Refer to Recipe ID: 1461125 and make the pastry, or use a frozen puff pastry.
Make the filling: Peel the apple and cut into 8 pieces. Then cut into 5 pieces.
Put the apple, sugar and lemon juice in a heatproof bowl, and mix lightly with a spatula.
Cover with plastic wrap and microwave at 500w 3 minutes for 3 times. Mix with a spatula after every 3 minutes. The apple will shrink and soften.
Let cool for 30 minutes. Discard the liquid from the apples. Add melted butter, brandy and cinnamon to taste.
Cut 1/3 of the pastry and roll to a 3mm thickness. Make sure the pastry is larger than the pie pan. (Lightly coat the pie pan with oil.)
Place the pastry on the pie pan, and set the sponge cake. (The sponge cake does not need to be a pretty round shape. You can use pieces of broken castella cake.)
Set the filling. Try to make it as flat as possible.
Take some pastry and roll it 3mm thick and slightly longer than the pie pan. Cut into 1cm strips.
Lay the strips in a lattice. Lay them at a slant for a cute pattern.
Brush the beaten egg onto the edges as glue.
When done, press the edges with a fork, and cut off the excess pastry.
Brush the beaten egg onto the pastry.
Cut the leftover pasty into leaf-shapes to decorate the edges. Draw the leaf veins with a knife for decoration.
Put the leaves on the edge, and brush with the beaten egg again. Bake for about 45 minutes at 190°C.
When the pie is baked, brush apricot jam on with a pastry brush.
It's done. It is also delicious to add raisins to the filling.
This is the cut side. I added ten or more dashes from a small bottle of cinnamon.
Story Behind this Recipe
I hand made some pastry, so I wanted to eat an apple pie flavored with lots of my favorite cinnamon.
-Be careful not to burn your fingers when removing the plastic wrap after making the filling. -You can use broken castella cake because it will be covered with apple. About 1cm of cake at the bottom is good enough. -About half of the pastry will be left over from this recipe, so use the rest for another sweet.