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Friday, October 14, 2016

October 14: Apple Puff Pastry Pies

It's Friday again! Holla!

That means tonight is another Halloween movie night here at my house. But you know what? Last week I spent most of movie night blogging about the tasty wonton bat appetizer I made and mom being attached to the computer didn't really go with the whole "family night" vibe we were going for when we conceived of the plan.

So this week, I'm unplugging. I'll share the movie night appetizer I make tonight in tomorrow's post (it's gonna be Mummy Poppers, in case you're wondering!) and today I'll treat you to this yummy (and easy-to-make) apple puff pastry pie today. If you get cracking right away, you can enjoy it for dessert tonight.

I'd actually intended on making this recipe yesterday to bring to the painting event at along with the delicious sugar cookie pumpkin pie bites  and truffles (every last one of both offerings were eaten, by the way!), but we took an afternoon trip to Kohl's that ended up lasting a long time and I didn't get home in time to make it. (On the bright side, I saved 30% off my entire bill and earned Kohl's cash and my husband now has a wide selection of fashionable shirts for the cooler months.) Thus, my first order of business today was to tackle this. puff pastry pie!

I found the recipe for this at Natasha's Kitchen blog and it looked so easy and pretty that I knew I wanted to make it. Her recipe is for a single "slab pie," but I decided to make two because I still have six million apples and I figured my parents would happily take one off my hands. puff pastry pie!

Because I made both, my ingredients list below (and my photos) reflect the ingredients to make two. If you decide you only want one, just be sure to half the recipe.

Apple Puff Pastry Pies

Yield: 2 pies


2 pounds apples (I used golden delicious and, I think* stayman winesaps which we picked at the orchard), peeled, cored and cut into ⅓" slices
8 Tablespoons (1 stick) butter
1/2 cup brown sugar, lightly packed (I used dark brown)
2 sheets frozen puff pastry, thawed (I used Pepperidge Farms)
2 teaspoons ground cinnamon
(optional) 1/4 teaspoon ground cardamom
all-purpose flour for dusting
1 egg, lightly beaten (for egg wash)
Sugar in the Raw for sprinkling on top


1. Preheat oven to 400 degrees. 

2. In a dutch oven, melt 8 Tablespoons of butter on medium heat. Add sliced apples. Cook for 6-8 minutes or until lightly browned, stirring occasionally.

3. Reduce heat to low and stir in brown sugar, cinnamon, and cardamom (if using).
 Continue to simmer for about 5 more minutes, stirring until apples are soft and caramelized.

4. Lay out a sheet of parchment paper and dust it lightly with flour. Place the thawed puff pastry dough on it and roll so that it's approximately 9 1/2 x 10 1/2 inches. Cut puff pastry dough in half down the center to make two pieces (approximately 4 3/4 x 10 1/2 inches). (Repeat with second sheet.)

5. Scoop half the cooked apples down the center of two pastry halves. Leave a 1-inch border on all sides. Brush egg wash on the border, then top with another pastry half, pressing edges to seal closed.

6. Use a sharp knife to cut six 1-inch wide slits (for venting!) down the center of the pastry.

7. Brush egg wash on the pastry and then sprinkle with sugar.

8. Bake at 400 degrees for 15-18 minutes, or until top is golden. Mmmm.

This smells sooooo yummy and tastes even better with it's buttery, flaky crust and sweet, delectable apple filling. I think after I eat my dinner and mummy appetizers, I'm going to cut off a slab of this and top it with some whipped cream or vanilla ice cream or--ooh!--maybe some of the cream cheese frosting I made for those pumpkin pies since there's still a cup of that goodness in the fridge.

Oh yeah, and watch that movie. LOL.


  1. OMG! This looks and sounds delish! Pretty simple too!

    1. Very easy and very tasty! It was especially delish warm from the oven and with some of that cream cheese frosting I made for the pumpkin pie bites drizzled on top. Mmm.


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