Ingredients:

  • 500g Granny Smith or Honeycrisp apples, peeled and diced (approx. 3 large)
  • 65g light brown sugar, packed
  • 14g unsalted butter
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 pinch salt
  • 5g cornstarch
  • 15ml water
  • 5ml lemon juice
  • 450g refrigerated pie crust or puff pastry
  • 1 large egg
  • 15ml water for egg wash
  • 25g coarse sanding sugar

Instructions:

  1. In a large skillet over medium heat, melt 14g butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Sauté for 5–7 minutes until apples soften slightly.
  2. Stir in the cornstarch slurry (cornstarch mixed with 15ml water) and lemon juice. Cook for 1 minute until the liquid becomes a thick, syrupy amber.
  3. Transfer filling to a plate and let it cool completely. Do not place hot filling on cold dough.
  4. On a lightly floured surface, roll out pastry dough to 1/8-inch thickness. Use a 3.5 or 4-inch round cutter to cut out dough circles.
  5. Place a spoonful of cooled apple filling in the center of each circle. Brush edges with egg wash (1 egg beaten with 15ml water), fold dough over, and crimp edges with a fork to seal.
  6. Cut small slits in the top of each pie for venting. Brush with remaining egg wash and sprinkle with coarse sanding sugar.
  7. Bake at 180°C (350°F) for 25 minutes or until the crust is mahogany-colored and golden.