I love fruity desserts and this one, besides being dead easy to make, results in a gorgeous pie!
I don’t follow a recipe per se because quantities depend on how big your apples are and what size of tin you’re using. So I’ll give you a rough idea of quantities for a 23cm round tin.
10-12 apples, peeled, quartered and cored
100g caster sugar
500g puff pastry (I always use shop bought)
Preheat oven to 190oC.
Place sugar and butter in the tin you’ll bake the pie and put it over medium heat, swirling occasionally until it turns amber-coloured.
When the caramel is done, arrange the apple quarters over it so to form concentric rings.
Cut puff pastry a little bigger than the tin, place it over the apples and tuck in the excess.
Bake for 50 minutes or until golden.