Ingredients
Scale
- 2 sheets puff pastry, thawed but cold
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 tablespoon water
- 5 medium Granny Smith or Honeycrisp apples, peeled, cored and thinly sliced
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
- 1 cup powdered sugar, sifted
- 3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 375°F (190°C) and line a 9×13-inch baking pan with parchment paper.
- Toss sliced apples with lemon juice.
- Mix in sugars, cornstarch, cinnamon, nutmeg, salt, and vanilla. Rest 10–15 minutes.
- Roll out first pastry sheet and press into pan.
- Spread apple filling evenly and dot with butter.
- Top with second pastry sheet, seal edges, and cut vents.
- Brush with egg wash.
- Bake 40–50 minutes until golden and bubbling.
- Cool completely for 1–2 hours.
- Whisk glaze ingredients and drizzle over cooled pastry before slicing.
Notes
- Keep puff pastry cold before baking to ensure flaky layers.
- Cool completely before slicing to allow filling to set properly.
- Par-bake the bottom crust 8–10 minutes for extra crispness.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian