Puff Pastry Apple Pie
A flaky, buttery puff pastry crust filled with warm, spiced apples, making for a simple yet elegant dessert. Perfect for any occasion!
Equipment
- Rolling Pin
- Mixing bowl
- Pie Dish
- Baking Sheet
- Pastry Brush
Ingredients
Crust
- 2 sheets puff pastry thawed if frozen
- 1 egg beaten with 1 tbsp water (for egg wash)
Apple Filling
- 4 large apples peeled, cored, and sliced
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice prevents apples from browning
- 1 tbsp cornstarch thickens the filling
- 1 tsp vanilla extract optional, for added flavor
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a pie dish.
- In a mixing bowl, toss apples with brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla extract. Let sit for 10 minutes to release juices.
- Roll out one puff pastry sheet and fit it into the bottom of the pie dish, trimming any excess.
- Pour the apple mixture into the pastry-lined pie dish, spreading evenly.
- Place the second sheet of puff pastry over the apples. Seal and crimp the edges, then cut small vents on top to allow steam to escape.
- Brush the top crust with the beaten egg wash for a golden finish.
- Bake for 40–50 minutes, until the crust is golden brown and the filling is bubbling.
- Let cool for at least 20 minutes before slicing. Serve warm with vanilla ice cream or caramel sauce.
Notes
For added crunch, sprinkle turbinado sugar on the crust before baking. Try mixing apple varieties for a more complex flavor.