Nermine’s semi-homemade apple pie is my go-to fall delicacy! Made with store-bought puff pastry and simple, wholesome ingredients, it’s packed with seasonal flavors—perfect for Thanksgiving.
This post may contain affiliate links. Please read our disclosure policy.
Nermine’s semi-homemade apple pie uses store-bought puff pastry, saving you time and hassle. Ready in just 30 minutes of active prep, it brings a fresh twist to the classic with options for creative add-ins like nuts and warm spices. I created this popular version it proved times again that is perfect for both seasoned bakers and beginners. It’s an easy way to impress guests with a unique dessert on Thanksgiving. Embrace the warmth, beauty and simplicity of this pie for a memorable holiday treat!
Nermine’s Semi-Homemade Apple Pie at a Glance
- Cuisine: American
- Primary Cooking Method: Oven
- Dietary Info: Vegetarian
- Key Flavor: Sweet, with warm spices like cinnamon and nutmeg
- Skill Level: Beginner, intermediate
Why this Apple Pie Will Become your Go-To Recipe
- Quick and Convenient: Using store-bought puff pastry saves time, making it easy to enjoy a homemade dessert without hours in the kitchen.
- Minimal Ingredients: Requires only basic ingredients, making it budget-friendly and accessible, even for last-minute plans.
- Seasonal Appeal: Bursting with fall flavors, it’s perfect for bringing autumn warmth and comfort to your table.
- Beautiful and Festive: The golden twisted swirls, flaky pastry, and apple filling make for an impressive dessert that’s great for entertaining.
Ingredients of Nermine’s Semi-Homemade Apple Pie
- Granny Smith Apples: Use tart Granny Smith apples for a perfect balance of sweetness and acidity.
- Store-Bought Puff Pastry: Use the best quality of store-bought, made-with-all-butter puff pastry you can afford. It makes all the difference.
- Cinnamon: Adds a warm, classic spice that enhances the apples’ natural flavor.
- Cloves: A hint of cloves deepens the spice profile with a touch of earthiness.
- Nutmeg: Nutmeg complements the other spices, adding a subtle depth to the filling.
- Ginger: Adds a mild spiciness and warmth that pairs well with the cinnamon and nutmeg.
- lemon: The juice prevents browning while the zest brightens the flavor with a citrusy touch.
- Water: Helps create a saucy filling that keeps the apples tender.
- Unsalted Butter: Adds richness and helps meld the flavors as the filling cooks.
- Nuts: Optional add-ins for texture and added depth, bringing a sweet or nutty element to the pie.
- Granola: Adds crunch and a hint of sweetness, enhancing the pie’s texture and flavor.
- Eggs: Brushing with egg wash gives the crust a beautiful golden color and a slight sheen.
How to Make Nermine’s Semi-Homemade Apple Pie
This easy Thanksgiving festive pie is a perfect shortcut for beginners. You will wow your Thanksgiving guests without breaking a sweat. It comes together so quickly, and the steps below are crystal clear.
Step 1: Cook the Apple Filling
Cook the apples. In a skillet, sauté the apples with spices, lemon juice, and butter to soften them slightly and infuse them with flavor. After cooking the filling, drain any excess juice to keep the pastry crisp and prevent it from getting soggy. Let the apple filling cool off completely and then keep it n the fridge, until you assemble the pie.
Step 2: Cut out the Puff Pastry
Place one puff pastry sheet on a lightly floured work surface, roll it out, and cut out a 9.5-inch circle.
Step 3: Assemble the Semi-Homemade Apple Pie
Wipe the bottom of a round 9-inch Pyrex heat-resistant dish with softened butter and line it with the rolled puff pastry dough. Trim the excess dough. Keep it in the fridge to keep it cold. With a dough cutter or a sharp knife, cut strips of dough (3/4 of an inch) and twist them.
Keep the twisted strips in the fridge until you are ready to use them. Get the baking dish out of the fridge, sprinkle a layer of granola to absorb the saucy apples, and prevent the crust from getting soggy. Fill up the crust with the apple filling.
Lay down, in a spiral shape, the twisted strips over the filling, starting from the edges of the round pan, until you cover the entire surface of the pie. When you are done and before baking the pie, place the pie in the freezer for 30 mins or the fridge for 1 hour.
Step 4: Bake Nermine’s Semi-Homemade Apple Pie
Brush the surface of the pie with egg wash, sprinkle some granulated sugar, and place it immediately in the preheated oven at 400 °F for 20-30 minutes, or until the surface is golden brown and the caramelized filling is oozing in between the twisted strips.
Possible Substitutions & Additions
- Substitute or mix in pears for a softer, mild sweetness that pairs well with apples.
- Add raspberries, blueberries, or blackberries for a pop of tartness and color.
- Incorporate fresh or dry apricot for added sweetness and texture.
- Add chopped pecans or walnuts for crunch.
- Sliced almonds work well, either in the filling or sprinkled on top of the crust.
- Add a hint of cardamom for a warm, floral note.
- Add a teaspoon of extract to bring depth to the filling.
Frequently Asked Questions
How long can I store apple pie in the fridge?
You can keep it in the fridge up to 4-5 days in the fridge, if it is kept in an airtight container.
How can I prevent a soggy crust?
To prevent a soggy crust, try partially baking (or “blind baking”) the bottom crust for a few minutes before adding the filling. You can also sprinkle a layer of crushed graham crackers, breadcrumbs, or flour on the crust before adding the apples to help absorb excess moisture.
How do I keep the apple pie filling from being too runny?
Thickening the filling is essential. Cornstarch, flour, or tapioca starch are common thickeners. For every 6-8 cups of apples, use about 1-2 tablespoons of cornstarch or flour. Letting the pie cool completely before slicing also allows the filling to set properly.
How do I prevent the edges of the crust from burning?
Use a pie shield or make your own by covering the crust edges with foil after the first 20 minutes of baking. This will protect the edges from burning while allowing the pie to bake evenly.
Should I peel the apples for apple pie?
Peeling the apples is generally recommended for a smoother texture, but leaving the peels on can add a bit of rustic charm and extra fiber. If you leave the peels, choose thin-skinned apples to avoid a tough texture.
What to Serve with Semi-Homemade Apple Pie?
Nermine’s Semi Homemade Apple pie is best served hot with vanilla ice cream and salted-caramel sauce drizzled on top.
More Easy Holidays/Thanksgiving Pies & Desserts
- Pasta Flora (Egyptian Jam Tart)
- Pecan-Date Molasses Bite
- Kar’ Assali (Egyptian Pumpkin-White Sauce Dessert)
- Pumpkin-Sahlep Pudding Dessert
- Homemade Salted-Caramel
If you try Nermine’s Semi-Homemade Apple Pie recipe or any other recipe on Chez Nermine, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram and tag @cheznermine so we can repost on Stories!
Nermine’s Semi-Homemade Apple Pie Recipe
Ingredients
- 2 puff pastry sheets , keep them cold
- ¼ cup flour or more for dusting the work surface, for rolling out the dough
- 1 tablespoon butter, for wiping the bottom of the baking pan
- apple filling , recipe follows
- egg wash , recipe follows
- granulated sugar , to sprinkle over the pie
Apple Filling
- 5 Granny Smith apples, cored and quartered
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 lemon, juiced and zested
- ¼ cup water
- 1 tablespoon unsalted butter
- ¼ cup sultanas
- ¼ cup almonds and/or walnuts, optional
- ¼ cup toasted granola
Egg Wash
- 1 egg, beaten
- ¼ teaspoon vanilla
Instructions
- Cook the apples. In a skillet, sauté the apples with spices, lemon juice, and butter to soften them slightly and infuse them with flavor. After cooking the filling, drain any excess juice to keep the pastry crisp and prevent it from getting soggy. Let the apple filling cool off completely and then keep in the fridge, until you assemble the cake.
- Place one puff pastry sheet on a lightly floured work surface and roll it out to a 9-inch circle.
- Wipe the bottom of a round 9-inch Pyrex heat-resistant dish with softened butter and line it with the rolled puff pastry dough. Trim the excess dough. Keep it in the fridge to remain cold.
- With a dough wheel or a sharp knife, cut strips of dough (3/4 of an inch) and twist them. Keep them in the fridge until you are ready to use them.
- Get the baking dish out of the fridge, sprinkle a layer of granola over the pie crust to absorb the saucy apples, and prevent the crust from getting soggy.
- Add the apple filling over the granola.
- Lay down, in a spiral shape, the twisted strips over the filling, starting from the edges of the round pan, until you cover the entire surface of the pie. When you are done, place the pie back in the freezer for 30 minutes or the fridge for 1 hour.
- Brush the surface of the pie with egg wash and place it immediately in the preheated oven for 20-30 minutes, or until the surface is golden brown and the caramelized filling is oozing in between the twisted strips.
- Serve it warm with vanilla ice cream and a drizzle of salted Caramel Sauce.
Nermine's Notes
- Keep the Puff Pastry Cold: Cold puff pastry rises better and gets flakier, so keep it chilled until just before assembly.
- Choose the Right Apples: Use firm, tart apples like Granny Smith; they hold up well during baking and balance the pie's sweetness.
- Pre-Cook the Filling: Briefly sauté the apples with spices, lemon juice, and butter to soften them slightly and infuse them with flavor, preventing a soggy crust.
- Drain Excess Liquid: After cooking the filling, drain any excess juice to keep the pastry crisp and prevent it from getting soggy.
- Score the Pastry: Lightly score the top of the puff pastry in a decorative pattern; this helps it bake evenly and adds visual appeal.
- Brush with Egg Wash: A light egg wash will give the crust a golden, glossy finish that looks professional and appetizing.
- Bake at High Heat: Start with a hot oven (around 400°F) to help the puff pastry rise quickly, then lower the temperature if needed to prevent over-browning.
- Cool Slightly Before Serving: Let the pie rest for a few minutes after baking to allow the filling to set, making it easier to slice and serve.
Add Your Private Notes
Discover more from
Subscribe to get the latest posts sent to your email.
I loved the word Semi-Homemade as the puff pastry ready-made
Thanks 👩🍳 Cehf MERMINE 👍
Alf Hana! Thrilled you liked the recipe Mr.Ziada.
Dear Nermine: I love everything you do, your recipes, your pictures. Every recipe I try like this apple pie, it’s delicious! Congratulations! I send you a big hug.
You are the sweetest Nanacy. Thank you habibty. Send me a photo of your apple pie when you make it.