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.
You can make this with any kind of fruit filling you like. You can also do this with fresh fruit, just add the requisite cornstarch and sugar to make it your own. Instead of easy puff pastry apple pie, if you want, you can even make these into “toaster strudels” by cutting the sheets into eighths and sealing them with a fork.
It seems that the canned apple pie mix never has enough cinnamon. I love cinnamon in so many things, and I can’t think of a better one than the one from Penzey’s. Get yourself some Penzey’s cinnamon and have a wonderful dessert.
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- 1 package Puff Pastry Sheets, 17.3 ounces
- 1 egg
- 1 tbsp water
- 1 can Apple pie filling, 21 ounces
- 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.