Bite-Sized Apple Pie

Cut 80g of apples into 5mm cubes and place them in a small saucepan with 10g of sugar, 4ml of lemon juice, and 15ml of water. Heat over medium-low heat, stirring constantly, until the apples are tender and no liquid remains pooled at the bottom of the pan. Stir in 0.2g of cinnamon, spread the mixture in a shallow container to cool slightly, then chill in the refrigerator.

Thaw 100g of puff pastry in the refrigerator according to the package instructions, shape it into an approximately 16cm square that is 3mm thick, and cut it into 4 squares measuring 8cm on each side. Divide the cooled apples into 4 equal portions and place each portion on half of its pastry square. Brush the edges with a small amount of the 5ml of milk, fold in half, and press the edges together with a fork. Keep the thickness at 20mm or less, and make 2 short slits on top to let steam escape.

Lightly brush the remaining milk over the tops of the 4 pies. Set the inner rack with its rubber covers in the basket, and arrange 2 pies directly on the rack, spacing them at least 2cm apart. Do not line the basket with paper or foil. Cover the remaining 2 pies and refrigerate them. Place the basket into the main unit and start the Air Oven at 200℃ for 15 minutes. After 10 minutes, press START/STOP to pause, and check the color of the tops and edges. For mid-cooking checks, follow the guidelines in the “Heating Stages” section; if you continue, return the basket and press START/STOP to resume the remaining time.

After 15 minutes, use tongs to lift the 2 pieces and inspect the bottoms. Make sure the dough on the bottom has browned and dried out, and does not sink when pressed. Cut 1, the thicker piece, vertically on a cutting board to confirm that the layers have set all the way down to the dough touching the filling, and that no moist, raw dough remains. If this is not the case, do not extend the cooking time; proceed to the final verification step without eating it. Once cooked, transfer to a wire rack. In subsequent batches, the temperature of the ingredients and the residual heat inside the oven will change. Cover and refrigerate any uncooked dough that is set aside, and only begin baking if the specified starting conditions and oven cooling conditions can be met for each batch. If these conditions cannot be met, do not reuse this setting; instead, select the official procedure for the same model number. Allow the apples to cool to an edible temperature before eating.

If the dish does not meet the completion criteria, stop heating and do not eat it. Do not extend the cooking time or repeat the heating process based on guesswork. Verify the actual cooking time, the thickness and initial condition of the dough, the moisture content of the fillings, and the condition of the top and bottom surfaces.