Michael’s Kitchen

Apple Pie

Inredients Method
1 x 250g Pre-made butter puff pastry 1. Preheat oven to 190C/375F.

6 Dessert apples, peeled, cored, & quartered 2. Roll out pastry so it is a little bigger than the
frying pan, set to one side.
Juice of ½ lemon
3. Add the sugar to oven proof pan and let it
100g caster sugar
gently dissolve over a medium to low heat. Do
Pinch of cinnamon not stir the pan, but just shake it until the
sugar dissolves. Heat until it becomes golden
3 Star anise brown.

3 Tbsp rum (Better to substitute with Apple 4. When the caramel is ready, add the butter,
brandy if able to obtain) cinnamon, and star anise, when the caramel is
foaming add the calvados and cook for 2
75g Diced butter
minutes, arrange the apple quarters in the
1 Egg bottom of the pan and cook for 10 minutes
over a low heat.
2 Tsp white sugar
5. Carefully top with the puff pastry and tuck
the edges in using two spoons. Prick with a
small sharp knife.
Utensils
6. Put straight in the oven and bake for 25-35
Rolling pin
minutes.
Non-stick pan (30 cm) Make sure oven-proof
7. Whilst the pie is being cooked in the oven,
Stainless steel dish (If oven-proof pan is mix the egg with white sugar. Fifteen minutes
unavailable) prior to the pie being finished, take it out to
brush the top with the egg/sugar before
2 x spoons finishing off the cooking time in oven.

Small knife 8. Remove from the oven and leave to cool for
ten minutes before placing a plate, slightly
larger than the pan, on top of the pastry and
very carefully, preferable using oven gloves,
invert the tart onto the plate.