Pink Lady Pie
1 packet (275g) puff pastry
3-4 Pink Lady apples, size depending
2 tbsp brown sugar
A little butter
1 egg, beaten with a splash of full-cream milk
Icing sugar to dust (optional)
This is a cross between an apple tart and a strudel. It’s very easy to make, but you have to work quickly. You can substitute Pink Lady Apples with any large eating apple, but if you do, make sure to add another tablespoon of sugar as the Pink Ladies are especially sweet.
Pre-heat the oven to 180 degrees/gas 4 – make sure you do this in plenty of time as you have to work quickly and you need the oven to be hot and ready. Keep the pastry in the fridge while you work. Peel, quarter, core and thinly slice the apples and mix in a bowl with one tablespoon of the sugar. Grease a baking tray with the butter. Lay the pastry out on your work surface with the wider side facing you. Brush the pastry with the egg wash and scatter the apples evenly over it, leaving a little room around the edge.
Now roll the pastry into a roll away from you, as tightly as you can. Pinch the edges together and place the parcel as carefully as you can onto the tray. Brush with more egg wash, sprinkle over the remaining sugar and put straight into the oven to cook for 20 minutes until golden and crispy. Dust with a little icing sugar (optional) and then serve sliced with softly whipped cream, custard or ice cream.