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1
Cut the apple into 8 even pieces, then chop into smaller pieces.
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2
Soak in salted water, and transfer to a pot with the sugar, lemon juice and 150 ml water.
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3
Simmer for about 15 minutes over medium heat.
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4
When the water has evaporated, turn down the heat to low.
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5
Add the cinnamon power and maple syrup, and simmer some more.
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6
When the mixture has cooled, the filling is ready.
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7
Divide it into 6 equal portions.
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8
Bring the frozen puff pastry to room temperature, and cut the sheets into 12 portions so you have a top and bottom piece for each pie.
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9
Make cuts on 6 sheets, which will be used to cover the filling.
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10
Spoon the filling on the sheets without the cuts, leaving the edges of the pie sheets, and don't put in too much filling during and cover with a sheet with cuts.
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11
Press down the edges with a fork.
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12
Line a baking tray with parchment paper.
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13
Brush the glaze on the pies, and bake in the oven preheated to 210C for about 10 minutes.
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14
When the surface starts to brown, turn down the temperature to 170C, bake for another 15 minutes, then they're done.
