Mini Apple Pie

1 package Puff Pastry shells
2 Granny Smith apples
2 Tablespoons butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 Tablespoon Cornstarch
1 Tablespoon water

Bake puff pastry shells according to package directions.

When you take the tops off the shells after baking try to scoop out as much of the inside as you can while not hurting the shell.

While pastry is baking combine the lemon juice and water in a large bowl.

Peel, core and thinly slice your apples.  

Melt butter in a large skillet over medium heat.  Add apple splices and cook for about 3 minutes, stirring.

Add brown sugar and cinnamon and cook about 2 more minutes.

Stir together cornstarch and water.

Slowly pour cornstarch mixture into apple mixture while stirring. Cook for another 1-2 minutes stirring constantly until juices thicken. Remove from heat.

Place a strainer over a bowl. Pour apple mixture into strainer and let sauce fall into the bowl. Try to get as much of the sauce off the apples as you can.

Place puff pastry in individual serving dishes.

Fill pastry shell with as much apples as you can. All the apple slices can be evenly divided between the 6 shells.

Then spoon the sauce over each shell. Don’t mind if the sauce runs all down the sides of the shells.

Place the tops back on the shells.