Ingredients:
- (20oz) puff pastry = two 16 x 9 1/2-inch sheets I only had one box of frozen puff pastry which made SIX hand apple pies
- 1 egg, beaten (for egg wash)
- granulated sugar for garnish (optional)
Apple filling
- 3-4 medium apples
- 1/2 cup granulated sugar, more to taste
- 1 to 2 T cornstarch (the original recipe uses breadcrumbs)
- 1 to 2 T lemon juice
- 1 teaspoon ground cinnamon, more to taste
- I added chopped toasted almonds
- Important: If you’re using frozen puff pastry, thaw it first according to the instructions on the package. You also don’t need the exact same size of puff pastry sheets that I use. Anything similar is perfectly okay. Once you have thawed pastry sheets, proceed with the recipe.
- Line 2 baking sheets with parchment paper, set aside.
- Peel and coarsely grate the apples, discard cores and peels. In a bowl, combine grated apples, sugar, bread crumbs, lemon zest and cinnamon. Set aside.
- Lay out a puff pastry sheet on your work surface. Slice into strips, each measuring approximately 10 x 24 - cm (4 x 9 1/2 inches). Brush the edges with egg wash. Top one half of the pastry strip with apple filling, leaving a 1-2 cm (1/2 - 1 inch) border around it. Fold the empty half over the filling and press the two together. Brush pie with egg wash, seal edges by pressing them together with a fork, sprinkle with sugar. Continue with the rest.
- Using a sharp knife, make 2-3 slices into the tops of the pies (or make X marks). These will help release air from the pies as they bake.
- Chill pies in the fridge while your oven warms up. Set to 200°C (392°F). Bake pies for 20 minutes or until they’re golden and puffy. Remove from oven and let cool in the pan.
- Serve lukewarm or cold. Once completely cool, you can store pies in an airtight container (or ziplock bag) for up to 3-4 days.
