Serves 4-6
Preparation time: 20 min
Baking time: 20-30 min
3-4 apples
300 g puff pastry
40 g cold, unsalted butter, thinly sliced
80 ml (1/3 c) caster sugar
1 ml (1/4. t) Chinese five-spice powder
Preheat the oven to 200 °C.
Peel, core and quarter the apples and leave them to stand for a few minutes (they will discolour slightly but be covered later by the caramel sauce).
Gently roll out the puff pastry on a floured surface and cut a 23-34 cm circle (the same diameter
as the pan you’re using).
Gently prick the pastry circle with a fork. Transfer the pastry circle to a floured plate or tray and leave it to rest in the fridge.
Heat together the butter and caster sugar in a 23-24 cm pan with an ovenproof handle. Stir until the sugar has completely dissolved. Add the apple quarters and Chinese five-spice powder and fry for about 10 minutes or until the apple quarters are golden.
Cover the pan with the pastry circle and, using a fork, press the pastry down the inside of the pan.
Bake for 15-20 minutes or until the pastry is crisp and golden. Remove the pie from the oven and leave it to stand for a few minutes then turn it out onto a large flat platter.
If the caramel sticks to the pan return the pan to the heat until the caramel melts then pour it over the pie.
Serve the pie sliced, with strong coffee.