These mini apple pies barely make it out the oven every time I make them. They are way better than McDonald's Apple Pies. They are sooooooo unbelievably good!!
- In a medium size pot over medium heat, combine butter, apples, brown sugar, cinnamon, salt and lemon juice, and cook gently until most of the liquid reduces and the apples have softened.
- In a small bowl mix the cornstarch and water to thicken it up then add this to the apples.
- Allow to cook for 2 minutes to thicken the filling before removing it from the heat.
- Set the apple filling aside to cool down completely. You can throw it in the refigerator to cool it quicker.
- Once the filling is cool, roll out the puff pastry on a floured surface to roughly ⅛ inch thick.
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Cut into eight 4x6 inch rectangles and transfer to your prepared baking sheets. You can re-roll this pastry and make even more pies.
- For each pastry rectangle, scoop out 1-2 teaspoons of apple filling and lay in the center of the pastry.
- Brush the edges with egg wash or milk, fold over, press and seal with fork.
- Cut three slits in the top of each pastry for venting, brush with the egg wash, and sprinkle generously with cinnamon sugar.
- Bake until pastry is puffed and golden, about 15-20 minutes.
NOTE: you may have some extra filling, so an idea on how to use it is, place your apple pie in a bowl and top the pie with some of the extra filling. THEN, put a big scoop of ice-cream on top and ENJOY!
Let me know what you think about this recipe, leave me a comment.
Adapted from Gemma Stafford, Bigger Bolder Baking