Especially with Puff Pastry Apple Pie Recipe, this classic tastes super delicious and is also easy to prepare. There is a creamy custard layer under the apples.
Today we have Puff Pastry Apple Pie from the category: super quick and easy baking recipe for autumn and not because spontaneous visitors are coming, because: who should come to visit anyway, but simply: because.
Does puff pastry work for pies?
Puff pastry is a type of pastry dough made with butter and flour that is rolled out and folded several times to create many layers. When baked, the layers of dough puff up and become flaky, creating a light and tender texture. Puff pastry can be used as a pie crust and is a good choice for sweet or savory pies. It can be used as a top crust or a bottom crust and can be shaped and molded into various forms. Some tips for using puff pastry in pies include:
- Thaw the puff pastry before using it. Puff pastry should be thawed in the refrigerator for several hours or overnight, or it can be thawed at room temperature for about 30 minutes.
- Roll out the puff pastry on a lightly floured surface. Use a rolling pin to roll out the pastry to the desired size and shape. If you are using it as a bottom crust, transfer it to the pie dish and trim the edges. If you are using it as a top crust, cut it into the desired shape and transfer it to the top of the pie.
- Pinch the edges of the crust to seal it. Use your fingers or a fork to crimp the edges of the crust to seal it.
- Brush the crust with egg wash. An egg wash (a mixture of beaten egg and water) can be brushed over the crust to give it a shiny, golden color when baked.
- Bake the pie according to the recipe instructions. Puff pastry bakes quickly, so keep an eye on the pie as it bakes to ensure that the crust doesn’t burn.
Do you cook puff pastry before filling pie?
It depends on the type of filling you are using and the recipe you are following. If you are using a filling that needs to be cooked before being added to the pie (such as a fruit filling), then you will need to partially bake the crust before adding the filling. This is called “blind baking.” To blind bake a puff pastry crust, follow these steps:
Preheat the oven to the temperature specified in the recipe.
Roll out the puff pastry on a lightly floured surface and transfer it to the pie dish. Trim the edges of the crust and prick the bottom of the crust all over with a fork.
Line the crust with parchment paper or foil and fill it with pie weights, dried beans, or uncooked rice. This will help the crust keep its shape as it bakes.
Bake the crust for about 10-15 minutes, or until it is starting to turn golden brown.
Remove the pie weights and parchment paper or foil from the crust. Return the crust to the oven and continue baking it for an additional 5-10 minutes, or until it is fully baked.
If you are using a filling that does not need to be cooked (such as a custard or cream filling), you do not need to partially bake the crust. Simply roll out the puff pastry, transfer it to the pie dish, and add the filling. Bake the pie according to the recipe instructions.
How do you keep puff pastry from getting soggy on a pie?
- Pre-bake the crust: If you are using a filling that needs to be cooked before being added to the pie (such as a fruit filling), it is important to partially bake the crust before adding the filling. This helps to set the crust and make it more resistant to getting soggy.
- Use a pie shield: A pie shield is a circular or band-shaped device that fits over the edges of a pie crust to protect it from overbrowning. It can also be placed over the entire pie to protect the crust from getting soggy.
- Brush the crust with egg wash: An egg wash (a mixture of beaten egg and water) can be brushed over the crust before baking to create a barrier between the crust and the filling. This can help to prevent the crust from getting soggy.
- Use a thick, starch-based filling: If you are using a filling that is thick and contains a lot of starch (such as a pumpkin or sweet potato pie filling), it can help to absorb excess moisture and prevent the crust from getting soggy.
- Use a fruit pie filling that has been drained: If you are using a fruit filling, be sure to drain off any excess juice before adding it to the pie. This can help to prevent the crust from getting soggy.
How do you cut puff pastry for pies?
To cut puff pastry for a pie, follow these steps:
- Roll out the puff pastry on a lightly floured surface to the desired size and shape. Use a rolling pin to roll the pastry out to about 1/8-1/4 inch thick.
- Place the pie dish on top of the puff pastry and use a sharp knife or a pastry cutter to cut the pastry into a circle that is about 1 inch larger than the diameter of the pie dish.
- Transfer the pastry to the pie dish. Gently lift the pastry and place it in the pie dish, pressing it into the corners and edges of the dish.
- Trim the edges of the pastry. Use a sharp knife or a pastry cutter to trim the excess pastry from the edges of the dish, leaving about a 1/2-inch overhang.
- Pinch the edges of the pastry to seal it. Use your fingers or a fork to crimp the edges of the pastry to seal it.
- If you are using the pastry as a top crust, cut it into the desired shape (such as strips or a lattice pattern) and transfer it to the top of the pie.
- Bake the pie according to the recipe instructions. Puff pastry bakes quickly, so keep an eye on the pie as it bakes to ensure that the crust doesn’t burn.
Best Puff Pastry Apple Pie Recipe
Servings: 8 Preparation:40 minutes Cooking time: 35 minutes Calories: 409 Fat: 26g
Ingredients
1 pck. Puff pastry
100 ml milk
200 g Whipped cream
5 Tbsp sugar
1 pck. Vanilla custard powder
1 Egg
1 Tbsp Amaretto
1 tsp Cinnamon
3 – 4 medium apples (approx. 450 g)
some butter for the mould
some flour for the mould
Instructions
Unwrap the puff pastry. Grease a tart tin with a wavy edge (Ø28cm) and dust with flour. Place the puff pastry in the tin. Cut off any overhanging edges and press against the empty edges. Prick several holes with a fork. Cook a pudding from milk, whipped cream, 3 tbsp sugar and pudding powder according to the package instructions.
Preheat the oven to 200 degrees. Let the pudding cool, stirring several times, until it is only lukewarm. Whisk the egg with the amaretto. Stir the liquid into the pudding. Pour the custard into the mould and smooth it out.
Wash, peel and halve the apples and cut into thin slices. Lay the slices from the edge of the tart inwards in circles on top of the custard. Always place the next row staggered and slightly overlapping the previous row. Continue in this way until the whole tart is covered with apples.
Mix 2 tbsp sugar with cinnamon and sprinkle evenly over the tart. Bake the tart in the preheated oven for approx. 30-35 minutes.
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Ingredients
- 1 pck. Puff pastry
- 100 ml milk
- 200 g Whipped cream
- 5 Tbsp sugar
- 1 pck. Vanilla custard powder
- 1 Egg
- 1 Tbsp Amaretto
- 1 tsp Cinnamon
- 3 - 4 medium apples (approx. 450 g)
- some butter for the mould
- some flour for the mould
Instructions
- Unwrap the puff pastry. Grease a tart tin with a wavy edge (Ø28cm) and dust with flour. Place the puff pastry in the tin. Cut off any overhanging edges and press against the empty edges. Prick several holes with a fork. Cook a pudding from milk, whipped cream, 3 tbsp sugar and pudding powder according to the package instructions.
- Preheat the oven to 200 degrees. Let the pudding cool, stirring several times, until it is only lukewarm. Whisk the egg with the amaretto. Stir the liquid into the pudding. Pour the custard into the mould and smooth it out.
- Wash, peel and halve the apples and cut into thin slices. Lay the slices from the edge of the tart inwards in circles on top of the custard. Always place the next row staggered and slightly overlapping the previous row. Continue in this way until the whole tart is covered with apples.
- Mix 2 tbsp sugar with cinnamon and sprinkle evenly over the tart. Bake the tart in the preheated oven for approx. 30-35 minutes.
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