Puff Pastry Apple Pie

By LisaMK

This recipe is from Food and Wine magazine by Chef Cathal. You can use a store bought puff pastry or your favorite recipe.

Ingredients

• 3 lbs Granny Smith apples, peeled, cored and sliced into 1/4 inch wedges
• 1/2 c sugar
• 3 tbs flour, plus dusting
• 2 14 oz pkgs all-butter puff pastry, chilled

Preparation

Step 1

In a large bowl, toss apples with sugar and 3 tbs flour. On a lightly floured work surface, roll out each pc of puff pastry to a 14 inch square. Ease one pastry square into a 9 1/2 inch deep glass pie plate. Scrape the apples and their juices into the shell. Lay 2nd layer of puff pastry on top. Press the edges together to seal and trim the overhang to 1 inch. Crimp edge decoratively and cut a few slits on top for venting. Freeze pie for 1 hour.
Preheat oven to 400 degrees. Place the apple pie on a baking sheet and transfer it to the oven. Bake the pie for 30 min, until the crust is lightly golden. Reduce oven temperature to 375 degrees and bake for 40 mins longer, until top is deep golden brown. Transfer pie to a wire rack to cool slightly before serving.