This apple pie with puff pastry and jam is a very quick recipe and an absolute must-try, especially when you crave a homemade dessert without wasting time on doughs.
Two layers of puff pastry enclose a soft and fragrant heart of apples and cinnamon, enriched by jam that makes the filling even more delicious. You only need a few simple ingredients: puff pastry, apples, pine nuts, and jam, just like the pies of the past.
If you love apple desserts, on the blog you can also find the grandma’s apple cake, soft and fragrant, or the upside-down sour cherry cake, perfect if you’re looking for a similarly simple but differently flavored option. And if you like quick fruit desserts, I suggest you also check out the peach and yogurt muffins, ideal for breakfast.
This easy apple pie is perfect for an afternoon snack, breakfast, or as a dessert at the end of a meal.
Served warm, perhaps accompanied by a scoop of vanilla ice cream, it becomes truly irresistible. Once baked, let it cool for a few minutes. Then sprinkle the surface with a dusting of powdered sugar and serve it: the aroma of apples and cinnamon will captivate everyone at the first taste.
Let’s prepare it together! See you soon, Susy.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 291.54 (Kcal)
- Carbohydrates 34.26 (g) of which sugars 11.97 (g)
- Proteins 3.92 (g)
- Fat 16.15 (g) of which saturated 2.32 (g)of which unsaturated 12.81 (g)
- Fibers 2.92 (g)
- Sodium 106.96 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Apple Pie with Puff Pastry and Jam
- 2 rolls puff pastry
- 2 apples (large)
- 3 tablespoons apricot jam
- 20 pine nuts
- 1 tablespoon ground cinnamon
- 1 lemon juice
- 1 egg (beaten)
Useful Tools
- Cake Pan 24 cm
- Bowl
- Knife
- Cutting Board
- Fork
- Spoon
- Brush kitchen
How to Make Apple Pie with Puff Pastry and Jam
I start by preparing the apples, which are the heart of this simple yet fragrant pie. I wash them carefully, peel them, and cut them into not too small pieces, so they remain soft and well-presented after baking. I gather them in a bowl and immediately add the lemon juice: this step is important because it prevents the apples from browning and also gives a slight fresh note. I add the ground cinnamon and mix gently so that each piece gets flavored. I let it rest for a few minutes and meanwhile prepare the base.
I unroll the first puff pastry roll and place it directly in a 24 cm cake pan, leaving its parchment paper underneath to facilitate baking and unmolding. I fit the pastry well to the bottom and edges, then prick the surface with a fork: this little trick helps the base cook evenly and prevents it from puffing up too much.
I spread an even layer of apricot jam, which brings sweetness and keeps the filling soft and enveloping. I add the cinnamon-flavored apples on top and level them gently with the back of a spoon, trying to distribute them evenly.
I cover the filling with the second puff pastry roll and seal the edges well, pressing slightly with my fingers to prevent the filling from leaking out during baking.
I brush the surface with the beaten egg, which will make the pastry golden and glossy, then lightly prick with a fork to allow steam to escape while the pie bakes.
I bake in a preheated static oven at 375°F (190°C) and let it cook for about 35-40 minutes. The time may vary slightly from oven to oven: the pie will be ready when the surface turns golden and crisp, and the irresistible aroma of apples and cinnamon fills the kitchen.
I let it cool slightly before serving, so the filling settles and it’s easier to cut perfect slices.
Once out of the oven and slightly cooled, I finish the pie with a light dusting of powdered sugar. This simple step makes it even more inviting and highlights the golden and crispy surface of the pastry, also adding a delicate sweet note that perfectly matches the aroma of apples and cinnamon.
Storage and Useful Tips
This apple pie in puff pastry keeps very well at room temperature for 1 day, covered with a cake dome. If the temperatures are higher, I recommend storing it in the fridge for up to 2 days, making sure to close it in an airtight container. Before serving, it’s ideal to let it sit at room temperature for about twenty minutes or slightly warm it in the oven, so the pastry returns to being crispy.
For an even more fragrant result, you can add a pinch of nutmeg to the apples or the grated zest of untreated orange or lemon. If you prefer a creamier filling, you can add a tablespoon of breadcrumbs or crumbled dry biscuits over the jam: they will absorb the apple juice during baking without drying out the pie.
For a gluten-free variant, use certified gluten-free puff pastry, being mindful that cooking times may slightly vary. If you love contrasts, you can replace apricot jam with peach or orange jam, creating a different pie each time but always balanced and fragrant.
