Sweet or short crust pastry to line a pie mold.
Apples, peeled and cored then sliced.
Soft brown sugar
Brick Pastry is a wafer-thin pastry, originating from the Maghreb region in North Africa. Also known as Warqa pastry it is an essential Moroccan ingredient, used to make a number of sweet and savory pastries and dishes.
So I lined a pie dish with pastry, sliced apples put them on the pastry and sprinkled with soft brown sugar and cinnamon.
I took the thin pastry slices and “scrunched” them up
Placed them around the top of the pie.
Brushed with egg wash and sprinkled on more sugar
Then baked in the oven at 180°c till golden brown. about 30 mins but keep your eye on it.
Makes a lovely crunchy topping to a fruit pie.