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.
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.
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