This was a new edition to the Thanksgiving table this year. It was a big hit!
Ingredients (makes two pieces, serves 12):
12 apples
4 TBSP butter
4 TBSP maple syrup
1/2-1/3 cup brown sugar
1/2 tsp vanilla
2 tsp cinnamon
Pinch salt
Directions:
Put apples, butter, sugar, maple syrup and cinnamon in a saucepan. Cook over medium heat for about 20 minutes, stirring occasionally, until the apples are tender and slightly soft. Remove from heat and allow to cool to room temperature.
Preheat oven to 400F or according to instructions on puff pastry packaging. Line 2 baking sheets with parchment paper.
Place one piece of puff pastry on the first sheet, and spoon the half of the apple mixture to one side of the pastry. Fold the puff pasty over to cover the mixture. Seal the edges with a fork. (Note: try to pile on the filling as the puff pastry cavity will expand as it bakes) Repeat on the other puff pastry.
Brush the tops of the puff pastries with the beaten egg and sprinkle a generous amount of coarse sugar.
Cut a few little slits with a sharp paring knife on top of the pie to let the air out while baking.
Bake for 25 minutes, or until pastry puffs up and turns golden brown.
Serve warm or at room temperature.
Nesting On A Hill 