Apple, walnut and raisin puff pastry pie

Short of time and need a quick dessert?
Ingredients
2 sheets puff pastry, rectangular or round
3 apples, such as Renetta or Golden
Soaked raisins, as preferred
Chopped walnuts, as preferred
1 lemon, grated zest and juice
2 tablespoons brown sugar, plus a little for the top
Ground cinnamon
A little milk
Brandy, optional

I peel and slice the apples and add lemon juice and grated zest.

I add the sugar and a teaspoon of cinnamon.

I add raisins soaked in lukewarm water and squeezed dry, and chopped walnuts. I have not specified weights: use as much as you like. Pine nuts work well too.

If liked, add half a small glass of brandy or rum. I combine everything thoroughly.

I unroll the pastry onto its paper on a baking tray and grate the two savoiardi over it to absorb any apple juices. A little breadcrumbs can replace the savoiardi.

I spread the filling evenly, leaving a rim about 1 cm and a half all round, which I brush with milk.

I cover with the other pastry sheet, aligning and pressing the edges.

I seal thoroughly with a fork, making a ridged pattern.

I gently score crossed lines in the pastry with a sharp knife.

I brush with a little milk and sprinkle with brown sugar.
I bake at 180°C for 25/30 minutes and dust with icing sugar.

Serve warm; delicious with a scoop of vanilla ice cream.