20-minute apple pie
This pie is topped with a puff pastry crust over an apple crisp-style filling made with tart apples, raisins, brown sugar, and spices. Serve it topped with cinnamon ice cream or with plain yogurt sprinkled with cinnamon.
4 medium to large tart apples, peeled, sliced
½ cup raisins
½ cup packed dark brown sugar
3 tablespoons all-purpose flour
½ teaspoon ground cinnamon plus additional for sprinkling
¼ teaspoon ground nutmeg
⅛ teaspoon salt
1 sheet puff pastry (from 17.3 oz. pkg.) thawed according to package directions
milk to brush over crust
1 tablespoon granulated sugar
Heat oven to 425°F. Spray a 9×2-inch deep dish casserole or pie plate with nonstick cooking spray. Toss the apples, raisins, brown sugar, flour, cinnamon, nutmeg, and salt together in a large bowl. Pile the apple mixture into the casserole.
Lay the puff pastry over the top of the casserole and trim away the excess pastry with a small knife or scissors. Brush the pastry with milk, sprinkle with granulated sugar and lightly dust with cinnamon. Lightly score pastry with knife to decorate, if desired, and make a small vent hole in the center.
Bake 35 to 40 minutes or until the pastry is golden brown and the apples are tender. Cool 30 minutes on wire rack to serve warm, or cool completely.