Apple Pie with Caramelized Apples

Two puff pastry sheet and among them many, aromatic, caramelized apples into slices. This is an apple pie, everything simple and easy we can make with these two ingredients, yet the flavors and aromas are super delicious!
The Apple Pie arrived in America with the English settlers and flourished there. There was no household that does not have the most good, the most unique and most traditional pie throughout the world. If you look in google the words «Apple Pie» will go on more entries from both the Chinese and Indians all together!
We suggest simplicity. It is relatively aglycone is thin, is soft in taste and texture and the browned and crisp puff pastry.!
Yours!

work: 20′

time: 1h:00′

very easy:

★Click with your mouse on the images to learn more.

Ingredients (8 servings) 1 pack (2 sheets) puff pastry sheet 1200g (2.6 lbs) apples 50g (1.8 oz) butter 50g (1.8 oz) blond sugar 1 tsp cinnamon 1 egg for egg wash	Wash, clean and cut apples to 4. Each quarter you slice it into thin slices lengthwise. Add them straight into a large pan. Sprinkle sugar and cinnamon onto the apples slices. Add the butter. Let them caramelize over medium heat and reduce their volume. Carefully stir occasionally. Withdraw the pan from the heat and set aside to cool its contents.	in a form of peelable base spring and Ø22-24cm (Ø9in) spread a sheet of puff pastry to cover the base and side. With a fork puncture the pastry to not rise.
Inside add the caramelized apples and spread to cover the entire surface.	On top place the second sheet, cut round just to cover apples. Cut sheet as excess and with the excess cut strips of puff 1cm (0.39in) width. Spread over the sheet in a row. Beat the egg and brush the surface of the pie.	Bake on the lower rack in a preheated oven, with air at 190℃ (374℉, Gas Mark:5) for 35'-40'. In the last 5 minutes place the form onto the bottom of the oven to bake the puff pastry well and underneath. Allow to cool 10 minutes after you take it off the form and let it get lukewarm. Served and eaten warm and dusted with powdered sugar optional.

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Author Zambia G. Sifaki