Golden, flaky puff pastry, warm cinnamon apples inside, and a sweet glaze on top. This is the easiest apple pie you’ll ever make, and it’s the version your comments asked for.
When the Crescent Roll Apple Pie took off on Apple & Cinnamon, the comments told the next story. One reader said the top looked more like puff pastry, because crescent rolls don’t get flaky like that. She was right. So here it is, made the way she imagined it: the same sweet apple pie filling, the same simple idea, but with real puff pastry on top and underneath, baked until it puffs up in layers and turns deep golden. If you love apple pie but don’t want to make pie crust from scratch, this is the one to save.
This is apple season baking at its simplest. No peeling apples, no making dough. Open a box of frozen puff pastry, open two cans of apple pie filling, add cinnamon and nutmeg, and let the oven do the rest. In about 40 minutes, you have a warm pie that slices neatly and disappears fast. Serve it warm with vanilla ice cream.
Why You’ll Love This Recipe
- So flaky: Puff pastry puffs up in thin, buttery layers and turns deep golden, exactly what the top of the Crescent Roll Apple Pie looked like it should be.
- 5 ingredients: Frozen puff pastry, canned apple pie filling, cinnamon, nutmeg, and an egg. That’s it.
- No pie crust to make: Thaw the pastry, layer it, bake it. No rolling, no chilling a homemade crust, and no blind baking.
- Perfect for apple season: Warm, cinnamon, and made to share — serve it warm with vanilla ice cream.
- Great for sharing: It slices neatly, travels well, and reheats beautifully, so it works for potlucks and family dinners.
- Beginner-friendly: If you can open a can and unfold a sheet of pastry, you can make this pie.
Ingredients
- 2 sheets frozen puff pastry (1 box, about 17.3 oz / 490 g), thawed
- 2 cans (21 oz / 595 g each) apple pie filling
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg, beaten, for egg wash
- Powdered sugar, to dust
- 1/2 cup (60 g) powdered sugar + 1-2 tablespoons heavy cream, for glaze (optional)
Step-by-Step Method
1. Heat the oven. Preheat to 350°F (175°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish. Thaw the puff pastry according to the package directions — it should be cold and pliable, not soft and sticky.
2. Mix the filling. In a large bowl, combine the canned apple pie filling, cinnamon, and nutmeg. Stir gently so the apple slices stay in pieces.
3. Line the dish. Unfold 1 puff pastry sheet and press it into the greased dish, letting it come up the sides a little. Trim any overhang, and patch any tears with a scrap of pastry.
4. Add the filling. Spread the apple pie filling evenly over the bottom pastry, right to the edges, so every slice gets apples. Smooth the top with the back of a spoon.
5. Top and seal. Lay the second puff pastry sheet over the filling. Seal the edges with a fork, cut a few small vents in the top, and brush all over with the beaten egg.
6. Bake until golden. Bake for 30-40 minutes uncovered on the middle rack until golden brown and puffed. If the edges brown too fast, cover them loosely with foil. Rest for 10+ minutes before slicing, so the filling sets.
7. Glaze and serve. Dust with powdered sugar, or drizzle with the powdered-sugar and cream glaze while still warm. Serve warm, with vanilla ice cream if you like.
Tips for Best Results
- Keep the pastry cold: If it gets soft and sticky, chill it for 15 minutes before baking. Cold pastry puffs best.
- Don’t skip the egg wash: It gives the top its golden colour and shine, and helps the edges seal.
- Cut vents: A few slits let steam escape, so the top stays crisp instead of soggy.
- Let it rest: 10 minutes firms the filling and makes serving neater.
- Watch the last 5 minutes: Puff pastry goes from golden to dark quickly.
Variations
- Make turnovers: Cut each sheet into 4 squares, fill, fold, and bake for 18-20 minutes at 400°F (200°C) until puffed and deeply golden.
- Add walnuts: Sprinkle chopped walnuts or pecans over the filling for crunch.
- Try a different filling: Cherry, blueberry, or peach pie filling all work the same way.
Storage / Make-Ahead / Reheating
Store leftovers covered in the fridge for up to 3 days. Reheat slices in a 350°F (175°C) oven for 10 minutes to bring back the crispness — the microwave will soften the pastry. Assemble up to a day ahead, refrigerate, then bake as directed. Best served warm, within a few hours of baking.
FAQ
Can I use 1 can of apple pie filling instead of 2?
Yes, for a thinner pie. Use 1 can and a smaller dish, and check it a few minutes earlier.
Can I make this ahead?
Yes. Assemble the day before, cover, and refrigerate. Bake as directed, adding a few minutes if needed.
Why did my puff pastry not puff?
It was probably too warm when it went in, or the oven wasn’t fully preheated. Keep the pastry cold and preheat fully.