Ingredients:
- 2 large firm, tart apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and diced small
- 50g light brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 tablespoon unsalted butter (optional)
- 1 sheet store-bought puff pastry (about 375g / 13 oz), thawed
- 1 large egg, beaten with 1 tablespoon of milk or water (for egg wash)
- 2 tablespoons coarse sanding sugar or granulated sugar (optional)
Instructions:
- Prepare the Filling: In a medium saucepan, combine diced apples, brown sugar, cinnamon, cornstarch, and lemon juice. Cook over medium heat, stirring constantly for 3–5 minutes, until the apples have softened slightly and the juices have thickened to a syrupy glaze. Remove from heat and allow to cool completely.
- Prepare the Pastry: Unroll the chilled puff pastry sheet onto a lightly floured surface. Use a sharp knife or 3-inch round cookie cutter to cut the pastry into 12 even circles.
- Assemble the Pies: Place half of the pastry cut-outs on parchment paper. Spoon 1–2 tablespoons of the cooled filling onto the center of each piece, leaving a generous 1/2-inch border.
- Seal the Edges: Brush the edges of the bottom pastry circles lightly with the egg wash. Place the remaining pastry circles on top. Crimp the edges tightly together using the tines of a fork to seal completely.
- Vent and Glaze: Brush the tops of the sealed pies lightly with the remaining egg wash. Cut 2–3 small vents on the top of each pie. Sprinkle with coarse sugar, if using.
- Air Fryer Setup: Preheat the air fryer basket to 350°F (175°C). Lightly spray the bottom of the basket with non-stick spray.
- Cook the Pies: Carefully place 2–3 pies in the air fryer basket in a single layer (do not overcrowd). Cook for 10–14 minutes, flipping halfway through, until the pastry is puffed, deep golden brown, and crisp.
- Cool and Serve: Remove carefully with tongs and let cool on a wire rack for at least 5 minutes before serving. Repeat with the remaining pies.