Peel the apples, and cut them into quarters.
Cut out the cores, and toss them into a medium saucepan. To the cores, add 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. i
Simmer until the mixture has reduced to a thick syrup.
Strain out and discard the solids, and set the syrup aside.
Meanwhile, cut the apples into thin – roughly ¼-inch-thick – slices. # Arrange the apple slices over the pastry in 5 rows, overlapping them like cards in solitaire.
Sprinkle sugar generously over the apples.
If you want to, fold up the edges of the dough a little bit, to form a small rim.