This is the best Apple Pie with Puff Pastry that’s so easy to make! Delicious caramelized apple slices wrapped into buttery layers of puff pastry dough will make a great seasonal dessert.
If you love a classic apple pie but don’t want to spend too much time to prep it, try making this amazing Apple Pie with Puff Pastry! This recipe takes just a fraction of time to make, needs less ingredients, and you will have the best apple pie flavor wrapped into buttery layers of puff pastry.
And when you decide to make a traditional version, you can try my Classic Apple Pie Recipe with Foolproof Pie Dough.
For more apple desserts, check out these recipes:
Why you will love this recipe
- Easy to make. This recipe comes together in two simple steps and baking won’t take more than 20 minutes!
- Just a few ingredients. All you need is only 5 ingredients and egg wash to brush the dough!
- Great alternative to a classic apple pie! If you are craving traditional apple pie flavors but don’t feel like making it, this simple dessert will be a perfect treat for your whole family!
Ingredients and Substitution
- Puff Pastry. I use frozen store-bought puff pastry dough. You will need to defrost it for about 20-30 minutes before using, but make sure it doesn’t get too warm.
- Apples. For this recipe you will need about 3 medium size apples of your choice.
- Sugar. I like to use brown sugar for the apple pie filling to create a better caramelization. If you don’t have it on hand, you can easily substitute it with granulated sugar.
- Add-ons. Feel free to add some extras to the filling, like chopped pecans, walnuts, or dried cranberries.
How to make it
Preheat the oven to 400˚F. Line a large baking sheet with parchment paper and set aside.
Preheat a large skillet over medium heat. Add 2 tbsp butter and 3 peeled, cored, and sliced apples. Cook for a few minutes, until softened, then add 1 tsp cinnamon and ¼ cup brown sugar. Continue cooking for anther 5-7 minutes or until they are soft and caramelized. Take the skillet off the heat and set aside to cool off.
Place thawed puff pastry dough on a counter top or a cutting board and cut the dough in half lengthwise.
Place one half on a baking sheet with parchment paper. Scoop the caramelized apple slices in the middle of the dough, leaving about 1 inch on the sides.
Whisk an egg in a bowl, and using a pastry brush, brush the edges on the puff pastry dough.
Top it with another layer of dough and seal the edges, by pinching them on the sides. Using a pairing knife, make a few cuts in the center, creating vents.
Brush the top with more egg wash and top with the raw or coarse sugar.
Bake at 400˚F for about 20 minutes or until the top is golden/brown.
Tips for Best Results
- Puff Pastry Dough. After you thaw the dough, make sure you keep it cold. If you are not ready to bake right away, you can place it in the fridge until ready to use.
- Sealing dough. When you place apple pie filling in the middle of the puff pastry dough sheet, you will need to leave a least 1 inch on the sides. Brush it with egg wash before you place the second layer of dough on top and seal the edges.
- Serving. The best way to serve this dessert is with a scoop of French Vanilla Ice Cream.
Frequently Asked Questions
This recipe will work with pretty much any apple varieties. If you like it more tart, you can use Granny Smith. If you like them a bit sweeter, you might use Honey Crisp, Gala, McIntosh, or Fuji.
If you have any leftovers, just transfer them to an air-tight container and refrigerate for up to 4 days. You can reheat it in the oven at 350F for about 10 minutes before serving.
This dessert tastes best when served warm with a scoop of ice cream. You can prep and assemble it a couple of hours ahead of time, refrigerate, and then bake before serving.
Hungry for more desserts?
- Italian Lemon Ricotta Cake
- Chocolate Cake from Scratch
- Classic Tiramisu Recipe
- Old Fashioned Peach Cobbler
- Cheesecake Brownies
- Orange Cranberry Biscotti
- Hello Dolly Cookies
- Apricot Rugelach Recipe
Apple Pie with Puff Pastry
Ingredients
- 2 tablespoons unsalted butter
- 3 medium apples
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- 1 sheet puff pastry
- 1 egg
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 400˚F. Line a large baking sheet with parchment paper and set aside.
- Preheat a large skillet over medium heat. Add 2 tbsp butter and 3 peeled, cored, and sliced apples. Cook for a few minutes, until softened, then add 1 tsp cinnamon and ¼ cup brown sugar. Continue cooking for anther 5-7 minutes or until they are soft and caramelized. Take the skillet off the heat and set aside to cool off.
- Place thawed puff pastry dough on a counter top or a cutting board and cut the dough in half lengthwise.
- Place one half on a baking sheet with parchment paper. Scoop the caramelized apple slices in the middle of the dough, leaving about 1 inch on the sides.
- Whisk an egg in a bowl, and using a pastry brush, brush the edges on the puff pastry dough.
- Top it with another layer of dough and seal the edges, by pinching them on the sides. Using a pairing knife, make a few cuts in the center, creating vents.
- Brush the top with more egg wash and top with the raw or coarse sugar.
- Bake at 400˚F for about 20 minutes or until the top is golden/brown.
Notes
- Puff Pastry Dough. After you thaw the dough, make sure you keep it cold. If you are not ready to bake right away, you can place it in the fridge until ready to use.
- Sealing dough. When you place apple pie filling in the middle of the puff pastry dough sheet, you will need to leave a least 1 inch on the sides. Brush it with egg wash before you place the second layer of dough on top and seal the edges.
- Apples. This recipe will work with pretty much any apple varieties. If you like it more tart, you can use Granny Smith. If you like them a bit sweeter, you might use Honey Crisp, Gala, McIntosh, or Fuji.
- How to store. If you have any leftovers, just transfer them to an air-tight container and refrigerate for up to 4 days. You can reheat it in the oven at 350F for about 10 minutes before serving.
I love working with puff pasty. This apple pie looks so delicous. I will give it a try this weekend.