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Paula Deen’s Apple Pie
Paula Deen’s Apple Pie is a deliciously classic recipe with a buttery homemade lattice top crust and brown sugar apples.
Related Recipes:
- Caramel Oreo Pie
- Nestle Toll House Chocolate Chip Pie
- Coconut Cream Pie
Who doesn’t love a juicy apple pie with that carmel-y sweet crunch of flaky crust. So perfect yet so difficult to achieve just the right balance of apples, sweetness and crunch.
Choosing your apples
Step one: select apples for apple pie. It is important to choose firm apples that are less likely to turn to mush when baked. The best apples for pies are crisp and crunchy with a low water content. These would inclue Honeycrisp, Cortland, Granny Smith and Pink Ladies.
As you’re shopping for apples, look for ones that feel firm and smell fragrant. And try to avoid apples that have ugly bruises or soft spots. Go for the freshest apples you can find. Even the highest quality apples can get mealy after being stored too long.
Ingredients for Paula Deen’s Apple Pie
- brown sugar
- flour
- cinnamon
- nutmeg
- green apples, peeled and sliced
- lemon juice
- butter, cubed
- unbaked pie crusts
- egg wash for brushing on crust
Must-Read Tips
- First sweat your apple slices before using them in the pie filling. This will prevent a runny filling and a soggy crust bottom!Read this post to learn how.
- Using store-bought pie crust dough is fine. But if you want to make your own, here are my favorite recipes by comfort level with making pie crusts:
✓ Total Novice: No Rolling Press-in-the-Pan Pie Crust*
✓ Beginner: Easiest All-Butter Pie Crust
✓ Intermediate: Buttermilk Pastry Pie Crust
✓ Experienced: Classic 2-Pie Crust Recipe
*You’ll need to turn this recipe into a Dutch Apple Pie if you opt to use the Press-in-the-Pan pie crust, since this recipe does not make dough that rolls out easily.
Have no fear– it’s easy! Simply replace the second crust that goes on top with a yummy crumble (use the crumble from this recipe) and adjust the baking time and temperature to: 60 minutes at 350°F. Place foil over the crumble topping if it gets too brown during baking.
What does it mean to “Sweat” Apples?
The process of sweating apples simply means to reduce the amount of juice in the apple slices intended for pie. You can easily draw the juice out of the apple slices by coating them in sugar and lemon juice and allowing them to sit for at least an hour at room temperature. Then you’ll see the juice has gathered at the bottom of the bowl (you can use this juice later to make cider or syrup!) and you can proceed to use the slightly dehydrated apples for a pie filling using any recipe.
Paula Deen's Apple Pie
Yield: 8-12 slices
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Paula Deen's classic Apple Pie with a buttery homemade lattice top crust and brown sugar apples.
Ingredients
- 3/4 cup brown sugar
- 1/4 cup flour
- 1 tsp cinnamon
- pinch of nutmeg
- 7 medium green apples, peeled and sliced
- 1 tbsp lemon juice
- 3 tbsp butter, cubed
- 2 unbaked pie crusts
- egg wash for brushing on crust
Instructions
Preheat oven to 375ºF.
Mix together the brown sugar, flour, cinnamon, and nutmeg.
Place the apple slices in a large mixing bowl. Toss with the dry ingredients mixture to coat.
Press a pie crust into a 9-inch pie dish. Fill with the apple mixture.
Drizzle the lemon juice over the apples. Sprinkle the cubed butter over top as well.
Place the second pie crust over the filling (you can make a lattice top or simply cut slits to vent the steam). Press edges to seal.
Bake for 55-60 minutes. Let cool before slicing.
Recommended Products
AmazonBasics Silicone, Non-Stick, Food Safe Baking Mat - Pack of 2
French Rolling Pin (17 Inches) –WoodenRoll Pin for Fondant, Pie Crust, Cookie, Pastry, Dough –Tapered Design & Smooth Construction - Essential Kitchen Utensil
LE TAUCI Ceramic Pie Pans for Baking, 9 Inches Pie Plate for Apple Pie, Pecan Pie, 52 Ounce Deep Pie Dish, Set of 2, White
Helpful Related Posts
Why and How to Sweat Apples for Pie
Classic 2-Pie Crust Recipe
After years of struggle, I finally perfected the Classic 2-Pie Crust Recipe. I picked up a few tricks along the way, and I'm sharing them with you in this post!
Buttermilk Pastry Pie Crust
If you're like me, and the art of pie crust-making has eluded you... give this one a try! I like that it's a little softer to work with; I've found that it cracks less when I'm rolling it out. And I also like that I can skip the rolling part if I want and just use my hands to press it into the pie dish.
