Cup of Yum
1. Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Line a rimmed baking sheet with parchment paper. Allow 1 sheet frozen puff pastry to thaw on the counter for about 20 minutes, then carefully unfold it.
2. Peel, core, and cut 1 Fuji apple into small cubes.
3. In a small saucepan, melt 1 Tbsp unsalted butter. Add the apple cubes and 3 Tbsp sugar.
4. Stir occasionally and cook on medium-low heat for 10–15 minutes. When the apple cubes are tender and most of the liquid is evaporated, remove from the heat and set aside to cool.
5. Meanwhile, dust some flour on the work surface and cut 1 pastry sheet into 4 squares.
6. Poke the dough with a fork on 2 of the squares (the bottom of pies). Make 5 slits on each of the other 2 squares (they go on top of the pies).
7. Transfer the bottom pastry sheets onto a baking sheet lined with parchment paper. Divide the apple filling on top of each, keeping about ½ inch (1.3 cm) of space around the rim. Cover the pies with the top pastry sheets with 5 slits.
8. Use a fork to press the edges together. Beat 1 large egg yolk in a small bowl and brush the top of the pastry so it will turn nice golden brown when baked.
9. Place 1–2 sprigs rosemary (optional) on the side of the pies. Bake at 400ºF (200ºC) for 15 minutes, or until golden brown. Serve with vanilla ice cream, if youæd like.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for 3 days and in the freezer for a month.