Oven safe sautee pan deep sides are better.

In the bottom put, 1/4 of sugar across entire pan. 1 pat of butter per apple.

Peel, half and core the amount of apple it takes to fill your pan +2
Water mellon baller is great for coring, as you want to leave as much apple as possible. Arrange the apples in concentric around the pan wit the narrow end of the apple downward. With extras placed on top.

Cook on the stove top over medium heat, being mindfull of the syrup that forms, if too much forms empty a little out ultimately you will want a little caramelization of the sugar. As the apples shrink, add some of the extras from the top. When the juice is nice an reduced and the apples are mostly cooked, cover the pan immediately with full thickness pepperridge farms puff dough tuck in the edges, put sugar on top and put in a 350 oven to bake the crust. When the dough is done, pull it out give it a little tweek side to side and make certain the dough is not stuck to the top. Place a large plate on top and deftly invert it.

Server with caramel sauce and vanilla ice cream.

The golden delicious should be fresh and crisp, if they are old and grainy the pie will not be good at all.






Cook the apple on medium until a good amount of juice is formed, if too much and
may spill over, remove a cup or so. Then turn the heat to high and reduce the sugar until it begins to caramelize.