Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 sheet (approx. 250g) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp (12g) turbinado sugar

Instructions:

  1. Heat the butter in a skillet over medium heat.
  2. Add diced apples, brown sugar, cinnamon, and lemon juice. Sauté for 5–7 minutes until the apples are tender.
  3. Stir in the cornstarch slurry (cornstarch mixed with a teaspoon of water) and simmer for 1 minute until the mixture is thick and syrupy. Remove from heat and let cool slightly.
  4. Roll out the thawed puff pastry and cut into 8 equal squares.
  5. Place a generous tablespoon of the cooled apple mixture in the center of each square.
  6. Fold the pastry over to create a triangle and use a fork to press the edges firmly together to seal.
  7. Preheat the air fryer to 390°F (200°C) and place a piece of parchment paper in the basket.
  8. Arrange the pies in a single layer, brush the tops with the beaten egg wash, and sprinkle with coarse sugar.
  9. Air fry for 8–10 minutes, or until the crust is a deep mahogany brown and feels firm.