Easy Apple Puff Pie

Five ingredients and a store-bought pie shell. That’s all that stands between you and a pie with soft, caramelized apple halves swimming in a golden, custardy sweetened condensed milk filling dusted with cinnamon.

The apples go in cut-side down, arranged in overlapping rings so they look like petals. Pricking the surface with a fork helps the sweetened condensed milk seep into the fruit as it bakes. The two-stage baking is key: a hot blast at the start puffs and sets the crust, then a lower temperature slowly bakes the apples until fork-tender without burning the milk into a scorched mess.

McIntosh apples are called for because they soften and almost melt during the long bake, turning into something closer to apple butter than sliced fruit.

Kitchen Tips

• Pare the apples but leave them in halves. Slicing them breaks down too quickly at this bake time.
• Don’t skip the fork pricks. Without them, the condensed milk just rolls off the apple surface.
• Watch the crust edges during the first 20 minutes at high heat. If they brown too fast, shield them with a strip of foil.
• Let the pie cool completely before slicing. The condensed milk filling is molten hot and needs time to set.

Variations

• Use Granny Smith apples instead of McIntosh for a firmer texture and tarter flavor.
• Drizzle with caramel sauce after cooling for an even more indulgent finish.
• Top with whipped cream or a scoop of vanilla ice cream.