Lately, I receive quite a bit of emails from readers who are new to cooking in general. I’m really happy to hear that my recipes are easy enough for you guys to give it a try and that you are enjoying cooking Japanese food.
Some asked me if I have very easy dessert recipes and this Easy Apple Pie recipe came to my mind.
Easy Apple Pie in 40 minutes!
Today’s recipe is too easy to be called a “recipe” but I remembered how happy I was when I learned how to make this very quick apple pie from a friend back in college. I cooked dinners back then, but I rarely baked, except for this apple pie. It was a perfect size dessert for me and my friends.
Although this is not like a whole big pie from bakeries, the convenience, easiness, and quickness of the recipe totally wins! Not to mention how delicious it is! It’s such a rewarding dessert when the freshly baked apple pie comes out of the oven. And you spent only 40 minutes! I love this pie with vanilla ice cream to make your own Apple Pie à la Mode.
Keep Frozen Puff Pastry in the Freezer
I always have a box of puffed pastry in my freezer. When you go to your supermarket, find it in the freezer section. They come in a rectangular box with some puff pastry dessert pictures on it.
Puff pastry is such a magical ingredient — as you pop into the oven, it bakes into a puffy, golden, perfect crust for fruit tarts, pies, pastries, etc. You can make so many foods with it!
When you have an unexpected guest next time, you now know what you can make with these frozen sheets of puff pastry!
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Easy Apple Pie
Ingredients
- 1 sheet frozen puff pastry (a package comes with 2 sheets)
- 1 Fuji apple
- 1 Tbsp unsalted butter (melted)
- 3 Tbsp sugar
- 1 large egg yolk
- 1–2 sprigs rosemary (fresh; optional)
Instructions
- Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Line a rimmed baking sheet with parchment paper. Allow 1 sheet frozen puff pastry to thaw on the counter for about 20 minutes, then carefully unfold it.
- Peel, core, and cut 1 Fuji apple into small cubes.
- In a small saucepan, melt 1 Tbsp unsalted butter. Add the apple cubes and 3 Tbsp sugar.
- Stir occasionally and cook on medium-low heat for 10–15 minutes. When the apple cubes are tender and most of the liquid is evaporated, remove from the heat and set aside to cool.
- Meanwhile, dust some flour on the work surface and cut 1 pastry sheet into 4 squares.
- Poke the dough with a fork on 2 of the squares (the bottom of pies). Make 5 slits on each of the other 2 squares (they go on top of the pies).
- Transfer the bottom pastry sheets onto a baking sheet lined with parchment paper. Divide the apple filling on top of each, keeping about ½ inch (1.3 cm) of space around the rim. Cover the pies with the top pastry sheets with 5 slits.
- Use a fork to press the edges together. Beat 1 large egg yolk in a small bowl and brush the top of the pastry so it will turn nice golden brown when baked.
- Place 1–2 sprigs rosemary (optional) on the side of the pies. Bake at 400ºF (200ºC) for 15 minutes, or until golden brown. Serve with vanilla ice cream, if youæd like.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days and in the freezer for a month.
Nutrition
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