Valentine Sweet Apple Potpies

This Valentine's Day snuggle up to a wholesome and delicious, heart-shaped apple potpie.

Because we all need a little more love (and comfort food!)

This post is sponsored by Pepperidge Farm Puff Pastry. All opinions are mine.
Thank you for the love :)

Valentine's Day is right around the corner. Have you figured out your plans and how you will impress your favorite person this year?!?
I really believe that simple but thoughtful gestures are the best way to make your loved one feel special. Like cooking a cozy and tasty homemade meal to enjoy together. It doesn't have to be complicated. Just made with love!
So here is a simple and delicious idea for you. Bundle up by a warm fireplace with a cozy blanket and this sweet heart-shaped apple potpie.
I know ... I love you too ;)

Who says you can't have a potpie for dessert?!? Why not? Especially when it tastes this good!
My pot pie is filled with sweet and delicious apple pieces, delicately caramelized in brown sugar and cooked to perfection. Flavored with cinnamon and the fruity aroma of orange zest. Mixed with raisins for added sweetness, and walnuts for added crunch. And that's not all. These sweet pies are topped with flaky and perfectly golden puff pastry. 
Now, let's take this dessert to the next level and serve it oven-warm with a scoop of ice-cream on top. 
Heavenly! Trust me :)

Nothing says I love you like baking something delicious for your sweetheart. No matter how good it turns out, I say the thought is what counts. 
But with this step-by-step recipe, you can't really go wrong.
All you need is half box of Pepperidge Farm puff pastry. Defrost one sheet at room temperature for about 30 minutes. Unfold and using the top of your ramekins, cut the pastry for the top of the pies. No need to mix, knead, nor roll the dough. Super easy!

For the filling, cook the apple cubes before baking. This will ensure you end up with perfectly soft, fully cooked and slightly caramelized apple pieces. Pre-cooking the apples also makes a sturdier pie, because the filling will not shrink much while baking.
You can prepare the stuffing ahead of time too if you need, and save it in the refrigerator. You can assemble, top with the puff pastry and bake right before serving.
And don't forget to decorate the top of your pies with some pastry hearts and sparkling coarse sugar... because  we all need extra love and some sparks on Valentine's Day :)

Made with LOVE

INGREDIENTS:

YIELD: 

4 servings (each 6 oz ramekin)

1. • 1/2 cup (85 gr) of raisins
   
   
   • 1 sheet of Pepperidge Farm puff pastry, thawed* (1/2 package)
   
   
   • 2 lb (900 gr) of granny smith apples (about 5 medium or 4 large apples)
   
   
   • 2 tablespoons (30 gr) of unsalted butter
   
   
   • 1/3 cup packed (65 gr) of  brown sugar
   
   
   • 1 teaspoon cinnamon
   
   
   • 1 orange, grated zest
   
   
   • 3/4 cup (75 gr) of chopped walnuts
   
   
   • 1 egg (for egg wash)
   
   
   • crystallized (coarse) sugar to sprinkle on top
   
   


2. 
   *remove from the freezer and leave at room temperature for about 30 minutes 

PREPARATION:

TIME: about 45 minutes (20 minutes to prepare, 25 minutes to bake)

1. Soak the raisins in hot water for about 15 minutes.

2. Preheat the oven to 400° F (205° C).

Unfold the puff pastry onto a lightly floured surface.

Find 4 oven-safe deep dish, or ramekins, about 6 oz (175 ml) in capacity each.

Using the top of your ramekin cut four shapes (circle or heart in my case) using a pointy knife. Make sure to cut a heart in the middle or a few vents for the top of the pie.

 Use the rest of the pastry and cut shapes to decorate the top of your pies. You can re-roll the pastry scraps if needed.

3. Peel, core and cut in half-inch cubes the apples.

 In a large skillet melt the butter, and add the apple cubes. Cook for 5 minutes.

Add the brown sugar, mix and cook until the apples are fork tender.

4. Remove from the stove and mix in the cinnamon, orange zest, walnuts and raisins (well drained from the water). Toss to combine.

Divide evenly into four ramekins.

5. Cover with the prepared puff pastry, pressing gently the edges onto the rims to seal.

To make the egg wash: beat one egg with one tablespoon of water.

Brush the top with egg wash.

Add the pastry cutouts to decorate, and brush again egg wash.

Sprinkle generously with crystallized sugar.

6. Bake at 400° F (205° C)  for about 25 minutes or until the filling is bubbly and the top is golden brown. Make sure to check while in the oven after the first 15 minutes. If the top is getting too brown, lower the pots to the bottom of the oven, or cover loosely with aluminum foil.

Serve warm with a scoop of ice cream on top if you wish.

Enjoy :)