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  • 2 ½ pounds granny smith apples peeled, cored, and sliced into ½” wedges
  • ½ cup brown sugar
  • 2 tablespoons all purpose flour
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 sheet puff pastry thawed
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon turbinado sugar or granulated sugar


  • Preheat oven to 375 degrees Fahrenheit. Lightly grease a shallow 2 to 2.5 quart baking dish (like a 7×11 inch glass dish) and set aside.
  • In a large bowl, add sliced apples, brown sugar, flour, lemon juice, lemon zest, vanilla extract, cinnamon, and allspice. Toss to evenly coat apple slices. Pour apples into prepared baking dish and spread into an even layer. Set aside.
  • Roll out your puff pastry sheet into a 12 inch square. Slice into pieces (about 2 inch squares), then scatter on top of your apple pie filling, overlapping slightly and leaving gaps to show the filling underneath.
  • Drizzle melted butter over the puff pastry layer and sprinkle with turbinado sugar.
  • Bake for 55-65 minutes, or until apples in the center of the dish can be pierced through easily with a fork. Baking time will depend on thickness and type of apples used. Puff pastry should be golden brown across the top.
  • While still warm, use the back of a spoon to gently press puff pastry down into filling, allowing it to soak up some of the juices.
  • Serve warm, optionally with a scoop of vanilla ice cream.


  • Lemon zest and juice = one medium sized lemon
  • Puff pastry can be substituted with one pie crust instead.
  • Granny smith, honeycrisp, or golden delicious apples are ideal for baking.
  • Any leftovers will keep for up to two days, sealed with foil or fitted lid, at room temperature.
  • A shallow, 2 quart baking dish is best for this recipe. I used a 7 x 11 inch pyrex glass baking dish.

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