Ingredients:

  • 6 large Granny Smith apples (approx. 1.2kg), peeled, cored, and sliced into 1/4-inch wedges
  • 100g light brown sugar, packed
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 15g cornstarch
  • 15ml fresh lemon juice
  • 28g unsalted butter
  • 450g all-butter frozen puff pastry (2 sheets), thawed but chilled
  • 1 large egg
  • 15ml water
  • 15g turbinado sugar

Instructions:

  1. Preheat your oven to 375°F (190°C) and line your large baking sheet with parchment paper.
  2. Prepare the apples by peeling, coring, and slicing them into 1/4 inch wedges.
  3. Macerate the fruit by tossing the apple wedges with 100g brown sugar, 1.5 tsp cinnamon, 0.25 tsp nutmeg, 0.25 tsp salt, 15g cornstarch, and 15ml lemon juice. Note: This draws out excess moisture before baking.
  4. Roll one sheet of the 450g puff pastry to fit the bottom of your 10x15 inch pan, leaving a slight overhang.
  5. Layer the apple mixture evenly over the bottom pastry, leaving a 1 inch border.
  6. Dot the filling with 28g of unsalted butter cut into tiny cubes. until distributed evenly.
  7. Cover with the second sheet of pastry and crimp the edges tightly with a fork.
  8. Vent the top by cutting 5-6 small slits with a sharp knife. Note: This allows steam to escape, preventing a ballooned crust.
  9. Brush the surface with the egg wash (1 egg + 15ml water) and sprinkle with 15g turbinado sugar.
  10. Bake for 30 minutes until the crust is deep golden and the juice bubbles through the vents.