Easy Apple Pie with Frozen Puff Pastry

This is the recipe for apple pie that my mother used to prepare when I was a kid, however you may have seen one similar to it a long time ago. These days, I enjoy making it for my own family.

It’s basically infallible because frozen puff pastry is used. If I had any advice, it would be to make sure the apple filling isn’t too thin and to avoid adding too much since this could cause it to spill. It will burn and the pastry won’t puff if it spills out.

Naragon’s recipe

Ingredients

1. One sizable Apple
2. 1/4 cup sugar and 4 shakes Powdered cinnamon
3. 50 ml of water and 100 ml
4. One splash of lemon juice
5. Puff pastry, frozen, one bag
6. One egg yolk plus one tsp water

Instructions for Cooking

First Step

Roughly chop the apple into small pieces. Soak in water with salt. Their varied cuts will give the filling a pleasing texture.

Step 2

Transfer the apples to a pot with a little oil and cook over medium heat, taking care not to burn them.

Step 3

Lower the heat and stir in the cinnamon, sugar, and 100 ml of water after the apples start to become fairly transparent. Simmer until they are golden brown, about 10 minutes.

Step 4

Once it resembles this picture, taste and add more sugar or cinnamon to adjust the flavor.

Step 5

To keep it from burning, add 50 cc of water and simmer for an additional five minutes. Cook the additional water until it evaporates. After removing from the heat, squeeze in the lemon.

Step 6 Addendum:

I used to place the puff pastry sheets straight onto the oven tray, but after hearing from some readers that they adhered to the pan when baked, I changed my approach!

Step 7:

Let the puff pastry sheets sit for fifteen minutes at room temperature. Line a baking pan with parchment paper and place two sheets of puff pastry on it. Once it has cooled down a bit, cover with the apple filling.

Step 8

Avoid packing on too much, and avoid overflowing the edges. Add two to three shakes of cinnamon once it’s uniformly distributed.

Step 9

Using a knife, make deep lengthwise cuts in the two remaining sheets. Arrange them atop the Step 7 apple filling-topped sheets. Now is the time to preheat the oven

Step 10:

To close, run the back of a fork down the edges. Hard puff pastry can cause the edges to come apart easily,

Step 11

Use an egg yolk beaten with one teaspoon of water to make an egg wash to glaze.

Step 12

Bake for ten minutes at 200°C on the upper rack of the oven. Bake for a further ten minutes at 170°C when the top begins to brown.

Step 13

Since every oven is different, carefully monitor your oven and modify the baking time accordingly.

Step 14

When the top is golden brown and it has puffed up, it is done. Once off the pan, let it cool.

Step 15

Completed! These taste great both hot and cold.

Step 16

I used puff pastry with pre-existing air holes this time. If you’re using a puff pastry without holes, use a fork to make holes in each of the four sheets