Pixie Apple Pie

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Pixie Apple Pie

by Lemon Drop from A Recipe Reborn

““A flaky, buttery crust surrounds a sweet compote of stewed pixie apples flavored with a hint of cinammon.””

— Eorzea Database

• Prep time: 15 minutes
• Cook time: 30 minutes
• Yields 2 pies

US	Ingredients	Metric
1	apple, diced	1
1 tbsp	unsalted butter	15 g
1 tbsp	honey	15 g
¼ tsp	cinnamon	1.25 g
1 sheet	frozen puff pastry	1 sheet
1	egg, beaten	1

1. Thaw the frozen puff pastry dough according to the package directions.
2. After thawing, chill the dough in the refrigerator until you’re ready to use it.
3. Combine the apple, butter, honey and cinnamon in a small pot and cook over medium heat for 15 minutes until most of the liquid is evaporated.
4. Set the apple compote aside while shaping the dough.
5. Cut the puff pastry sheet in half and place each half on a piece of parchment paper.
6. Spoon half of the apple compote onto the middle third of each dough sheet.
7. Cut the outer two thirds into 8 equal flaps.
8. Fold the flaps toward the middle over the apple compote. Create a braided texture by folding the right-side flaps over the left-side flaps.
9. Cut away any excess dough, keeping in mind the higher the dough is stacked the taller it will puff in the oven.
10. Chill the shaped dough in the refrigerator for 15 minutes.
11. Preheat the oven to 400°F/205°C.
12. Brush the egg over the dough and bake the shaped pies for 15 minutes, rotating halfway.

Note:  If the top of the dough does not brown, set the oven to broil and put the pies on the highest rack.  Watch the pies carefully and rotate the pan as necessary to ensure even browning.

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