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Pieces of apple pie laid out on a wooden board.

Puff Pastry Apple Pie Recipe

Author: Jessica Haggard
Apple pie, simplified, but made better. This apple pie using puff pastry is tender, juicy, perfectly-spiced apples inside a flaky, buttery puff pastry that delivers all the flavors of the classic dessert with half the effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Desserts
Cuisine American
Servings 6 hand pies
Calories 547 kcal

Ingredients
 
 

  • 2 sheets puff pastry thawed in the refrigerator overnight
  • 12 ounces honeycrisp apples 3 medium
  • ½ cup brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 whole egg whisked
  • 2 tablespoons sugar for dusting

Instructions
 

  • Preheat the oven to 375 °F.
  • Peel, core, and dice the apples. Toss in a bowl with brown sugar, lemon juice, and cinnamon. Set aside.
  • Unroll the pastry dough over a lightly floured surface. Divide into 6 portions, cutting the long side by 3 and the short side by 2. Set these aside (in the refrigerator if you are in a warm environment).
  • Repeat the process with the second sheet of dough. Separate the pieces apart from each other slightly so there is room to work around them.
  • Scoop approximately ¼ cup of filling and arrange it in the center of each piece of cut dough. Use a pastry brush to spread some whisked egg around the four edges of each rectangle.
  • Cover each portion with a second rectangle of dough. Cut a 1-inch “X” shape in the top of each pie. Use the back tips of a fork and gently press the seams together all around the pie.
  • Brush the tops evenly with the remaining egg. Sprinkle sugar over all the pies and gently press it into the egg so it sticks.
  • Use a spatula or your hands to transfer the pies to a baking sheet. Bake for 20 minutes until puffy and golden brown. Cool slightly before serving.

Video

Notes

  • Don’t peel the apples when you make puff pastry apple pie next time. Just give it a try - the color, flavor, and texture are better!
  • After thawing the dough, keep it refrigerated until ready to use. Otherwise, it becomes very sticky and difficult to use.
  • While it's tempting to add extra apples, overstuffing the hand pies can cause the filling to leak out. Leave a little space at the edges when placing the filling inside.
  • Use more or less sugar depending on your taste or the type of apple you’re using.
  • After baking, let the hand pies cool for a few minutes before serving. This allows the filling to set and prevents it from being too hot to handle.
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Serve: Enjoy apple hand pies as you would a traditional apple pie. They’re delicious as is, but even better when served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of salted caramel on top. 
Store: Transfer leftovers into an airtight container and refrigerate for up to 4 days, or freeze up to 1 month. Reheat in the oven at 350 F for 10 minutes, or until warmed through. You can also freeze unbaked pie. Place in a freezer-safe container and store in the freezer for up to 1 month. Bake from frozen when ready to use.

Nutrition

Serving: 1hand pieCalories: 547kcalCarbohydrates: 59gProtein: 7gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.003gCholesterol: 27mgSodium: 219mgPotassium: 87mgFiber: 1gSugar: 22gVitamin A: 41IUVitamin C: 0.3mgCalcium: 31mgIron: 2mg
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