This Puff Pastry Apple Pie is a delicious take on the Classic Apple Pie. Made with puff pastry, apples and a brown sugar mixture. Serve it warm with a scoop of ice cream!
Discovering I had a roll of puff pastry in the fridge and a couple of apples to use up, I was on the look out for an interesting way to use them. I have already made a simple Cinnamon Apple Tart, so I thought why not a pie? So after searching I found one that caught my eye and I have to say the Italians did not disappoint!
How to make it
Roll out the puff pastry, cut a circle about 2 inches larger than the Pie Plate, the remaining two inch circle cut in two down the middle then cut each half circle in two, cutting circular.
You will have 4 strips. Place the circle in the prepared pie pan, refrigerate while slicing the apples.
Remove the core from the apple, but do not peel. Cut into quarters and be sure to make thin slices, place in a bowl toss with a little lemon juice (it keeps the apples from browning). Mix the cinnamon and brown sugar together in a small bowl.
Remove the pastry from the fridge and brush it with milk and prick the bottom of the pastry with a fork. Roll the apples slices in the sugar mixture then place them all around the boarder.
Add a strip of pastry around the apple slices, and continue until you reach the middle. You can finish the middle with a puff pastry rose, which is just a strip of pastry rolled up.
Bake until golden. Let cool to warm and serve. This is delicious served with a scoop of vanilla ice cream or as the Italians do, a dusting of powdered sugar.
If you want to go all out drizzle with a Maple Caramel Sauce. The Italians loved it!
What are the best apples for baking a pie?
You are going to want an apple that doesn’t become mushy while baking, these are the perfect choice. Northern Spy, Jonagold, Pink Lady, Gala, Granny Smith, Honey Crisp, and Golden Delicious apples. I usually reach for Gala apples.
Tips for making the Puff Pastry Apple Pie
If you can’t get a big enough size of puff pastry then use 2 round ones. Or you could make your own puff pastry using this easy Homemade Puff Pastry Recipe.
If you don’t have a springform pan then its best to line the pan with parchment paper.
I used an 8 inch springform pan for this recipe.
Be sure to slice the apples thin enough, too thick and they probably won’t cook.
This pie is best served warm and the same day it is baked.
How to store it
This pie is best eaten the day it is made and even better warm from the oven. If there are leftovers, cover tightly with plastic wrap and refrigerate. It can be warmed in the microwave or a low temperature oven for about 5 minutes. It will keep in the fridge for two days.
How to freeze it
It is best to freeze an unbaked pie, although baked can also be frozen. To freeze an unbaked pie, be sure to completely wrap it well in plastic wrap, best to wrap it two times, then place in a freezer safe bag, be sure to write the date on the bag. The pie should be baked frozen, this will keep it from becoming soggy. Pre-heat the oven, then remove the pie from the freezer and bake. It probably will take a bit long to bake.
To freeze a baked pie, be sure to cool it completely, wrap it well in plastic again two times is best. Place it in a freezer safe bag and freeze. Both baked and unbaked should keep up to four months in the freezer.
So if you are looking for a different and delicious way to make an apple pie I hope you give this Puff Pastry Apple Pie a try and let me know how it goes. Enjoy!
Puff Pastry Apple Pie
- 1 roll puff pastry
- 1 large apple (unpeeled, cored, quartered and thinly sliced)
- 1 tablespoon lemon juice
- 2/3 cup brown sugar (packed) (147 grams)
- 2 teaspoons ground cinnamon
- Pre-heat oven to 400F (200C). Grease and flour an 8 inch springform pie pan . Or line a non springform pan with parchment paper.
- Roll out the puff pastry*, cut a circle about 2 inches larger than the pie plate , the remaining two inch circle cut in two down the middle then cut each half circle in two, cutting circular. You will have 4 strips. (see photos) Place the circle in the prepared pie pan, refrigerate while slicing the apples.
- In a small bowl mix together the brown sugar and cinnamon. set aside.
- Remove the core from the apple, but do not peel. Cut into quarters and be sure to make thin slices, place in a bowl as you cut and toss with a little lemon juice (it keeps the apples from browning).
- Remove the pastry from the fridge and brush it with milk and prick the bottom with a fork. Roll the apple slices in the cinnamon mixture, then place them around the boarder, then add a strip of pastry around the apple slices and continue until you reach the middle. You can finish the middle with a puff pastry rose (which is just a strip of puff pastry rolled up). Bake at 400F (200C) for 15 minutes then lower the temperature to 350F (180C) for approximately 15 minutes or until golden. Let cool to warm and serve. Enjoy!
*If you can't find puff pastry large enough then two round will work perfectly.
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Adapted from Ricette.it