• ½–¾ lb. (240–360 g.) short or rough puff pastry
• 1½ lb. (¾

Peel, core and slice the apples, and put them in a pie dish just moistened with the water, adding the sugar and lemon rind. Make sure the top layer of apple is not sugared, as if the pastry touches the sugar it will be soggy. Place a pie funnel or an egg cup in the middle to support the crust.

Roll out the pastry. Cut an oval a little larger than the pie dish. From the remaining pastry