Puff Pastry Apple Pie
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.
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Servings: 8 servings
Calories: 291kcal
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.
Video
Notes
Store 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.
Nutrition
Nutrition Facts
Puff Pastry Apple Pie
Serving Size
1 serving
Amount per Serving
Calories
291
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
8
g
Cholesterol
24
mg
8
%
Sodium
571
mg
25
%
Potassium
156
mg
4
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
100
IU
2
%
Vitamin C
3
mg
4
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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