Ingredients:

  • 2 cups (250g) peeled and finely diced apples
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tbsp (15g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1 tbsp (15g) unsalted butter
  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp (15ml) water
  • 1 tbsp (12g) coarse Turbinado sugar

Instructions:

  1. Place the butter in a saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Sauté for 5-7 minutes until the apples are soft.
  2. Sprinkle in the cornstarch and stir constantly for 1-2 minutes until the liquid transforms into a thick, glossy glaze. Remove from heat and let cool slightly.
  3. Gently roll out the thawed puff pastry on a lightly floured surface to remove creases. Use a round cutter to punch out circles and press each circle into the bottom and sides of a greased muffin tin.
  4. Spoon 1 to 1.5 tablespoons of the thickened apple filling into each pastry shell. Top with a second circle of pastry or thin pastry strips for a lattice, then crimp the edges firmly with a fork.
  5. Whisk the egg and water together and brush a thin, even layer over the top of each pie. Sprinkle generously with coarse Turbinado sugar.
  6. Bake at 400°F (200°C) for 18-22 minutes, or until the crust is deep golden brown and the filling is bubbling.