1 + ½ easy puff pastry pie dough (or 3 pieces of 9-inch pie crust, 160 g each)

¼ cup melted butter

½ cup brown sugar

¼ cup water

2 tablespoons all-purpose flour

7 cups apples, cored, peeled, and thinly sliced (about 6–7 apples)

1 teaspoon ground cinnamon

1 egg, beaten

1 tablespoon milk

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Preheat oven to 400°F (200°C).
Roll out 1 pie crust to fit the bottom of a 9-inch pie pan. Press it gently into the pan and trim excess.
In a saucepan over medium heat, combine melted butter, brown sugar, water, and flour. Stir until smooth and slightly thickened, about 2–3 minutes.
Toss apples with cinnamon in a large bowl, then pour the sauce over them and stir to coat evenly.
Spoon the apple mixture into the prepared pie crust.
Roll out the second piece of dough into strips. Braid some strips together, then weave into a lattice design over the apples.
Whisk beaten egg with milk and brush over the lattice crust.
Bake for 45–50 minutes, until the crust is golden brown and the filling is bubbling.
Cool for at least 1 hour before serving to let the filling set.

Mix apple varieties (e.g., Granny Smith + Honeycrisp) for balanced flavor.

Add nutmeg or allspice for extra warmth.

Sprinkle coarse sugar over egg wash for crunch.

For a nutty twist, add pecans or walnuts to the filling.

Best served slightly warm with vanilla ice cream.