Sometimes I regret my offer to bake for a friend’s birthday. I’ve had several friends forgo the traditional cake in favor of pie. While I do love a layer cake, I can muster up great pies: pecan, pumpkin, lemon meringue, French silk or any number of creamy, fattening pies.

"Apple pie," they tell me, and I balk. I can’t divert their interest even with a brownie grasshopper pie. In fact, nothing else will do. Apple pie is a favorite among pie enthusiasts.

I can’t quite figure this out. In my experience, the apples are either overcooked or raw. The syrup is either dry or drowning. The crust doesn’t have enough contrast with the filling. Yet people look at me like I’m an alien when I say I just don’t like apple pie.

Apple pie goes with a baker’s reputation. "She makes a great apple pie," is a telling compliment. Part of my dislike probably has to do with the fact that I’m not much good at making apple pie.

I’ve decided I’d better jump on the bandwagon if I want to salvage my good name.

Here I swapped the crust for puff pastry, which has all the great qualities of crust and improves the end result with a lot more butter. I believe it stands up to the sweet filling. I left the apple whole because it’s less work and more impressive. And after I added some caramel, it became a dessert that would turn me into a thief — I’d steal the middle of your piece.

Wrapping this up is the tricky part. Take care to seal those edges: Everything expands, and any opening would cause the lovely, juicy sauce to drip out and burn on the pan.

This is a recipe simple to prepare and a twist on the traditional. It really is as easy as apple pie.

My Kind of Apple Pie
3 medium apples (I used Fuji, but Granny Smiths are more traditional)
1 cup brown sugar
1 tablespoon cinnamon
1 package puff pastry, thawed but still cold (2 sheets)
Flour, for rolling
1/2 cup dulce de leche (caramelized milk, sold at Safeway and Latino markets)
1 egg

With rack in middle position, preheat oven to 400 degrees. Place a sheet of parchment paper onto baking sheet.

Peel and core apple while still leaving it whole. Use apple corer or cut cylinder out of the middle with a thin, sharp knife.

In wide, shallow bowl, toss together brown sugar and cinnamon.

Lightly flour a flat surface and lay out first sheet of puff pastry. Sprinkle top with dusting of flour. Roll dough out a bit thinner, turning it 90 degrees after each roll. It should be a little less than 1/4-inch thick.

Roll peeled apple in sugar mixture and center apple onto middle of left corner position of puff pastry. Pour about 2 tablespoons dulce de leche in core of apple. Cut out square of pastry that will cover the apple generously enough to form a 1-inch stem at the top. Reserve scraps and set aside.

Pull corners up and over apple, one at a time, making sure there is no air between pastry and apple. Seal edges that meet together by pinching, using a little water. The tops of the pastry should create a stem. Carefully check that bottom of apple is completely covered. Use scraps to cover any holes and seal it well.

Repeat with other apples, using scraps of both sheets to wrap third apple.

Place apples onto baking sheet. Whisk egg with 2 teaspoons water. Brush apples with egg wash and bake about 30 minutes, or until golden brown. Serve immediately by slicing apples bundles in half. Serves 6.

Nutritional information unavailable.

Mariko Jackson blogs about family and food at www.thelittlefoodie.com.