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.
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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
Two 14-ounce packages all-butter puff pastry, chilled
How to Make It
In a large bowl, toss the apples with the sugar and the 3 tablespoons of flour.
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.
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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Review Body: 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?
Date Published: 2017-08-13
Author Name: mousetown57
Review Body: 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. I'm not sure of the original posting of this recipe, but an edit of what you post is important if one is to get the best results from a recipe of any kind. Judith Ellis