- With the rack in the lowest position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- On a floured work surface, stack the two sheets of puff pastry on top of each other and roll out to form a 17 x 12-inch (43 x 30 cm) rectangle. Place the pastry on the baking sheet.
- In a bowl, combine the applesauce, caramel and cornstarch. Spread over the pastry in a thin layer. Top with the apple slices, letting them overlap slightly. Sprinkle with sugar.
- Bake for 40 minutes or until the pastry is nicely browned and the apples are tender. Let cool for 20 minutes before serving.
- When ready to serve the pie, drizzle with more caramel. Serve with ice cream.
Chef’s tip
For best results, use a type of apple that stands up well to cooking, such as Cortland, Royal Gala or Empire. Do not use McIntosh as they will reduce to a purée once baked.