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!
Servings: 8
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
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