Puff pastry pie with apples

Ingredients

• flour (for dusting)
• 5 small apples (about 800g), sweet and sour mix
• 500 g puff pastry
• 100 g fine sugar
• 1 vanilla pod
• 100 ml Calvados (apple brandy)
• 50 g butter
• ice cream for serving

Cooking

Step 1

Preheat oven to 190°C. Dust your work surface and rolling pin with flour. Roll out the puff pastry to a thickness of just over 0.5 cm, the width of the pan, leaving about 5 cm around the edges.

Step 2

Peel the apples, cut in half and remove the core with a teaspoon. Cut the vanilla bean lengthwise, run a knife along the cut to scrape out the seeds.

Step 3

In a heatproof skillet, combine the sugar, calvados, vanilla pod, and vanilla seeds. Cook over medium heat until the mixture is light caramel (sugar has completely dissolved). Caramel should take on a chestnut color. Never touch hot caramel with hands without oven mitts, as it can burn your skin.

Step 4

Add the apples to the caramel and mix everything thoroughly in the pan. Simmer for about 5 minutes, until the apples are softened. Then add the diced butter, remove from heat. Put the prepared dough on top of the filling, completely covering the pie. Quickly and carefully tuck the dough down around the edges - it's best to use a wooden spoon to avoid burning yourself.

Step 5

Bake the cake for 25-30 minutes, until golden brown. After baking, place a board or plate on top of the pan, then flip the entire structure over in a quick motion. Let the cake cool for a few minutes, serve with a dollop of sour cream or ice cream.