Quick, easy, and delicious homemade apple pie made with frozen puff pastry sheet, ready in just 40 minutes!
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 from start to finish
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 fresh 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 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 picture 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 makenwith these frozen sheets of puff pastry!
I hope you will enjoy making this Easy Apple Pie recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with#JustOneCookbook. Thank you so much for reading, and till next time!
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Easy Apple Pie
- 1 package frozen puff pastry (a box 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)
- Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line a rimmed baking sheet with parchment paper. Allow the puff pastry sheet to thaw on the counter for about twenty minutes, then carefully unfold it.
- Peel, core, and cut the apple into small cubes.
- In a small saucepan, melt butter and add apple cubes and sugar.
- Stir occasionally and cook on medium low heat for 10-15 minutes. When the apple cubes are tender and most of liquid is evaporated, remove from heat and set aside to cool down.
- Dust flour on working counter and cut the pastry sheet into 4 squares.
- Poke the dough with a fork on two of squares (bottom of pies). Make 5 slits on each of the other two squares (they go on top of the pies).
- Transfer the bottom pastry sheets onto a baking sheet lined with parchment paper. Put the apple fillings on top, keeping about ½ inch (1.3 cm) space around the rim. Cover the pies with the top pastry sheet with 5 slits.
- Use a fork to press the edges. Beat the egg yolk in a small bowl and brush top of the pastry so it will turn nice golden brown when baked.
- Place a sprig of rosemary on the side of the pies. Bake at 400ºF (200ºC) for 15 minutes, or until golden brown. Serve with vanilla ice cream if you like.
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days and in the freezer for a month.