These are the easiest ever Apple Pies. I recently discovered the upside-down baking method, so I tried 2 different methods today to show you the difference. One method is the normal one. You place Puff Pastry first, then sliced Apple and Sweetener such as Sugar. The up-side method is simple. You place Sweeter first, then sliced Apple and Puff Pastry. The normal method pie looks neat and the sliced Apple remains slightly crunchy. The up-side method pie is caramelised and the sliced Apple turns absolutely soft. Which is your favourite method?
1 sheet Butter Puff Pastry
Sweetener of your choice *e.g. Golden Syrup, Brown Sugar, Honey, etc. I used Golden Syrup today.
- Preheat oven to 180℃. Line a baking tray with baking paper.
- Cut Apple into quarters, remove the core, and thinly slice.
- Cut a sheet of Butter Puff Pastry in quarters.
- Normal Method: Place Puff Pastry on the baking paper, arrange Apple slices, and add some sweetener over the Apple. I drizzled with Golden Syrup. Then sprinkle with some Ground Cinnamon.
- Upside-Down Method: Place some sweetener on the baking paper, I used Golden Syrup, but it can be Sugar. Sprinkle with some Ground Cinnamon, arrange Apple slices, and cover with Puff Pastry.
- *Note: You should seal the edges of Puff Pastry. Gently press down with your finger or use a fork to seal. It still leaked though.
- Bake for 20 minutes or until golden brown. I drizzled with some extra Golden Syrup in the top photo.