Craving the flaky, buttery perfection of a homemade apple pie but short on time? This Puff Pastry Apple Pie is your new secret weapon. By swapping a traditional pie crust for store-bought puff pastry, you get all the golden, crispy layers with a fraction of the effort. It’s the ultimate fall dessert that looks like you spent hours in the kitchen, but comes together in minutes.

Puff Pastry Apple Pie

Recipe by riehlfood.com

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

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

Directions

Preheat the oven to 400°F. 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.
In a large bowl, mix together apples, butter, brown sugar, vanilla, cornstarch, cinnamon, and ginger.
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.
Spoon the cooled apple mixture evenly onto the puff pastry, leaving a 1/2-inch border around the edges.
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.
Brush the top of the pie with the remaining egg wash. Generously sprinkle turbinado sugar over the top for added texture and sweetness.
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

Puff Pastry Apple Pie