Best Apple Pie With Puff Pastry
This apple pie with puff pastry is made with buttery and flakey puff pastry and filled with an easy and delicious apple pie filling!
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.
Nutrition
Calories: 426kcalCarbohydrates: 62gProtein: 4gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 243mgPotassium: 188mgFiber: 4gSugar: 34gVitamin A: 71IUVitamin C: 7mgCalcium: 27mgIron: 2mg
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