This apple pie with puff pastry has a buttery, flaky puff pastry crust on the top and bottom, filled with tender cinnamon apples and finished with a golden, sugar-crusted top.
This is a classic apple pie with an easy twist: store-bought puff pastry instead of homemade pie dough.
Raw apples are tossed with brown sugar, cinnamon, nutmeg, and vanilla, then baked until soft and bubbling inside the flaky pastry.
The puff pastry bakes up tall, golden, and buttery, with a crisp, sugary top.
Serve it warm with vanilla ice cream and caramel sauce for an easy holiday dessert.
If you like apple pie, try my apple pie with graham cracker crust, peach pie with canned peaches, and apple pie cookies!
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Why this recipe works
- No Pie Dough: Store-bought puff pastry saves time and bakes up flaky every time.
- Simple Filling: The apples are tossed in one bowl, with no cooking on the stove.
- Thick, Juicy Filling: A little flour thickens the juices so the slices hold together.
- Warm Spices: Cinnamon, nutmeg, and vanilla give the filling a cozy flavor.
- Golden, Crunchy Top: An egg wash and coarse sugar make the top shiny and crisp.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The crust
Puff Pastry: One package with two sheets, thawed but still cold, for the top and bottom crust.
The apple filling
Apples: Firm, tart apples like Granny Smith hold their shape and balance the sweetness.
Brown Sugar: Adds moisture and a caramel flavor to the filling.
Granulated Sugar: Sweetens the apples and helps draw out their juices.
Flour: Thickens the apple juices so the filling sets.
Lemon Juice: Keeps the apples bright and balances the sweetness.
Cinnamon: The classic warm spice for apple pie.
Nutmeg: Adds depth and a warm, cozy flavor.
Vanilla Extract: Rounds out the apple and spice flavors.
Kosher Salt: A pinch balances the sweetness.
The topping
Egg Wash: One egg beaten with a splash of milk gives the pastry a golden shine.
Coarse Sugar: Sprinkled on top for a sweet, crunchy finish.
Step by Step Instructions
Make the apple filling
1. Prep: Thaw the puff pastry until it is easy to work with but still cold. Preheat your oven to 200°C (400°F).
2. Slice: Peel, core, and slice the apples into medium slices, not too thin. An apple peeler and corer make this quick.
3. Season: In a large mixing bowl, toss the apples with the brown sugar, granulated sugar, cinnamon, nutmeg, salt, lemon juice, and vanilla extract.
4. Thicken: Add the flour and mix until no dry pockets remain.
Assemble and bake
5. Bottom Crust: Cut the first puff pastry sheet 1 to 2 inches larger than your 9-inch pie pan and press it into the pan.
6. Fill: Spread the apples evenly over the bottom crust.
7. Top Crust: Cover the filling with the second puff pastry sheet and pinch the edges tightly to seal.
8. Vent and Egg Wash: Cut a few slits in the top, brush with egg wash, and sprinkle with coarse sugar.
9. Bake: Bake on the middle rack for 60 to 75 minutes, until the crust is deep golden and the juices are bubbling through the slits. Cover the edges with foil if they brown too fast.
10. Cool: Let the pie cool completely at room temperature so the filling can set before slicing.
Expert Tips
- Slice Evenly: Same-size apple slices bake evenly, so none stay crunchy.
- Keep the Pastry Cold: Cold puff pastry rises higher and stays flakier. Chill the pie for 15 minutes if it gets soft.
- Seal the Edges Well: A tight seal keeps the juices inside the pie.
- Look for Bubbling Juices: The pie is done when the filling bubbles through the slits, not just when the top is golden.
- Cool at Room Temperature: Cooling it in the fridge makes the pastry soggy.
Troubleshooting
Why is the bottom puff pastry soggy?
The pie was underbaked or the apples were very juicy. Bake until the juices bubble through the top, and use firm apples. A metal pie pan also helps the bottom brown.
Why is my filling runny?
The pie was sliced while still warm. Let it cool completely so the flour-thickened juices can set.
Why is the top browning before the apples are soft?
Ovens vary. Cover the top loosely with foil once it is golden and keep baking until the apples are tender.
Frequently Asked Questions
Firm apples that hold their shape work best. Use Granny Smith for tartness, or mix them with Honeycrisp, Pink Lady, or Fuji for a sweeter filling. Avoid soft apples like Red Delicious, which turn mushy.
No. The apples go into the pie raw and soften as the pie bakes, so they keep some bite instead of turning mushy.
No. Baking at a high temperature with the flour-thickened filling cooks the bottom through without blind baking.
Yes. Lay one sheet of puff pastry in the pan, add the filling, and top with the second sheet. Start checking after 45 minutes, since the filling is thinner.
Storing
Keep the pie covered at room temperature for up to 1 day, or in the fridge for up to 4 days. Reheat slices in a 180°C (350°F) oven for 10 minutes to re-crisp the pastry.
Freezing
Whole pie: Let the baked pie cool completely, wrap it in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and warm in a 180°C (350°F) oven for 15 to 20 minutes.
Pie slices: Wrap each slice in plastic wrap and freeze in an airtight container for up to 2 months. Thaw in the fridge and warm before serving.
Make It Ahead Of Time
Bake the Day Before
Bake the pie up to 1 day ahead so it has plenty of time to cool and set. Keep it covered at room temperature and warm it before serving.
Substitutions
Flour: Use 1 tablespoon of cornstarch instead.
Sugar: Use all brown sugar for a deeper caramel flavor.
Gluten Free: Use a gluten-free puff pastry and replace the flour with cornstarch.
Dairy Free: Many store-bought puff pastries are dairy free, but check the label. Brush the top with plant milk instead of the egg wash.
Variations
Caramel Apple: Drizzle salted caramel over the apples before adding the top crust.
Apple Cranberry: Add 1 cup of fresh or frozen cranberries to the filling.
Apple Pear: Swap half of the apples for firm pears.
Crumble Top: Use one sheet of puff pastry on the bottom and cover the filling with a crumble topping.
How to Scale This Recipe
Multiply the filling ingredients by the amount below and adjust the puff pastry and bake time.
- 8-Inch Pie Pan: Make ⅔ of the filling (about 5 apples). Bake for 50 to 60 minutes.
- 10-Inch Deep Dish: 1.5x the filling (about 10 apples). Roll the puff pastry slightly larger to fit, and bake for 75 to 90 minutes.
- 9x13-Inch Slab Pie: As written. Roll both sheets to fit the pan and bake for 45 to 55 minutes.
- Mini Pies: As written, for 12 mini pies in a muffin tin. Cut the pastry into rounds, chop the apples smaller, and bake for 25 to 30 minutes.
- Hand Pies: As written, for about 8 hand pies. Fill squares of puff pastry, fold, seal with a fork, and bake for 20 to 25 minutes.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 inch Pie pan
- Rolling pin
- Pastry brush
- Apple corer and slicer
More Apple Recipes
Craving more apple desserts? Try my apple fritters, apple crisp bars, and puff pastry apple tart!
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📖 Recipe
Best Apple Pie With Puff Pastry
Ingredients
- 1 package Puff pastry 2 sheets, thawed
- 7 Apples large, peeled and sliced
- ½ cup Brown sugar
- ½ cup Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 tablespoon Lemon juice
- 2 tablespoon Flour
Topping
- 1 Egg
- 1 tablespoon Milk
- 1 tablespoon Coarse sugar
Instructions
Make the apple filling
- Prep: Thaw the puff pastry until it is easy to work with but still cold. Preheat your oven to 200°C (400°F).
- Slice: Peel, core, and slice the apples into medium slices, not too thin.
- Season: In a large mixing bowl, toss the apples with the brown sugar, granulated sugar, cinnamon, nutmeg, salt, lemon juice, and vanilla extract.
- Thicken: Add the flour and mix until no dry pockets remain.
Assemble and bake
- Bottom Crust: Cut the first puff pastry sheet 1 to 2 inches larger than your 9-inch pie pan and press it into the pan.
- Fill: Spread the apples evenly over the bottom crust.
- Top Crust: Cover the filling with the second puff pastry sheet and pinch the edges tightly to seal.
- Vent and Egg Wash: Cut a few slits in the top, brush with egg wash (the egg beaten with the milk), and sprinkle with coarse sugar.
- Bake: Bake on the middle rack for 60 to 75 minutes, until the crust is deep golden and the juices are bubbling through the slits. Cover the edges with foil if they brown too fast.
- Cool: Let the pie cool completely at room temperature so the filling can set before slicing.
Notes
- Best Apples: Use firm apples like Granny Smith, Honeycrisp, or Pink Lady. Avoid soft apples that turn mushy.
- Even Slices: Cut the apples the same thickness so they bake evenly.
- Cold Pastry: Keep the puff pastry cold for the highest, flakiest rise.
- Seal Well: Pinch the edges tightly so the juices stay inside.
- Doneness: Bake until the juices bubble through the slits.
- Protect the Top: Cover with foil if the pastry browns before the apples are soft.
- Cool Completely: Cool at room temperature, not in the fridge, so the pastry stays crisp and the filling sets.
- 9x13 Pan: Start checking after 45 minutes.
- Storage: Keep covered at room temperature for 1 day or in the fridge for up to 4 days.
- Freezing: Freeze the whole pie or slices for up to 2 months.
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