Slab apple pie

• 1 sheet puff pastry thawed.
• 2 cups diced apples
• 1 tsp cinnemon
• 2 tbsp butter
• 2 tbsp sugar (brown or white)
• 1/2 tsp lemon juice.
• 1 egg beaten with a tbsp or water
• 1 tbsp turbinado sugar (optional)

1. Preheat oven to 400. Line baking sheet with parchment paper.
2. Roll out puff pastry per package directions.
3. Meanwhile heat butter in small pot until melted. Add sugar and stir until dissolved.
4. Stir in cinnamon and add apples and lemon juice.
5. Cook on low for 10-15 minutes until apples are soft.
6. Spoon on one side of the pastry lengthwise leaving an edge. You’re going to fold the pastry over it.
7. Fold pastry over. Use a fork around the pastry to seal it.
8. brush with egg. Slash diagonally about every 2 inches. Doesn’t have to be perfect. You can also sprinkle a course turbinado sugar on top of you’d like. I didn’t this time.
9. Bake 15-20 minutes until beautifully golden.

I had leftover puff pastry so threw this together. It’s very easy if you use frozen puff pastry. The picture shows two because I had two sheets so just double the amount of apples. I did not sprinkle the sugar on top because I like it best without it.

This is a good recipe for those who don’t bake.