Puff pastry or short crust? For me, the flaky butter puff pastry straight out of the oven is best. But feel free to swap out the puff pastry for short crust if you’re going for a more traditional apple pie. Honestly, Autumn or not, these pies are perfect all year-round.

No lies though, I’ve made this apple pie recipe three times this week already because they’re just that good. I’ve received so many requests from friends and family to make these for them. I can definitely guarantee that your house will smell so heavenly from the puff pastry. Make sure to make a lot because these will disappear very quickly!

Ingredients

4-5 granny smith apples, diced
1/4 cup brown sugar (1/3 if you prefer a sweeter mince)
50g butter
2-3 tbsp cinnamon
1 tsp nutmeg
Salt
Puff or shortcrust pastry

Method

Apple filling: in a pan over medium heat, add in your apples, butter, brown sugar, spices and a pinch of salt. Cook until the apples are soft and the mixture is thick and caramelly. Refrigerate until you’re ready to use.

Preheat oven to 210C or 410F. Divide your puff pastry into 6 even pieces.

Lay on piece on a baking tray lined with parchment paper. Add in the filling, leaving a 1cm border. Place another piece of puff pastry on top and seal. Make a cute design on the top and brush (this is where you can super creative! This step is needed for the steam to escape while baking in the oven)

Brush the top with egg wash and sprinkle on sugar (raw cane sugar or turbinado sugar or demerara sugar for extra crunch). Repeat for all your apple pies.

Bake for 25-30 mins or until golden brown.