-
1
Thaw the frozen puff pastry to room temperature.
-
2
Preheat the oven to 210C.
-
3
Mix the ingredients.
-
4
Cut the apple into small, thin pieces.
-
5
Combine the ingredients in a pot and bring to a boil.
-
6
Add the apple to the pot.
-
7
Put an otoshibuta drop lid on top and simmer for 10 minutes over low heat.
-
8
If you don't have an otoshibuta drop lid, use a piece of parchment paper to cover the apple.
-
9
Once cooked, take out the apple and drain.
-
10
Sprinkle cinnamon powder and mix.
-
11
Let sit to cool.
-
12
Take one of the thawed puff pastry and make 2 cm slits.
-
13
Put the other layer of puff pastry on a baking tray and brush the edges with the egg yolk and water mixture.
-
14
Put a generous mound of the cooled apple filling on top.
-
15
Lay the pie sheet with the slits on top while stretching it a little, and firmly press the edges with a fork.
-
16
Brush the top with egg yolk.
-
17
Bake for 10~12 minutes at 210C.
-
18
Lower the temperature to 180C and bake for 10~12 minutes.
-
19
When it's lightly browned, it's done!
-
20
It will also be nice if you cut the pie sheet into small pieces to make mini-sized apple pies.
-
21
(
-
22
.
-
23
Why not make sauce while baking?
