A delicious apple pie made with puff pastry, spiced with cinnamon and nutmeg, and served with cream.
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Preheat the oven to 200 degrees Celsius.
Line a pie dish with one sheet of puff pastry and make holes in the bottom using a fork.
In a bowl, combine the pie apples, white sugar, cinnamon, nutmeg, and butter.
If the filling is too liquid, add a teaspoon of cornstarch.
Spoon the mixture into the pastry-lined dish.
Cover the top of the pie with the second sheet of pastry, pinching the edges together in a pattern.
Make 4 slits in the top of the pastry to allow steam to escape.
Ensure the pastry is well-chilled before using to prevent it from becoming too soft.
Serve the pie warm with a dollop of cream for extra richness.
Can I use fresh apples instead of canned pie apples?
Yes, you can use fresh apples. Peel, core, and slice them before using.
How can I prevent the pastry from becoming soggy?
Make sure to create holes in the bottom pastry and slits in the top to allow steam to escape.
What type of cream should I serve with the pie?
You can use whipped cream or pouring cream, depending on your preference.
Can I make the pie in advance?
Yes, you can prepare the pie in advance and bake it just before serving.
Is there an alternative to nutmeg?
You can substitute nutmeg with allspice or leave it out if preferred.
