Steps

1. Wash and pat dry 1 apple. Cut it in half lengthwise, then in half again to make 4 wedges. Remove the core. (Tip: Since you're using the skin, wash and dry it thoroughly.)
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2. Place the 4 wedges cut-side down and slice them thinly, about 5mm thick. Arrange the slices on a tray without breaking their shape, and drizzle 1 tbsp lemon juice over them. (Tip: This prevents the apple skin from discoloring and adds tartness to the sweetness.)
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3. Cut 10g unsalted butter into thin strips, then further cut these into 16 small pieces.
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4. Crack 1 egg into a bowl and whisk it well (egg wash).
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5. Line a baking sheet with parchment paper. Place 1 tsp granulated sugar on the paper, followed by cinnamon powder (to taste) and 2 pieces of the butter cut into 16 portions.
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6. Arrange half of one apple wedge, with the skin side down (touching the baking sheet), on top of the granulated sugar and butter. Press down lightly. (Tip: Laying the slices with the skin side down will result in a beautiful finish after baking.)
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7. In another spot, place 1 tsp honey, cinnamon powder (to taste), and 2 pieces of butter. Arrange half of another apple wedge, skin-side down, in the same way. Repeat with the remaining apple slices, placing them with either granulated sugar and butter, or honey and butter.
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8. Cut 1 sheet of frozen puff pastry (which should be semi-defrosted) into 3 equal pieces. Place one piece on plastic wrap and roll it out with a rolling pin until it's half its original thickness and large enough to cover the apples. Prick the rolled-out pastry several times with a fork. (Tip: Start working with the pastry while it's semi-defrosted and roll it out to a size that can fully cover the apples.)
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9. Drape the puff pastry over the apples and firmly press the edges against the parchment paper with a fork or your fingers to seal.
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10. Cover the remaining apples with puff pastry similarly, and seal the edges.
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11. Brush the prepared egg wash generously over all the apple pies.
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12. Bake in an oven preheated to 200°C (392°F) for 15-20 minutes, or until golden brown. (Tip: Baking time may vary depending on your oven, so adjust based on the color. If it starts to brown too quickly, cover with aluminum foil.)
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13. Cut any leftover frozen puff pastry into convenient sizes, like quarters. Place them directly on a baking sheet lined with parchment paper without rolling them out. Brush with egg wash, sprinkle with granulated sugar, and bake in an oven preheated to 200°C (392°F) for 10-15 minutes, or until golden brown.
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14. Transfer the baked apple pies to a wire rack and let them cool with the apple side facing up. (Tip: Cooling with the apple side up will result in a crispier surface.)
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15. Similarly, let the baked crispy puff pastry pieces cool on a wire rack.
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