Easy Apple Pie

Preheat oven to 200°C (reduce by 15°C if using convection). Line a rimmed baking sheet with parchment paper. Thaw 1 sheet frozen puff pastry on the counter for about 20 mins, then unfold carefully.

Peel, core and cut 1 Fuji apple into small cubes.

In a small saucepan, melt 1 Tbsp melted unsalted butter. Add the apple cubes and 3 Tbsp sugar.

Cook on medium-low heat for 10-15 mins, stirring occasionally, until the apple is tender and most of the liquid has evaporated. Remove from heat and set aside to cool.

Meanwhile, dust the work surface with a little flour and cut the pastry sheet into 4 squares.

Poke 2 squares all over with a fork for the bottoms. Cut 5 slits in each of the other 2 squares for the tops.

Place the 2 bottom squares on the lined baking sheet. Divide the apple filling between them, leaving 1.3 cm space around the rim. Cover with the slit squares.

Press the edges together with a fork. Beat 1 large egg yolk in a small bowl and brush over the tops for a golden finish.

Place 1-2 sprigs fresh rosemary (optional) beside the pies. Bake at 200°C for 15 mins until golden brown. Serve with vanilla ice cream if you like.

Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month.