1. 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.
   
2. In a small bowl mix the cornstarch and water to thicken it up then add this to the apples.
3. Allow to cook for 2 minutes to thicken the filling before removing it from the heat.
   
4. Set the apple filling aside to cool down completely. You can throw it in the refigerator to cool it quicker.
5. Once the filling is cool, roll out the puff pastry on a floured surface to roughly ⅛ inch thick.
6. Preheat the oven to 400°F and line two baking sheets with parchment paper.
7. Cut into eight 4x6 inch rectangles and transfer to your prepared baking sheets. You can re-roll this pastry and make even more pies.
8. For each pastry rectangle, scoop out 1-2  teaspoons of apple filling and lay in the center of the pastry.
9. Brush the edges with egg wash or milk, fold over, press and seal with fork.
10. Cut three slits in the top of each pastry for venting, brush with the egg wash, and sprinkle generously with cinnamon sugar.
11. 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.

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Adapted from Gemma Stafford, Bigger Bolder Baking