Peel the apple, remove the core, and then slice thinly.
Defrost 2 sheets of frozen puff pastries. ※I used 12 x 20 cm size. It takes 10 to 15 minutes to defrost.
Put the filling ingredients (apple, granulated sugar, cinnamon, red wine, lemon juice, and raisins) in a heatproof dish, cover with plastic wrap, and microwave for 15 minutes. When finished microwaving, let the mixture cool.
Preheat the oven to 200℃.
Place one of the puff pastries on a baking sheet, and pierce with a fork.
Drain the excess liquid from the filling, and spread out on the middle of the puff pastry.
Leaving the edges intact, make cuts at even intervals.
Place the puff pastry with the cuts over Step 6, and press down the edges with a fork. Brush the surface with the beaten egg mixture (egg yolk + water).
Bake in the oven preheated to 200℃ for 15-20 minutes. When the top layer starts to rise and brown, reduce the oven temperature to 160℃, and continue baking for 15-20 minutes.
Enjoy while it's freshly baked.
Story Behind this Recipe
My mother taught me this recipe. This is perfect when you have leftover apples or when you want to make an easy snack.
Make sure you preheat the oven to 200℃! Changing the oven temperature halfway through is also key! This filling makes a light apple pie. If you want to make an apple pie with plenty of filling, increase the amount. I often hear that this pie is light on the sweetness, so if you have a sweet tooth, increase the amount of sugar to your liking.