Apple Pie with Puff Pastry

Peel the apples and cut them into medium-sized cubes.

In a skillet over medium heat, melt the butter and add the apples, brown sugar, cinnamon, and raisins — no need to add any liquid.

Cook the mixture for 10 to 15 minutes, stirring occasionally, until the apples are soft and release some liquid.

If the mixture seems too watery, you can add 1 tablespoon of cornstarch at the end and stir to thicken (optional).

Roll out the puff pastry on a baking sheet lined with parchment paper.

Spoon the apple filling into the center, fold the pastry over the filling, and seal the edges well.

Brush the top of the pastry with the beaten egg.

Bake in a preheated oven at 175–180°C (top and bottom heat + fan) for about 30 minutes, or until the pastry is puffed and golden.

Dust with powdered sugar and serve warm. It pairs beautifully with vanilla ice cream or whipped cream.