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INDIVIDUAL PUFF PASTRY APPLE PIES

Recipe by chef FIFI

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Individual Puff Pastry Apple Pies created by Izy Hossack

READY IN: 40mins

SERVES:

UNITS:

INGREDIENTS

1(17 ounce) package puff pastry
12ounces cut up red baking apples (approx. 2 medium sized apples)
¹⁄₃cup packed brown sugar
2teaspoons flour
1teaspoon lemon juice
1teaspoon cinnamon
¹⁄₂teaspoon nutmeg
1beaten egg

DIRECTIONS

Thaw puff pastry according to directions on package.
Peel, core and chop apples up coarsely.
Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg.
Heat oven to 350°F.
Flour surface lightly and cut pastry sheet into nine 3×3 squares.
Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg.
Place second pastry square on the top of the already filled pastry to form a pocket.
Press down border with fingers to seal and then press with fork to decorate the edges.
Make a 1-inch L shape incision into each pie and fold back the pastry flap.
Place on ungreased cookie sheet and give each one an egg wash.
Bake for approximately 20 minutes or until golden.
Enjoy!

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RECIPE MADE WITH LOVE BY

@chef FIFI

CONTRIBUTOR

“Plump little apple pies made out of puff pastry.This recipe seems so simple, and one to impress and please family and friends alike.I received this reci…

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question by s.averie.eisenhauer
5/10/2021
Can you use gala apples
Replies1
question by jritter700
9/18/2020
Maybe I’m missing something but if you cut the sheet of pastry into 9 and use 2 per individual pie…what do you do with the 9th piece of pastry?
Replies1
question by Chaka B.
9/27/2019
Going to make these today. Could 1/2 tsp lime juice be subbed in instead of lemon juice? Forgot to buy lemons. Thanks!
Replies2
question by Carol F.
8/26/2019
What kind of apples did everyone use?
Replies2
review by nbraatz
10/4/2018
Yummy I chose not to make individual but rather kept sheet of pastry whole and wrapped sides to middle. Used a few pear slices from our farm trees and the apples that fell from trees added a few craisins topped with hickory nuts. Thanks for recipe.
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