Apple Pie Puff Pastry Cups. I love making pie dough. It is so soothing, and a special time in the kitchen for me. But today is for you – the person tasked with making a last minute dessert that you want to simultaneously be amazing but also the simplest thing you’ve ever done. It’s also for those of you who just want to focus on dinner, not a dessert too, and yet still want to impress everyone. And they will always be for the person who loves warm apple pie, flaky buttery crust, and the perfect scoop of vanilla ice cream. Let’s get started, because as much as I love making pie dough, I will always have to make these.
The Puff Pastry Shells
Puff Pastry Shells can be found in your local grocery store freezer section right next to puff pastry sheets. These are so amazing, because they are even easier to use then puff pastry sheets. You don’t have to wait for them to thaw or worry about cracks. The shells come out of the box exactly as they will be baked.
Remove them from the box and separate them. Make sure to be preheating your oven. This is an important step because they have to be frozen and into a very hot oven. That blast of heat is what gives us a nice puff & rise. So brush the beaten egg & sprinkle the sugar over the frozen shells, top side up. Bake them in the oven until they are puffed & golden brown. And now think of all of the other things you can put in these easy, buttery shells that would taste delicious..
Apple Pie Filling
The apple pie filling is easy also. I kept it very minimal with the spices, but I did whip out that bottle of molasses you may still have from last holiday season for ½ of a tablespoon. This is an optional step, but I really love the flavor with the spices & apples.
Simply melt the butter and dump all apple pieces, spices & sugars. Cook the apples until they are just soft and the sugars are melty and gooey. All spice and cinnamon are the perfect spice blend for apple pie. I really love the addition of all spice with the molasses and brown sugar. Taste the apples throughout (we always do anyway) and stop cooking when you like the texture, but I like about 10 minutes on the stove.
Simply assemble everything by adding the apple pie filling to the empty shells right before serving. It doesn’t need a scoop of vanilla ice cream, but it only enhances everything I promise. I love using the coarse sugar, because once baked, the top shell piece is so crunchy and sweet and buttery. It is my favorite part to eat with the apples.
When you make these Easiest Apple Pie Puff Pastry Cups, please let me know your thoughts in the comments or tag me on Instagram @quartersoulcrisis. I really love hearing from you.
Making a pie for Thanksgiving? Use my How To: Flaky Pastry Crust recipe
Easiest Apple Pie Puff Pastry Cups
- baking sheet
- 1 Package Puff Pastry Shells
- 2 Granny Smith Apples peeled & chopped
- 2 Honeycrisp Apples peeled & chopped
- juice of 1 lemon
- 2 tbs unsalted butter
- pinch salt
- 3 tbs Dark Brown Sugar
- 1/2 tbs Molasses optional
- 1/2 tsp Allspice
- 1/2 tsp Ground Cinnamon
- 1 Egg beaten
- Coarse Sugar for sprinkling optional
- Vanilla Ice Cream
- Preheat your oven to 425°: Line a baking sheet with silpat or parchment. Follow directions on the back of the box to bake. When oven is preheated, place puff pastry shells on baking sheet. Make sure that your puff pastry shells are the correct side up. Brush the frozen squares with beaten egg & sprinkle with coarse sugar. Place in preheated oven to bake as directed on the box (should be around 20 mins). When shells are fully puffed & golden brown, remove them from the oven.
- Make Easiest Apple Pie Filling: In a large skillet, melt 2 tbs of butter on medium heat. When butter is melted, add diced apples. Sprinkle with pinch of salt, ½ tsp allspice & ½ tsp cinnamon, lemon juice, 3tbs brown sugar & ½ tbs molasses if using. Toss until everything is coated. Cook, tossing often, until apples are cooked but still have some texture, & sugar is melted and gooey. About 10 minutes. Taste throughout the cooking process.
- Serve & Assemble. Scoop the pie filling into the warm puff pastry cups. Serve with the top shell (my favorite piece) and vanilla ice cream.
Home Cook’s Notes
- Taste your apples as you cook them. I love mine with a little texture, but if you like soft and gooey apple filling, cook them a little longer.
- You can also use all granny smith apples, but this fall I just love love the combo of both if you can find them both.