastry at home, feel free to use it.

SERVES 6 -8 (change servings and units)

Ingredients

1 (500 g) pack puff pastry
1 cup of homemade chunky organic applesauce
6 hard dessert apples (I like Braeburns, Granny Smith or Pink Lady)
3 tablespoons brown sugar
1 tablespoon margarine
1 egg, beaten
flour, for rolling

Directions

1
Remove your puff pastry form the packaging. Dust a work surface generously with some flour.
2
Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approximately 12″-13″.
3
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.
4
Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish.
5
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.
6
Spoon the applesauce into the pastry case.
7
Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce.
8
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.
9
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.
10
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.
11
Make a few small slits with a small knife – these are to allow the steam to escape.
12
Brush the pie with the beaten egg & sprinkle with the brown sugar.
13
Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visable, flaky layers.
14
Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!