MINI APPLE PIE PUFF PASTRY RECIPES

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INDIVIDUAL PUFF PASTRY APPLE PIES RECIPE - FOOD.COM



Individual Puff Pastry Apple Pies Recipe - Food.com image

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 recipe from my mom, but I haven't tried it yet, I can't wait go out and buy the puff pastry so I can make it. I hope you enjoy it!

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 9 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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 3x3 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!

Nutrition Facts : Calories 338.8, FatContent 21, SaturatedFatContent 5.4, CholesterolContent 20.7, SodiumContent 143.8, CarbohydrateContent 33.2, FiberContent 1, SugarContent 8.5, ProteinContent 4.7

PUFF PASTRY APPLE PIE RECIPE - CATHAL ARMSTRONG | FOOD & WINE



Puff Pastry Apple Pie Recipe - Cathal Armstrong | Food & Wine image

Cathal Armstrong tells of how a family friend came over for lunch one day and marveled at the apple pie his mother, Angela, had made. When her husband, Gerry, asserted that it must have been the apples he grew that made the pie taste so good, the friend said, "Angela, you tell him pastry like that doesn't grow on trees." Since puff pastry can be tricky to prepare, this version of Angela's pie uses a high-quality, store-bought puff pastry. More Pie and Tart Recipes

Provided by Cathal Armstrong

Categories     Apple Pie

Total Time 2 hours 45 minutes

Yield makes one 9 1/2-inch deep-dish pie

Number Of Ingredients 4

3 pounds Granny Smith apples—peeled, cored and sliced into 1/4-inch wedges
1/2 cup granulated sugar
3 tablespoons all-purpose flour, plus more for dusting
Two 14-ounce packages all-butter puff pastry, chilled

Steps:

  • In a large bowl, toss the apples with the sugar and the 3 tablespoons of flour.
  • On a lightly floured work surface, roll out each piece of puff pastry to a 14-inch square. Ease one pastry square into a 9 1/2-inch deep glass pie plate. Scrape the apples and their juices into the shell. Lay the second layer of puff pastry on top. Press the edges together to seal and trim the overhang to 1 inch. Crimp the edge decoratively and cut a few slits on top for venting. Freeze the pie for 1 hour.
  • Preheat the oven to 400°. Place the apple pie on a baking sheet and transfer it to the oven. Bake the pie for 30 minutes, until the crust is lightly golden. Reduce the oven temperature to 375° and bake for 40 minutes longer, until the top is deep golden brown. Transfer the pie to a wire rack to cool slightly before serving.

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