- 4 large apples
- 1/3 cup sugar
- 2 Tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 2 ready-made refrigerated pastry crusts
Peel apples with vegetable peeler and cut into quarters.
Remove core and cut or break apples into chunks.
Toss apples in a bowl with sugar, flour, cinnamon, lemon peel and lemon juice.
Spoon apple into six greased 10-ounce custard cups.
Unfold pastry crusts and cut into strips using a crinkle pastry wheel.
Then cut out some shapes using a little heart or star shape cutter.
Crisscross strips of pastry over apples in each cup. Trim edges.
Decorate with cutouts.
Brush pastry with water and sprinkle with cinnamon sugar.
Put cups on a baking sheet and bake at 375° for 30 to 40 minutes.