There are so many apple pie versions out there! I usually make an apple crumble or a tarte tatin, but Rob requested a classic British apple pie which he remembered his mother making. After some research I came across a recipe and gave it a try. It didn’t turn out to be the one he had in mind but it was tasty nevertheless.
It’s the first time I thickened an apple filling with corn starch, usually I caramelize the apples with only sugar and butter, so I was a bit hesitant and worried it would turn out a bit gloupy (is that a word?). But it tasted really good and actually much quicker than making it with just caramel, the apple mix was done within 8 minutes.
I did leave it in the oven a bit too long so the cinnamon sugar topping looks a bit burnt but luckily it didn’t taste burnt. It was crispy, sticky and caramelly, delicious served warm with a scoop of vanilla ice-cream.
Recipe inspired by Big Green House
Puff Pastry Apple Pie
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Loading...Ingredients
- 2 sheets, puffed pastry, thawed (1 for bottom, 1 for top)
- 3 cups apples, peeled and chopped
- 2/3 cup sugar
- 1 1/4 cup water
- 3 TBSP cornstarch
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1 egg + 1 TBSP water ( for eggwash) or 1 tbsp of milk
- cinnamon sugar, for topping, optional
Instructions
Preheat oven to 220 °C.
Lightly grease a pie plate, mine has ± 25cm diameter.
If using small squared of puff pastry, attach 4-8 sheets together with a few drops of water to make a big enough sheet to cover the whole pie plate and the edges.
If using a big sheet of puff pastry roll it out and cut and stick the seems together with a few drops of water to make a big enough sheet to cover the whole pie plate and the edges.
Lay into the bottom of the pie plate. Trim off any overhang with a knife or kitchen scissors.
In a saucepan over medium heat, mix apples, water, sugar, cornstarch, and ground cinnamon until thicken. ± 7-8 minutes.
Watch the mixture carefully, to avoid burning. Remove from heat and stir in vanilla.
Pour mixture into pie shell.
Roll out the second sheet of puffed pastry. Again, rolling out flat and sealing any seams with water.
Place on top of fruit filling and pinch edges to seal. Lightly poke holes in the top with a fork or knife.
Whisk together egg and water for egg wash and brush on the top of the pie (or use milk).
Sprinkle top with cinnamon sugar.
Bake 30-35 minutes until golden brown.
Let pie cool for at least 30 minutes before serving. Pie filling with thicken was it cools.
Serve with vanilla ice-cream or whipped cream.
Keep any leftovers in refrigerator.
