Puff pastry apple pie is a warm and gooey apple pie made with buttery puff pastry instead of classic pie dough. Top this puff pastry apple slab pie with cold vanilla ice cream.
Top the apple slices with butter, light brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, vanilla extract and a pinch of salt. Cook the apples for about 5 - 10 minutes.
While the apple pie filling is cooking, make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes and preheat the oven to 400 F (204 C).
Gently press or roll out the puff pastry so it is completely flat and measures roughly 9 x 11 inches (23 x 28 cm).Top the puff pastry with the apple pie filling. Make sure to leave a ½ - 1 inch boarder around the entire pastry. Brush the untopped boarder with an egg wash.
Top the puff pastry apple pie with the top sheet of puff pastry. Use a fork to seal the edges of the bottom and top puff pastry together. Brush the top puff pastry pie crust with the egg wash. Use a small knife to create some decorative cuts to help release the steam. Sprinkle the top with sugar if you like.
Cool the puff pastry apple pie on the hot baking sheet for 15 minutes. Slice apple pie puff pastry into your desired size and serve topped with vanilla ice cream or whipped cream and a drizzle of caramel sauce.