This apple pie with puff pastry is made with buttery store bought 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!
Why this recipe works
- Ease- This pie is very easy to make and takes minutes to prepare! It is made with store bought puff pastry dough which makes this the easiest pie in the world! (not including the baking time)
- 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.
- Texture- It has a flakey and buttery texture that will melt in your mouth with the caramelized spiced apples.
- Homemade puff pastry- This pie can be made with homemade puff pastry as well!
- Simple- this pie is made with simple ingredients you may have sitting in your kitchen!
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– we like to use green apples for this recipe, they are a little bit less sweet, but any kind of your favorite apples will work!
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– We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste.
Vanilla extract- adds extra flavor.
Flour– we 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.
- Make slits in the pie dough on top so the steam will escape and allow the pie to bake perfectly.
- Make this pie hours in advance so it will have time to cool and allow the apple filling to set.
- Keep an eye on the top of the pie when it’s baking! It is easy to burn.
- Make this pie your own by adding your favorite flavors. Add a teaspoon of fig jam, and top it with powdered sugar, caramel sauce, ice cream, etc.
- 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.
- To make this process easy, quick, and clean, use an apple peeler and corer. Here is the one I use all the time.
