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1
Preheat oven to 450 degrees F.
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2
Thaw the sheets of puff pastry as per the box instructions.
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3
Peel and core the apples and cut into quarters.
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4
Toss the apples in the lemon juice so they do not brown while you are dicing them.
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5
Cut each quarter into about 2 to 3 (1-inch) pieces.
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6
In a large saute pan over medium heat, melt the butter until lightly browned.
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7
Add the apples and saute for about 3 to 5 minutes until lightly browned.
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8
Add the honey and a pinch of salt and toss to mix in well, transfer to the oven and roast for about 15 minutes until apples are soft.
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9
Mash with a fork while still warm.
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10
Let the apples cool to room temperature and gently fold in the berries.
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11
Turn the oven down to 400 degrees F.
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12
In a small mixing bowl beat 1 egg.
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13
In another small bowl, mix together the cinnamon and sugar.
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14
Lay the thawed puff pastry sheets out flat on a floured work surface.
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15
Cut large circles out of the pastry with a ring cutter, about 4 per pastry sheet.
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16
Brush with the egg-wash on the outer edge of half of the circle.
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17
Spoon 2 tablespoons of the apple berry mixture in the center of each round of pastry dough.
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18
Fold the dough over to cover the filling, making a semi-circle and sealing the edges.
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19
Place pies on a buttered oven tray.
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20
Repeat with the rest of the pastry dough.
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21
When all of the pies are on a sheet tray cut air holes in the top of each pie and brush the tops with egg wash. Sprinkle with the cinnamon sugar.
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22
Bake for about 20 to 25 minutes until puffed and nicely browned.
