Nermine's Semi-Homemade Apple Pie Recipe
Nermine's easy, semi-homemade apple pie is the perfect fall dessert—made with store-bought puff pastry and simple ingredients, it’s ideal for Thanksgiving and full of seasonal flavors.
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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
Here are some tips to make the best semi-homemade apple pie with puff pastry:
- 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.