Crisp autumn days are perfect for baking hot apple pies, and this one is super simple.
1 kilogram Granny Smith apples (Top Green Production, Stalls 59-63, A Shed)
½ cup sugar (Nut Trek, Shop 55-56, Dairy Hall)
2 sheets puff pastry (Curds and Whey, Shop 12-13, Dairy Hall)
butter, for greasing the pie dish (Curds and Whey, Shop 12-13, Dairy Hall)
1 egg, beaten with a little milk (Farm Fresh Eggs, Stall 43-45, I Shed)
Preheat the oven to 180°C.
Peel, halve, core and thickly slice the apples.
Place in a saucepan with the sugar and a little water. Cook over a low to medium heat until the apples are tender.
Grease a pie dish with butter and cover with puff pastry.
Fill dish with the cooked apples and cover with another layer of pastry.
Brush the top of the pastry with egg wash and prick over with a fork so the steam can escape.
Bake for 45 minutes, or until crispy and golden brown.