- 1 box (2 sheets) frozen puff pastry, thawed
- 3–4 Honeycrisp apples, peeled, cored, and chopped into small bite-sized pieces
- Juice and zest of 1 lemon
- 2 tbsp cornstarch
- 2 tbsp butter
- 2 tsp apple pie spice or cinnamon, or to taste
- 12 caramel candies, unwrapped
- Egg wash (1 egg whisked with a splash of water)
- Coarse sugar
In a medium saucepan or skillet, cook the apples, butter, lemon juice and zest, spices, and cornstarch over medium heat until the apples are soft and the juice has thickened. Turn to low, add the caramel candies, and stir just until the candies soften and melt. Take off the stove and set aside to cool completely. Prepare the puff pastry by cutting each piece evenly into 6 pieces. You can make them round with a large cookie cutter or leave them as is. Brush the egg wash around the edges of the 6 pieces, then evenly divide the apple mixture into the middle of each piece. Do not overfill. Place the top piece of puff pastry over each pie to make 6 pies and use a fork to crimp the top and bottom pieces together. Brush the remaining egg wash over each pie, cut a small X on the top to let steam escape, and sprinkle with coarse sugar. Refrigerate for half an hour, or freeze for 15-20 minutes, to help them hold their shape. Bake in a 400°F oven for 18-20 minutes, or until the pies are golden brown and the filling bubbles through the steam vent. Remove to a wire rack to cool completely.
