1-1/4 to 1-1/2 lb. Granny Smith apples (about 3 medium), peeled, halved lengthwise, cored, and cut crosswise into 1/2-inch-thick slices
1/4 cup packed light or dark brown sugar
3 Tbs. granulated sugar
1 tsp. fresh lemon juice
3/4 tsp. ground cinnamon
1/4 tsp. kosher salt
Pinch freshly grated or ground nutmeg
3 Tbs. unsalted butter
1 vanilla bean, split and seeds scraped out with the back of a knife (reserve the seeds)
1 large egg
1 sheet frozen packaged puff pastry (Pepperidge Farm brand), thawed overnight in the fridge or according to package instructions
Flour for rolling out the dough
1 tsp. demerara, turbinado, or granulated sugar
Crme frache, lightly sweetened whipped cream, or vanilla ice cream for serving (optional)

Description

For This Pastry, The Fruit Filling Shouldn’t Be Very Juicy Or The Bottom Crust Will Become Soggy. The Solution Is To Precook The Apples And Reduce Their Juices. The Filling Can Be Made And Stored In A Covered Container In The Refrigerator For Up To two

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