This apple pie with puff pastry is made with buttery and flakey puff pastry and filled with an easy and delicious apple pie filling!
This puff pastry apple pie is flakey and buttery and bursting with caramelized apples. It can be made gluten-free by using gluten-free puff pastry and is dairy free as well!
If you want to make an apple pie but don't want to spend too much time prepping the pie dough, this pie is perfect for you! This recipe uses little simple ingredients and is the easiest way to make pie.
This apple pie recipe with puff pastry takes less than 20 minutes to put together and will make your life easier and tastier!
For more delicious apple recipes that are perfect for November, September, or for any other month of the year, check out my apple fritters, apple crisp bars, apple crumble cake, puff pastry apple tart, apple crumble muffins, and apple turnovers!
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Why this recipe works
- Texture- this pie has a flakey and buttery crust that is made with puff pastry which creates a texture that will melt in your mouth with the caramelized spiced apples.
- Flavor- the rich, buttery taste of the puff pastry crust beautifully enhances the sweet-tart flavor of the apple filling creating a perfect bite.
- Puff pastry crust- using puff pastry as a crust simplifies pie-making. It saves time and effort compared to traditional dough, while still delivering a delish and impressive pie.
- Versatile- it can be made with other fruit and fruit combinations! You can also add your favorite add-ins like cranberries, chopped pecans, chopped walnuts, etc.
- Freezer friendly- this pie freezes great and can be made and frozen months ahead of time and is perfect when you need a last minute dessert.
Ingredients
Before you start to make this apple pie puff pastry recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Frozen puff pastry- we use store-bought frozen puff pastry, we find it the easiest and fastest to work with. If you want to use a homemade puff pastry, that will work great as well.
Apples- use firm and tart apples like Granny Smith, Honeycrisp, or Braeburn. These types hold their shape well when baked and give your pie a nice balance of sweet and tangy flavors.
Brown sugar- we use brown sugar for this recipe. Brown sugar adds a caramelly flavor. You can use dark brown sugar as well.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Cinnamon and nutmeg- give a delicious flavor and compliments the apples perfectly.
Lemon juice- for an extra tang. Use fresh lemon juice for this. Adding lemon juice to apples prevents them from getting brown fast.
Salt– I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Flour– I used all-purpose flour for this recipe, cake flour will work great as well. If you are gluten-free, you can use gluten-free flour or cornstarch.
Instructions
Preheat an oven to 200c (400f), and let your puff pastry thaw for about 2 hours (before preheating the oven) or until it's easy to work with.
Start by making the apple pie filling. Peel, core, and slice the apples into medium-sized slices (not too thinly). I use an apple peeler and corer to make this process quick and easy.
Into a large mixing bowl, add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and mix with a spoon until well combined.
Add the flour and mix until there are no pockets of flour visible and the mixture is well combined.
Prepare the puff pastry by cutting it 1 to 2 inches bigger than the pie pan. Arrange the first puff pastry sheet in the 9-inch pie pan.
Place the apples on top of the first crust. Spread it with a wooden spoon or a spoon until the apples are evenly distributed.
Top the apple filling with the second layer of puff pastry and tightly seal the edges using your clean fingers.
Make slits on the top of the pie using a knife. Brush the top of the pie with egg wash and sprinkle coarse sugar on top.
Bake in a 200c (400f) preheated oven on the middle rack for about an hour, maybe 75 minutes, until the apples are cooked through and the juices are bubbling and the crust is golden brown.
Let the pie cool completely at room temperature and serve with a large scoop of vanilla ice cream and a drizzle of caramel sauce!
Expert Tips
- Thaw the puff pastry in advance. An hour or two before making this, take the frozen puff pastry from the freezer and let it thaw at room temperature until it's defrosted.
- Create steam vents. Cut small slits or decorative patterns on the top crust to allow steam to escape during baking. This prevents the filling from becoming too watery and helps maintain a crisp crust.
- Chill your puff pastry. Keep your puff pastry cold at all times to achieve the best results. Work quickly and return the pastry to the refrigerator if it becomes too warm to handle.
- Choose the right apples. Select firm, tart apples like Granny Smith or Honeycrisp for your pie. These varieties hold their shape well during baking and provide a perfect balance of sweetness and acidity.
- Keep an eye on the top of the pie when it's baking! It is easy to burn.
- Use a baking sheet. Place a baking sheet on the rack below your pie to catch any drips or overflow. This will prevent a mess in your oven and make cleanup easier.
- Don't slice the apples too thinly, I recommend slicing them into medium thickness, because in the cooking process, they will shrink, and we want to feel the texture of the apples in every bite.
- Allow for proper cooling. Let your pie cool for at least 30 minutes before serving. This cooling period allows the filling to set and makes slicing easier, resulting in cleaner, more attractive servings.
- To make this process easy, quick, and clean, use an apple peeler and corer. Here is the one I use all the time.
Faq's
Use your favorite kind of apples! We like using granny smith apples, but any apple kind will work. If you like sweet apples, use Honeycrisp, or pink lady.
Place the puff pastry at room temperature for 2-3 hours until it's thawed or place it in the fridge overnight.
Yes! If you love making your own puff pastry, use it! If it is frozen, make sure that you thaw it an hour or two before making this recipe.
I find the apple peel unpleasant, and I prefer peeling the apples. But if you made apple pies before without peeling them and it didn't bother you, feel free to leave the peel.
Storing
Store this pie in the fridge in an airtight container for up to 4 days. This pie keeps great in the fridge and the top of the crust keeps crispy.
Freezing
To freeze this pie, start by baking the pie as usual and letting it cool completely. Once cooled, wrap the pie tightly in plastic wrap, making sure there are no gaps where air can get in.
Next, cover the wrapped pie with a layer of aluminum foil for extra protection. Label the pie with the date and contents, then place it in the freezer.
For best results, use the frozen pie within 3-4 months. When you're ready to eat it, thaw the pie in the refrigerator overnight, then reheat it in a 375°F (190°C) oven for about 30 minutes or until warmed through.
This method helps preserve the flaky texture of the puff pastry and keeps the apple filling fresh.
Substitutions
Puff pastry- you can swap the store-bought puff pastry and use a homemade puff pastry if needed!
Gluten-free- you can make this recipe gluten-free by using gluten-free puff pastry. It can be either homemade or store-bought!
Dairy free- you can make this pie dairy free by using a dairy free puff pastry.
Variations
Spices- add your favorite spices for cinnamon-spiced desserts! Like cloves, allspice, ginger, etc.
Fruit- you can make this pie your own and add different fruits to the apple mixture like pears, cranberries, blueberries, etc.
Bourbon- add 2-3 tablespoon of your favorite bourbon for a delicious addition of flavor. The alcohol will evaporate, but the flavor or the bourbon will create a delicious peach and bourbon-flavored pie.
Caramel- add a layer of caramel sauce over the apples before sealing with the top pastry. The caramel will melt and infuse the filling with rich sweetness.
Apple and pear pie- replace half the apples with pears for a delish twist. The pears add a subtle flavor and softer texture to complement the apples.
Nutty apple pie- sprinkle ⅓ cup of chopped walnuts or pecans over the apple filling before adding the top pastry. This adds a delicious crunch and nutty flavor to each bite.
Apple crumble pie- instead of a top pastry layer, make a crumble topping and top the filling with the crumble! I have a delicious crumble recipe in this recipe. Sprinkle over the apple filling before baking.
Serving tips
Whipped cream- make a simple whipped cream by using one of the recipes on my website or use store-bought whipped cream and add a dollop of whipped cream on each slice of pie.
Vanilla ice cream- serve a slice of this pie with a large scoop of vanilla ice cream. You can top the vanilla ice cream with caramel sauce or extra cinnamon for the best experience.
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
Apple fritters- These apple fritters are made with fresh apples, topped with a simple glaze. This recipe takes 30 minutes to make with no yeast or rising time, and it tastes like apple donuts!
Apple crisp bars- These apple crisp bars are made with a shortcrust base, topped with a spiced apple mixture, topped with a crumble topping, and topped with caramel sauce.
Puff pastry apple tart- This puff pastry apple tart is the perfect easy apple dessert. It is made with caramelized apples and store-bought puff pastry!
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If you liked this recipe
📖 Recipe
Best Apple Pie With Puff Pastry
Ingredients
- 1 package Puff pastry
- 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
Instructions
- Preheat an oven to 200c (400f), and let your puff pastry thaw for about 2 hours (before preheating the oven) or until it's easy to work with.
- Start by making the apple pie filling. Peel, core, and slice the apples into medium-sized slices (not too thinly). I use an apple peeler and corer to make this process quick and easy.
- Into a large mixing bowl, add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and mix with a spoon until well combined.
- Add the flour and mix until there are no pockets of flour visible and the mixture is well combined.
- Prapare the puff pastry by cutting it 1 to 2 inches bigger than the pie pan. Arrange the first puff pastry sheet in the 9 inch pie pan.
- Place the apples on top of the first crust. Spread it with a wooden spoon or a spoon until the apples are evenly distributed.
- Top the apple filling with the second layer of puff pastry and tightly seal the edges using your clean fingers.
- Make slits on the top of the pie using a knife. Brush the top of the pie with egg wash and sprinkle coarse sugar on top.
- Bake in a 200c (400f) preheated oven in the middle rack for about an hour, maybe 75 minutes, until the apples are cooked through and the juices are bubbling and the crust is golden brown.
- Let the pie cool completly at room temperature and serve with a large scoop of vanilla ice cream and a drizzle of caramel sauce!
Notes
- Thaw the puff pastry in advance. An hour or two before making this, take the frozen puff pastry from the freezer and let it thaw at room temperature until it's defrosted.
- Create steam vents. Cut small slits or decorative patterns on the top crust to allow steam to escape during baking. This prevents the filling from becoming too watery and helps maintain a crisp crust.
- Chill your puff pastry. Keep your puff pastry cold at all times to achieve the best results. Work quickly and return the pastry to the refrigerator if it becomes too warm to handle.
- Choose the right apples. Select firm, tart apples like Granny Smith or Honeycrisp for your pie. These varieties hold their shape well during baking and provide a perfect balance of sweetness and acidity.
- Keep an eye on the top of the pie when it's baking! It is easy to burn.
- Use a baking sheet. Place a baking sheet on the rack below your pie to catch any drips or overflow. This will prevent a mess in your oven and make cleanup easier.
- Don't slice the apples too thinly, I recommend slicing them into medium thickness, because in the cooking process, they will shrink, and we want to feel the texture of the apples in every bite.
- Allow for proper cooling. Let your pie cool for at least 30 minutes before serving. This cooling period allows the filling to set and makes slicing easier, resulting in cleaner, more attractive servings.
- To make this process easy, quick, and clean, use an apple peeler and corer. Here is the one I use all the time.
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