Puff Apple Pie

Get the idea for the original puff apple pie with the classic grid on top! We make a cake based on ready-made puff pastry. It will help us out in a wide variety of situations: when suddenly guests suddenly appear in the evening, or relatives have noticed that “there is nothing for tea in the house,” or huge baskets with country apples clearly hint that they need to be put into action urgently.
There is nothing special in the technology of making a puff apple pie, but the filling in the literal and figurative sense of the word "with a twist": in fact, raisins soaked in black tea are added to it. And we lightly fry the apples, simmer and then grind with a blender. As a result, the filling turns out to be unusually tender.
If the idea of ​​using apples alone for this flaky pie seems too boring to you, add lingonberries or thorns to it. Simmer them with apples, and then grind with a blender as well. The filling will taste more intense.

Ingredients

• frozen puff yeast dough - 500 g
• dark raisins - 50 g
• cold black tea with a mild taste - 100 ml
• sweet and sour apples - 2 pcs.
• butter - 20 g
• sugar - 80 g
• yolk - 1 pc.
• drinking water - 1 tsp.
• flour for rolling dough

Directions

1. Put the dough out of the packaging on a work surface and let it thaw completely at room temperature. Do not put the dough near a hot oven or on a heating radiator, otherwise the structure of the puff pastry will be disturbed.
2. Place the raisins in a small bowl and pour over the tea. Leave at room temperature until use (but not less than 15 minutes).
3. For the filling of the apple puff pie, peel the apples, cut into quarters and core with seeds. Cut the pulp into small slices.
4. Dissolve the butter in a skillet, put the apples and fry for 2 minutes. Add sugar and, stirring occasionally, cook over medium heat for 6 minutes.
5. Transfer the resulting apple filling into a blender bowl and purée until a homogeneous mass is obtained. Let cool to room temperature.
6. Put the raisins on a sieve and let the tea drain. Then put the berries on paper towels, spread in one layer and pat dry with light movements.
7. Roll out the layers of dough. From one, cut a circle with a diameter of 24 cm and place in a mold with a diameter of 20 cm. Form the sides. Cut another layer of dough into strips 2 cm wide.
8. Spread the apple filling over the dough sheet. Put the strips of dough on it in the form of a grid. Attach the ends of the strips to the sides of the dough.
9. Grease the "lattice" with yolk, whipped with water. Place the form on a baking sheet. Bake the apple puff pastry at 180 ° C for 12-15 minutes. Serve warm.