A delicious and nutritious Square Apple Pie with its flaky crust, aromatic smell, and sweet apples kissed with cinnamon and other spices, makes this pie a winner.
Servings: 8 slices
Time: 20 minutes
Temperature: 350 degrees
- 6 to 8 apples. I prefer a mix of Granny Smith and Honey Crisp ( a tart and a sweet apple variety)
- 1 package of Puff Pastry. Follow directions on package for unthawing.
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1 tsp. salt
- 2 tsp. lemon juice (fresh is best)
- 1 to 2 Tbsp. cornstarch
- 1 egg yolk beaten (for the egg wash to seal the edges of the pie)
- 1 beaten egg white ( for the egg wash on top of the finished pie)
- Sanding sugar for the top of the pie
- Raw sugar and granulated sugar for the bottom of the pie
- Peel, core and cut the apples into small to medium size chunks.
- Add the apples and butter into a frying pan. Cook over medium heat for about 1 or 2 minutes to soften the apples slightly.
- Add the brown sugar, and all of the spices into the apple mixture. Continue cooking for about 2 minutes . You are looking for the apples to soften and become coated with the butter and sugar mixture.
- If there appears to be to much liquid in the pan from the apples, thicken with a tsp or 2 of cornstarch mixed with some of the liquid in a small bowl to dissolve the cornstarch before adding it to the pan with the apples. Kick the heat up to medium high and stir constantly until the liquid begins to thicken.
- Remove the pan from the heat and add the lemon juice and the vanilla to the apples.
- Remove from the heat and allow the apples to cool.
- Separate the sheets of Puff Pastry. With a rolling pin, gently roll out one sheet to smooth out the surface. Place the first sheet of Puff Pastry on a baking sheet lined with Parchment Paper.
- Roll out the second piece of Puff Pastry to a slightly larger size than the first sheet. This sheet will be the top of the pie.
- Use a pastry brush to apple a thin coat of egg yolk wash all around the edges of the Puff Pastry to create a 3/4 inch egg wash border around the perimeter of the pastry.
- Add the cooled apples to the middle of the Puff Pastry. Bring the apples right to the edge where the egg wash begins. Drain the extra liquid from the apples as you add them to the puff pastry. There will be some liquid from the apples and you can add in an additional tablespoon of the liquid if needed. You will have extra liquid left from the apples.
- Carefully pick up the 2nd piece of Puff Pastry and lay it on top of the first piece. Seal the edges together by crimping it like you would for a pie crust. You can also seal the edges by pressing the top and bottom crust together with a fork.
- Cut slits in the top of the pie to allow the steam to escape. Brush the top with the egg wash avoiding the outer edge crust area.
- Sprinkle Sanding Sugar over the top to add crunch to the crust and a beautiful sparkle to your pie.
- Bake for about 20 minutes in a preheated 400 degree oven. Check to see if the edges are browning faster than the middle. I use 4 pieces of foil and create foil tents over the edges to to stop them from browning to much while the middle of the pie continues to cool for an additional 10-15 minutes. When the middle of the pie is starting to turn golden brown, your pie is done!
- Move the warm pie from the oven to a wooden cutting board that has been dusted with a mix of granulated and raw sugar. Let the pie cool on the sugar mixture. This forms a nice crunchy bottom crust. After the pie has cooled completely, move it gently off the cutting board and onto your serving platter.
- Slice and serve with a dollop of real whipped cream or vanilla ice-cream. YUM!
Square Apple Pie will sure to become a family favorite.
From our kitchen to yours! Enjoy! 🙂