Croustade aux Pommes Gasconne

Ingredients

Puff pastry

2 sheets, thawed

Egg

1, beaten (for egg wash)

Lemon juice

1 tablespoon

Unsalted butter

3 tablespoons

Granulated sugar

1/2 cup, divided

Apples

4 cups, peeled, cored, and sliced (preferably a mix of tart and sweet varieties)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the unsalted butter over medium heat. Once melted, add the sliced apples, 1/4 cup of granulated sugar, and lemon juice. Cook, stirring occasionally, until the apples are soft and caramelized, about 10-15 minutes. Remove from heat and let cool slightly.
3. Roll out one sheet of puff pastry on a lightly floured surface to fit a 9-inch pie dish. Carefully place it into the pie dish, pressing it gently into the corners.
4. Pour the caramelized apple mixture into the pastry-lined pie dish, spreading it evenly.
5. Roll out the second sheet of puff pastry and place it over the apple filling. Trim any excess pastry and crimp the edges to seal securely.
6. Brush the top of the pastry with the beaten egg for a beautiful golden finish.
7. Cut a few slits in the top pastry to allow steam to escape during baking.
8. Bake in the preheated oven for 45 minutes, or until the pastry is golden brown and crispy.
9. Remove from the oven and allow to cool for at least 10 minutes before slicing and serving.