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Best Apple Pie With Puff Pastry

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.
5 from 17 votes
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
chill time 3 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 426 kcal

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.

Nutrition

Calories: 426kcalCarbohydrates: 62gProtein: 4gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 243mgPotassium: 188mgFiber: 4gSugar: 34gVitamin A: 71IUVitamin C: 7mgCalcium: 27mgIron: 2mg
Keyword Apple Pie With Puff Pastry
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