Puff Pastry Apple Pie

Use a high-quality, store-bought puff pastry to make this apple pie in a snap.

Puff Pastry Apple Pie
Since puff pastry can be tricky to prepare, this version uses a high-quality, store-bought puff pastry. Photo: © John Kernick
Active Time:
25 mins
Total Time:
3 hrs 30 mins
1 (9 1/2-inch) deep-dish pie

2006 F&W Best New Chef 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. You'll have some scraps of puff pastry leftover; use them up in other snacks.

While this pie is delicious prepared as-is, feel free to add some of your favorite baking spices, like cinnamon, cardamom, or nutmeg to the apple mixture. Try sprinkling demerara sugar on the crust before baking to make it shatteringly crisp. Serve the pie with a scoop of ice cream or add spices to the whipped cream to give it a little more complexity.


  • 3 pounds Granny Smith apples, peeled, cored, and sliced into 1/4-inch wedges

  • 1/2 cup granulated sugar

  • 3 tablespoons all-purpose flour, plus more for dusting

  • 2 (14-ounce) packages all-butter puff pastry, chilled


  1. Toss apples with sugar and flour in a large bowl.

  2. Roll out each piece of puff pastry to a 14-inch square on a lightly floured work surface. Ease a pastry square into a 9 1/2-inch deep glass pie plate. Scrape apples and their juices into shell. Place second layer of puff pastry on top. Press edges together to seal and trim the overhang to 1 inch; reserve scraps for another use. Crimp edges decoratively and cut a few slits on top for venting. Freeze pie for 1 hour.

  3. Preheat oven to 400°F. Place apple pie on a baking sheet and transfer it to oven. Bake pie for 30 minutes, until crust is lightly golden. Reduce oven temperature to 375°F and bake for 40 to 45 minutes longer, until top and bottom are deep golden brown and crisp. Transfer pie to a wire rack to cool for 1 hour before serving.

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