Ingredients

• 2 baking apples (we used Honeycrisp here)
• ⅓ cup brown sugar
• ⅓ cup corn flour
• 1 stick unsalted butter
• 1 Tbsp ground cinnamon
• 1 sheet store-bought puff pastry, thawed according to package instructions
• 1 egg, beaten (for egg wash)

Directions

1. Preheat oven to 350º F and line a baking sheet with parchment paper.
2. In a medium pan over medium-low heat, melt the butter. Add chopped apples, brown sugar, corn flour, and cinnamon. Stir until apples are soft and the mixture is thickened, 5-7 minutes. Remove from heat and let cool slightly.
3. Cut the puff pastry into 8 circles using a round cookie cutter. Spoon a small amount of filling on top. Slice the remaining pastry into thin strips and lay them over the top to create a mini lattice. Use a fork to seal the edges.
4. Brush each pie with egg wash. Bake for about 20 minutes, or until each pie is golden and crisp.