Name: Puff Pastry Apple Pie
Ingredients: 3 pounds Granny Smith apples—peeled, cored and sliced into 1/4-inch wedges; 1/2 cup granulated sugar; 3 tablespoons all-purpose flour, plus more for dusting; Two 14-ounce packages all-butter puff pastry, chilled

Ingredients

3 pounds Granny Smith apples—peeled, cored and sliced into 1/4-inch wedges
1/2 cup granulated sugar
3 tablespoons all-purpose flour, plus more for dusting
Two 14-ounce packages all-butter puff pastry, chilled

Steps

Toss apples with sugar and flour in a large bowl.
Roll out each piece of puff pastry to a 14-inch square on a lightly floured work surface. Ease a pastry square into a 9 1/2-inch deep glass pie plate. Scrape apples and their juices into shell. Place second layer of puff pastry on top. Press edges together to seal and trim the overhang to 1 inch; reserve scraps for another use. Crimp edges decoratively and cut a few slits on top for venting. Freeze pie for 1 hour.
Preheat oven to 400°F. Place apple pie on a baking sheet and transfer it to oven. Bake pie for 30 minutes, until crust is lightly golden. Reduce oven temperature to 375°F and bake for 40 to 45 minutes longer, until top and bottom are deep golden brown and crisp. Transfer pie to a wire rack to cool for 1 hour before serving.