Puff Pastry Slab Apple Pie
This dessert delivers all the sweet flavors of a fresh apple pie, but in a golden puff pastry dough!
Servings: 8 servings
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.