- Make filling: Toss diced apples with lemon juice in a bowl.
- Mix sugars, cornstarch, cinnamon, and salt in a separate bowl.
- Bring water to a boil in a saucepan. Add apples and cook for 1 minute.
- Stir in the cornstarch mixture. Simmer for 2 minutes, whisking constantly.
- Reduce heat, cover, and cook until apples soften (6-8 minutes). Let cool completely.
- Preheat oven to 375°F. Roll puff pastry to 1/8-inch thickness.
- Cut 5-inch circles using a cookie cutter.
- Place 1 tablespoon of filling in each circle. Fold dough over to form a half-moon shape and seal edges with a fork.
- Cut slits in the top of each pie with a knife.
- Brush pies with melted butter. Bake for 25-30 minutes, or until golden brown.
- Remove from oven, brush with more melted butter, and sprinkle with sugar and/or sliced almonds.
- Calories:182 kcal25%
- Energy:761 kJ22%
- Protein:3 g28%
- Carbohydrates:45 mg40%
- Sugar:25 mg8%
- Salt:150 g25%
- Fat:25 g20%
Last Updated on 6 months ago by Neha Deshmukh
Apple Pie Recipe – Easy Cinnamon & Brown Sugar Pastry Pockets
Introduction
Oh, apple pie! Is there anything more comforting? This isn’t your grandma’s complicated, all-day affair, though. These little pastry pockets are so easy to make, even on a weeknight. I first made these when I was craving something sweet but didn’t want to spend hours in the kitchen. They’ve been a family favorite ever since! Get ready for flaky, cinnamon-spiced goodness – you’ll love them. This recipe makes about 8-10 individual pies, perfect for sharing (or not!).
Why You’ll Love This Recipe
These apple pies are a delightful treat for so many reasons! They’re quick to prepare – only about 7 minutes of prep time. The combination of sweet apples, warm cinnamon, and flaky puff pastry is simply irresistible. Plus, they’re individually portioned, which makes them perfect for parties or a cozy night in.
Ingredients
Here’s what you’ll need to whip up these delicious apple pies:
- 3 apples (peeled and diced) – about 400g
- 1.25 tsp lemon juice – about 6ml
- 1.5 cup water – about 360ml
- 0.5 cup powdered sugar – about 60g
- 0.25 cup brown sugar – about 50g
- 2 tbsp cornstarch – about 16g
- 0.5 tsp ground cinnamon – about 2.5g
- 0.125 tsp salt – a pinch!
- 4 frozen puff pastry sheets (thawed) – about 400g
- Sliced almonds (for serving)
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Apples: Varieties Best for Baking
Not all apples are created equal when it comes to baking. I find that Granny Smith, Honeycrisp, or Gala apples hold their shape beautifully and offer a lovely tart-sweet flavor. You can also mix varieties for a more complex taste!
Puff Pastry: Store-Bought vs. Homemade
I’m a big fan of keeping things simple, so I usually use store-bought puff pastry. It works wonderfully! But if you’re feeling ambitious, homemade puff pastry is, of course, amazing. Just make sure it’s well-chilled before you start.
Spices: The Warmth of Cinnamon
Cinnamon is the star here, but don’t be afraid to experiment! A tiny pinch of nutmeg or cardamom can add a lovely depth of flavor.
Sugar: Balancing Powdered and Brown Sugar
The combination of powdered and brown sugar gives the filling a lovely texture and flavor. The powdered sugar keeps it light, while the brown sugar adds a caramel-like richness.
Regional Variations in Apple Pie Spices
Interestingly, spice blends in apple pies vary across India! Some families in Goa add a touch of clove, while others in Kashmir might use a hint of saffron for a unique flavour.
Step-By-Step Instructions
Alright, let’s get baking!
- Make the filling: In a bowl, toss the diced apples with the lemon juice. This prevents them from browning and adds a little zing.
- Combine dry ingredients: In a separate bowl, whisk together the powdered sugar, brown sugar, cornstarch, cinnamon, and salt.
- Cook the apples: Bring the water to a boil in a pan. Add the apples and cook for about a minute.
- Thicken the filling: Stir in the cornstarch mixture and simmer for 2 minutes, whisking constantly. It’ll start to thicken up nicely.
- Simmer and cool: Reduce the heat, cover the pan, and cook for another 6-8 minutes, or until the apples are tender. Let the filling cool completely. This is important – warm filling will melt the pastry!
- Preheat and roll: Preheat your oven to 355°F (175°C). Gently roll out the thawed puff pastry to about ¼-inch (6mm) thickness.
- Cut circles: Use a 5-inch (12.5cm) cookie cutter to cut out circles from the puff pastry.
- Assemble the pies: Place about 1 tablespoon of the cooled apple filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges tightly with a fork.
- Vent and brush: Create a few slits on top of each pie with a knife. This lets steam escape while baking. Brush the tops with melted butter.
- Bake: Bake for 25-30 minutes, or until the pies are golden brown and bubbly.
- Finish and serve: Remove from the oven, brush with more melted butter, and sprinkle with sugar and sliced almonds. Let cool slightly before enjoying!
Expert Tips
A few little secrets to make your pies perfect:
Achieving the Perfect Flaky Pastry
Keep all your ingredients cold! Cold butter = flaky pastry. Don’t overwork the dough, either.
Preventing a Soggy Bottom
Make sure the filling isn’t too wet. Cooling it completely helps. You can also lightly brush the bottom pastry with egg wash before adding the filling.
Adjusting Sweetness to Your Preference
Taste the filling before assembling the pies and adjust the sugar to your liking.
Variations
Want to switch things up? Here are a few ideas:
Vegan Apple Pies
Use vegan puff pastry and substitute the butter with vegan butter or coconut oil.
Gluten-Free Apple Pies
Use gluten-free puff pastry. It’s readily available in most supermarkets now!
Spice Level Adjustments (Adding Cardamom or Nutmeg)
My friend, Priya, loves adding a pinch of cardamom to her apple filling. It gives it a beautiful, fragrant flavor. A little nutmeg is also lovely.
Festival Adaptations (Diwali/Christmas/New Year)
During Diwali, my family loves to add a sprinkle of chopped pistachios and a touch of rose water to the filling. For Christmas, a dusting of icing sugar after baking feels extra festive!
Serving Suggestions
These apple pies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai or hot chocolate is the perfect accompaniment.
Storage Instructions
Leftover pies can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
FAQs
Got questions? I’ve got answers!
Can I use different types of apples in this recipe?
Absolutely! Feel free to experiment with different varieties. Just make sure they’re good for baking.
How do I prevent the filling from bubbling over during baking?
The slits on top help, but you can also place a baking sheet underneath the pies to catch any drips.
Can I make these pies ahead of time?
You can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the pies just before serving.
What is the best way to thaw puff pastry?
Thaw the puff pastry in the refrigerator overnight. Don’t leave it at room temperature for too long, or it will become sticky.
Can I freeze these apple pies after baking?
Yes, you can! Let them cool completely, then wrap them individually in plastic wrap and freeze for up to 2 months. Reheat in the oven.
What can I substitute for almonds?
Walnuts, pecans, or even a sprinkle of sesame seeds would be delicious.
How can I tell when the apple filling is cooked through?
The apples should be tender when pierced with a fork, and the filling should be thickened and bubbly.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
