Preheat the oven to 425F. Butter a 10-inch heavy-bottomed tart pan or cast iron frying pan. Sprinkle 1/2 inch of the sugar over the base of the pan. Peel and thinly slice the apples, discardiing the cores. Arrange a layer of the apples in the base of the pan, then fill the pan with the remaining apples. Sprinkle the apples with the remaining sugar and dot with the remaining butter. Roll out the puff pastry or pie dough to a thickness of 1/4-inch and place it over the apples, tucking it under around the edges. Brush the dough with thebeaten egg. Bake for 30-35 minutes, until golden brown. If the dough browns too quickly, cover it with aluminum foil. Remove the pan from the oven and place it over a low heat for several minutes. Turn the pie out onto a serving platter.
@
6 Granny Smith apples
1 cup sugar
1/2 cup unsalted butter
1 egg, beaten
1/2 lb puff pastry or basic pie dough
@
15
mn
@
40
mn
@
Serve this remarkable dessert with thick crÅme fraöche.
