- 2 sheets thawed Puff Pastry
- 3 cups Apples (peeled and diced in 1/3-1/2 ich cubes, about 4 large apples)
- 3 Tbsp white Sugar
- 6 Tbsp Brown Sugar
- 2 ¼ tsp Cinnamon
- ½ tsp Nutmeg
- 1 Tbsp Fresh Lemon Juice
- ¼ cup Water
- 4 Tbsp plant based butter melted
- 1 egg-whisked with 1 Tbsp cold water
- 3 Tbsp brown sugar
- 3/4 tsp cinnamon
In a large saucepan, add diced apples, sugar, brown sugar, cinnamon, nutmeg, lemon juice, and water. Cook over medium heat for 10 minutes stirring occasionally. Add corn starch dissolved in ¼ cup water and cook for 3-4 minutes until thickens. Remove from heat and set aside to cool completely. Mix cinnamon and 3 Tablespoons light brown sugar, set aside. Whisk egg with 1 tablespoon cold water. Set aside. Unfold thawed puff pastry and roll it out on a lightly floured surface 12×12 inches square. Cut in 8 (3×6 inches) rectangles.
Arrange 4 rectangles on a baking sheet. Spoon a generous mound of apple pie filling on each rectangle leaving about a ½-inch border without the filling. Brush the border with egg wash. Top with remaining four rectangles of puff pastry. You will have to stretch the dough gently with your hands to be able to cover the mound of filling and match the edges. Crimp the edges with the fork. With a sharp knife cut 4 slits into the tops of each pie. Brush with melted plant butter and sprinkle with cinnamon sugar. Repeat the process with the remaining puff pastry sheet. Bake until golden brown 18-20 minutes.
Lydia Hardy March 31, 2022