Puff Pastry Apple Pie

Name: Puff Pastry Apple Pie
Total time: 2 h 45 min
Yield: makes one 9 1/2-inch deep-dish pie
Ingredients: 3 pounds Granny Smith apples (—peeled, cored and sliced into 1/4-inch wedge); ½ cup granulated sugar; 3 tablespoons all-purpose flour (plus more for dusting); 14 ounce packages all-butter puff pastry (chilled)

2 Reviews

Cathal Armstrong tells of how a family friend came over for lunch one day and marveled at the apple pie his mother, Angela, had made. When her husband, Gerry, asserted that it must have been the apples he grew that made the pie taste so good, the friend said, "Angela, you tell him pastry like that doesn't grow on trees." Since puff pastry can be tricky to prepare, this version of Angela's pie uses a high-quality, store-bought puff pastry. More Pie and Tart Recipes

By Cathal Armstrong

March 2008

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Recipe Summary

active:

30 mins

total:

2 hrs 45 mins

Yield:

makes one 9 1/2-inch deep-dish pie

Ingredients

3 pounds Granny Smith apples (—peeled, cored and sliced into 1/4-inch wedge)
½ cup granulated sugar
3 tablespoons all-purpose flour (plus more for dusting)
14 ounce packages all-butter puff pastry (chilled)

Directions

Step 1

In a large bowl, toss the apples with the sugar and the 3 tablespoons of flour.

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Step 2

On a lightly floured work surface, roll out each piece of puff pastry to a 14-inch square. Ease one pastry square into a 9 1/2-inch deep glass pie plate. Scrape the apples and their juices into the shell. Lay the second layer of puff pastry on top. Press the edges together to seal and trim the overhang to 1 inch. Crimp the edge decoratively and cut a few slits on top for venting. Freeze the pie for 1 hour.
Step 3

Preheat the oven to 400°. Place the apple pie on a baking sheet and transfer it to the oven. Bake the pie for 30 minutes, until the crust is lightly golden. Reduce the oven temperature to 375° and bake for 40 minutes longer, until the top is deep golden brown. Transfer the pie to a wire rack to cool slightly before serving.

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Judith

03/11/2018

I have seen this recipe on your site before and I question the puff pastry listing. It calls for " 2" - 14 oz. pkgs puff pastry", (THAT IS 4 SHEETS) . Then goes on to say, " place ONE sheet in pie plate, add apples then place second sheet over apples,". I use puff pastry for my apple pies and only use two sheets - which is ONE pkg puff pastry. Since 2008, of the original posting of this recipe, an edit of what you post is important if one is to get the best results from a recipe of any kind. Judith Ellis

Ronnie Hoheim

08/13/2017

This sounds risky to freeze the unbaked pie in a glass pie plate for 1 hour and then place it in a 400° F. oven. Has anyone tested this method?

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Puff Pastry Apple Pie

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Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Puff Pastry Apple Pie

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Puff Pastry Apple Pie

Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Puff Pastry Apple Pie