You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.
- Total Time:
- Yield: Makes 6
Photography: Kate Mathis
Source: Martha Stewart Living, November 2014
- 4 pounds apples, preferably a combination of Granny Smith and Rome, peeled, cored, and cut into eighths
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon coarse salt
- 1/2 teaspoon ground allspice
- 6 tablespoons unsalted butter
- 1/3 cup bourbon
- 2 tablespoons all-purpose flour, plus more for dusting
- 1 pound thawed frozen all-butter puff pastry
- 1 large egg, beaten
- Vanilla ice cream, for serving (optional)
Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.