When I'm too tired to make a real pie crust, or a real pie for that matter, this is my go-to recipe. Just 4 easy ingredients and your home will be smelling like apple pie in no time! Embrace all that is fall with this easy weeknight dessert.
1 sheet of puff pastry
3 - 4 pears or apples
1/4 to 1/3 cup of brown or white sugar
1/4 cup of butter or plant-based butter
1. Thaw the puff pastry. (If you can't wait, just microwave it in 10-second intervals until it is just pliable.)
2. Preheat the oven to 375 degrees, and butter or spray a baking sheet (I used an 18x13" rimmed baking sheet).
3. Cut the fruit into relatively thin slices (about 1/4" or so, and skin on is fine).
4. Using a rolling pin or your hands, roll or stretch out the puff pastry onto the cookie sheet. (You can also roll it out onto a floured surface first, but pressing and stretching it directly into the cookie sheet should be fine.) The puff pastry need not reach the ends of the sheet. You can aim for an 8x14" rectangle, but precision is not necessary. I stretched out my puff pastry to cover about 2/3 of the pan and then folded the sides up and over a bit to make a 1/2" frame to help hold in all the fruit and buttery baked goodness, which might otherwise spill over. Like so:
5. Layer the fruit onto the puff pastry. (You can just scatter them on like I did and call it "rustic," or you can layer them neatly for a nicer presentation.) Cut the butter into small cubes. Then sprinkle the butter and sugar over the fruit evenly. At this point, you can also sprinkle on other optional flavorings, including 1/2 a teaspoon of cinnamon or pumpkin pie spice, a dash of nutmeg, and/or a dash of salt.
6. Bake at 30 - 40 minutes or until the fruit is tender and the pastry has turned golden brown.
Serve: Best served warm with ice cream or whipped cream. Or, drizzle on maple syrup and add a sprinkle of coarse salt for extra sweetness and tang.