Quick apple pie on puff pastry scraps

Roll the puff pastry scraps out to a sheet three millimetres thick, or thinner. A baking tray kept in the freezer can cool the countertop or firm the pastry quickly.

Prick generously, lay on the frozen tray and refrigerate about 20 minutes to rest.

For the green apple sauce: peel, core and cut apples; microwave about 10 minutes or until cooked through.

Finish on the stove, add sugar to taste and cook down over medium heat to drive off excess moisture and concentrate the flavour, around 10 minutes.

Spread onto a frozen baking tray lined with plastic wrap, cool and refrigerate until needed.

Cut the pastry sheet into an 8 inch (20 centimetre) disc and place in the freezer; save scraps for another one. Make a vanilla cinnamon flavored butter.

Spread the green apple sauce over the cold pastry disc and refrigerate.

Slice baking apples super thin, about one millimetre, on a mandolin.

Overlap the slices tightly around the edge; put broken slices and scraps in the middle.

Brush the whole pie with the vanilla cinnamon butter and repeat with a second row.

Bake 50 minutes at 350F / 180C.

Dust with icing sugar and return to the oven 10 minutes more.

Serve at room temperature or just warm, with a scoop of vanilla ice cream.