Ingredients

3 Green Apples

1 tablespoon Corn Starch

1/4 cup Butter

1/3 cup Granulated Sugar

1/3 cup Brown Sugar

1 teaspoon Ground Cinnamon

2 pinches Ground Nutmeg

1/4 teaspoon Salt

1 Lemon

2 sheets Puff Pastry

1 Egg

1 tablespoon Ground Cinnamon (for sprinkle)

1 tablespoon Granulated Sugar (for sprinkle)

1 pinch Salt (for sprinkle)

Instructions

Step 1: Peel and finely dice the green apples.

Step 2: Sprinkle the diced apples with cornstarch and toss until evenly coated.

Step 3: In a large skillet over medium heat, melt the butter. Add the apples, granulated sugar, brown sugar, lemon juice, ground cinnamon, and salt. Stir to combine.

Step 4: Add the ground nutmeg and stir again.

Step 5: Cook the mixture, stirring occasionally, until the apples soften and the filling thickens, about 10 minutes. Remove from heat and allow to cool completely.

Step 6: Preheat the oven to 375°F (190°C).

Step 7: In a small bowl, combine granulated sugar, ground cinnamon, and salt to make the cinnamon sugar sprinkle.

Step 8: Lay out the puff pastry sheets on parchment paper and cut each sheet into 6 even pieces. Cut diagonal slits into half of the pieces to serve as tops.

Step 9: Brush the edges of the bottom pieces with beaten egg. Spoon 2-3 tablespoons of the cooled apple filling onto each.

Step 10: Place the top pieces over the filling and press the edges with a fork to seal. Refrigerate the pies for 10-15 minutes to help maintain their shape.

Step 11: Sprinkle the tops with the cinnamon sugar mixture. Bake for 20-25 minutes until golden brown.

Step 12: Let cool slightly before serving.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweet and tangy flavor.

Adding a splash of vanilla extract to the filling can enhance the depth of flavor.

For a flakier crust, make sure your puff pastry is well chilled before baking.

Try adding raisins or chopped nuts to the apple filling for added texture.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works well. Just thaw it in the refrigerator according to package instructions before using.

How do I prevent the apple filling from making the crust soggy?

Cooking the apple filling until thick and not too watery, and chilling the pies before baking helps keep the crust crisp. Also, sealing the edges well prevents leakage.