This Puff Pastry Apple Pie is a quick and delicious dessert that requires just a few ingredients and minimal prep. In no time, you’ll have a warm, flaky pie slab that’s perfect for fall and holiday gatherings. It pairs beautifully with a scoop of vanilla ice cream!

Overhead image of puff pastry apple pie (slab style).

If you enjoy apple desserts, you’ll want to try my Dutch Oven Apple Crisp or my Apple Bread Pudding!

My Air Fryer Apples with Oats Dessert is a healthier apple sweet treat. Full of flavor and ready to eat in 20 minutes!

Why You’ll Love This Recipe

Quick & Easy: Using store-bought puff pastry eliminates the need for homemade dough, giving you more time to focus on making the apple pie filling.
Flaky and Buttery: Puff pastry ensures that every bite is perfectly crispy and light.
Perfect for Fall: This pie is packed with warm, spiced flavors like cinnamon and ginger, making it the perfect cozy dessert for chilly evenings.

Ingredients & Substitutions

Overhead image of ingredients needed to make puff pastry apple pie.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Puff Pastry Apple Pie

Quick Overview

Cook apple filling.
Prepare egg wash.
Add filling.
Top & seal.
Egg wash & sugar.
Bake.

Step by Step Instructions

Quick Tip From Bri

Let the apple filling cool slightly before spooning it onto the puff pastry. If the filling is too hot, it can make the pastry soggy.

Quick Tip From Bri

Don’t forget to cut slits into the top layer. This prevents the pie from becoming too soggy and helps the pastry bake evenly.

Cook the Apple Filling: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set aside. In a large skillet over medium-high heat, melt the butter. Add the apples, brown sugar, vanilla, cornstarch, cinnamon, and ginger. Cook for 6-8 minutes, stirring occasionally, until the apples release their juices and the sauce thickens. Remove from heat and let cool slightly.
Prepare the Pastry & Egg Wash: On a lightly floured surface (or directly on the baking sheet), roll out the thawed puff pastry sheets to slightly larger than their original size, about 9 x 11 inches. Place one sheet on the prepared baking sheet. In a small bowl, whisk the egg with 1 tablespoon of water to make the egg wash.
Add Filling: Spoon the cooled apple mixture evenly onto the puff pastry, leaving a 1/2-inch border around the edges.
Top & Seal: Gently lay the second puff pastry sheet over the apples. Brush the edges with egg wash. Pinch the edges together using your fingers and then a fork to seal the pie. Cut a few small slits in the top to let steam escape.
Egg Wash & Sugar: Brush the top of the pie with the remaining egg wash. Generously sprinkle turbinado sugar over the top for added texture and sweetness.
Bake: Bake the pie in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up. Let the pie cool for at least 10 minutes before slicing and serving.

Recipe Serving Suggestions

For an extra special touch, try making your own ice cream using my Vanilla Ice Cream Recipe!

Expert Tips

Choose the Right Apples: Use a mix of sweet and tart apples, like Honeycrisp and Granny Smith.
Thaw the Puff Pastry Properly: Let the puff pastry thaw in the fridge for a few hours or overnight. This ensures it’s pliable but still cold, which helps it puff up beautifully in the oven.
Don’t Overfill the Pie: Leaving a 1/2-inch border around the edges ensures the puff pastry seals properly and prevents the filling from spilling out during baking.
Use Egg Wash for Shine: Don’t skip the egg wash—it’s key for that golden, flaky crust.

Additions & Variations

Caramel Drizzle: The rich, buttery caramel pairs beautifully with the spiced apples and adds a luxurious layer of sweetness.
Apple Hand Pies: Instead of making one large pie, cut the puff pastry into smaller squares or circles to make individual apple hand pies.
Mixed Fruit Filling: Swap out some of the apples for other seasonal fruits like pears or peaches. This creates a delicious mixed fruit filling with different textures and flavors.

Up close image of puff pastry apple pie (slab style).

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Puff Pastry Apple Pie

Brianna May

This Puff Pastry Apple Pie is a quick and delicious dessert that requires just a few ingredients and minimal prep. In no time, you'll have a warm, flaky pie slab that's perfect for fall and holiday gatherings. It pairs beautifully with a scoop of vanilla ice cream!

Prep Time: 15 minutes

Cook Time: 30 minutes

Cool Time: 10 minutes

Total Time: 55 minutes

Servings: 8

Equipment

Baking Sheets
Rolling Pin
Basting Brush
Stirring Spoon

Ingredients

2 pounds apples, peeled, cored, & sliced 1/3” thick
4 Tablespoons (57 g) salted butter
1/2 cup (100 g) brown sugar
1 teaspoon vanilla
2 teaspoons cornstarch
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
2 sheets (17 ounces) thawed puff pastry
1 large egg
turbinado sugar, for sprinkling
vanilla ice cream, for serving

Instructions

Cook the Apple Filling: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Set aside. In a large skillet over medium-high heat, melt the butter. Add the apples, brown sugar, vanilla, cornstarch, cinnamon, and ginger. Cook for 6-8 minutes, stirring occasionally, until the apples release their juices and the sauce thickens. Remove from heat and let cool slightly. 2 pounds apples, peeled, cored, & sliced 1/3” thick, 4 Tablespoons (57 g) salted butter, 1/2 cup (100 g) brown sugar, 1 teaspoon vanilla, 2 teaspoons cornstarch, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ginger
Prepare the Pastry & Egg Wash: On a lightly floured surface (or directly on the baking sheet), roll out the thawed puff pastry sheets to slightly larger than their original size, about 9 x 11 inches. Place one sheet on the prepared baking sheet. In a small bowl, whisk the egg with 1 tablespoon of water to make the egg wash. 2 sheets (17 ounces) thawed puff pastry, 1 large egg
Add Filling: Spoon the cooled apple mixture evenly onto the puff pastry, leaving a 1/2-inch border around the edges.
Top & Seal: Gently lay the second puff pastry sheet over the apples. Brush the edges with egg wash. Pinch the edges together using your fingers and then a fork to seal the pie. Cut a few small slits in the top to let steam escape.
Egg Wash & Sugar: Brush the top of the pie with the remaining egg wash. Generously sprinkle turbinado sugar over the top for added texture and sweetness. turbinado sugar, for sprinkling
Bake: Bake the pie in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up. Let the pie cool for at least 10 minutes before slicing and serving. vanilla ice cream, for serving

Notes

Choose the Right Apples: Use a mix of sweet and tart apples, like Honeycrisp and Granny Smith.
Thaw the Puff Pastry: Let the puff pastry thaw in the fridge for a few hours or overnight.
Don’t Overfill the Pie: Leaving a 1/2-inch border around the edges ensures the puff pastry seals properly.
Use Egg Wash for Shine: Don’t skip the egg wash—it’s key for that golden, flaky crust.