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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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- 1 frozen puff pastry sheet (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 oven to 400F (200C) and 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 (top of pies).
- Transfer the bottom pastry sheets onto a baking sheet lined with parchment paper. Put the apple fillings on top, keeping about half inch (1.5 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 400F (200C) for 15 minutes, or until golden brown. Serve with vanilla ice cream if you like.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
I am not a fan of pastry cooking but I tried this one. In fact I made the two sets described here. I used 1 Fuji apple and 1 Granny Smith apple. I divided them between the two. I also used more sugar than this recipe called for. All in all I was extremely pleased and delighted.
Thank you for the two recipes and hooking me on pastries.
Hi Alfredo! Thank you for making this recipe so quickly! Glad you enjoyed both sets. 🙂 Thanks for your time leaving your kind comment here. 🙂
Nami. I have made this simple apple pie six times so far. The last two times, I mixed apples and pineapples together. Outstanding taste! My grandchildren ate them while they were still warm. Adults had them with coffee.
I want to point out to the readers that if the puff pastry is left to rise to room temperature, it is very difficult to handle. My advise is as soon the puff pastry thaws out slightly, cut it and process it. DO NOT let the puff pastry become very soft. I wasted one batch as it completely disintigrated in my hands.
I have also used pre-cut puff pastry found in middle some eastern grocery markets. Again in order to handle the pastry, I did not allow it to completely thaw out.
Nami, one last request. Can you post a few more easy puff pastry recipes. All is greatly appreciated. Thank you.
Hi Alfredo! Thank you for pointing that out. I didn’t write clear instruction, but I start defrosting the pie sheet after apple filling is done cooking (step#4). You are absolutely right about difficulty in handling pie sheet when it’s defrosted completely. 🙂
For other recipes, please check:
https://www.justonecookbook.com/recipes/sweet-potato-pie/
https://www.justonecookbook.com/recipes/mini-fruit-puff-pastry-with-lemon-glaze/
https://www.justonecookbook.com/recipes/tandoori-chicken-puffs/
https://www.justonecookbook.com/recipes/spinach-and-feta-turnovers-guest-post-by-katherine-martinelli/
Hi Nami,
I actually made this version for your “Mini Fruit Puff Pastry”. I debated between nutella and banana and this cooked apple filling. I used the “Joy of Cooking” apple pie filling version, which uses butter, cinnamon (omitting rosemary) and a pinch of salt. This recipe made me rejoice because 1) I have a Trader Joe’s brand box of puff pastry in my freezer and 2) I already had experience making this very recently and 3) I have rosemary in the fridge (from my neighbours garden).
I used Gala apple previously. I am excited to try this version amd compare the different taste! 🙂
have a great week!
Thanks so much! I hope you enjoy this version, too. 🙂 Trader Joe’s (3 of them) in my neighborhood stopped carrying a puff pastry that they used to enjoy. I hope they will start carrying. Thanks again!
oooops realized that you did have butter in the recipe. just also that in the “Joy of Cooking” asked that the butter be cooked on high heat until
sizzling before adding the apple and sugar 🙂
Thanks!
Thank you for the great tip! 🙂
My first “apple pie!” And it was delicious! Definitely quick and easy!
Hi Grace! Yay! I’m glad you liked the recipe. I still haven’t made “real” apple pie yet and I have been making this for years… 🙂 Thanks for your feedback!
This sound yummy and easy. A wonderful combination! How does the infusion of rosemary work as a fragrance? Can you tell the difference if you do not use it? Thanks!
Hi Diane! It is quite easy to make! We love the rosemary fragrance but it’s only a tiny bit as it’s not incorporated in the puff pastry or filling. You’d notice it when you take it out from the oven and serve, but less so while eating. 🙂 Totally optional.
These are delicious! I have made them a few times now and my husband and I love them. I do them in bigger batches (about 10 pies at a time) and freeze them when they are cooled completely.
Just done another batch, but have tried something different this time – added blueberries just before putting the tops on them.
Hi Lauren! 10 pies!!!!!!! Such a great idea to make a batch and freeze them for later use! Oh I love the blueberry pie….. Thank you for your kind feedback and trying my recipes!
I left the egg out to make it vegan and added cinnamon to the apples as well, turned out great!
Hi Noah! I’m so happy to hear that you enjoyed this dish. Thank you for trying this recipe (and yay for vegan version!). 🙂
Dear Nami,
I cannot resist writing an update to a review that I already provide for this easy-to-make apple pie.
1) I have just finished the fourth box of Puff Pastry sheet. Each box contains 48 Ready-to-Bake Two Sheets. I usually buy the Pepperidge Farm Brand because it has worked extremely good for me.
2) For the fillings I have tried various kinds of apples. The ones that worked good were Granny Smith, Jonathan, and Golden apples.
3) For the fillings I have tried pineapple, apricot, and pears. As long as the water is evaporated, all these fruits have worked fantastic.
Needless to say, everyone in my household enjoy this apple pie. The grandchildren take a pie to school as part of their meal. By now, if I had to royalties on this recipe, I would be poor. Haha.
THANK YOU, and more THANK YOU. Not enough THANK YOU’s I can say.
Warmest regards,
Steve
Hi Steve! I loved reading your feedback, and thanks so much for spending time to write it! WOW 48 sheets! I would be in pie heaven! I’ve tried pears and apricot but never tried pineapples. I mus try that! Your grandchildren are so lucky to have a homemade pie as a part of their lunch/snack. Hahahaha funny about royalties. I used to make this a lot when kids are small and stayed home for a snack. I would be eating this all alone and it’s so dangerous. 😀 . Thank you so much for your kind words, Steve!