Take the puff pastry out of the freezer and thaw at room temperature until softened.
Peel and core the apple, then cut it into 8 equal sections. Cut them into 2-mm slices.
Add the apple from Step 2 into a Lekue steam case, then mix in the sugar, honey, and lemon juice. Cover with a lid and microwave at 600W for about 2 and 1/2 minutes.
Stir the apple, then cook 2 more minutes with the lid open. (Use a large steam case to prevent the juice from overflowing.)
Dust your cutting board or work surface with cake flour. Roll out the puff pastry with a rolling pin until it doubles in size.
Divide the apple into 9 portions and place onto the puff pastry in a even grid, leaving space around each portion. Sprinkle cinnamon and brush the beaten egg yolk onto the pastry around each portion. (Reserve a small amount of egg yolk.)
Cover the top with the other piece of puff pastry, press the pastry down around the filling where the beaten egg was applied.
With a knife, divide the pie into 9 even squares.
Press the edges of the squares with the back of the fork to seal the dough.
Place the squares from Step 9 onto a parchment-paper-lined cookie sheet. Brush the egg yolk on the tops for glazing.
Bake the dough from Step 10 in a preheated oven at 200℃ for about 10 minutes or until the pies puff up and the tops become golden.
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Story Behind this Recipe
I made steamed apples using a Lekue silicone steamer, and used them to fill a pie.
Refer to the instructions on the puff pastry packaging for the time required to soften and bake the pastry. If the pies brown unevenly while cooking, rotate the cookie sheet.