Apple Pie with Puff Pastry

Why you’ll love this Apple Pie

• This pie is basically apple pie stuffed inside a giant croissant. The crust is super buttery and melts in your mouth. 
• It’s actually super easy to make (despite the time) and still very impressive to serve!
• It’s great leftover too if it’s reheated.
• (You can do this with other fruits as well).  

When I make pie with fruits, I strain the liquid to prevent a soggy crust. I use that liquid to make the BEST ice cream and you get the recipe by signing up below. Or you can use it to make my apple cider caramel which is in the recipe card.

Ingredients & Substitutions

• Apples: I use 10 medium-large apples. So maybe 12 if they’re medium, 8 if they’re large. They’ll make your pie feel really full but they shrink as they’re baking.
  • I love to use my apple corer to peel, core and slice the apples all in one.
• Cornstarch: used to thicken the juices from the apples so that it gets more saucy and not runny. Arrowroot starch also works here or even flour (double the amount for flour).
• Sugar: to be honest, any kind of sugar works well here and you can use less or more depending on how sweet you want it or what apples you use.  
• Lemon: whenever I bake with apples I like to coat them in lemon juice. This prevents them from getting brown super quick and brings out their natural tartness.
• Salt: salt brings out natural flavors and cuts the sweetness a bit. I like to use fine sea salt. If you’re using table salt, I would use half the amount. 
• Spices: for apple recipes, I generally just do ground cinnamon and a little bit of ground nutmeg. 
• Puff Pastry: I always make homemade pie crust because I don’t like the taste of store bought pie crust. However, I used store-bought puff pastry here because I’m not a puff pastry expert…yet. 

How to make an apple pie with puff pastry

STEP 1: Peel, core and slice apples: I like to use an apple spiralizer to make this super quick and easy. Toss them with the lemon, brown sugar, cinnamon, nutmeg and salt. Let them rest for 1-2 hours. 

STEP 2: Strain the apple from its juice, there should be about ½ cup of juice left behind. Use this juice to make ice cream or apple cider caramel. 

STEP 3: Toss apples with cornstarch until they’re well coated. 

STEP 4: Prepare the puff pastry crust by rolling it out 1-2 inches longer on each side, enough to hang over the edge of the dish a little. Place the bottom sheet in the deep dish pie pan and sprinkle a little flour on the bottom of the crust. Place the apples on the bottom crust.

STEP 5: Repeat with the top crust and place it on top of the apples. Sealing and crimping the edges. Refrigerate for 30-60 minutes then egg wash and top with raw sugar. 

STEP 6: Bake the pie uncovered on the bottom rack in a conventional (no fan) oven for 75 minutes. Feel free to add more time if needed. The juices should be bubbling through the top slits of the crust. Feel free to also cover the edges with foil if they’re browning too quickly. 

STEP 7: Allow the pie to cool for a few hours before serving with ice cream and salted caramel sauce or apple caramel sauce. 

Pro Tips for getting the best bake

• Make sure to thaw the puff pastry in advance. I left it in the fridge until about 10 minutes before I used it. Puff pastry is much softer than pie crust so it should be fine to gently roll out when it’s chilled. 
• Do not skimp on the apple resting time. The sugars draw out the liquid from the apples and letting them rest before baking will eliminate a lot of the juice that can make your bottom pastry soggy. 
• Make it hours in advance or the day before serving because it is much easier to serve once it’s cooled and it takes a few hours to cool. 
• 10/10 recommend an apple spiralizer to make all your fall baking 10x quicker. This apple corer peels, slices and cores the apples all at once. I use it for ALL my apple recipes.

How to serve and store the apple pie

I recommend serving the apple pie on a plate and then topping with ice cream so the ice cream doesn’t melt all over the pie that’s not getting eaten. 

Store the leftover pie covered in the refrigerator and then bake for 10-15 minutes at 325F (or microwave) before serving again. 

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section :).

If you make this puff pastry apple pie recipe I would love to see it so make sure to tag me @baranbakery on instagram! 

If you loved this recipe, make sure to leave me a star rating below as well 🙂

As always, have a blessed day and happy baking!

Love, B