Ingredients:

  • 3 cups (450g) peeled and diced Granny Smith apples (1/2 inch cubes)
  • 3 tbsp (42g) unsalted butter
  • 1/3 cup (65g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 package (17.3 oz / 490g) frozen puff pastry, thawed but chilled
  • 1 large egg
  • 1 tbsp (15ml) water
  • 2 tbsp (25g) coarse sparkling sugar (Turbinado)

Instructions:

  1. Melt the butter in a saucepan over medium heat.
  2. Stir in the diced apples, brown sugar, cinnamon, and lemon juice. Cook for 5–7 minutes until apples are slightly translucent.
  3. Sprinkle in the cornstarch and stir for 1 minute until the liquid thickens into a glossy glaze.
  4. Remove from heat and let the filling cool for 10 minutes to prevent the pastry from melting.
  5. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  6. Roll out chilled puff pastry and cut into 8 equal rectangles (roughly 4x6 inches).
  7. Place 2-3 tablespoons of cooled filling in the center of each rectangle, leaving a 1/2-inch border.
  8. Fold the pastry over the filling and press the edges with a fork to create a tight, crimped seal.
  9. Whisk together the egg and water, brush the tops of the pies with the egg wash, and sprinkle with coarse sparkling sugar.
  10. Bake for 20 minutes or until the crust is deep golden brown.