I used these frozen puff pastry. I took them out of the freezer and let them thaw out.
Peel the apple and slice into 5 mm wedges. They don't have to be of a perfectly uniform thickness. Melt the butter in a pot.
Add the apples to the pot and cook until softened, about 15 minutes. I prefer them to retain a little crunch, so I try not to overcook them.
Once the apples are cooked to your liking, add the ★ ingredients, plus katakuriko and water. If it seems like there is too much water, boil some off. Once it is done cooking, let cool.
When the filling is done, take a baking sheet out of the oven, and preheat the oven to 210℃. Butter the pie pan.
Use 2 sheets to cover the pie pan. Press with your fingers to blend and cover any gaps in the sides with the leftover dough. Cut off the excess.
Add the filling. Then, cut the remaining sheets into long, thin strips and lay on top as shown in the picture. When you have placed all the vertical strips, brush with a beaten egg. Then place the horizontal strips and brush with the egg again.
Bake at 210℃ for 7-8 minutes and then at 190℃ for 6-8 minutes. (Check the directions on the puff pastry package). Keep an eye on the color of the crust and adjust the baking time as necessary.
Story Behind this Recipe
I looove McDonald's apple pie so I wanted to make a pie like that the melts in your mouth. This recipe was just to try it out and that's why I baked it in a round pie dish.
If you add too much water, the dough won't rise properly. Bake for longer at 190℃. A little cinnamon goes a long way. If you don't like too much cinnamon, use half the amount listed.