I can’t wait to share my Puff Pastry Apple Pie Recipe, where caramelized apple slices tuck into flaky buttery layers for a brilliant holiday dessert.

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I never thought a sheet of frozen puff pastry and a stack of apples could cause this much excitement at my table, but they do. This Puff Pastry Apple Pie Recipe hides tiny tricks that turn thin apple slices into glossy pockets inside flaky pastry, it looks like you spent hours and you didnt.

I like that it reads seasonal without being overly sweet or cloying, and yeah sometimes the crust puffs up weird and thats fine because it still tastes great. If you like stuff that looks fancy but is really easy, this one will surprise you.

Ingredients

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Apples: high in fiber and vitamin C, add sweet-tart crispness to filling
Puff pastry: flaky, buttery layers that’ll give rich texture and lots of carbs
Butter: adds richness and saturated fat, helps browning and it’s mouthfeel
Brown sugar: gives caramel notes and sweetness, raises calories and carbs
Cornstarch: thickens juices so filling isn’t runny, mostly starch carbs
Cinnamon: warm spice, adds flavor without calories, may help blood sugar
Lemon juice: brightens flavor, adds slight tang and vitamin C
Egg wash: gives glossy color and helps toppings stick when baked
Apricot jam: optional glaze for shine, adds extra sugar and fruit flavor

Ingredient Quantities

1 (17.3 oz) package frozen puff pastry, thawed (2 sheets)

4 medium apples (about 1 1/2 lb), firm variety like Granny Smith or Honeycrisp, peeled, cored and thinly sliced

3 tablespoons unsalted butter

1/3 cup packed light brown sugar

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

Pinch of salt

1 large egg, beaten with 1 tablespoon water for egg wash

1 tablespoon apricot jam or apple jelly, warmed for glaze (optional but really makes it shiny)

1 tablespoon coarse or turbinado sugar for sprinkling (optional)

How to Make this

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1. Take puff pastry from the freezer and thaw according to package directions until sheets are pliable but still cold, then preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Peel, core and thinly slice the apples, toss immediately with the lemon juice so they dont brown.

3. Melt the butter in a wide skillet over medium heat, add the apples, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg and a pinch of salt; cook, stirring often, until the apples soften and the juices thicken and caramelize slightly, about 6 to 8 minutes. Stir in the vanilla at the end.

4. Transfer the apple mixture to a bowl and let cool 8 to 10 minutes so it wont steam the pastry and make it soggy.

5. On a lightly floured surface or on parchment, gently unfold each puff pastry sheet and smooth the seams with a rolling pin so they match in size; place one sheet on the prepared baking sheet.

6. Pile the cooled apples into the center of the bottom sheet leaving about a 1 inch border all around; beat the egg with 1 tablespoon water and brush that border with the egg wash. Place the second pastry sheet on top, press the edges to seal and crimp with a fork, then cut a few small vents on top so steam can escape. Brush the top with more egg wash and sprinkle the coarse sugar if using.

7. Bake on the middle rack until the pastry is puffed and deeply golden, about 25 to 30 minutes, rotating the pan once halfway through. If the edges brown too fast, tent loosely with foil.

8. Warm the apricot jam or apple jelly and brush it over the hot pie for a shiny glaze, let the pie rest at least 20 minutes so the filling sets, then slice and serve warm or at room temperature.

Equipment Needed

1. Baking sheet lined with parchment paper
2. Wide skillet or large saute pan
3. Cutting board and a sharp chef’s knife
4. Rolling pin or a wine bottle to smooth seams, works fine if you dont have one
5. Large mixing bowl to hold and cool the apple filling
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula for stirring and scraping
8. Pastry brush and a fork for sealing and glazing
9. Oven mitts and a kitchen timer

FAQ

Can I use other kinds of apples? Yes, you can. Firm, tart apples like Granny Smith or crisp ones like Honeycrisp work best, but mixing a tart and a sweet apple gives the best flavor. Avoid really soft apples that turn to mush when baked.

How should I thaw the puff pastry? Thaw in the fridge overnight for best results. If you forgot, leave it on the counter 30 to 40 minutes until pliable but still cold. If it gets too warm and sticky, pop it back in the fridge for 10 to 15 minutes.

Why is there cornstarch in the filling? Can I skip it? Cornstarch thickens the apple juices so the filling isn't watery. You can swap 2 tablespoons of all purpose flour if you need, but cornstarch gives a clearer, glossy filling.

How do I prevent a soggy bottom? Toss the sliced apples with the cornstarch and sugar and let them sit a few minutes, then drain any excess liquid before filling. Bake the pie on a preheated baking sheet or pizza stone so the bottom gets a quick blast of heat and crisps up. Don't overfill the pastry and keep the layers cold until they go in the oven.

Can I make this ahead or freeze it? Yes. You can assemble the unbaked pie, wrap tightly and freeze up to a month; bake from frozen, adding 10 to 20 minutes to the bake time. Or bake fully, cool, then freeze; reheat in a 350 F oven until warmed through.

Do I need the egg wash and apricot jam glaze? Egg wash gives that pretty golden color so I do recommend it, but you can skip it if you want. The warmed apricot jam or apple jelly is optional but it makes the top shiny and pretty, and it adds a nice little glaze.

Apple Pie With Puff Pastry Recipe Substitutions and Variations

Puff pastry: swap with refrigerated pie crust (2 rounds) for a more classic apple pie feel, or use phyllo sheets (layer 6–8, brushing each with butter or oil) for extra crispiness. If using pie crust, prebake 5–8 minutes to avoid a soggy bottom.
Unsalted butter: use salted butter instead (skip the pinch of salt), or coconut oil 1:1 for a dairy free option that still browns well. Margarine works too but flavor will change a bit.
Cornstarch: replace with arrowroot powder 1:1 for a clear, glossy filling, or use all purpose flour at about double the amount (2 Tbsp flour for each 1 Tbsp cornstarch) — it’ll thicken fine but is less glossy.
Egg wash (egg + water): brush with whole milk or heavy cream for a softer golden top, or melted butter for rich browning. For a vegan option use unsweetened oat milk plus a tiny splash of maple syrup for color.

Pro Tips

– Keep the pastry stone cold right up until it goes in the oven, trust me. If the sheets get warm the layers wont puff nicely. After you assemble, pop the whole thing in the fridge for 10 to 20 minutes so the butter firms back up and the seams stay sealed while it bakes.

– Slice the apples all about the same thickness, about 1/8 inch if you can, so some pieces dont overcook while others are still raw. If your apples are extra juicy add a little more cornstarch (or make a thin slurry and stir it in near the end) so the filling sets instead of running.

– Dont overfill the pastry, or it will ooze out and make a soggy rim. Leave a good border and press the edges firmly. Brush the edges with egg wash to help them stick, and if the top starts getting too dark during baking just tent with foil for a few minutes.

– For the glossy, bakery look warm 1 tablespoon of apricot jam and brush it on right after the pie comes out, dont wait. If you want crunch sprinkle coarse sugar on top just before baking. Let the pie rest at least 15 to 20 minutes before slicing so the filling firms up and you wont have a sloppy mess.