THE EASIEST APPLE PIE EVER

5-6 Apples – honey crisp, medium
1 Tbsp. Pie Spice
1/8 tsp. Sea Salt
1 Sheet Puff Pastry – Jus-Rol Brand
1 Lemon – large, juiced
1/2 C. Sugar
1/4 C. Arrowroot or Corn Starch
Sea Salt Flakes
1 Tsp. Vanilla

PREHEAT OVEN TO 375º 

Wash apples, don’t peel, cut into bite size pieces, with skin on.

Put apples in a large bowl, add lemon juice, toss and blend well. 

In a small bowl add sugar, sea salt, apple pie spice, corn starch and whisk to combine well. Sprinkle over apples, sprinkle the vanilla overall and toss until all well blended.

Grease well a pie plate and add the apples mounding a little towards the center and pushing away from the sides a little to leave a ½-inch around the perimeter. This will allow space for the puff pastry dough.

Roll out the puff pastry wide enough to cover the apples with an overlap enough to crimp, pinch and tuck in all around the apples. Snuggle the dough in and all around the mound of apples in the dish.

Lightly whip the egg white for a few seconds and then brush it on the top of the puff pastry crust. Sprinkle with a little sea salt and with a paring knife cut a small “X” in the center to allow steam to escape. Put the pie on a cookie sheet and bake in a preheated oven for 30 – 35 minutes or until the crust is golden brown.

Remove from oven and use a small spatula to go around the inside of the pie dish to loosen the crust.

Let the pie cool completely.  Place a 10-inch+ plate on top of the pie.  Carefully flip the pie over onto the plate. Then gently allow the pie to dislodge from the pie plate and slide down onto the dish. You might have to jiggle and loosen a little to help the crust to come out with the apples on top and the crispy crust on the bottom.

NOTE: “JUS ROL” puff pastry is not found in the frozen food section. You will find it near the refrigerated cookie and biscuit dough. You can use any of your preferred pie spices to personalize this pie. Wrap any extra apples in the left-over dough and make turnovers.

BUON MANGIATA!