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Puff Pastry Apple Pie Recipe

Megan
Puff pastry apple pie is a warm and gooey apple pie made with buttery and flaky puff pastry instead of classic pie dough. Once baked until golden brown, top this puff pastry apple slab pie with vanilla ice cream or salted caramel for a perfectly easy to make apple dessert.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 1 hour 7 minutes
Course Dessert, Holiday
Cuisine American
Servings 12 slices

Equipment

  • 1 vegetable peeler
  • 1 knife
  • 1 skillet or pan
  • 1 large baking sheet
  • 1 large sheet parchment paper
  • 1 pastry brush optional

Ingredients
  

  • 6 cups apples about 4 - 5 medium apples
  • ¼ cup (57 g) unsalted butter, sliced
  • ½ cup (100 g) light brown sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger, nutmeg and cloves
  • 1 teaspoon vanilla extract
  • 2 sheets puff pastry
  • 1 large egg mixed with 1 tablespoon (15 ml) water
  • 1 - 2 tablespoons sugar for topping, optional

Instructions
 

  • Peel, core and slice 6 cups of apples from about 4 - 5 medium apples into ¼ inch thick slices.
  • Place slices of cold butter on the bottom of a large pan or pot. Heat the butter over medium high heat. Once the butter begins to melt, add the sliced apples to a large sauce pan or pot on top of the butter. Gently toss the apple slices in the butter.
    Top the apple slices with light brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, vanilla extract and a pinch of salt. Gently mix the apple slices in the sugar and spices until well combined. Cook the apples for about 5 - 10 minutes or until the apples release their juices and the juices begin to thicken into a sauce like consistency.
  • Once the apple pie filling is made, remove the filling from the heat and cool until the puff pastry has thawed enough to work with and the oven is fully preheated. 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).
  • Line 2 large baking sheets with parchment paper.  Unfold one sheet of puff pastry to form a square. 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.
  • Take the remaining puff pastry sheet. Roll the sheet to slightly larger than 9 x 11 inches. The top sheet needs to cover the area of the bottom puff pastry and the apple pie filling. 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. 
  • Bake the apple puff pastry pie for 22 - 28 minutes or until the apple pie pastry is puffed up and  golden brown in color. 
    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.

Notes

Store: Transfer any leftover apple pie slices in an airtight container in the fridge for up to 3 - 4 days. This puff pastry apple pie is fine to enjoy at room temperature within 2  - 3 hours after baking.  
 
Keyword Apple Pie Puff Pastry, Apple Puff Pastry Pie, Puff Pastry Apple Pie, Puff Pastry Apple Pie Recipe
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