SMALL APPLE PIES

Ingredients

For the Apple Filling

  • 4 Granny Smith apples, peeled, cored, and diced

  • 2 tbsp / 28 g unsalted butter

  • ½ cup / 100 g granulated brown sugar

  • 1 tsp / 5 ml vanilla extract

  • 1 tsp / 3 g ground cinnamon

  • ¼ tsp ground nutmeg

For the Cornstarch Slurry

  • 2 tbsp / 16 g cornstarch

  • 2 tbsp / 30 ml hot water

For the Pastry

  • 2 sheets puff pastry, thawed

  • 1 egg, beaten

  • 2 tbsp cinnamon sugar, for topping

For Serving

  • Vanilla ice cream

Additional Notes

Puff Pastry: Working with puff pastry is easier than it looks — don’t let it intimidate you. If you don’t have a rolling pin, carefully stretching it by hand works fine.

Cinnamon Sugar: Go easy on the cinnamon sugar when topping. I used a little too much and they came out darker than I wanted. Less is more here if you’re going for that perfect golden brown color.

Cooling the Filling: Make sure the filling is fully cooled before adding it to the pastry. Warm filling will affect how the pastry bakes.

Ice Cream: These are best served with vanilla ice cream. I have a recipe for homemade vanilla ice cream on the site — check it out.

Method

1. Make the Apple Filling: Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, vanilla, cinnamon, and nutmeg. Stir to combine and simmer until the apples begin to soften. Stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat and let cool completely.

2. Preheat: Preheat the oven to 400°F / 204°C.

3. Prep the Pastry: Roll out one sheet of puff pastry onto a lightly floured surface. Cut into 6 equal squares.

4. Fill & Seal: Place about 2 tbsp of the cooled apple filling in the center of each square. Fold one side over the filling to form a rectangle. Press the edges together firmly with a fork to seal. Cut 3 slits on top of each with a knife. Repeat with the second sheet of pastry and remaining filling.

5. Egg Wash & Top: Brush each pie with the beaten egg, covering the entire surface. Sprinkle with cinnamon sugar.

6. Bake: Bake for 15–20 minutes until golden brown and crispy.

7. Serve: Allow to cool slightly before serving with vanilla ice cream.