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Best Apple Pie with Homemade Flaky Puffed Pastry Crust

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24 hrs
Serves 8
Medium
425°F/215°C

Ingredients

Adjust Servings:

	Cream Cheese Puffed Pastry
	12 Tbsp (1 1/2 sticks), Cold Unsalted Butter
	2 1/3 cups + 1 Tbsp - leveled All-Purpose Flour
	1/2 tsp Salt
	1/4 tsp Baking Powder
	1/2 cup/4oz, Cold Cream Cheese
	3 Tbsp Heavy Cream
	1 Tbsp Apple Cider Vinegar
	Apple Pie Filling
	approx. 6 (8 cups) Baking Apples I use honeycrisp
	1 Lemon
	1/3 cup/50gm Brown Sugar
	1/4 cup Sugar
	1 1/2 tsp Cinnamon
	A few shavings Fresh nutmeg
	1/4 tsp Salt
	1 1/2 Tbsp and 1/2 Tbsp divided Cornstarch
	2 Tbsp Unsalted Butter
	1/2 cup Apple Cider

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Best Apple Pie with Homemade Flaky Puffed Pastry Crust

Name: Best Apple Pie with Homemade Flaky Puffed Pastry Crust
Yield: 8
Cuisine: American
Ingredients: Unsalted Butter: 12 Tbsp (1 1/2 sticks), Cold; All-Purpose Flour: 2 1/3 cups + 1 Tbsp - leveled; Salt: 1/2 tsp; Baking Powder: 1/4 tsp; Cream Cheese: 1/2 cup/4oz, Cold; Heavy Cream: 3 Tbsp; Apple Cider Vinegar: 1 Tbsp; Baking Apples: approx. 6 (8 cups); Lemon: 1; Brown Sugar: 1/3 cup/50gm; Sugar: 1/4 cup; Cinnamon: 1 1/2 tsp; Fresh nutmeg: A few shavings; Salt: 1/4 tsp; Cornstarch: 1 1/2 Tbsp and 1/2 Tbsp divided; Unsalted Butter: 2 Tbsp; Apple Cider: 1/2 cup

Elevate your apple pie with this perfectly flaky and tender chream cheese pie crust! And the secret to this luscious apple pie filling is using freshly grated nutmeg and apple cider.

Features:

Cuisine:

American

Ingredients

Cream Cheese Puffed Pastry
12 Tbsp (1 1/2 sticks), Cold Unsalted Butter
2 1/3 cups + 1 Tbsp - leveled All-Purpose Flour
1/2 tsp Salt
1/4 tsp Baking Powder
1/2 cup/4oz, Cold Cream Cheese
3 Tbsp Heavy Cream
1 Tbsp Apple Cider Vinegar
Apple Pie Filling
approx. 6 (8 cups) Baking Apples
I use honeycrisp
1 Lemon
1/3 cup/50gm Brown Sugar
1/4 cup Sugar
1 1/2 tsp Cinnamon
A few shavings Fresh nutmeg
1/4 tsp Salt
1 1/2 Tbsp and 1/2 Tbsp divided Cornstarch
2 Tbsp Unsalted Butter
1/2 cup Apple Cider

Directions

Steps

1 Done	Make the Puffed Pastry Dough Cut the cold butter into cubes, then freeze for 30 min. until frozen. Mix the flour, salt, and baking powder and freeze for 30 min. Put the cold flour mixture in a food processor. Add the cold cream cheese a spoon at a time and pulse. Add the frozen butter cubes a little at a time while pulsing until they turn into the size of peas. Add the cream and vinegar and pulse. Flour your hands and make 2 balls out of the dough. Wrap in plastic wrap or a ziplock bag and refridgerate overnight (or up to 2 days).
2 Done	Roll out the Puffed Pastry Crust Tip: Do this while the apple pie filling is cooking - see below. It's important that the dough stays cold. On a lightly floured surface, roll the first ball of dough into a circle. Measure your pie plate for exact size and ensure all sides of the pie plate are covered. Center in the pie plate. Roll out the dough for the top layer, or alternatively cut lattice strips. Set aside.
3 Done	Prepare the Apples Peel and slice the apples. Juice the lemon and toss them in the juice in a large bowl. Mix the sugar, brown sugar, cinnamon, freshly grated nutmeg, and salt, then add to he apples. Let sit for one our or put in refridgerator over night.
4 Done	Make the Apple Pie Filling In a sauce pot, whisk 1/2 Tbsp of cornstarch in the applecider until there are no clumps. Bring to a boil until thickened. Put a strainer/colander in a bowl. Add the marinated apples and collect the liquid. Toss the apples in the remaining corn startch and set aside. Add the apple sugar liquid to the sauce pot and cook on medium heat. Add the butter and let reduce until it has a syrupy texture.
5 Done	Assemble the Apple Pie Add the apples to the pie that is already lined with the bottom dough. Pour the syrup over the apples. Place the top piece of dough - or lattices- on top and pitch all sides ensuring every cm is sealed. Let the uncooked apple pie rest in the refrigerator for an hour before baking.
6 Done	Bake the Apple Pie Use a baking stone or a baking sheet lined with aluminium foil. Place on bottom rack (remove middle rack), and preheat oven to 425°F/215°C. Either put a pie crust ring over the edges or cover the pie crust edges with foil to prevent burning. Bake for 25 min. Rotate, then bake another 25 min. Cool on a wire rack before serving.