Puff Pastry Apple Pie Recipe

Puff Pastry Apple Pie Recipe

A perfect puff pastry crust with a simple apple pie filling

Course Dessert

Cuisine American, Irish

Prep Time 30

Cook Time 35

Inactive Time 1 33

Total Time 2 38

Servings

Calories 479kcal

Author Jenna Shaughnessy

Ingredients

2 ½ cups flour
1 cup cold unsalted butter preferably grass-fed Irish butter
¾ cup of very cold water start out with ½, but you may need the full ¾
1 pinch salt
1 egg to glaze
6-10 Granny Smith apples
½ cup sugar
juice of 1 small lemon
1 tablespoon cornstarch
3 teaspoon cinnamon to taste

US Customary - Metric

Instructions

For the Puff Pastry

Sieve the flour and salt into a bowl
Cut both sticks of butter in half so that you have 4 equal pieces. Place ¾ into the fridge until you're ready to use them
With your hands (or a knife) rub the remaining ¼ of the butter into the flour until it's broken up into pea size pieces.
Mix the water and flour with a butter or palette knife. Only add enough water so the mixture comes together.
Turn out onto a floured board and knead. Wrap in clingfilm, put it in the fridge and let it relax for 30 minutes.
Roll out pastry into an oblong. Mark into 3 sections.
Taking ⅓ of the remaining butter, cut up into smaller pieces and place on the first two sections of the pastry.
Fold the pastry, placing the plain section on top of the center one, and leftover section on top of the other two.
Seal the edges with a rolling pin.
Turn the pastry and roll on into an oblong shape. Again, take the next 1/3 of butter and repeat process.
Seal the edges with a rolling pin.
Turn the pastry and roll out again and repeat the process with the last bit of butter.
Cut in two equal pieces. Wrap in clingfilm and refrigerate for 2 hours.

To Make the Apple Pie

Peel core and slice approximately 6 apples. I like to keep my apple slices pretty big so that they still have a bite to them. If you prefer a softer filling, feel free to cut them smaller.
Whisk egg in a small bowl and set aside.
Roll pastry into a circular shape. Use your pie dish as a guide, ensuring pastry is wider in diameter.
Place pastry into pie dish, pushing it down so that it fills into the corners.
Prick the bottom several times with a fork.
In a bowl, toss the apples with the lemon juice, cornstarch sugar and cinnamon.
Fill the pie with the apple mixture.
Then, roll out the second piece of pastry dough for the top.
Using a pastry brush, put egg wash all around the perimeter of the pastry (this will help seal it when the top piece goes on).
Place the top piece of the pie dough on top. Seal the edges with a knife or fork by pushing down. You can also crimp them with your thumb and forefinger. Cut off any excess with a sharp knife.
Brush entire pie with eggwash.
Put three slits in the middle of the pie to help steam escape while baking.
Place in the oven at 425 degrees F. After 15 minutes, reduce heat to 400F and bake for another 20 minutes or until the crust is golden brown.
Keep an eye on the edges of the pastry. When they start to get golden, place some foil around the edges to stop them from burning.
When the pie come out of the oven, let it rest for 30 minutes before eating it. This allows it to firm up.
Serve with sprinkled sugar on top and freshly whipped cream.

Notes

It is very important when making pastry to keep all the ingredients as cool as possible.
Do not overwork or over-roll the dough.
Handle lightly and as little as possible.
Knead lightly, roll lightly. Never stretch pastry.
To prevent a soggy base, using a pyrex pie dish is preferable. The heat tends to circulate better. If you only have a ceramic pie dish, then add 15 minutes to the baking time. Cover with aluminum foil for these last 15 minutes so that the top of the pastry doesn't burn but so that the bottom can continue to cook through!

Nutrition