We love apples in my family. While it is nice that apples are almost always easy to find at the grocery store, they have been in season in recent months. I have fond childhood memories of going to a farm in the mountains outside of town each September to buy apples that had just been picked. We would always buy tons of apples, and then we would stop at the farm’s outdoor cafe to pick up apple fritters and caramel apples to eat on the drive back home.
The farm we went to when I was younger is no longer in business, but I still get fresh apples this time of year… I just order them instead. This year, I have ordered two different half-bushels of apples – zestar apples and champagne apples. Zestar apples seem like they are fairly common back east, and I use them to make applesauce and apple freezer jam. Champagne apples are harder to find, but I use them to make caramel apples and apple pie filling. Champagne apples are one-of-a-kind, being a slightly sweet and tart apple. The recipe I am sharing today is made with champagne apples, but it should work with other types of tart apples too.
I am a big fan of apple pie, but I have been seeing trends of using puff pastry dough to make an apple pie lately. By replacing the pie dough with puff pastry, you get something that is reminiscent of an extremely large turnover. Puff pastry (at least the frozen variety) and I are great friends, so I have been intrigued by this use of it. And let me tell you, slab apple pie made from puff pastry is a game-changer! If you love flaky, crispy crust, then this recipe is for you!
If you haven’t worked with puff pastry dough, it is typically in the freezer section of the grocery store (usually by the frozen pies, etc.). It is surprisingly easy to use, especially since it needs to be kept frozen until right before use. To thaw it, I just leave it out on the counter for 15 to 30 minutes before using it. Make sure not to let it thaw out too long, though, because the puff pastry may not puff up correctly if it gets too warm.
I have also started using a silicone baking mat to line baking sheets. I have never had much luck with parchment paper (it almost always still sticks for me), but I know many recipes out there recommend it.
The apples in the recipes are medium diced, making them perfectly bite-size. This is a personal preference of mine, but you can slice them the more traditional way or in other ways based on your preferences. The time the apples take to get tender may change, but the flavor should still be great! You can even freeze this apple pie filling for future use, so you can make a double or triple batch and save some for a future recipe. One batch makes close to the same amount of one can of apple pie filling.
After the slab apple pie bakes, and the crust is a deep golden brown, allow it to rest for a bit before slicing. It will be difficult, but definitely worth it!
I hope you enjoy this recipe and much as my family does! It is just perfect with a scoop of ice cream or a dollop of whipped cream… so yummy!
Puff Pastry Slab Apple Pie
Ingredients
- 6 tart apples, cored, peeled, and medium diced (I used champagne apples)
- 4 tbsp light brown sugar
- 3 tbsp unsalted butter
- ½ tsp cinnamon
- 1 tsp cornstarch
- 2 puff pastry sheets, thawed
- 1 egg
- 1 tbsp water
- 1 tbsp sugar
Instructions
- In a medium saucepan, combine the diced apples, brown sugar, butter, cinnamon, and cornstarch.
- Cook the apple mixture on medium-low heat for 10 to 15 minutes, or until the apples are tender. Stir the apples occationally.
- Remove the apples from the heat, allowing them to cool slightly.
- Preheat the oven to 400° and place a silicone baking mat on a baking sheet. (If you do not have a silcone mat, you can use parchment paper.)
- Place on sheet of the puff pastry on the center of the silicone mat. Flatten it and spread it out slightly with your fingers.
- Spoon the apple mixture on the the center of the puff pastry. Spread it around the dough, leaving about one inch free on each edge.
- Dab a little water around the edges of the puff pastry and place the second puff pastry on top of the sheet with the apples on it.
- Spread the sheet out above the apples and pull the edges of the bottom sheet up to meet the top of the second sheet.
- Pinch the edges of the two sheets of puff pastry together (you may want to use a fork) so that the apple mixture will not seep out during cooking.
- Cut a few small slits in the top of the puff pastry.
- In a small bowl, whisk the egg and water together. Mix very well.
- Use a basting brush to brush the egg mixture over the top of the puff pastry sheets. Be sure the get all of the surfaces that are visible. (You probably will not use the entire egg mixture.)
- Sprinkle the sugar evenly over the top of the puff pastry.
- Place the baking sheet in the oven and bake for 25 to 30 minutes, or until the puff pastry is deep golden brown.
- Allow the pie to cool for about 10 minutes before slicing.
Notes
- If the apple pie filling is too liquidy, you may need to add more cornstarch. Simply mix an additional teaspoon or two with a little water, and then stir it into the cooking apples. Do not add dry cornstarch directly to the warm apples, and you may get a lumpy texture.
- If you would rather have the apples in slices, that works too. It may change the cooking time for the apples.
- The apple pie filling can be frozen and used later. Thaw it in the fridge before using.
Tastes delicious
I’m so glad you like it too!