This Easy Apple Pie recipe is so quick and delicious to make at home. Made with frozen puff pastry sheet, it‘s a flaky and comforting dessert or sweet snack that‘s 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!
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.
I made this the first time by dividing it into 4 pastries to make it more like mcdonalds rectangle apple pies, and the second time i made it as the recipe stated into 2 pieces. For some reason it tastes a lot better as 2 large pieces. Silly me for trying to change a recipe that is already delicious! I should trust you more. Thank you for the recipe. My husband loved it!
Hi Feli! Thank you so much for sharing your experience with us!
We are glad to hear Nami’s recipe worked and your husband loved the homemade apple pie!🤗 Happy Baking!
I don’t know what to say! This pie is beyond expectations!! The creator has done a wonderful job producing a easy made pie! I was looking for something like this but couldn’t find one for hours, I was so excited when I found this and the out come was delicious! It had the perfect amount of apple cubes. My only feedback would be to advertiser it more! People need to know what an amazing job you have done looking forward to see more recipes from you!
Hi Chanel! We are so glad to hear you enjoyed this recipe!
Thank you very much for trying Nami’s recipe and for your kind feedback!🥰
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!
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!). 🙂
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!
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.
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!
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! 🙂
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!
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/