It rained today, and it’s a bit chilly, the night before Halloween. Social media is talking about killer clowns coming out in my city, so I’m double locking the doors, just to be on the safe side. It’s a perfect night for apple pie.
Someone gave me a can of apple pie filling, and a package of frozen puff pastry. When I received the gift, I put both away, thinking I would use them for other things. But, today, I realized I could put them together and make a wonderful pie. There is no need for a pie pan, just a sheet pan, and some parchment paper to keep the pastry from sticking. Of course, you could use other fillings, cherry or blueberry would be great.
Easy Puff Pastry Apple Pie on YouTube
- 1 package (17.3 ounces) Puff Pastry Sheets
- 1 egg
- 1 tbsp water
- 1 can (21 ounces) Apple pie filling
- 1 tsp cinnamon
- 1 tbsp confectioners’ sugar
- Heat the oven to 400°F. Put a sheet of parchment paper on your baking sheet.
- While the oven is preheating, thaw the pastry sheets. Thaw about 35 but no more than 40 minutes.
- Beat the egg and water in a small bowl with a fork or whisk.
- Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Top with the cinnamon.
- Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.
- Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners’ sugar.