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Sliced apple pie with melting ice cream on top.
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5 from 15 votes

Apple Pie with Puff Pastry Recipe

No need to make pie dough when you can make apple pie with puff pastry! The flaky, buttery pastry crust is filled with juicy and tender apples that are tossed with warm fall spices and brown sugar. Using simple ingredients, this apple pie recipe is easy enough for a weeknight but special enough for your holiday table.
Prep Time20 minutes
Cook Time55 minutes
Resting Time30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 10 servings
Calories: 434kcal
Author: MaryAnne

Equipment

  • 1 9" pie plate

Ingredients

  • 2 sheets frozen puff pastry, thawed
  • 8 apples
  • ½ cup light brown sugar
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon ground cloves (optional)
  • 3 Tablespoons cornstarch
  • ¼ teaspoon salt
  • 4 Tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten

Instructions

  • Preheat the oven to 400 degrees F. Place a piece of parchment paper or foil on a baking sheet and set aside.
  • On a floured surface, roll out one piece of puff pastry until thin (around 10"x11"). Carefully transfer to a pie dish and use your fingers to gently press along the bottom and sides of dish. Use a scissors or knife to cut off any excess dough hanging over the side of dish.
  • Using a fork, make several holes in the base of pie, then bake for 15 minutes. *If puff pastry is warm/sticky, place it in the refrigerator for 10 minutes before baking. Use the back of a spoon or spatula to press down on any puffed up areas of pastry after baked.
  • While the base is baking, peel, core, and thinly slice the apples (about ¼") and place into a large bowl.
  • In a small bowl, mix together brown sugar, lemon juice, cinnamon, ginger, cloves, cornstarch, and salt. Pour over apples and mix until apples are well coated.
  • Roll out second sheet of puff pastry on a floured surface.
  • Place coated apples into pre-baked pie base. Top with pieces of butter, then cover with second sheet of puff pastry. Use a scissors to cut off any dough hanging over the side, and use a fork to press around the rim of pastry, creating a seal for the dough.
  • Using a pastry brush or spoon, brush beaten egg on top and cut several slits in the lid. Place pie on the prepared baking sheet and bake for 30 minutes. Loosely place a piece of foil on top and bake for another 10 minutes.
  • Let the pie cool for at least 30 minutes before serving to allow the filling to set. Serve as-is or with a scoop of vanilla ice cream.

Notes

  • How to store: Cover and keep in the refrigerator for up to 4 days.
  • How to reheat: Cover with foil and place in a preheated 350 degree F. oven (or toaster oven) for 15 minutes, until heated through. You can also microwave it, but the puff pastry will turn soggy.
  • Chill bottom crust. If your puff pastry becomes sticky and warm when rolling it out, place it in the refrigerator for 10 minutes before baking to firm the butter/fat back up again. This prevents it from getting soggy when baked.
  • Keep it cold. Roll out the puff pastry while still cold and slightly frozen. It will be easier to work with and you won't end up with sticky dough.
  • Use the pastry scraps to fill in any holes in your pie crust - just pinch the dough together with your fingers.
  • Let it rest. Let your pie rest for at least 30 minutes before cutting into it. This allows the filling to set and prevents a watery pie.
  • Cut apples into thin, uniform slices that are about ¼" thick.

Nutrition

Calories: 434kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 192mg | Potassium: 211mg | Fiber: 4g | Sugar: 26g | Vitamin A: 244IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg