This puff pastry apple pie has tangy granny smith apples, salted butter, a little sugar, cinnamon, vanilla bean and a touch of fresh rosemary. Best eaten warm, it is very aromatic and super easy to make.
How to make this apple pie
I love making an apple pie with puff pastry. No need to make any crust; I thaw two puff pastry sheets, and I am set. The buttery, flaky crust of a good quality puff pastry is perfect for this apple pie recipe.
I love using granny smith apples because they are tart and the final result is not too sweet.
The rosemary sprig, cinnamon, and the whole vanilla bean give a delicate, rustic, wholesome aroma to this apple pie.
The salted butter adds a touch of savory flavor to the apples and the sweet syrup that is left over. I save the syrup and love drizzling a little around an apple pie piece when serving.
The pie bakes in a low heat oven for one hour until it is a golden perfection.
This is what I do
I preheat the oven to 320 ° F.
I place the butter in a saucepan with the water, sugar, herbs, and apples. I stir everything together and bring it to a boil until butter and sugar are melted and dissolved. The mixture simmers over medium heat for about 10 minutes. You want the apples to hold their shape and not become mushy. Then I drain the apples from syrup and prepare the puff pastry.
I use a 10-inch pie pan (26-27 cm). I spread one sheet of puff pastry first taking care to cover the walls.
I add the apples and cover with the second sheet of puff pastry. I cut the pastry sheets exactly to the pan's diameter and press them down with a fork to seal and decorate the edges.
The final step is to brush the surface lightly with a little of the apple syrup and sprinkle 1 tbsp sugar all over. The pie bakes in a preheated oven at 320 ° F for 1 hour.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
Yes, you can. If you prefer sweet apples, try Honeycrisp. They are my favorite snacking apples because they’re so sweet. When I bake with them, they don’t break down too much, and they give a great sweet flavor to an apple pie.
Another option is to mix Granny Smith with sweet McIntosh apples. Combining tart apples with sweeter ones creates a unique combination that you can actually tweak to your likeness and make it personal.
You can use 1 tablespoon of vanilla extract in place of 1 vanilla bean.
If you prefer, use vanilla paste. I would follow the directions on each jar for accurate equivalencies because the concentrations can be quite different.
Yes, of course, you can. Feel free to make your favorite pie crust or use the ready-made pie crust of your preference.
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Check all the pantry items a Greek kitchen wouldn’t go without.
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Easy Puff Pastry Apple Pie
- A 10 inch pie pan
- 2 puff pastry sheets
- 5 granny smith apples
- 3.5 oz butter
- 8.5 oz water
- 3.5 oz brown sugar + a little extra for sprinkling
- 1 vanilla bean
- ½ tsp cinnamon
- 1 fresh rosemary sprig
- Preheat the oven to 320 ° F
- Peel and cut the apples into 6 pieces each.
- Place apples, butter, sugar, vanilla bean, rosemary sprig, and water in a medium pot.
- Stir everything together. Bring the mixture to a boil, and simmer over medium heat for about 10 minutes. You want the apples to hold their shape and not become mushy.Remove apples from syrup with a slotted spoon and drain in a colander.
- Spread one sheet of puff pastry in a 10-inch pie pan (26-27 cm), taking care to cover the walls as well—cut away the extra puff pastry from the edges.
- Spread the apples on top. Cover with the second sheet of puff pastry. Cut pastry exactly to the diameter of the tart pan. Use a fork or your fingers to press down the border to seal and decorate the edges.
- Brush the surface lightly with a little of the apple syrup and sprinkle with 1 tbsp sugar. Bake in a preheated oven at 320 ° F for 1 hour.