Cinnamon Swirl Apple Pie

Ever see one of those recipes float by on Facebook and go... "That one. I MUST make THAT one." Well... here it be. I did adjust a few steps to firm up the crust.

Ingredients for crust:

• 3 sheets puff pastry (thawed) (1.5 boxes from local HEB)
• ½ cup melted butter
• 4 tsp Cinnamon
• 2 tbsp and 2 tsp sugar
• Egg wash (1 egg, 1 tbsp milk, pinch of salt)

Ingredients for filling

• ¾ cup sugar
• 3 tbsp plain flour
• 1 tsp cinnamon
• 8 cups sliced apples (approx. 5 large apples, mixed sweet & tart)

Directions:

1. Peel, core, and slice the apples. Cut the slices in half so they are shorter.
2. Combine the dry filling ingredients in a mixing bowl.
3. Add apples to the dry ingredients and toss thoroughly. Set aside to drain.
4. Lay out sheets of puff pastry on parchment paper. Brush the puff pastry with melted butter. Sprinkle evenly with cinnamon/sugar mix.
5. Jelly-roll the puff pastry from the longest edge. Slice in pinkie-finger thick slices.
6. Take slices and set them in the bottom of the pie pan. Arrange in a circular pattern so they fit together nicely. Continue up the side of the pie pan.
7. Use your fingers to smush and press the slices flat until it is all one thin piece and there are no gaps. This will become the bottom pie crust.
8. Brush the bottom crust with egg wash and bake for 16 minutes at 350 degrees.
9. Repeat steps 4-5 with more puff pastry sheets.
10. Lay slices pressed together in a circular pattern on a piece of parchment paper. Put another parchment paper on top and use a rolling pin to flatten it evenly.
11. Empty the apple filling into the pie-pan with the bottom crust.
12. Remove top piece of parchment paper from top crust. Carefully transfer the top crust over the apple filling. Remove the last piece of parchment paper.
13. Pinch crust edges together and trim excess. Brush the top with egg wash. Poke or slice a few holes in the top.
14. Bake for 1 hour at 350 degrees.

Adapted from the JungleTwisted Facebook Page.