Apple pie with puff pastry has a crust that puffs up around the pie. It is a unique twist on the classic apple pie. It’s flakey, buttery and melts in your mouth!


puff pastry flour egg raw sugar



apples lemon dark brown sugar cinnamon nutmeg vanilla cornstarch


STEP 1: For the apple pie, toss peeled and sliced apples in a bowl with lemon juice. Add sugar, cinnamon, nutmeg and vanilla. Macerate for 2 hrs.

STEP 2: On a lightly floured surface, roll out one of the puff pastry sheets an extra 2 inches on each side so that it hangs over the end of a deep dish pie plate.

STEP 3: Remove apples from the bowl with a slotted spoon. Save the excess juice. Toss apples in cornstarch and place over the bottom puff pastry sheet.

STEP 4: Repeat with the top puff pastry and place it over the apples. Trim any excess and fold the ends of the sheets over one another so they are sealed.

STEP 5: Crimp the edges with your fingers and cut a few slits on the top of the crust. Refrigerate for 30 min. Whisk an egg in a small bowl.

STEP 6: Egg wash the top of the pie and top it with raw sugar. Bake for 75 min at 350F on the bottom rack. Allow to cool a little before slicing.

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