Thaw the frozen puff pastry to room temperature. Preheat the oven to 210℃.
Mix the ◇ ingredients.
Cut the apple into small, thin pieces.
Combine the ● ingredients in a pot and bring to a boil.
Add the apple to the pot. Put an otoshibuta drop lid on top and simmer for 10 minutes over low heat. If you don't have an otoshibuta drop lid, use a piece of parchment paper to cover the apple.
Once cooked, take out the apple and drain. Sprinkle cinnamon powder and mix. Let sit to cool.
Take one of the thawed puff pastry and make 2 cm slits.
Put the other layer of puff pastry on a baking tray and brush the edges with the egg yolk and water mixture.
Put a generous mound of the cooled apple filling on top.
Lay the pie sheet with the slits on top while stretching it a little, and firmly press the edges with a fork.
Brush the top with egg yolk.
Bake for 10~12 minutes at 210℃. Lower the temperature to 180℃ and bake for 10~12 minutes.
When it's lightly browned, it's done!
It will also be nice if you cut the pie sheet into small pieces to make mini-sized apple pies. (
Recipe ID: 1660959. Why not make sauce while baking?
Story Behind this Recipe
I wanted to make an easy apple pie.
The filling won't overflow if stretch the top puff pastry layer on the filling at Step 10. Adjust the baking time accordingly. The main photo above is different from the instruction photos below. I used different sized puff pastry.