Flour work surface and roll out puff pastry into a 3 mm thick sheet or make it thinner. Prick dough and refrigerate for 20 min or more tom rest. Cut pastry into a 8 inch/20 cm round and freeze until ready to use. Make the round larger if desired. You would need one more apple though.
Rince, peel core and quarter apples. Cover and microwave on full blast for 10 min or until cooked through. Transfer cooked apples onto a large frying pan. Break down apples with a spatula, add sugar and cook for about 10 minutes on medium heat. Stir in a few drops of lemon juice. Add more sugar to taste if needed. To cool apple compote faster, transfer onto a frozen baking tray lined with plastic warp. Refrigerate prior to use.
Melt butter along with spices.. set aside.
Spread 250g green apple sauce onto the pastry and reserve in the refrigerator. Peel, core and cut apples (5) into thin slices using a mandoline. Overlap apples slices very close to the edge. Fill the middle of the pie with apple scraps. Brush the first apple row with the cinnamon flavored butter. Make another row and season with the remaining butter sauce.
Preheat oven to 350ºF/180ºC. Bake apple pie for about 50 minutes. Remove pie from the oven – increase oven temperature to 500ºF/260ºC. Dust pie with icing sugar and put pie back in the oven for 5 minutes more or until slightly caramelized. Transfer pie to a cooling rack. Enjoy at room temperature or serve just warm with vanilla ice cream.
Preheat oven to 350ºF/180ºC. Sprinkle apple pie with granulated sugar ≈20g. Bake for about 55 minutes.