Denise says:
This is one of my family’s favourite desserts especially enjoyed on Rosh Hashonah and Friday nights. It is child friendly and yet can grace the dinner party table with its stylish versatility. It’s easy to make – use frozen puff pastry for excellent results – and as it uses store cupboard ingredients it can be made at short notice.
Traditionally, apples are the preferred fruit but ring the changes by using pears, peaches, nectarines or plums or even a combination.
This same recipe can be made as one large pie too, which is even quicker to make. It uses a little less fruit but apart from that the whole recipe remains the same.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6 people
Parev
Can be made in advance
Ingredients:
150g caster sugar1 tablespoon water
5 apples – preferably Granny Smiths – peeled and sliced
2 tablespoons brown sugar
2 tablespoons cinnamon
375g puff pastry – ready rolled if available
1 egg yolk – to glaze pastry
Method
1)Pre-heat the oven to 200ºC/400ºF/Gas mark 6.2)Place the sugar and water in a medium saucepan. Make the caramel by slowing melting the sugar to a syrup and then increase the heat and continue cooking until the sugar has turned to a wonderful golden caramel colour.
3)Immediately pour this into your individual 10 cm (4 inch) ovenproof pie dishes. (not loose bottomed)
4)Slice the apples and mix in the cinnamon and brown sugar. Carefully arrange the apple slices in a circular pattern on top of the caramelised sugar.
5)Roll out the pastry if not ready rolled. Using a 10 cm (4 inch) cutter stamp out 6 circles.
6)Place over the apples.
7)Trim and crimp the edges. Glaze with egg yolk.
8)Bake for 25 minutes or until the pastry is golden.
To serve the stylish way: Invert the pies on to a serving dish with an edge to capture the apple juices. Great with brandy custard, ice cream or sorbet! NB. If you make the pies in advance DO NOT invert them until you are ready to serve them as the pastry will go soggy!