APPLE PIE APPLE
1 sheet of frozen puff pastry, semi-defrosted
7 or 8 Golden Delicious apples
1/2 tsp cinnamon
3 TB sugar
2 TB unsalted butter
1 egg mixed w/ 1 TB water for egg wash
1/2 cup apple or apricot jelly
1/4 cup apple juice
•Draw & cut parchment paper apple pattern about 11" x 11". Cut stem & leaf pattern separately.
•On lightly floured board, roll out puff pastry to approximately 12" x 12" x 1/3" thick. Cut around pattern to make apple shape, place on rimmed baking sheet lined with parchment paper. Prick all over with fork leaving 1" border unpierced. Cut leaves & stem from scraps (and it's helpful if they're a little thicker, maybe 1/2"), placing over rolled up piece of aluminum foil to bake in a curved shape.
•Mix cinnamon & sugar, set aside.
•Peel & core apples, cut in half, rub well w/ lemon juice & place flat side down on cutting board. Cut in thin slices, keeping apple half together. Discard (eat) small outer slices.
•Arrange apples flat side down on pastry. Wedge apple halves very tightly together covering pricked part of pastry. Sprinkle w/ cinnamon-sugar mix.
•Fold up sides of pastry, keeping apple shape as much as possible. Brush pastry w/ egg wash, being careful not to let it run underneath. Brush leaves & stem.
•Dot apples w/ butter cut in tiny pieces. Refrigerate for 30 minutes.
•Preheat oven to 375°. Bake 35 to 40 minutes until golden, but remove leaves & stem or cover w/ foil after 20 minutes to prevent burning.
•Cool the pie slightly & remove to serving platter.
•Mix apple jelly & apple juice in small saucepan & bring to boil. Lower heat to simmer & cook till reduced to very thick consistency. Brush warm glaze over apples.
•Jazz it up: serve w/ vanilla or cardamom ice cream and a tiny sprinkling of date sugar.