If you enjoy the flavors of apple pie but want a faster, fuss-free version, this puff pastry apple pie is perfect. Flaky, buttery crust with spiced apples, crunchy walnuts, and sweet raisins makes it a tasty treat everyone will love.
Ingredients you will need
Puff pastry: One sheet of store-bought puff pastry makes this recipe quick and easy.
Apples: You'll need two large firm apples (such as Gala or Pink Lady) to make this puff pastry apple pie recipe.
Butter: Unsalted butter to cook the apples and add richness.
Cinnamon: Use ground cinnamon for that classic apple pie flavor.
Salt: Enhances the sweetness and flavor of the filling.
Vanilla extract: Adds a warm, aromatic note to the apples.
Sugar: Use white sugar to make the apple filling and sprinkle over the pie before baking it.
Walnuts and raisins: For extra crunch and sweetness.
Cornstarch: To thicken the filling.
Water: For making the cornstarch slurry.
Egg wash: One egg mixed with a tablespoon of water for brushing the pastry.
If you're looking for more apple dessert recipes, you may like this Apple Tarte Tatin, these Apple turnovers, or these Invisible apple cake.
Cooking tips
Cook the apples gently: Softens them without turning them to mush.
Make the cornstarch slurry separately: Make sure the cornstarch dissolves completely in the water before adding it to the pie filling, or you might end up with uncooked bits of starch.
Cool the filling slightly before assembling: Prevents the puff pastry from becoming soggy.
Let the pie rest before slicing: Keeps the filling intact and makes clean slices easier.
How to make puff pastry apple pie
Preparing the apple filling: In a frying pan, melt the butter over medium-low heat and add the apples, cinnamon, salt, and vanilla extract. Cook until the apples soften slightly and release their juices. Add the sugar and cook for another couple of minutes. Mix the cornstarch and water to make a slurry, add it to the apples, and cook until thickened. Stir in the raisins and walnuts, then remove from heat and let cool slightly.
Assembling the pie: Preheat the oven to 200C (400F). Unroll the puff pastry sheet onto a baking sheet. Spoon the apple filling down the center, leaving a 1-inch border at the top and bottom. Cut 1-inch wide strips along both sides of the filling using a pizza cutter. Fold the top edge over the filling, then alternately cross the strips over the center to create a braided pattern. Fold the bottom edge over to seal. Brush the entire surface with the egg wash and sprinkle lightly with sugar.
Baking the pie: Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed. Let the pie cool for at least 10 minutes before slicing. Serve warm, optionally with vanilla ice cream or whipped cream.
Serving ideas
This puff pastry apple pie is delicious on its own, but you can make it even more special with a few simple additions. Serve warm with a scoop of Vanilla bean ice cream or my favorite Condensed milk ice cream, or a dollop of whipped cream for a classic dessert experience. Drizzle with Salted caramel or Butterscotch sauce for extra sweetness. You can also enjoy it with a sprinkle of powdered sugar for a simple, elegant presentation.
Storing and freezing
Store the puff pastry apple pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days; however, the pie won't be crispy anymore but will still be delicious.
The pie can also be frozen before baking. Wrap tightly in plastic wrap and foil, freeze for up to 2 months, then bake from frozen, adding a few extra minutes to the baking time.
Recipe card
Puff Pastry Apple Pie
Equipment
- Digital kitchen scale
- Frying pan
- Baking sheet
Ingredients
- 1 sheet of store-bought puff pastry
- 2 large firm apples about 300g apples such as Gala or Pink Lady, peeled, cored, and diced into ¼-inch cubes
- 1 tablespoon unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 40 g white sugar
- 50 g raisins
- 50 g walnuts roughly chopped
- 1 teaspoon cornstarch
- 2 tablespoons water
Egg wash
- 1 egg
- 1 tablespoon water
- Sugar for topping
Instructions
- Preheat the oven to 200C (400F).
- In a frying pan, add the apples, butter, cinnamon, salt, and vanilla extract. Cook over medium-low heat until the butter has melted. Add the sugar and cook for a couple of minutes until the apples soften slightly and release their juices.
- In a small bowl, combine the cornstarch and water to make a slurry. Add it to the apples and cook for one more minute until the filling thickens.
- Stir in the raisins and walnuts, then remove from the heat and let the mixture cool slightly.
- Whisk the egg with one tablespoon of water to make an egg wash. Set aside.
- Unroll the puff pastry onto a baking sheet. It usually comes with parchment paper, so place it directly on the sheet. Slightly roll it to make it flat if needed.
- Spoon the apple filling lengthwise down the center of the puff pastry, leaving about a 1-inch border at the top and bottom.
- Using a pizza cutter, cut the dough into 1-inch wide strips along both sides of the filling.
- Starting at one end, fold the top edge over the filling, then alternately cross the strips from each side over the center, creating a braided pattern. Continue until all the strips are folded over. Fold the bottom edge over to seal the pie.
- Brush the entire surface with the egg wash, then sprinkle lightly with sugar.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed.
- Let the pie cool for at least 10 minutes before slicing. Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
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