Puff Pastry Apple Pie
Puff Pastry Apple Pie is a simple, small-batch dessert that delivers big on flavor. Plus, it’s just about half the size of a full pie, so you know your kitchen won’t be overwhelmed with leftovers.
Apple Pie with puff pastry crust is like a revelation. No fiddling with a pie crust, no bottom crust, just thaw your puff pastry, unfold it, and off you go. The apples bake up soft and tender underneath the golden, flaky crust. It’s like making the easiest pie ever!
What Apples Work Best?
For the best balance of sweetness and tartness, use apples that hold their shape when baked. Granny Smith, Honeycrisp, Braeburn, or Fuji are all great choices. A mix of tart and sweet apples can add even more depth of flavor. Read up on the best apples for baking and make up your own mind!
Ok, fine, sure, there are the BEST apples for baking, but if you are stuck at home and WANT an easy pie, then use any apples you happen to have. Just know that softer apples make for saucier pies, because they have a tendency to cook down.
Ingredients
You can use either kind of puff pastry available in the stores, the sheets or the rolls. The rolls are usually by the canned biscuits area, and the frozen sheets are in the freezer section by the berries. Or, if you’re bold and enjoy lots of rolling and waiting, make your own rough puff pastry.
- apples
- sugar (No sugar? These options have you covered)
- all-purpose flour
- cinnamon
- nutmeg (optional)
- ground ginger (optional)
- ground cardamom (optional)
- puff pastry
- egg (No eggs in sight? These alternatives work in a pinch)
How Many Apples Make 3 Cups Sliced?
For this recipe we call for about 3 cups of sliced peeled apples. You’ll need about 2 to 3 medium apples to reach 3 cups of peeled, sliced apples. If using smaller apples, you may need 4. I always make sure I buy at least one extra apple to make sure I have enough.
How to Store It
Store leftover pie loosely covered at room temperature for up to one day, or in the fridge for up to 3 days. To reheat, place in a 350°F oven for 10 minutes to crisp up the crust. Avoid microwaving, as it can make the pastry soggy.
Puff Pastry Apple Pie
Ingredients
- 3 apples for 3 cups peeled sliced apples
- 1/3 cup brown sugar
- 1 tbsp all-purpose flour
- 1/2 tsp cinnamon
- pinch of nutmeg optional
- pinch of ground ginger optional
- pinch of ground cardamom optional
- 1/2 sheet puff pastry thawed
- 1 egg for egg wash
Instructions
- Preheat the oven to 400°F (200°C)
- Lightly butter a 6-inch pie pan and set it aside
- Peel and slice the apples, then place them in a bowl
- In a small bowl, mix the sugar, flour, and spices together
- Sprinkle the mixture over the apples and toss to combine
- Transfer the apple mixture into the buttered pie pan
- Unfold the sheet of puff pastry and cut it about one inch larger than the top of the pie pan (save the rest and the trimmings!)
- Lay the pastry over the apples and crimp the edges to seal
- Cut small vent holes in the pastry to allow steam to escape
- In a small bowl, beat the egg with 1 tablespoon of water
- Brush the egg wash evenly over the puff pastry
- Bake for 35-40 minutes, or until the top is golden brown and the juices are bubbling
- Remove from the oven and place on a cooling rack
- Serve warm or cool with ice cream, whipped cream, or a drizzle of heavy cream
