Apple Cinnamon Slab Pie
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This apple slab pie is loaded with caramelized apples and wrapped in a flaky puff pastry crust. The filling tastes like an apple pie but it’s even easier. It’s so easy and quick to whip up and you don’t even have to struggle with making your own dough; a store-bought puff pastry will work just fine. You can use your favorite apples for this but there’s nothing quite like a caramelized, slightly tart granny smith.
I should say this though; if you’re serving more than 4 people, you ought to double the recipe and make 2. That’s easy since a package of puff pastry comes with two sheets! It will be devoured quickly.
I’m wishing there were leftovers, but there never are with this one!
Ingredients for Apple Slab Pie:
1 lb (2 large) granny smith apples, peeled, cored and cut into 1/3″ slices
4 Tbsp unsalted butter
1/4 cup brown sugar, lightly packed
1 tsp ground cinnamon
1 sheet (8 or 9 oz) frozen puff pastry, thawed (I used Pepperidge Farms)
All purpose flour for dusting
1 egg, lightly beaten for egg wash
Coarse sugar for sprinkling (I used raw sugar)
How to Make an Easy Apple slab pie:
Preheat Oven to 400˚F.
1. In a large skillet or a dutch oven, melt 4 Tbsp butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in 1/4 cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occasionally until apples are soft and caramelized (5 min).
You’ll be really tempted to eat your filling at this point. Go on and at least have a taste!
2. Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top (9 1/2 x 10 1/2 inches). Cut puff pastry dough in half down the center to make two pieces (each 4 3/4 x 10 1/2 inches.
3. Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down on the edges to seal.
4. Cut 6 (1-inch wide) slits down the center of your pastry to create vents.
5. Brush the pastry with egg wash and sprinkle the top generously with coarse sugar. Bake at 400˚F for 15-17 min or until top is golden brown.
Apple Cinnamon Slab Pie
Ingredients
- 1 lb 2 large apples (I used granny smith apples), peeled, cored and cut into 1/3" slices
- 4 Tbsp unsalted butter
- 1/4 cup brown sugar, lightly packed
- 1 tsp ground cinnamon
- 1 sheet, 8 or 9 oz frozen puff pastry, thawed (I used Pepperridge Farms)
- All purpose flour for dusting
- 1 egg, lightly beaten for egg wash
- Coarse sugar for sprinkling, I used raw sugar
Instructions
How to Make an Easy Apple slab pie: Preheat Oven to 400˚F.
- In a large skillet, melt 4 Tbsp butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in 1/4 cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occassionally until apples are soft and caramelized (5 min).
- Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top (9 1/2 x 10 1/2 inches). Cut puff pastry dough in half down the center to make two pieces (each 4 3/4 x 10 1/2 inches)
- Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a one inch border on all sides. Pour remaining syrup from the apples over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down on the edges to seal.
- Cut 6 (1-inch wide) slits down the center of your pastry to create vents.
- Brush the pastry with egg wash and sprinkle the top generously with coarse sugar. Bake at 400˚F for 15-17 min or until top is golden brown.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
If doubling this recipe, is everything doubled, including puff pastry/dimensions?
Hi JJ. I suppose you could do that, but for doubling, I just make two separate.
I have lots of apples but they’re envy apples. Can I use them instead of the one you mentioned?
Hi Avis, I haven’t tried this with envy apples myself to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha,
Can I make this ahead of time and store in fridge before I bake the next day? Thanks, Lydia
Hi Lydia! I think that could work, but I have not tested it to advise.
Just took this out of the oven! Was very easy to make, and very delicious! A hit at our house! Thanks for this recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, June!
Looks delicious! Can’t wait to try.
Have you tried using the filling for an apple pie filling?
I assume it could but if I did what would be affected by precooking the apples?
Bake time? Crust preparation?
Hi Ken! This is our go-to recipe for apple pie. I hope you love this recipe!
Worked perfectly thanks!
Took the liberty of adding some calvados to the apples…. And why not?
You’re welcome, Francois! So glad you loved the recipe.
Excellent – tastes great and easy to make. I had a little trouble handling the dough which was a little too soft. Next time I will refrigerate it for about 15 minutes to make it easier to handle.
I’m so happy you enjoyed that. Thank you for sharing that with us, Roz!
Made this! I cut my apples too thin though so instead of lining them up neatly, i just piled the cooked filling in the center. Still looks pretty. It just came out of oven so i havent tasted yet. Cant wait!
Hi Shawn, Thank you so much for sharing that with me! I hope everyone still it!
I’m thinking of adding a few fresh cranberries for a Thanksgiving dessert. Has anyone tried this?
I’ve been making this (2 of them) for the past two years instead of a traditional apple pie at Thanksgiving, and they are always a huge hit! Love how easy the recipe is.
That’s awesome! Thanks for your good comments and feedback, Kerry.
I have been making small apple strudels for years and I find the recipe almost exactly the same. We love our small strudels and they make nice little pastry gifts for breakfast.
Hello Sylvie, good to know that you love it!
This is my new favorite desert recipe. I’ve made it twice now, 1st time I cut apples too thin and spooned them into a center mound, still came out delicious. This time I cut them thicker so that I could layer them like you show in pictures. Also, my sauce was too thin after cooking apples, so I took sauce & reduced it down on stove to syrup consistency then drizzled over apples before topping the pastry. So much more full of apples & delicious. Thank you so much for the inspiration.
Hello Carl, nice to know that you like the recipe on those times that you tried this!
I have made these several times and love them. I have even added dry cranberries and chopped walnuts for thanksgiving!
I just made 2 to take to a dinner party tomorrow.
How should I store them?? Counter? Or refrigerator?
Also, I have made several of Natasha’s recipes and I love them all!🥰
So glad you love my recipes! Thank you for sharing. I haven’t tested the limits beyond two days because it has always gotten eaten by the end of day 2 although it was good at room temperature for a couple of days. You’d probably want to refrigerate if storing longer than that. Storing in an air-tight container will keep them freshest.
Great easy, speedy recipe!
Thank You.
I doubled and it keeps very well for a few day then reheated… simply Delicious!!
Granny Smith APPLES gives a beautiful tart, sweet flavour to the filling 🙂 🙂
So glad you enjoyed this recipe, Michelle. Thank you for the good review!
Thank you for sharing this recipe. I made it today and it was absolutely perfect. I will be making another one on Saturday.
That’s great to hear! Thank you for sharing.
My first ever apple-based baking experience. It was out of this world, absolutely delicious. And easy too! Thanks for sharing this, much appreciated.
You’re very welcome, Chris! 🙂
So easy to make and very yummy! Had all the ingredients already too
Perfect, glad you enjoyed it!
Great recipe easy and tasty thank you for sharing this recipe
You’re very welcome!
Hello Natasha & thank you for posting this.
My wife & I made this a few weeks ago & gave most of it away to neighbours who all agreed that it was superb – better than a bakery.
In answer to those who wondered if it can be frozen the answer is yes, but we only froze a slab after baking it. We let it thaw & then heated it up in a toaster oven. It turned out perfectly with vanilla ice cream.
My one question has to do with apple size. Your ingredients photo & recipe calls for two Granny Smith’s but it looks like there’s more than that in the filling. We’re using Cosmic Crisp which are about the same size as Macs & we need about eight to fill the pastry. If you could edit the recipe & mention the weight of the peeled apples it would eliminate any confusion & would be much appreciated.
We’re making a double batch tomorrow for a party. It’s so good & so easy to make – even easier to eat.
Thank you so much for sharing that with me, Timothy! I’m so glad this was a hit! I hope everyone loves it at the party tomorrow!
Found an wild apple tree by the roadside in South Australia… have a pot of stewed apples now, going to give this a shot 😉
Sounds like a great plan! Please update us on how it goes, Ian. I hope you love it.
Delicious. So easy & fast to make.
Will be making this again for sure
😋😋
Looks like you found your new go-to recipe! Great to know that you loved it.
Wonderful. I have made many times. I up the filling. No problem
Good to know that you always love this recipe, Brenda!
This dessert was fabulous and not hard to make. My tip would be to roll out the top crusts a little larger than bottom so that they will fit nicely over the stacked apples. Also I used the 8 servings version. It didn’t revise the directions to use the 8 tablespoons of butter in step one, just in case anyone else gets confused…
Thank you so much for sharing that with me.
Excellent recipe. I used TJ’s butter puff pastry, 1 Granny Smith and 1 Honey Crisp. The apples cooled while the pastry thawed making them very easy to work with. Bottom was quite crisp. So easy when you have that pie craving. Thank you for the recipe!
That’s just awesome! Thank you for sharing your wonderful review!
Loved it, so easy to make and so yummy. Hope to make it again. Thanks Natasha
You’re very welcome, Yvonne. I’m happy that you loved it!
The picture looks mouth-watering. Can the Apple slab be frozen before cooking or after?
Hi Connie, to be honest, I haven’t tried freezing the whole pie so I can’t really say for sure. It’s a good idea and if you try it, let me know how it works out
Oh Natasha, I just love listening to you and watching your videos. You really can teach an old(er) Sicilian Gal how to do something easier! This turned out fab! My little secret is using Wewalka Puff Patry from Europe. (Sold in the US). It wont get soggy and it has parchment paper already attached…so easier still! Thanks again!!
Thank you so much for sharing that with me, Lori! I’m so glad this turned out great!
Hi I have a ?. I saw this recipe and thought ok I must try this. I went to grocery store w/help from bff my cars in shop) forgot the puff pastry. Can I use crescent rolls (pillsbury kind) or make something homemade to use in place of puff pastry. As I cant get back to store today or tom.
Hi Julie, I haven’t tested that yet to advise. I think it might work but I can’t say for sure unless I try them. If you do an experiment, please share with us how it turns out.
Just made this pie over the weekend, and Oh. My. Heck. It’s absolutely the best apple “pie” I’ve eaten in my entire life! We veganized it by substituting margarine in the filling and using nut milk for the wash, but everything else was exactly as written. What a find this is! We’ll definitely be making this pie often.
That’s so great! It sounds like you have a new favorite!! I’m so glad you discovered this recipe!
So easy, so scrumptious! Certainly a go to dessert! No soggy bottom. I just added a tablespoon of lemon juice with the apples.
One of my favorites! I’m happy to hear you enjoeyd it, Annie!
Awesome recipe!
I made it and put in the fridge for an hour first, then baked on bottom rack!
Pastry puffy and done on bottom with no sogginess!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Can this be prepped but not baked ahead of time? Having 10 over for dinner and want to spend time with guests… not on the kitchen;)
Hi Karen, I think this is best enjoyed the same day it is made and it would still be great a day ahead but I probably would not make it earlier than 1 day ahead.
I added a handful of sultanas-went down very well.
Biggest compliment?-hubby thought it had come from a store it was so good 😊
Nice, that’s a good compliment from your hubby!
So easy to make and looks so impressive!
I’m so happy to hear that, Silvia!
So easy and wow! delicious, especially with a little ice cream. I used granulated maple sugar and added a but of cardamom and nutmeg. I love how fancy it looks.
Thank you so much for sharing that with me.
This recipe was so easy and absolutely delicious! I made two and had to quickly take photo before the second was eaten. My family loved this. Thank you for another wonderful recipe. And thank you for helping me become a better cook. ☺️
Hi Lori, glad your family enjoyed the recipe. Thank you for sharing that with us!
Just perfect! Make sure not to use super sweet apples so the apple sauce isn’t too sweet. My whole family loved this recipe, super tasty. Definitely making again!
Awesome! I’m happy to hear that your family enjoyed this recipe!
Made the apple slab , wow it’s soooo good!! I know you have the recipe for that pastry we all used to get from the grocery store , it’s was puffed with cream and raspberry in the centre, but for the life of me I cannot find it in your list, could you post it or let me know where to find the recipe please. Im looking forward to making that one as well.
Hi Lynda, I’m glad you loved the recipe! Are you referring to this Cream Puffs recipe? If not, you can try typing the recipe in the search bar on my website. I hope you’ll be able to find it!
Hi Natasha,
Any idea if I could substitute brown sugar with honey? Mus I add water or sth to have a similar texture? Looking to make it to toddler friendly
Hi Renee, I haven’t tested that with honey, but I think it could work. Maple syrup might also work well.
YUM! PERFECT! Sorry Natasha, but I think mine, maybe……even looks better than yours 🙂
That’s a bigger compliment than I can ask for! I’m so glad you enjoyed this recipe.
How can I keep the bottom from being kinda under done? It seems like the bottom of mine always is not mushy but not crispy
Hi Amiee, since there are apples in the center, the bottom will always be softer than the top as the base is weighed down. That is normal.
Bake on the bottom rack
Try heating the pan in the oven first. Roll the dough on parchment, then slide the constructed slab pie onto the hot pan.
Can it be frozen after baking?
Hi Maureen, I haven’t tried freezing the whole pie so I can’t really say for sure. It’s a good idea and if you try it, let me know how it works out
This is the best Apple Cinnamon Puff Pastry I have ever made. It is so good with the cinnamon in it ! Love the recipe. Very easy to make !
Thank you so much for sharing that with us, Luiza. Glad you enjoyed this pie!
A really good recipe, but once I found that Pepperidge Farm has NO butter in their puff pastry, I always use Trader Joe’s. It is really an excellent product. PFarm will do in a pinch.
Oh! Great tip! Thank you for sharing that with us, Kathy!
Excellent and so easy. I used the flaky crust dough from Trader Joes, inn the freezer section and it was perfect!
That’s just awesome! Thank you for sharing your wonderful review, Annabelle!
Can you use apple pie filling
Hi Donna, the filling of this recipe tastes and is almost like the apple pie’s but this is an easier version. I haven’t tried it that way yet but I imagine that will work!
Thank you for the recipe! Instead of putting a full layer of puff pastry on top, I braided the lower part over the top and it turned out beautifully.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Shannon, can you explain what the lower part of what was braided? How did you braid whatever the lower part is, and was it only partially covering. I don’t understand this. thanks
This turned out really well! Just wondering, is it possible to get the bottom to puff up as well?
Hi, the bottom should crisp and brown nicely but due to the filling, it won’t puff the same way as the top.
Made this awesome recipe twice and they were both clear winners! I added a bit of vanilla just for good measure and made mini pies instead. Thanks so much! I’m a superstar in my family! Highly recommended!
That you for that wonderful review! I’m so glad you enjoyed this recipe!
Going to try it with Athens Phylo dough, hope it works, going to a Brat and Beer outside event. My apple pie came out good so I will try this one. Just need to buy the sugar. Thanks for all your recipes. Your great
I hope it works Marie! We look forward to your feedback!
I’m so excited to try this! I only have salted butter would that still be alright? Any ideas for other substitutes?
That will work well too, Sabina.
Took me a quick hour from start to finish! I made this tart with gala apples since they are my fav, and left the skin on. Such a simple recipe but beautiful end product. I hope to make this again but maybe with other fruits! Thank you!!
You are most welcome, Margaret. Thanks for your wonderful comments and review, please let us know how you like it if you try other variety of fruits too!
I made this and it was delicious. Mine wasn’t as pretty but it tasted even better than I expected
So great to hear that, Alex. Thanks for sharing that with us!
Just made this. I had some puff pastry in the freezer that I had to use (best by date was 3 days ago-oops) and some freshly picked apples from a friend. It was delicious and quick. Was able to whip it together in a short time on a busy weeknight. My 6 yr old announced that she “did not like pie, not pie with fruit and not pie with vegetables- but would try a small bite”
She ended up asking for seconds! Thanks for the easy recipe
I’m so glad that worked out! Thank you for sharing this wonderful review with me!
Simple and super delicious. The filling makes it and always get rave reviews when I make it. Making 2 today and another 2 on Friday. As Natasha mentions, there is never any leftover. A winner recipe!
That’s so great! It sounds like you have a new favorite!
Made two of them last night for guests. Both ladies asked me to forward the recipe! Thanks so much. It was easy and turned out just like the photos. A small scoop of ice cream went well with the apples.
That’s so great! I’m so happy you all enjoyed this recipe!
Super-easy to follow! I had already made my own filling very similar to that in the recipe. Followed step to make it into a pie and voila! 15min later a have the most amazing fluffy pie! I had 3 slices on my own (goodbye, diet!)
That is so great to hear! Thanks for sharing that with us and I hope you will enjoy my other recipes too.
I followed the directions exactly but for some reason when I put the apples onto the puff pastry, the butter seperated from the brown sugar/cinnamon. It’s still in the oven. Hope it comes out as good as it looks. Not sure why it seperated though.
I hope you love this recipe Shannon!
With 2 lbs of apples I had enough to make 3 slab pies, with still a bit leftover!? I didn’t ‘lay out’ the apples like you did, I just put them helter skelter.
Totally delicious and fun to see something different.
Thank you. Love your recipes.
I’m so happy you enjoyed that Libby! Thank you for this wonderful review!
I’ve made this before…delicious! It’s very easy to whip together. I have a bunch of apples we picked and was wondering if I could make this dessert and freeze it? If so would you suggest freezing it before or after cooking?
Hi Karen, to be honest, I haven’t tried freezing the whole pie so I can’t really say for sure. It’s a good idea and if you try it, let me know how it works out
i wouldn’t thaw the puff pastry and then re-freeze it. I would try freezing after you bake it but leave off a few minutes so when you reheat it, it will be perfect. Then sprinkle the sugar on top.
very nice recipe however the prep took me about an hour from the time i started peeling the apples lol
turned out very lovely thanks
You’re welcome! I’m so happy you enjoyed that Evelyn!
Made a double recipe with apples from Misfits… Used 2 of the Lakeside Collection 4-Pc. Layer Cake Pans Set
Which gave me a sunken area to hold the filling. My husband thought it was reminiscent of apple strudel
I’m so happy you enjoyed that. Thank you for sharing that with us!
Had puff pastry in the freezer and apples in the fridge. My 14 year old son was bored and whipped up your recipe. Turned out PERFECT! Best part is that he had fun making it.
Great to hear that, Kristen! Good job to your son too.
Just made these. Delicious,! Just added some nuts and raisins. First time trying a recipe by Natasha. Looking forward to trying others.
I’m so happy you enjoyed that. Thank you for sharing that with us Luciella!
I’m 13 and made this with b=my brothers. Its really good and was so easy. Thanks for the amazing recipe!💙
I am so glad you enjoyed the pie. Thanks for your great review!
Perfect way to make a quick dessert with no stuff you have at home. Tasted amazing.
I split the slab in half (so made 2 pies) same time and temp and worked perfectly👍🏽
I am so glad you loved this recipe. Thanks for your great feedback!
hi,,are those measurement suitable for 2 people? because it is for my schoolwork :’ thank youu
Hi Ain, this makes 4 servings.
do you have recipe for pastry puff for 2 serving?
Hello Ain, I don’t have a recipe for pastry puff yet but that’s a good suggestion.
My 11 year old tried the Apple cinnamon slab pie today. The recipe was very easy to follow and it came out very well. Thank you Natasha.
Great job to your little baker!
This is always a winner, I love making this for when the family comes over. Goes fantastic with a simple vanilla ice cream.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Can I make individual mini “pies instead of 1 big one and bake it at the same temperature? And has anyone tried cinnamon/ brown sugar on top instead of regular coarse sugar?
Hi Liz, I haven’t tested that but one of our readers had with great results. If you experiment, let me know how you liked the recipe
Do you che to roll out pastry or can you use it thawed as is?
For the best results, I would follow the instructions listed.
Amazing! I added a little cornstarch to thicken the sauce but this was delicious!
Love it! Thanks for sharing and for your great feedback, Jasmine.
Turned out really well
This was a great comfort food during quarantine. I had less flavorful apples so I added 1/2 tsp of ginger and some lemon zest and it tasted terrific!
That’s so great! I’m glad you enjoyed that Susan!
I did double the recipe and found there was too much butter. Will double everything else from now on and keep butter amount the same. Can hardly wait to eat it!
Thank you for sharing that with us, Pattio. I’m so glad you enjoyed this recipe.
This recipe is so easy to follow and so delicious with a scoop of vanilla ice-cream to pair! I didn’t have unsalted butter so just used salted butter instead but still turned out perfect! Thank u for this wonderful recipe!
That is so awesome, Lisa. Thank you for sharing that with us and for your great feedback!
The recipe was great! came out perfect. I saved the extra caramel, added some cream and poured it on top for presenting. Totally delicious! Thank you!
That’s so awesome Jeanne! Thank you for sharing that.
would pecan pie filling work?
Hi Sandy, I haven’t tested that with this recipe to advise. If you experiment please let me know how you like that.
I made double batch for family for pre Thanksgiving. It was on counter for 3 days, covered and was just fine. We did zap the last pieces just to warm up and still tasty. Great easy recipe.
Thank you so much for sharing that with us, Esther!
Hi, can this be made the day before?
Hi Galina, I haven’t tested the limits beyond two days because it has always gotten eaten by the end of day 2 although it was good at room temperature for a couple of days. You’d probably want to refrigerate if storing longer than that.
how far in advance can this be made
Hi Esther, I haven’t tested the limits because it has always gotten eaten by the end of day 2 although it was good at room temperature for a couple of days. You’d probably want to refrigerate if storing longer than that.
I tried this recipe today..its awesome and super easy. I added a bit of lemon juice and some walnuts for a bit of crunch.. and added some french canilla to the apple mixture.. it was great! Thanks so much
You’re welcome! I’m so happy you enjoyed it!
I made this recipe today and everybody loves it! Its easy, tasty and looks good! Thanks so much.
You’re welcome! I’m so happy you enjoyed that, Angie!
Could I use canned pie apple for this ? If so would one 400 gram can be enough & would i still need to cook the apple
Hi Neil, canned apple pie filling would work great here. I think that’s a smart way to cut down on the prep time. 400 grams should be enough. Let me know how that works out for you.
made it..at least I think I did…can’t find any left on counter..but apple peelings in sink…those apple slab pie fairies strike again! Didn’t even get a taste!
That’s so great! It sounds like you have a new favorite!
Could you kindly convert the amount of apples to cups? I didn’t have large apples & thought three medium would suffice but the ratio of filling to pastry was off. I think size assessments are subjective (and probably vary by variety) so a more standard measurement would be helpful. Thanks!
Hi Cerys, I wish I had measured it that way. Weight would be more accurate since most apples come in different sizes
Is it possible to prep the slab a day or two before and freeze, then defrost and bake the slab the day of? Trying to time manage for Thanksgiving!
Hi D, to be honest, I haven’t tried freezing the whole pie so I can’t really say for sure. It’s a good idea and if you try it, let me know how it works out
Spot on!
I’m so glad you enjoyed it!
Came out perfect! I followed the directions and measurements exactly however I added a quarter cup toasted chopped pecans and topped it of with very thin lines of icing/glaze. It really was pretty! This is the first time I’ve ever used puff pastry and I am so pleased at how easy it was to use. Definitely will make this again.
I’m so happy to hear that! Thank you for sharing your great review, Karen!
Could this be made vegan?
I had some puff pastry dough that would have expired tomorrow and found this recipe. It is soooo good! And so easy to make. Will definitely make again!
Perfect timing! I’m so glad you discovered this recipe!
This recipe is so good and so simple, i’m making it for the 2nd time again as I type. Thanks for this, it has become a staple desert in my house.
That’s so great! It sounds like you have a new favorite, Iris!
My husband wanted apple pie, but all I had was puff pastry, so a quick google search yielded this recipe. I love it! It is so easy to put together with ingredients on hand. The end result looks like a big apple pie from McDonald’s. (In a good way!) It’s very rustic, and I love how it slices. Plop a little vanilla ice cream on top, and you’re in business!
That’s just awesome!! Thank you for sharing your wonderful review, Deen!
We LOVE this recipe!! I’ve made it so many times, it’s unbelievably easy.
The only thing we are unsure about is how to store it and for how long?
Seems to lose its crispness when we store it in the fridge. Is it ok to wrap in parchment paper and place on the counter for 2 days?
Thanks for your help!!
HUGE follower of your recipes, Natasha! We totally love your choices and how simple it is to follow along with you.
Sincerely,
Theresa & Noah
Detroit, MI
Hi Theresa, great question, I would recommend letting this stay at room temperature overnight. If it is just overnight, it will keep well at room temperature. You can cover and refrigerate if you prefer and then place in the oven to re-toast just until heated through and it should still be great without turning soggy
Absolutely delicious and easy to make. Next time I will make two. My pie disappeared within 10 minutes, and we needed more.
Thank you for such a wonderful review and for trying the recipe 😀
Please help, I tried this tonight for my husband because he loves apple desserts, but my butter seems to be split from the brown sugar, so I didn’t really end up with a sauce, what could I have done wrong?
Hi Luci, that happens as it cooks longer but it’s normal and once the pastry is baked up, it will all meld together.
I made the mistake of using phyllo instead of puff pastry. Didn’t realize it until it didn’t puff up. Mine was so dry, but it led me to your caramel sauce which was a wonderful recipe. I also swapped out the sugar in this recipe with date sugar and it was less sweet but very pastry-filling-like.
Looking forward to trying this recipe again with the proper dough!
I hope you love this with puff pastry, Nicole!
Uhhh…I did the SAME thing! Could not figure out why it was not right. It was close though. The filling was delicious. I want to try again with the puff pastry and I am sure it will be very tasty! Should have read these comments before I made it…lol.
This was a great last minute dessert to make for Sunday coffee time and used things I had on hand. I added raisins and walnuts to my apples so it was a bit like apple strudel. I used the entire pastry, piling the the filling down the center and bringing the long sides up to meet, using the parchment to help support. I pinched the ridge down the center and ends, which insured no leakage out the bottom sides.
That’s so great! I’m so happy you enjoyed that. Thank you for sharing that with us!
My husband has become the apple thing, which he calls it, whisperer. He does this to make a subliminal suggestion that it is time for me to make again. Wonderful recipe!
Awww that’s the best! Thank you so much for sharing that with me :).
Delicious!!I couldn’t bring myself to put 4 Tbsp butter in such a small area so used 3 and it was excellent! I might even try 2 next time. Thanks for the recipe!
Thank you for sharing your wonderful review 🙂
You left out of your instructions that it is absolutely ESSENTIAL to have the pastry chilled or you will never be able to transfer to a baking pan. While the recipe is good, you’re guaranteed to destroy the formed pastry unless it’s well chilled.
Hi Petros, that is a great point which is why we bake it on the parchment paper that it is prepared on, otherwise it would be more difficult to move. Thank you for sharing your tip!
Added cardamom powder to the filling and sugar topping. Can’t wait to try it tomorrow!
I look forward to your feedback! Happy Thanksgiving!
I am planning to make this for my family’s Christmas dinner in a few weeks. I wonder if I could make one with apples and one with peaches. Would I need to adjust any of the ingredients or cooking mechanisms for peaches? Thanks.
I think you may I haven’t tried that but I would love to know how you like it!!
I tried it with frozen cut peaches last weekend. I didnt change anything else about the recipe; same quantity on the other ingredients, same cook time, and temperature. It turned out really well! My husband liked the peach better than the apple, and a few visitors that we had liked it better too. The peach was a real hit!
Thank you so much for sharing that with us, Jami!