~Apples Baked In Puff Pastry~

I have had my eyes on the apple tree for a couple of weeks now. Since the move here the wild life have eaten most of the good apples not once, but every year we have been here. This time I was determined to out smart them and was successful to the point of leaving a few on the tree for the critters. *Nyuk nyuk nyuk as Curly would say :)*

It was a pretty good bounty for just 2 people so a savory jam is in the works for meats and such. However, no apple can get out of being baked in a puff pastry. That recipe is here and it is almost too simple for a recipe but then again I keep them handy.

BAKED APPLES IN PUFF PASTRY

EQUIPMENT

• Pie tin
• Rolling Pin

Ingredients  

• 1 Puff Pastry (2 Sheets-Packaged)
• 8-10 Medium Apples Diced
• ½ c Brown Sugar Light or Dark
• 2 tsp Cinnamon (Optional)
• ½ Lemon Juiced
• 4 tbsp Butter Cold & Cubed
• 1 Egg Beaten

Instructions 

• 400° (Or per puff pastry package)
• Using a glass or tin pie pan lightly grease with cooking spray or oil
• Take one piece of the pastry and roll out just enough to fit around the pan. Place it in the tin and stab it a couple of times on the bottom. Place it in the refrigerator.
• Peel, core, and dice apples into one inch or so pieces and squeeze the lemon over the pieces to keep them from browning while you dice.
• In a large bowl, mix the diced apples, sugar, and cinnamon together. *See Notes Below #1
• Take the pie pastry out of the refrigerator and pour the apple mixture into the pan. Level it out a bit.
• Making sure that the butter is cold, cut and dice it up. Then add it to the apple mix.
• Roll out the second sheet of pastry slightly and lay it on the top of the pie mixture. Curl the edges inward and tuck them in the sides of the pie plate and press down.Cut a couple of slits on the top.*See Notes Below #2
• Beat one egg and brush the top of the pastry. At this point you can add a bit of sugar to the top.
• Bake at 400° turning halfway through the bake. Keep a watch around the 15 minute mark or so. You do not want it to burn.
• The longer you cool this, the more it will set up. If you like it hot just note that it will pour out. Cooling it until just warm comes out pretty nice.

Notes

#1:  Setting aside the mix lets the seasons marinade for a bit.  You can add any seasoning you like at this time aside from cinnamon.#2  I rarely cut the pastry dough around the pie tin.  Just tuck it in and press it down.  If you don’t like all the pastry, you can cut it and then press it down. 

That’s it. Anyone can whip this together in a matter of minutes unless one makes their own puff pastry. To tell the truth, I have made puff pastry once. Yes it was fabulous but labor intensive. For Johnny On The Spot *as they say* or home cooking and getting something in the oven fast, store bought is the best way to go in my opinion. Buy a few and freeze them to have on hand.

Til next time,

Mrs. Shecky