2 sheets pre-rolled puff pastry
1 egg, beaten
raw sugar for sprinkling
6 Braeburn apples, peeled, cored and thinly sliced
2 tablespoons plain flour
1 teaspoon each ground cinnamon and ginger
½ teaspoon ground allspice
⅓ cup light muscovado sugar
Preheat the oven to 180°C.
Roll out each sheet of pastry on a lightly floured bench to make it a little thinner and larger.
Place one sheet on a flat lined baking tray and brush the edges with the egg wash.
Filling: Combine all the ingredients in a large bowl, tossing the apples so they are well coated.
Tip the apples onto the pastry, spreading them evenly and leaving a 2cm border all the way around.
Place the second piece of pastry over the apples. Pull the edges of the bottom piece of pastry up over the top piece and crimp the edges together to seal well. Cut a few small slits in the top of the pie. Brush with egg wash and sprinkle with raw sugar.
Bake for 35-40 minutes until a good golden colour and the pastry is well cooked.
Slide onto a serving platter and dust with icing sugar. Serve hot or warm with cream or ice cream.