Ingredients:

  • 6 cups (1.2 kg) Granny Smith or Honeycrisp apples, peeled and sliced
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 1 tbsp (6 g) ground cinnamon
  • 1/4 tsp (1 g) ground nutmeg
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) vanilla extract
  • 2 sheets (488 g) frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp water
  • 1/2 cup (60 g) powdered sugar
  • 1 tbsp (15 ml) milk or heavy cream
  • 1/2 tsp (2.5 ml) vanilla extract

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  3. Roll out one sheet of puff pastry to fit the bottom and sides of the pan, pressing gently into the corners.
  4. Prick the bottom of the pastry several times with a fork to prevent it from billowing up.
  5. In a large bowl, toss the 6 cups of sliced apples with 1 tbsp lemon juice.
  6. Whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp ground cinnamon, and 1/4 tsp ground nutmeg.
  7. Pour the dry mixture over the apples and fold in 1 tsp vanilla extract until every slice is evenly coated.
  8. Spread the apples evenly over the bottom pastry layer, smoothing them into a level plane.
  9. Place the second puff pastry sheet over the top of the apples, trim the edges if necessary, and pinch the seams to seal.
  10. Beat 1 large egg with 1 tbsp water and brush the top of the pastry generously with the egg wash.
  11. Bake for 35–45 minutes until the crust is deep golden-brown and juices are bubbling at the edges.
  12. Remove from the oven and let the pie cool for 15 minutes.
  13. Whisk together 1/2 cup powdered sugar, 1 tbsp milk or heavy cream, and 1/2 tsp vanilla extract, then drizzle the glaze over the cooled pie.