Need: 1 sheet of frozen puff pastry (or the real stuff) 1 BIG apple, 1 tbsp of cranberry sauce, 1 tsp brown sugar for sprinkling, pinch cinnamon, 1 tbsp butter, margarine, milk, water, 2 tbsp sugar and 2 tbsp water for syrup, salt or lemon juice, flour

1. Put the frozen puff pastry in the fridge a few hours before or at least let it thaw out on the side.

2. Peel and core the apple, put half in a bowl of water with a little salt or lemon juice to keep it from browning.

3. In a saucepan heat the butter and add the roughly chopped first half.

4. Leave to soften on a low heat, turn on your oven to 200°C.

5. Lightly flour a dry surface.

6. Carefully take out one sheet and using a rolling pin, roll out so it can line the pie tin. If you don’t have a tin or rolling pin you can use it as it is and have a flat apple slice instead.

7. Stir the apples softening and add 2 tbsp of water.

8. Using your fingers grease the pin tin (or foil if you’re making a tart) with margerine.

9. Line the tin and using a knife cut off the extra pastry as it folds over.

10. Using a spoon spread the cranberry sauce at the base.

11. When the apples cooking are soft to touch, gently mash with a fork and leave to cool before adding to the pie.

12. Thinly slice the second half of the apple, rinse and leave to drain.

13. When you’ve spread the mashed apples over the cranberry sauce, arrange the sliced apples on top.

14. Use the leftover pastry (or a new sheet if you have a big pie) to make a lattice top by cutting into strips and starting at the center cover and fold over the ends as you layer.

15. Brush the pastry with milk and sprinkle the whole pie with brown sugar and cinnamon.

16. Stick in the oven for 20 mins.

16. In the meantime, make a syrup by dissolving sugar into water and letting simmer in a saucepan for 5-10 minutes.

17. After 20 minutes, gently brush the pie with the syrup.

18. Turn up the heat to 220°C and let cook for a further 10 mins until golden brown.

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