Servings: 8
Preparation and cooking time: 50 minutes
Ingredients:
2 puff pastry sheets
2 oz raisins
6 Tablespoons sugar (3 oz)
5 apples (Golden or Granny Smith)
4 Tablespoons butter
4 Tablespoons Cognac
1 egg yolk for the decoration
Directions:
Before starting the recipe soak raisins in Cognac for a few hours.
Peel and core the apples. Cut into 1/2 inch cubes.
Preheat the oven to 350 degrees F - 180 degrees Celsius or Therm 6.
Melt butter in pan and sauté apples for 5 minutes over medium heat. Add sugar while stirring often.
Cook for another 5 minutes and pour the raisins and Cognac during the last minute of cooking.
Place one puff pastry sheet in a buttered pie plate. Prick with a fork the pastry sheet.
Let the apples' cubes cool off for 10 minutes and pour them into the pie plate.
Cover with the second pastry sheet and and press the edges together to seal.
Brush the egg yolk over the pastry sheet (add a few drops of water if too thick) .
Place in the 350 degrees preheated oven for 30 minutes.
