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Ice cream on top of a cut apple pie.
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Flaky Puff Pastry Apple Pie

Prep: 15 minutes
Cook: 50 minutes
Chill Time: 20 minutes
Total: 1 hour 25 minutes
Servings: 10 people
This Flaky Puff Pastry Apple Pie is a mouthwatering dessert that combines the ease of store-bought puff pastry sheets with the luscious juiciness of Honey crisp apples. The store bought dough makes it easy to make an apple pie and cuts down on time too!
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Ingredients

  • 2 sheets puff pastry, (1 box) defrosted
  • 5 Honeycrisp apples, peeled, cored, and sliced 1/4 inch
  • 1/2 cup brown sugar
  • 3 tbsp flour
  • 1 tbsp cornstarch, + 1 tsp, separated
  • 1 teaspoon ground cinnamon
  • 1/4 tsp kosher salt
  • 1 egg
  • 2 tbsp raw sugar

Instructions
 

  • Preheat the oven to 400° F and spray a pie pan with baking spray.
  • Roll out one of the puff pastry sheets over a lightly floured surface or a piece of parchment paper.
  • Puff pastry lining a pie plate.
    Line the pie dish with the puff pastry, either cutting off or folding under the edges.
  • Pierce all over with a fork and bake for 10 minutes, cool. It doesn't really matter what it looks like because we are covering it.
  • Make sure to drain the juice from the apples.
    Meanwhile, prepare the apples. Use a mandolin to easily and thinly slice the apples. In a large bowl combine them with ½ cup brown sugar, 3 tbsp flour, 1 tsp cornstarch, 1 tsp cinnamon, and ¼ cup kosher salt. Mix well with your hands to combine.
  • When the bottom pie crust is cool, strain the apples and discard the juice. Add the 1 tbsp cornstarch to the apples and mix.
  • Make sure to drain the juice from the apples.
    Pour the apples into the pie crust.
  • Beat the egg and brush the edges of the bottom pie crust. Roll out the top crust and lay it over the apples.
  • A pre baked puff pastry pie on a red surface.
    Trim the sides and crimp with a fork to seal. Cut 3 small slits in the middle of the crust to allow steam to escape.
  • Freeze for 20 minutes.
  • Brush the top of the pie crust with the egg and sprinkle with Sugar in the Raw.
  • Bake for 30 minutes on the lowest rack in your oven.
  • A baked apple pie with puff pastry.
    Remove, then cover the edges with thin strips of aluminum foil draped around and continue to bake for another 15-20 minutes until the pie is golden brown.
  • Let the pie cool before serving to allow for the juices to thicken up. Serve warm with ice cream on top!

Notes

Make sure to drain the apple so it's not a soggy mess! 
Use Honey crisp or Granny Smith apples because they hold their shape well and prevent it from being soggy.
Serving: 1slice, Calories: 387kcal, Carbohydrates: 50g, Protein: 5g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.002g, Cholesterol: 16mg, Sodium: 191mg, Potassium: 152mg, Fiber: 3g, Sugar: 23g, Vitamin A: 74IU, Vitamin C: 4mg, Calcium: 25mg, Iron: 2mg
Course: pie, pies and tarts
Author: Sam Adler
Cuisine: American, Anything
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