Apple Pie With Puff Pastry
A quick and delicious recipe for a perfect apple pie with buttery, flaky puff pastry and a spiced apple filling.
Equipment
- 9-inch pie pan
- Large mixing bowl
- Oven (preheated to 400°F / 200°C)
- Knife (for slicing apples and cutting slits)
- Pastry brush (for egg wash)
- Baking sheet
Ingredients
- 1 package Puff pastry thawed
- 7 large Apples peeled and sliced
- ½ cup Brown sugar
- ½ cup Granulated sugar
- 2 teaspoons Vanilla extract
- ½ teaspoon Kosher salt
- 2 teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- 1 tablespoon Lemon juice
- 2 tablespoons Flour
Instructions
- Preheat Oven: 400°F (200°C). Thaw puff pastry until pliable.
- Make the Apple Filling: In a large bowl, combine sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, and lemon juice. Stir to coat.
- Add Flour: Stir in flour to evenly distribute (helps thicken the filling).
- Prepare Bottom Crust: Lay one puff pastry sheet in a 9-inch pie pan, press gently to fit.
- Add Filling: Pour apple mixture over the bottom crust.
- Top Crust: Place the second puff pastry sheet on top; press edges to seal.
- Vent and Egg Wash: Cut small slits for steam, brush with egg wash, sprinkle with sugar.
- Bake: 1 hour to 1 hour 15 minutes, until crust is golden brown and filling juices bubble.
- Cool and Serve: Let pie cool for about 30 minutes before slicing.
Notes
- Thaw Puff Pastry Properly: About two hours or until easy to handle.
- Steam Vents Are Essential: Prevents a soggy crust.
- Use the Right Apples: Firm, tart varieties (Granny Smith, Honeycrisp).
- Let the Pie Cool: Cooling helps the filling set for easier slicing