1 x 375g packet Carême Puff Pastry, defrosted
600g Granny Smith apples, peeled and diced
100g coconut sugar
¼ teaspoon cinnamon
½ tablespoon cornflour mixed with a tablespoon cold water
Pinch sea salt
1 egg beaten with a dash of milk
- Unroll pastry, lightly dust with flour, remove plastic sheet, flip over and dust the underside with flour. Cut the pastry in half lengthways, roll each piece of pastry longer to approx. 40cm. Cut each piece of pastry into 6 equal rectangles. Place on a baking tray lined with baking paper and pop in the fridge while you prepare the filling.
- Combine the apple, sugar, butter and 2 tablespoons water in a saucepan, simmer stirring occasionally over medium heat, cook until apple is soft (10 to 15 minutes). Stir in the cinnamon followed by the cornflour mix and salt, stir until mixture thickens (2-3 minutes). Transfer apples to a plate and pop in the fridge to cool.
- Preheat oven to 200c fan-forced (220c non-fan). Once apples are cool spoon the filling along the centre of 6 pastry rectangles, brush the edges of each rectangle with beaten egg, place the remaining pastry on top of the apple and press sides to seal. Pierce a hole in the centre of each pie to allow steam to escape, brush tops with beaten egg. Bake in preheated oven for 10 minutes, then reduce the temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 10 to 15 minutes or until the pastry is golden brown.
- Serve warm with vanilla ice cream or Meredith Valley Double Cream.