Irresistible Puff Pastry Apple Pies: Your Go-To Quick & Easy Dessert
Imagine the warm, comforting aroma of cinnamon-spiced apples drifting through your home, wrapped in a perfectly golden, flaky crust. These Puff Pastry Apple Pies are not just a dessert; they’re an experience – impossible to resist and incredibly easy to create. Perfect for any occasion, from a casual weeknight treat to a special gathering, these handheld apple pies offer all the deliciousness of a classic apple pie without the fuss. Each bite delivers a delightful blend of tender, sweet-tart apples and buttery pastry, making them an instant favorite.
The Magic of Puff Pastry: Apple Pies in Under an Hour!
Fall is synonymous with apple season, and for good reason! There’s an undeniable charm to freshly baked apples, especially when nestled within a tender, flaky pastry. What if you could capture that magic in less than an hour? Our Puff Pastry Apple Pies make it possible! Utilizing the convenience of ready-made puff pastry, this recipe transforms simple ingredients into an elegant dessert that tastes like it took hours of effort. With two apple trees in my own yard, I know the joy of turning a bountiful harvest into delectable treats. These pies are not only simple enough for a busy weeknight, but they also feel delightfully fancy, making them perfect for impressing guests. Filled with tender Granny Smith apples and a harmonious blend of cozy spices, they are the quintessential autumn dessert, though delicious any time of year.
Why You’ll Adore These Handheld Apple Pies
There are countless reasons to fall in love with these delightful apple pastries. Their individual size makes them incredibly appealing and easy to serve, eliminating the need for plates and forks if you’re enjoying them on the go. The golden puff pastry provides a magnificent contrast to the soft, warmly spiced apple filling, creating a textural symphony in every bite. Plus, the quick preparation time means you can whip up a batch whenever a craving strikes, or even freeze them for future indulgence. Whether you’re looking for a fuss-free dessert for a family dinner or a charming treat for a picnic, these mini apple pies are sure to become a cherished addition to your recipe collection. They truly offer comfort, convenience, and irresistible flavor all rolled into one.
Frequently Asked Questions About Puff Pastry Apple Pies
What kind of puff pastry should I use?
For ultimate convenience, I highly recommend using refrigerated puff pastry dough. It’s a game-changer because it comes pre-rolled and doesn’t require any thawing, saving you precious time and effort. You can often find it in the dairy or refrigerated dough section of most grocery stores, typically near items like refrigerated biscuits. While refrigerated dough is my preference, frozen puff pastry works perfectly well too. If opting for frozen, ensure it’s thawed in the refrigerator until cool and pliable, but not at room temperature, which can make it sticky and difficult to handle. Most frozen varieties come in packs of two sheets, which is ideal for this recipe.
What other toppings can I use for these apple pastries?
While coarse sugar adds a lovely sparkle and crunch, the topping possibilities are endless! For a sweeter finish, consider a simple powdered sugar glaze made from powdered sugar, a touch of milk, and vanilla extract. A drizzle of warm caramel sauce or honey would also be incredibly delicious, adding another layer of sweetness and richness. For a truly decadent treat, serve your warm puff pastry apple pies with a scoop of creamy vanilla ice cream. The contrast of warm pie and cold ice cream is always a winner.
Do I have to use the homemade apple filling?
Absolutely not! While our homemade filling is incredibly flavorful and easy to make, you can certainly use canned apple pie filling for an even quicker dessert. This is a fantastic shortcut when you’re short on time or prefer not to cook the filling from scratch. Simply ensure you have enough canned filling to adequately fill all eight puff pastry rectangles, typically about 2-3 tablespoons per pie. Using canned filling won’t compromise the deliciousness of these convenient handheld treats!
How many apples do I need for the filling?
This recipe was tested using approximately five medium-sized Granny Smith apples. The exact size of apples can vary, so don’t get too caught up in precise measurements. A good estimate is about 4 ½ to 5 cups of diced apples. Whether your apples are slightly smaller or larger than average, the recipe will still turn out beautifully. The goal is to have a generous, flavorful filling for each pastry, so a little more or less won’t drastically impact the outcome.
Can I make these with a traditional pie crust instead of puff pastry?
While the flaky texture of puff pastry is a hallmark of this recipe, you can certainly create handheld apple pies with a traditional pie crust. If you prefer the classic pie crust experience, I recommend exploring recipes specifically designed for that, such as our Air Fryer Apple Hand Pies. The method for cutting, filling, and sealing might differ slightly to achieve the best results with a pie crust, so following a dedicated recipe will ensure a perfect outcome.
How long do these Puff Pastry Apple Pies last and how should I store them?
These delightful apple pastries will remain fresh and delicious for 2-3 days when stored covered at room temperature, ideally wrapped in foil or placed in an airtight container. To enjoy them warm again, simply reheat them in the oven at a low temperature (around 300°F/150°C) for a few minutes, or use an air fryer until heated through and the pastry is crisp once more. This helps revive their wonderful flaky texture.
Can I freeze these Puff Pastry Pies before baking?
Yes, absolutely! Freezing these pies before baking is a fantastic way to prepare them ahead of time. To do this, assemble the pies completely, but omit the egg wash for now. Place the unbaked pies on a baking sheet and flash freeze them until they are solid. Once frozen, transfer them to a freezer-safe bag or airtight container for long-term storage. When you’re ready to bake, simply brush them with an egg wash (no need to thaw!) and bake them from frozen, adding a few extra minutes to the baking time to ensure they cook through evenly and the pastry turns golden brown and flaky.
Essential Ingredients for Flaky Apple Perfection
Crafting the perfect Puff Pastry Apple Pie begins with selecting the right ingredients. Each component plays a vital role in achieving that irresistible balance of sweet, tart, and spiced flavors, all encased in a delicate, buttery crust. Here’s a closer look at what you’ll need and why:
- Granny Smith apples: These tart apples are a classic choice for apple pie filling due to their firm texture that holds up well during cooking and their bright, acidic flavor which perfectly balances the sweetness of the sugars. They should be cored and diced into small cubes. You can peel the apples for a smoother filling or leave the skin on for added fiber and a more rustic texture. Other good options include Honeycrisp, Gala, Fuji, or Braeburn apples, or a mix for complex flavor.
- Light brown sugar: This adds a lovely molasses note and helps create a rich, caramelized flavor in the apple filling. You can substitute dark brown sugar for a more intense, deeper molasses flavor if you prefer.
- Granulated sugar: Provides straightforward sweetness that complements the tartness of the apples.
- Ground cinnamon: The quintessential apple pie spice! Cinnamon provides a warm, aromatic foundation for the filling. If you have apple pie seasoning, you can use that as a substitute for cinnamon, allspice, and nutmeg, or simply use ground cinnamon if that’s all you have on hand – it will still taste wonderful.
- Ground allspice: Offers a complex flavor profile, reminiscent of a blend of cinnamon, cloves, and nutmeg. It deepens the spice notes in the apple filling. If unavailable, use apple pie spice mix or simply increase the cinnamon slightly.
- Ground nutmeg: A warm, slightly sweet spice that pairs beautifully with apples and cinnamon, adding another layer of aromatic complexity. As with allspice, if you don’t have it, apple pie spice is a good alternative, or just use cinnamon.
- Cornstarch: This is a crucial thickening agent for the apple filling, ensuring it’s beautifully gooey and not watery. Be sure to use cornstarch instead of flour, as flour can sometimes lead to a clumpy texture in fruit fillings.
- Fresh squeezed lemon juice: A splash of fresh lemon juice is essential. It brightens the flavor of the apples, preventing the filling from being overly sweet, and helps to keep the apples from browning. I always advocate for fresh lemon juice over bottled, as bottled varieties can sometimes have an acidic, less natural taste. If fresh is not an option, it’s better to omit it than use a bottled alternative.
- Puff pastry: As mentioned, refrigerated puff pastry dough is incredibly convenient. It’s ready to unroll and use, saving you thawing time associated with frozen varieties. Choose your preferred type, ensuring you have enough for both the top and bottom of your hand pies.
- Large egg: Whisked, this creates an egg wash, which is brushed over the pastry before baking. The egg wash gives the pies that gorgeous golden-brown, shiny finish and helps the coarse sugar adhere.
- Coarse sugar: This is an optional but highly recommended topping. Sprinkling coarse sugar on top before baking adds a beautiful sparkle, a delightful crunch, and an extra touch of sweetness to the finished pies.
Step-by-Step Guide: How to Make Puff Pastry Apple Pies
Creating these irresistible Puff Pastry Apple Pies is a straightforward process that yields impressive results. Follow these simple steps for perfectly flaky, fruit-filled pastries every time:
Prepare Your Oven and Baking Sheets: Begin by preheating your oven to 425°F (220°C). This high temperature ensures the puff pastry becomes beautifully golden and flaky. Line two large baking sheets with parchment paper; this prevents sticking and makes cleanup a breeze.
Combine Apple Filling Ingredients: In a large, heavy-bottomed pot, combine your diced Granny Smith apples, both light brown sugar and granulated sugar, ground cinnamon, ground allspice, ground nutmeg, cornstarch, and fresh squeezed lemon juice. Stir gently to ensure the apples are evenly coated with the spices and thickening agents.
Cook the Apple Filling: Place the pot over medium heat and cover it. Cook the apple mixture, stirring frequently, until the apples have softened to your desired tenderness and the mixture has thickened to a syrupy consistency. This usually takes about 10-15 minutes, depending on the apple variety and dice size.
Cool the Filling: Once the apple mixture is perfectly cooked and thickened, remove the pot from the heat and set it aside to cool slightly. A cooler filling is easier to work with and won’t make the pastry soggy.
Prepare the First Puff Pastry Sheet: Unroll one sheet of refrigerated puff pastry dough onto your prepared baking surface. Using a sharp knife or pizza cutter, carefully cut the pastry into 8 equal rectangular pieces. Uniform pieces will help your pies bake evenly.
Arrange Pastry Rectangles: Place four of these puff pastry rectangles on one parchment-lined baking sheet and the remaining four on the second baking sheet, ensuring there’s a little space between each for even baking.
Fill the Pastries: Scoop about 2-3 tablespoons of the cooled apple mixture into the center of each of the eight puff pastry rectangles. Be careful not to overfill, as this can make sealing difficult.
Prepare the Egg Wash: In a small bowl, whisk one large egg until it’s slightly foamy. This egg wash will act as a “glue” to seal the pastries and give them a beautiful golden sheen.
Moisten Edges: Lightly brush all four edges of each apple-filled puff pastry rectangle with the prepared egg wash. This helps create a strong seal when you place the top layer of pastry.
Add Top Pastry Layer: Unroll the second puff pastry sheet and cut it into 8 equal pieces, just like the first. Carefully place one of these new rectangles over each apple-filled pastry. Gently press down on the edges to seal them. Use the tines of a fork to crimp the edges together securely. Don’t worry if you need to slightly stretch the pastry to get a proper crimp; puff pastry is forgiving.
Final Egg Wash: Brush the tops of all the assembled apple pies with the remaining egg wash. This is key for that desirable golden, glossy finish.
Create Steam Vents: Using a sharp knife, make three small diagonal slices in the top of each pastry. These vents are crucial for allowing steam to escape during baking, preventing the pies from bursting and ensuring a perfectly puffed crust.
Optional Coarse Sugar Topping: For an extra touch of sparkle and sweetness, sprinkle the tops of the pastries with coarse sugar. This creates a lovely caramelized crunch.
Bake to Golden Perfection: Place the baking sheets on the middle rack of your preheated oven. Bake for approximately 15-20 minutes. At the 15-minute mark, carefully lift one pie with a spatula to check the bottom; it should be golden brown and the pastry fully baked. If not, continue baking for a few more minutes until evenly colored and puffed.
Serve and Enjoy: Once fully baked and gloriously golden, remove the pies from the oven. Allow them to cool slightly on the baking sheets before transferring them to a wire rack. Serve warm and savor every delicious, flaky bite!
Craving More Apple & Fall Dessert Recipes?
If these Puff Pastry Apple Pies have left you yearning for more delightful autumn-inspired treats, you’re in luck! Explore our other fantastic recipes that celebrate the best of apple season and cozy fall flavors:
- Apple Turnovers
- Air Fryer Apple Hand Pies
- Fried Apple Pies
- Easy Apple Danishes
- Pumpkin Danishes
- Pumpkin Pop Tarts
- Apple Pie Butter Swim Biscuits
- Cinnamon Apple Pull Apart Bread
- Apple Bread
- Caramel Apple Cake
- Apple Pie Cinnamon Rolls
- Crock Pot Apple Dump Cake
- Apple Pie Bubble Up
- Apple Upside Down Cake
- Apple Yum Yum
- Apple Pie Egg Rolls
Puff Pastry Apple Pies
All the flavors you know and love about an apple pie but in handheld size puff pastry pies.
5 from 1 vote
Pin Recipe
Rate This Recipe
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8
Author: Brandie Skibinski
Ingredients
- 5 Granny Smith apples, cored and small diced into cubes (peel or leave skin on, about 4 ½-5 cups)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 ½ Tablespoons cornstarch
- 2 teaspoons fresh squeezed lemon juice
- 2 rolls refrigerated puff pastry dough
- 1 large egg
- coarse sugar (optional, for topping)
Instructions
- Preheat oven to 425° F. Line two baking sheets with parchment paper.
- In a large pot, combine 5 Granny Smith apples, cored and small diced into cubes, ½ cup packed light brown sugar, ½ cup granulated sugar, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, 1 ½ Tablespoons cornstarch and 2 teaspoons fresh squeezed lemon juice.
- Heat on medium heat, covered, until apples are soft. Stir frequently and mixture is thickened.
- Once the apple mixture is done, remove the pot from the heat.
- Roll out one roll puff pastry dough. Cut into 8 equal pieces.
- Place four rectangles on one lined baking sheet and four on another lined baking sheet.
- Scoop about 2-3 Tablespoons of apple mixture into the center of each of the eight puff pastry rectangles.
- In a small bowl, whisk 1 large egg until a little foamy to create an egg wash.
- Line each side of the puff pastry rectangle with an egg wash. Repeat with the remaining rectangles.
- Unroll the second puff pastry dough and cut into 8 equal pieces.
- Top each apple filled puff pastry rectangle with another puff pastry rectangle and use a fork to crimp the edges together. It’s okay if you need to stretch out the puff pastry a bit to get it to crimp properly.
- Brush each apple pie with the remaining egg wash.
- Cut three small diagonal slices in the top of each pastry to release any steam.
- Optional: sprinkle the tops with coarse sugar.
- Bake on the middle rack for about 15-20 minutes, checking the bottoms at the 15 minute mark to make sure the dough is baked fully.
- Remove once fully baked then serve and enjoy!
Notes
- Please refer to our Frequently Asked Questions (FAQ) and detailed ingredient list above for other substitutions or for the answers to common questions regarding this recipe.
- Frozen puff pastry can be used as an alternative to refrigerated dough. For detailed instructions on preparing frozen puff pastry, please consult our FAQ section within the blog post.
Cuisine: American
Nutrition
Carbohydrates: 44g |
Protein: 1g |
Fat: 1g |
Sodium: 13mg |
Fiber: 3g |
Sugar: 38g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe?
Share it on Instagram @thecountrycook and mention us #thecountrycook!