Puff Pastry Apple Pie

A quick, elegant dessert, this puff pastry apple pie combines spiced apples with buttery, flaky layers for a tasty twist on a classic.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Chill Time 30

Total Time 1 30

Servings servings

Calories 377kcal

For filling, mix sugar, cornstarch, cinnamon and salt in large bowl. Add apples, melted butter, lemon juice and vanilla extract. Toss to coat.
Roll out 1 puff pastry sheet on a lightly floured surface so that it will hang about 1 ½ inches over the pie dish. Place in a 9 inch pie dish
Spread filling evenly throughout. Roll out the second puff pastry sheet so that it is just larger than the pie dish. Add over the filling and seal and flute the edges. Cut 4 slits in the top crust. Place in the fridge for 30 minutes.
Preheat oven to 375°F. Once ready, brush the top of the pie with egg wash and sprinkle coarse sugar on top.
Bake 40-45 minutes or until golden brown and bubbling. You will might need to cover the pie with aluminum foil at some point to prevent it from browning too much. Let the pie rest for an hour before serving.

Use Granny Smith apples for the filling. They are the best for apple pies as the tartness complements the sugar but they also don't release a ton of moisture.
For a firmer filling, you can cook the apple mixture on the stovetop for 5-10 minutes before placing it in the crust. This helps prevent the apples from releasing too much liquid during baking.
Make sure to cut a few slits in the top to allow steam to escape. This prevents the crust from becoming soggy and ensures even baking.

Bake the pie on a preheated baking sheet. This helps the bottom of the pie cook evenly and stay crisp.

Let the pie rest for at least an hour so it won't be runny and wet when you slice into it.