This Puff Pastry Apple Pie is a great short-cut pie that's quick & easy to make with frozen puff pastry and a no-cook filling. It's also the best apple pie I've ever had. Try it for yourself! It's so easy, you've got the time.
Why you will love this recipe
- It's easy to make thanks to the frozen puff pastry & no-cook filling
- It's quick - pre-baking the crust makes the pie cook faster, and you can prep the apples while pre-baking
- It's delicious with an amazing mix of cinnamon, nutmeg, apples & butter
- The perfect balance of sweet & savory - with an unsweetened crust, sweet apples, and a touch of salt to round it all off
- The crust is just perfect and no one will believe you took a shortcut
What you need to make it
Ingredient notes & substitutions
- Puff pastry sheets - I use frozen, store bought sheets, you can also use fresh, store bought sheets or make your own homemade puff pastry. If using frozen sheets, you need to thaw them for about 20 minutes before rolling them out.
- Apples - I love a pretty sweet apple for this pie, since there's no sugar in the crust, and a firm apple to keep it intact when baking. Great options include Ingrid Marie, Gala and Pink Lady. I always peel them, but you can skip it.
- Salted butter - Unsalted is great as well, just add an extra pinch of salt to the apples instead. You can also skip the butter.
- Cinnamon - Add more or less cinnamon if you like, to suit your taste
How to make it
Start by preheating the oven to 200 degrees C (400 degrees F).
- Place a sheet of puff pastry on a floured surface
- Roll it out so it's at least 20 cm (8 inches) wide and 40 cm (16 inches) long. Repeat for another sheet of puff pastry.
- Merge the two sheets together.
- Place the dough in a pie dish and cut off any dough hanging over the sides
- Use a fork to make small holes in the dough, then place in the middle of the oven and bake for 10 minutes. Meanwhile, prep the apples.
- Place nutmeg, sugar, cinnamon, salt and flour in a small bowl
- Mix together
- Pour over peeled, cored and sliced apples
- Mix well. Taste test and add more of any seasoning you desire.
- Bring out the pre-baked pie base
- Pour in the apples and top with butter
- Roll out two more pieces of puff pastry and merge together, then place as a lid over the apple pie. Cut off any dough hanging over the sides.
- Cut some decorative holes in the lid, then bake in the middle of the oven for 30 minutes
- Bring out the pie, and let it rest for at least 20 minutes before serving- Enjoy!
Tips & tricks
- Roll out the dough while still slightly frozen - it's just easier
- Fix holes in your pie before baking with the dough you cut off the sides - just place over the hole and pinch together with the rest of the dough.
- Make holes in the pie base with a fork before pre-baking, to avoid the bottom puffing up too much
- Don't skip the salt - while it might feel weird adding salt to an apple pie, it won't make it salty, just enhance the flavors and cut the sweetness
- Taste the seasoned apples before adding to the pie, and adjust the seasoning if you prefer more sugar, cinnamon, nutmeg or salt
- Let the pie rest before cutting into it, to allow for the filling to set and firm up
- Store leftovers covered in the fridge for up to 4 days or in room temperature for up to 48 hours
Recipe FAQ
What are the best apples for baking apple pie?
For apple pie you want to use pretty firm apples so that they will keep their shape and some texture when baking. Other than that, it's mostly a matter of taste. Since this puff pastry apple pie doesn't have any sugar in the dough a sweeter apple is great, but you do you.
Great, firmer, options for apples are Gala, Ingrid Marie, Granny Smith, Jazz, Pink Lady, Honey Crisp, Golden Delicious, Jonagold and Northern Spy.
Can I use homemade puff pastry instead?
Yes, any type of puff pastry works well.
Do I need to store puff pastry apple pie in the fridge?
Apple pie that has sugar - like this one - can be kept (covered) in room temperature for up to 48 hours. If you're keeping it for longer than that you should store it in the fridge from the start. Just make sure to let it cool down first.
More easy delicious desserts
Love easy desserts, like this one? Then I think you will love these options!
- S'mores Casserole
- Apple Crisp without Oats
- Passion Fruit & White Chocolate Fruit Bake
- Red, White & Blue Berry Bake with White Chocolate
- Halloween Dessert Dirt
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Puff Pastry Apple Pie
Print RateServings: 8
Calories: 416kcal
Cook time: 50 minutes
Resting time 20 minutes
Total time: 1 hour 10 minutes
Ingredients
- 4 (3.5 ounce) sheets frozen puff pastry thawed
- 8 small apples
- 2 teaspoon ground cinnamon
- 4 tablespoon sugar
- ½ teaspoon ground nutmeg
- 2 tablespoon flour + more for rolling out the puff pastry
- ⅛ teaspoon salt
- 3 tablespoon salted butter cut in pieces
Instructions
- Preheat the oven to 200°C / 400°F.
- Bring out two sheets of thawed puff pastry for the base of the pie. Place on a floured surface and roll out as thin as possible, they should each be at least 20 cm (8 inches) wide and 40 cm (16 inches) long. When both are rolled out, place them next to each other with 1-2 cm (½-1 inch) overlap and roll the rolling pin over the overlapping part to merge the two pieces together. Then place the merged sheet on top of a pie dish that's about 25 cm (10 inches) across. Use your fingers to gently form it evenly along the bottom and the sides of the dish. Use a scissor to cut off any dough hanging over the side.4 (3.5 ounce) sheets frozen puff pastry
- Use a fork to make small holes in the pie base, then place in the middle of the oven and bake for 10 minutes.
- While the pie base is baking, peel and core the apples and slice them into ½ cm (⅕ inch) thick slices. Place in a large bowl.8 small apples
- In a small bowl, mix together cinnamon, sugar, nutmeg, flour and salt. Pour over the apples and mix well.2 teaspoon ground cinnamon, 4 tablespoon sugar, ½ teaspoon ground nutmeg, 2 tablespoon flour, ⅛ teaspoon salt
- Bring out two more sheets of puff pastry and roll them out in the same fashion as the two previous ones, merging these two in the same manner as well.
- Bring out the pre-baked pie base and place the apples inside. Top with pieces of butter, then cover with the two merged puff pastry sheets. Use a scissor to cut off any dough hanging over the side. Cut a few decorative holes in the lid, then place in the middle of the oven and bake for 30 minutes.3 tablespoon salted butter
- After 30 minutes, bring the pie out and set aside to cool for at least 20 minutes. Then serve as it is, or topped with vanilla sauce or vanilla ice cream.
Equipment (may contain affiliate links)
- Rolling Pin
Video
Notes
Ingredient notes & substitutions
- Puff pastry sheets - I use frozen, store bought sheets, you can also use fresh, store bought sheets or make your own homemade puff pastry. If using frozen sheets, you need to thaw them for about 20 minutes before rolling them out.
- Apples - I love a pretty sweet apple for this pie, since there's no sugar in the crust, and a firm apple to keep it intact when baking. Great options include Ingrid Marie, Gala and Pink Lady. I always peel them, but you can skip it.
- Salted butter - Unsalted is great as well, just add an extra pinch of salt to the apples instead. You can also skip the butter.
- Cinnamon - Add more or less cinnamon if you like, to suit your taste
Tips & tricks
- Roll out the dough while still slightly frozen - it's just easier
- Fix holes in your pie before baking with the dough you cut off the sides - just place over the hole and pinch together with the rest of the dough.
- Make holes in the pie base with a fork before pre-baking, to avoid the bottom puffing up too much
- Don't skip the salt - while it might feel weird adding salt to an apple pie, it won't make it salty, just enhance the flavors and cut the sweetness
- Taste the seasoned apples before adding to the pie, and adjust the seasoning if you prefer more sugar, cinnamon, nutmeg or salt
- Let the pie rest before cutting into it, to allow for the filling to set and firm up
- Store leftovers covered in the fridge for up to 4 days or in room temperature for up to 48 hours
Nutrition
Calories: 416kcal | Carbohydrates: 49g | Protein: 4g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 200mg | Potassium: 177mg | Fiber: 4g | Sugar: 21g | Vitamin A: 205IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Nancy Courts
I was confused about using 4 sheets of frozen puff pastry dough. Why? I used 2 sheets of dough, and rolled them out between 2 sheets of plastic wrap. I prebaked them as directed, then filled with Granny Smith apples. I added I/2 C of brown sugar to sweeten things up. I baked the pie at 350 degrees. I served it warm with vanilla ice cream. My guests loved it!
Emmeline Kemperyd
Hi Nancy! How big were your sheets of puff pastry? The ones I use are ~3.5 lb / 100 g each and if I try to roll those out to cover an entire pie pan they are far too thin. So that's why I use 4 sheets. Happy to hear you and your guests enjoyed it either way! /Emmeline
Marta
Turned out OK. Too soft to roll. Let thaw all night. Goey.
Tastes good.
Emmeline Kemperyd
Hi Marta! Yes, if you thaw the puff pastry completely then it is very difficult to roll out thin enough. I always roll it out while still slightly frozen to make it easier. /Emmeline
Roger
Easy recipe, for sure... but the puff pastry looked done at 10 minutes (just like the picture above), very well done at 20 minutes, and ready to catch fire at any moment at the prescribed 30 minutes at 400 degrees F. Instead of my house smelling of fresh-baked apple pie, it now smells like burnt toast. And yes, I put it in the middle of the oven, just like the directions indicated.
Emmeline Kemperyd
Hi Roger! Sorry to hear it didn’t turn out well for you. Ovens are different and the result can vary even at the same temperature. To avoid it burning I recommend covering it with aluminum foil once it starts to look done, this way it will keep cooking but won’t get much more color. /Emmeline
Kechi
I love easy baking recipes like this one; I don't have to worry about making the pastry from scratch! Thanks so much for sharing.
Shruthi
What a simple but delicious recipe! This is exactly what you need for Fall weather 🙂
Jacqueline Debono
Apple pie is my favourite autumn dessert, although I'm happy to eat it year round! This recipe looks and sounds easy and delicious. I've never used a double layer of puff pastry dough. Am looking forward to trying this!
Cathleen
Okay, this is genius!! I am definitely giving this a go, bookmarked to make later!! Thanks for the recipe 🙂
Colleen
I love having puff pastry on hand, it's so versatile. And now, I'm making an apple pie. Thank you!