This Puff Pastry Apple Pie is a quick and delicious dessert that requires just a few ingredients and minimal prep. In no time, you’ll have a warm, flaky pie slab that’s perfect for fall and holiday gatherings. It pairs beautifully with a scoop of vanilla ice cream!
If you enjoy apple desserts, you’ll want to try my Dutch Oven Apple Crisp or my Apple Bread Pudding!
My Air Fryer Apples with Oats Dessert is a healthier apple sweet treat. Full of flavor and ready to eat in 20 minutes!
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Using store-bought puff pastry eliminates the need for homemade dough, giving you more time to focus on making the apple pie filling.
- Flaky and Buttery: Puff pastry ensures that every bite is perfectly crispy and light.
- Perfect for Fall: This pie is packed with warm, spiced flavors like cinnamon and ginger, making it the perfect cozy dessert for chilly evenings.
Ingredients & Substitutions
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Puff Pastry Apple Pie
Quick Overview
- Cook apple filling.
- Prepare egg wash.
- Add filling.
- Top & seal.
- Egg wash & sugar.
- Bake.
Step by Step Instructions
Quick Tip From Bri
Let the apple filling cool slightly before spooning it onto the puff pastry. If the filling is too hot, it can make the pastry soggy.
Quick Tip From Bri
Don’t forget to cut slits into the top layer. This prevents the pie from becoming too soggy and helps the pastry bake evenly.
- Cook the Apple Filling: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set aside. In a large skillet over medium-high heat, melt the butter. Add the apples, brown sugar, vanilla, cornstarch, cinnamon, and ginger. Cook for 6-8 minutes, stirring occasionally, until the apples release their juices and the sauce thickens. Remove from heat and let cool slightly.
- Prepare the Pastry & Egg Wash: On a lightly floured surface (or directly on the baking sheet), roll out the thawed puff pastry sheets to slightly larger than their original size, about 9 x 11 inches. Place one sheet on the prepared baking sheet. In a small bowl, whisk the egg with 1 tablespoon of water to make the egg wash.
- Add Filling: Spoon the cooled apple mixture evenly onto the puff pastry, leaving a 1/2-inch border around the edges.
- Top & Seal: Gently lay the second puff pastry sheet over the apples. Brush the edges with egg wash. Pinch the edges together using your fingers and then a fork to seal the pie. Cut a few small slits in the top to let steam escape.
- Egg Wash & Sugar: Brush the top of the pie with the remaining egg wash. Generously sprinkle turbinado sugar over the top for added texture and sweetness.
- Bake: Bake the pie in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up. Let the pie cool for at least 10 minutes before slicing and serving.
Recipe Serving Suggestions
For an extra special touch, try making your own ice cream using my Vanilla Ice Cream Recipe!
Expert Tips
- Choose the Right Apples: Use a mix of sweet and tart apples, like Honeycrisp and Granny Smith.
- Thaw the Puff Pastry Properly: Let the puff pastry thaw in the fridge for a few hours or overnight. This ensures it’s pliable but still cold, which helps it puff up beautifully in the oven.
- Don’t Overfill the Pie: Leaving a 1/2-inch border around the edges ensures the puff pastry seals properly and prevents the filling from spilling out during baking.
- Use Egg Wash for Shine: Don’t skip the egg wash—it’s key for that golden, flaky crust.
Additions & Variations
- Caramel Drizzle: The rich, buttery caramel pairs beautifully with the spiced apples and adds a luxurious layer of sweetness.
- Apple Hand Pies: Instead of making one large pie, cut the puff pastry into smaller squares or circles to make individual apple hand pies.
- Mixed Fruit Filling: Swap out some of the apples for other seasonal fruits like pears or peaches. This creates a delicious mixed fruit filling with different textures and flavors.
More Dessert Recipes
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Puff Pastry Apple Pie
This Puff Pastry Apple Pie is a quick and delicious dessert that requires just a few ingredients and minimal prep. In no time, you'll have a warm, flaky pie slab that's perfect for fall and holiday gatherings. It pairs beautifully with a scoop of vanilla ice cream!
Equipment
- Rolling Pin
Ingredients
- 2 pounds apples, peeled, cored, & sliced 1/3” thick
- 4 Tablespoons (57 g) salted butter
- 1/2 cup (100 g) brown sugar
- 1 teaspoon vanilla
- 2 teaspoons cornstarch
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 2 sheets (17 ounces) thawed puff pastry
- 1 large egg
- turbinado sugar, for sprinkling
- vanilla ice cream, for serving
Instructions
- Cook the Apple Filling: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set aside. In a large skillet over medium-high heat, melt the butter. Add the apples, brown sugar, vanilla, cornstarch, cinnamon, and ginger. Cook for 6-8 minutes, stirring occasionally, until the apples release their juices and the sauce thickens. Remove from heat and let cool slightly.2 pounds apples, peeled, cored, & sliced 1/3” thick, 4 Tablespoons (57 g) salted butter, 1/2 cup (100 g) brown sugar, 1 teaspoon vanilla, 2 teaspoons cornstarch, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger
- Prepare the Pastry & Egg Wash: On a lightly floured surface (or directly on the baking sheet), roll out the thawed puff pastry sheets to slightly larger than their original size, about 9 x 11 inches. Place one sheet on the prepared baking sheet. In a small bowl, whisk the egg with 1 tablespoon of water to make the egg wash.2 sheets (17 ounces) thawed puff pastry, 1 large egg
- Add Filling: Spoon the cooled apple mixture evenly onto the puff pastry, leaving a 1/2-inch border around the edges.
- Top & Seal: Gently lay the second puff pastry sheet over the apples. Brush the edges with egg wash. Pinch the edges together using your fingers and then a fork to seal the pie. Cut a few small slits in the top to let steam escape.
- Egg Wash & Sugar: Brush the top of the pie with the remaining egg wash. Generously sprinkle turbinado sugar over the top for added texture and sweetness.turbinado sugar, for sprinkling
- Bake: Bake the pie in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up. Let the pie cool for at least 10 minutes before slicing and serving.vanilla ice cream, for serving
Did you make this recipe? Leave a comment below!
Notes
- Choose the Right Apples: Use a mix of sweet and tart apples, like Honeycrisp and Granny Smith.
- Thaw the Puff Pastry: Let the puff pastry thaw in the fridge for a few hours or overnight.
- Don’t Overfill the Pie: Leaving a 1/2-inch border around the edges ensures the puff pastry seals properly.
- Use Egg Wash for Shine: Don’t skip the egg wash—it’s key for that golden, flaky crust.
Nutrition
Calories: 512kcal | Carbohydrates: 58g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 212mg | Fiber: 4g | Sugar: 26g
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved the use of super quick store bought puff pastry, but the real star were the apples in that caramel sauce. So so yummy!
This is so good! I’ve never made apple pie with puff pastry before. I absolutely love that texture. Yum!
I have a weakness when it comes to apple desserts. This was delicious!
I adore apple desserts!!! Using store-bought puff pastry is such a delicious shortcut!
Came out perfect! Thanks for a great recipe.
This was so easy and so delicious even after three days in the refrigerator. It was yummy.
Apple slab pie is a delicious and perfect fall treat. I have made it
The puff pastry apple pie came out so well and was done in no time , the recipe is perfect and the tips were really useful.
I am crazy about apple desserts and this one is amazing!!! So easy using storebought puff pasty and super yummy!!! This will be an autumn tradition at our house.
I made the puff pastry apple pie, and it was a big hit! The crust was flaky, and the filling had just the right amount of sweetness. Such an easy and delicious dessert!