Apple Pie with Puff Pastry
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One bite of this Apple Pie with Puff Pastry and you'll be whisked away to a fall apple orchard! Honey crisp apples are layered on top of flaky puff pastry to create an easy apple pie you'll be proud to serve.
Why You'll Love This Pie
There's nothing easier than baking with a store-bought puff pastry. While I love a good pie crust better than anybody, I don't always have time to make one. This apple puff pastry creates a delicious dessert that's quick and easy!
Apple Pie with Puff Pastry is perfect for holidays like Thanksgiving, and amazing when served as a brunch entree. It will remind you of fancy fruit tarts or a large apple turnover recipe. It has just the right amount of tart flavor to balance out the sweetness which makes a great combination.
If you love apple pie but can't wait for one to bake, this easy recipe is for you. Simply arrange thin apple slices on puff pastry dough and watch it turn into a masterpiece as it goes through the baking process!
There are only 7 ingredients needed for this puff pastry apple pie, and they go together quickly. See recipe card for quantities.
- frozen puff pastry sheet (I recommend Wewalka)
- large sweet apples (like honey crisp)
- lemon juice
- apricot preserves (or any type)
- lemon curd
- powdered sugar
- water or milk
To make this easy fall dessert, all you need is a sheet pan or oven safe dish, a couple of bowls and spoons to mix ingredients, a cutting board, measuring cups, and a serrated knife.
How to Make Apple Pie with Puff Pastry
1 - Roll out puff pastry on a sheet pan or press it inside the dish of your choice. Roll edges over and crimp with a fork or knife.
2 - Spread apricot preserves on the bottom of the pastry. The thinner the layer the better. Too much jam will cause the pastry to be soggy.
3 - Cut apples in half. Place face down on a cutting board. Slice apples in very thin slices and trim the edges so they are all the same size. Take care to dispose of the core and seeds. Brush apples with a little lemon juice to keep them from browning.
4 - Arrange apples in overlapping layers in a single layer on the apricot jam. If you're using a sheet pan, you will have long rows. If you're using a dish like the one in the photo, the rows will be shorter.
5 - Bake the pastry at 425 degrees for 15 minutes until it puffs up. Lower temperature to 375 degrees for 10 more minutes to cook apples until tender. This prevents the pastry from burning.
6 - Remove apple tart from oven and cool for at least 30 minutes. The longer it cools, the better the jam will set. Drizzle tart with lemon curd icing made from powdered sugar, lemon curd and water. Slice and serve plain or with a scoop of vanilla ice cream.
You can use any type of jam you desire. I like to spread a thin layer of apricot jam on the pastry to hold the fruit slices in place. The lemon curd gives a nice flavor to the icing, but you can omit it if desired. If you do use jam, make sure it is thick or it will turn to water after baking.
Any type of firm, crisp apple will work in this recipe. You could try Granny Smith apples, Fuji, Pink Lady or Gala apples. I like Honeycrisp apples because they are both tart and sweet. Use your favorite apples, but if you use really tart fruit, it might need a dusting of sugar after baking.
One of the reasons this recipe is so amazing is that you don't have to peel the fruit. Once baked, the skins are soft and delicious. This dessert is also more beautiful with the peelings attached. If you prefer not to eat the peelings, then feel free to peel before baking.
I purchase a roll of Wewalka puff pastry at the grocery store. You can also purchase a box of puff pastry from Pepperidge Farms. I like using a roll because it's easier to work with. If all you can find are squares, it's easy to use a rolling pin to make one large roll if needed. Make sure you purchase REAL puff pastry and NOT phyllo dough.
- Spread apricot jam on the puff pastry for best results. A thin layer works best. If you put too much jam on the pastry, it will make the crust soggy.
- It's not necessary to score the pastry but it makes a nice presentation. Be sure to roll the edges down before baking.
- Swirl caramel sauce on top to make a caramelized apple pie.
- Sprinkle the apples with cinnamon sugar. Just remember that ground cinnamon may change the color and appearance.
- Turn the recipe into puff pastry apple turnovers by cutting equal squares instead of using one big sheet.
Storage & Freezing
Store leftovers in an airtight container for up to 3 days in the refrigerator. Freeze leftovers in an airtight container for up to 3 months in the freezer.
More Apple Desserts
If you love this Puff Pastry Apple Pie, be sure to enjoy these other recipes from my kitchen to yours!
Apple Pie with Puff Pastry
*See notes in blog post for detailed tips, photos and instructions.
- baking dish
- 1 sheet puff pastry refrigerated (I use Wewalka)
- 3 to 4 Tablespoons apricot jam
- 2 large sweet apples like honeycrisp
- 1 teaspoon lemon juice
LEMON CURD ICING
- 1 Tablespoon lemon curd
- 4 Tablespoons powdered sugar
- 1 Tablespoon water or milk
- Preheat oven to 425 degrees.
- Roll out puff pastry onto a sheet pan. Or press it inside the dish your your choice. Roll edges over and crimp with the tines of a fork.
- Spread apricot jam on the bottom of the pastry in a thin layer.
- Cut apples in half and dispose of core and sees. Place face down on a cutting board. Slice apples in half moon shapes and trim edges so they are all the same size.
- Brush apples with a little lemon juice to prevent browning.
- Arrange apples in overlapping layers onto the apricot jam until sheet pan or baking dish is full.
- Bake pastry at 425 degrees for 15 minutes. Lower temperature to 375 degrees for 10 more minutes to cook apples. Lowering the temperature keeps the pastry from burning.
- Remove tart from oven and cool 30 minutes.
- Make lemon curd icing by mixing powdered sugar, lemon curd and water or milk together until smooth. Drizzle over tart.
- Slice and serve plain or with a scoop of vanilla ice cream.
- Apricot jam works best in this recipe because it is thicker than jelly. Spread it thinly to prevent too much liquid from forming on the tart.
- Store leftovers in an airtight container for up to 3 days in the refrigerator. Freeze leftovers in an airtight container for up to 3 months in the freezer.
Nutrition info is an auto generated estimate.
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This is so cute! Where did you get that adorable apple baking dish?
Believe it or not, that dish came from a church yard sale! I was excited to see it and it turned out to be a great find.
I saw this recipe this morning and have an apple tree out back and am trying to put them all to good use so I created your recipe! I didn't have any apricot jam on hand but did have some homemade blackberry jam and used it instead. My Mama always said to use what you have on hand. It turned out so good! I made a cinnamon vanilla sauce to add to it when I serve it tonight. Thank you for sharing this wonderful fall treat!
Oh yum, Dawn! What a great idea! I would love to try your cinnamon vanilla sauce!