Go Back
slice of apple pie with puff pastry

Puff Pastry Apple Pie Recipe

Bernice Baran
A unique twist on the classic apple pie, this puff pastry pie is flakey, buttery and melts in your mouth and the way the crust puffs up around the pie is absolutely gorgeous!
4.69 from 87 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Additional Time 4 hours
Total Time 6 hours
Course Pies & Tarts
Cuisine American
Servings 1 deep dish pie
Calories 291 kcal

Equipment

Ingredients
  

Puff Pastry Apple Pie

  • 1 package puff pastry both sheets
  • Flour for dusting
  • 1 large egg for egg wash
  • 1-2 Tbsp raw sugar

Apple Filling

  • 10 medium-large apples
  • 1 large lemon juice
  • 1/2 cup (100g) light or dark brown sugar lightly packed
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • 4 heaping Tbsp (40g) cornstarch spooned and leveled

Instructions
 

  • Thaw the puff pastry sheets in the fridge overnight or at room temperature for a few of hours. 
    1 package puff pastry
  • Peel and slice the apples and toss them into a large bowl. Squeeze the juice of one large lemon on top of the apples and then add the sugar, cinnamon, nutmeg and vanilla.
    10 medium-large apples, 1 large lemon, 1/2 cup (100g) light or dark brown sugar, 2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla
  • Toss all the ingredients together and then allow it to macerate for 1-2 hours. 
  • On a lightly floured surface, roll out one of the puff pastry sheets an extra 1-2 inches on each side so that it hangs over the end of a deep dish pie plate. 
    Flour for dusting
  • Use a slotted spoon to remove the apples from their bowl and place them into another bowl, reserving the excess juice.* Toss the apples with the cornstarch and then place them over the bottom puff pastry sheet. 
    4 heaping Tbsp (40g) cornstarch
  • Repeat with the top puff pastry sheet and place it on top of the apples. Trim off any excess puff pastry and fold the ends of the sheets over one another so they’re sealed. Crimp with your finger along the edge of the plate and cut a few slits in the top of the crust. 
  • Refrigerate the pie for 30 minutes and preheat the oven to 350F (177C) conventional (no fan). 
  • Place the egg into a small bowl and use a fork or a small whisk to beat the egg vigorously until it’s runny. Use a pastry brush to egg wash the puff pastry pie crust and then top with raw sugar. 
    1 large egg, 1-2 Tbsp raw sugar
  • Bake for 75 minutes on the bottom rack of the oven. The juices should be bubbling through the slits of the crust. If they're not bubbling and the edges of the pie are getting too dark, feel free to cover them with the foil and bake for an additional 5-20 minutes.
  • The pie will set up nicely as it cools but if you serve it hot, it is more difficult to slice.

Notes

*I used the leftover apple juice to make my apple cider caramel sauce. Make sure to strain it well so there are no chunks in the juice and just replace the apple cider in that recipe with this apple juice.

Nutrition

Serving: 1gCalories: 291kcalCarbohydrates: 64gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 47mgSodium: 34mgFiber: 6gSugar: 38g
Tried this recipe?Let us know how it was!