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Puff Pastry Apple Pie

A puff pastry apple pie sliced to reveal the juicy apple filling.
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This apple pie leans on puff pastry and a pre-cooked filling to remove much of the guesswork that can make pie baking intimidating. Baking it in a (9-½ x 1-½) tart pan helps the pastry bake evenly while giving the finished pie a clean, structured look. The result is a dependable, flaky apple pie that delivers classic flavor with far less stress.

Ingredients

  • 3 pounds (about 8 large) baking apples, peeled, cored and thinly sliced 
  • ½ cup (100 grams) packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon coarse kosher salt (see note)
  • ¼ teaspoon grated nutmeg
  • 2 tablespoons plus 2 tablespoons fresh apple cider, divided, plus more as needed
  • 1 teaspoon vanilla extract
  • 2 tablespoons (20 grams) cornstarch
  • 2 (14-ounce) boxes frozen puff pastry, thawed in the refrigerator overnight
  • All-purpose flour, for the work surface
  • Egg wash (optional)

Instructions

  1. In a large pot, mix together the apples, 2 tablespoons (30 grams) of apple cider juice, lemon juice, brown sugar, granulated sugar, cinnamon, salt, and nutmeg. Let the mixture sit at room temperature for about 15 minutes, allowing the apples to release some of their juices.
  2. Cook the apples over medium heat, stirring occasionally, until they begin to soften, about 10 minutes. Monitor the liquid to ensure it doesn’t completely evaporate. Add more juice as needed. The apples should be tender but still hold their shape, with visible liquid remaining in the pot.
  3. In a small bowl, whisk together the cornstarch with the remaining 2 tablespoons (30 grams) of apple cider juice to make a slurry. Pour the slurry into the pot and stir to combine. Continue cooking for 2 to 3 minutes, until the filling thickens and coats the apples. Remove from the heat and stir in the vanilla extract and butter. Transfer the filling to a shallow container and allow the apple mixture to cool completely, either at room temperature for at least 2 hours or overnight in the refrigerator.
  4. Preheat the oven to 400ºF and place a rack in the lower part of the oven. 
  5. If your puff pastry comes in a single large rectangular sheet, place it on a lightly floured surface with the long side facing you. Cut two narrow strips from the short ends of the rectangle, and patch them onto the longer sides to widen it. Press gently to adhere, brushing a light layer of water along the seams if needed, until you have an 11- to 12-inch cohesive piece of dough that fits the tart pan. Roll the pastry only as needed to help the patched pieces come together.
  6. If your puff pastry comes in two square sheets, cut and patch the sheets together to create a cohesive 11 to 12-inch piece of dough. Brush a light layer of water along the seams if needed to help the pastry stick together, until you have an 11 to 12-inch cohesive piece of dough that will fit the tart pan. Roll the pastry only as needed to help the patched pieces come together.
  7. Line the tart pan with the puff pastry, patching any pieces as needed. Make sure the pastry is one cohesive piece.
  8. Spoon the cooled apple filling evenly into the pastry-lined tart pan. Do not overfill it. Set aside leftover apple pie filling for another use.
  9. Unfold the second sheet of puff pastry (or adhere the remaining two square sheets as before) and roll it out until slightly larger than the pan. Place it on top of the filling. Using your finger, press the edges of the dough together, then push them down along the edge of the tart pan to press off the excess pastry. Use a sharp knife to cut a few small vents in the top to allow steam to escape. Set aside any puff pastry scraps for another project. Egg wash the top of the pastry.
  10. Place the tart pan on a rimmed baking sheet. Bake on the lower rack until the pastry is deeply golden brown and puffed, 45 to 50 minutes. If the edges brown too quickly, tent them loosely with foil.
  11. Transfer to a wire rack to cool. Let the pie cool for at least 2 hours before serving.

Equipment

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half. See this Salt Guide for more information about how salt affects your cooking and baking.

Puff pastry works best when kept cold. If it starts to feel soft during assembly, return it to the refrigerator for 10 to 15 minutes before continuing.

Store-bought puff pastry is typically sold as either one folded 14-ounce sheet or two folded 8-ounce sheets. Both work for this recipe. Patch pieces together first to create the size you need, then roll gently only to help the dough adhere and even out the surface.

The apple filling can be made a few days in advance and refrigerated until ready to use.

This pie can be frozen unbaked for up to 3 months. When ready to bake, follow the recipe as written, adding 10 to 15 minutes to the total baking time.

Find it online: https://everydaypie.com/puff-pastry-apple-pie/