Indulge in Paula Deen's classic Apple Pie, a timeless dessert perfected over generations. This delectable pie boasts a flaky, golden-brown crust encasing a tender, aromatic filling of sweet and tangy apples, delicately spiced with cinnamon and a hint of nutmeg. Experience a symphony of flavors and textures as you savor each bite, from the crisp crust to the velvety apple filling. Elevate your pie-making skills with Paula Deen's expert guidance, offering variations such as the Dutch Apple Pie with a crumbly oat topping and the Caramel Apple Pie, featuring a luscious caramel sauce. Whether you prefer a traditional or a modern twist, these recipes promise an unforgettable apple pie experience that will leave your taste buds wanting more.
Let's cook with our recipes!
HOMESTYLE APPLE PIE
Makes 1 (9-inch) deep-dish pie
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll out 1 pie crust into a 12-inch circle. Fit crust into a 9-inch deep-dish pie plate according to package directions. In a large bowl, combine 1/4 cup granulated sugar, brown sugar, cornstarch, and cinnamon. Add apples, tossing gently to coat. Spoon mixture into prepared crust. On a lightly floured surface, roll out remaining pie crust. Using a pastry wheel or knife, cut into ½-inch-wide strips. Arrange strips in a lattice design over apple mixture. Trim pastry strips even with pie edge. Press edges of crust together. Fold edges under, and crimp. Brush crust with cream, and sprinkle with remaining 1 tablespoon granulated sugar. Bake for 45 to 50 minutes or until lightly browned. Remove to a wire rack, and cool at least 30 minutes before serving.
CRUNCH TOP APPLE PIE (PAULA DEEN)
Saw Paula Deen make this on Food TV and I was sold. The addition of applesauce to the pie filling makes it a perfect apple pie. I may never try another apple pie recipe! MMMmmm.
Provided by SharleneW
Categories Pie
Time 1h10m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Line a 9-inch pie pan with half of the dough.
- Toss apples with 1 tablespoon lemon juice in a medium-sized bowl.
- Combine sugar, flour, cinnamon and salt in a small bowl. Pour over apples and toss. Stir in applesauce. Spoon this mixture into pie pan and dot with butter.
- Cut remaining crust into strips; using every other one arrange over top of pie. Lattice in remaining strips (going the other direction, crossing over and under every other strip).
- For crunch topping, combine flour, sugar and salt in a bowl. Cut in butter with a fork until mixture is crumbly. Sprinkle over the top of crust.
- Bake for 10 minutes, then reduce heat to 350°F and continue to bake for about 45 minutes, or until crust and topping are golden brown. (My pie with golden delicious apples was done after 30 minutes at this step, so watch your pie!).
- Note: It helps to make a foil ring to put around pie crust edge to keep it from browning too fast.
CRUNCH TOP APPLE PIE
A classic homemade American dessert that your friends and family will love.
Provided by Paula Deen
Time 20m
Yield 20
Number Of Ingredients 11
Steps:
- Paula's Perfect Pie Crust:
- In a large mixing bowl, sift together 2 1/2 cups flour, 1/4 teaspoon fine salt and 3 tablespoons sugar. Add the shortening and break it up with your hands as you start to coat it with the flour. Add 12 tablespoons of cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
- Yield: 2 (9-inch) pie crusts
- Preheat oven to 425 °F.
- Line a 9-inch pie pan with half of dough. Combine 3/4 cup sugar, 1 tablespoon flour, cinnamon, and a dash of salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the apple mixture into pie pan and dot with 2 tablespoons butter chopped into small pieces. Cut remaining crust into strips; arrange in a lattice design over top of pie.
- For crunch topping:
- Combine 3 tablespoons flour, 1 tablespoon sugar and a dash of salt in a bowl. Using a fork, cut in 1 tablespoon room temperature butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 °F and continue to bake for about 45 minutes, or until crust and topping are golden brown.
MOM'S APPLE PIE
You can't beat Mom's Apple Pie Recipe for an all-American dessert.
Provided by Paula Jones
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 400 °F.
- In a food processor combine the 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse. Add in 2 sticks cubed, cold butter and slowly gradually add the ice water. Pulse until dough just comes together. Don't overwork the dough or it will make a tough crust.
- Remove the dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use)
- In a small mixing bowl bowl, combine cinnamon, nutmeg, 1 1/4 cups sugar and 2 tablespoons flour, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat.
- Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, cutting off any excess.
- Pour apple mixture into pie pan and add your 2 tablespoons sliced butter to the top of the mixture. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. Place pie dough on top of apple mixture and crimp edges to seal. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with cinnamon sugar.
- Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown and bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.
PAULA DEEN SAVANNAH HIGH APPLE PIE
This pie came from Paula's Party. Recipe courtesy of The Blue Owl in Kimmswick, Missouri--near St. Louis. This pie was made to commemorate the Levee that was built outside the doors of the Blue Owl during the great flood of '93. This Levee saved the town.
Provided by KaraRN
Categories Dessert
Time 2h30m
Yield 1 pie
Number Of Ingredients 19
Steps:
- *The number of apples depends on the size of the pie.
- Preheat oven to 375 degrees F.
- For the Deep Dish Pie Crust:
- Cut flour into butter-flavored shortening. Add salt and stir in enough water to make stiff dough. Knead slightly together. Chill dough before using.
- Use 1/3 of pie dough for bottom crust. Roll bottom crust. Lay in pie pan.
- For the filling:
- Combine apples, flour, sugar, and cinnamon and mix lightly with spatula.
- For the streusel:
- In a small bowl combine together butter, brown sugar, flour, pecans and cinnamon. Layer this mix every so often between apples.
- Using stainless bowl, begin layering apples slice by slice, slightly overlapping starting at the outside circle of the bowl and working towards the center. Push firmly as the layers build. Round off top layer of apple slices when you reach the top. Put a single layer of sliced apples in the bottom crust.
- Take the pie pan with the bottom crust in left hand and the stainless bowl of sliced apples in right hand and invert. Put finger tips under edge of bowl to release the air and gently lift off. Press and firm apples and straighten. Add slices of apple to take away sharp edges (so as not to puncture the pie dough). Add slices of apples to top of pie to round off.
- Add 4 tablespoons of butter pats on top of pie.
- Roll out top crust using remaining pie dough. Gently place top crust over the mound of apples. Smooth the sides of pie crust towards bottom of pie pulling out on extra crust. Pinch down to seal 2 layers together. Crimp pie for first time. Cut extra crust with the back of a sharp knife. Re-crimp the edges and push towards the pie.
- Brush with milk and sprinkle sugar rubbing your left hand from the bottom up to evenly spread your sugar.
- Put 5 steam vents with a small knife towards the upper part of the pie. Do not vent at the top as it will cause the pie to split open as it bakes.
- Bake between 350 to 375 degrees F for 1 hour, 20 minutes to 1 hour 30 minutes or until crust is golden brown.
- Let cool for at least 1 hour.
- Spread warm Caramel Pecan Topping on top of crust beginning at the base of the pie above the fluting and working towards the top.
- Serving suggestions:
- Drizzle caramel pecan topping with semisweet chocolate, milk chocolate, and white chocolate.
- Cook's Note: To add candied pecans to pie recipe, use 2 cups of candied pecans, 1 cup towards the bottom, 1/2 cup towards the middle, and 1/4 cup towards the top.
- For Caramel pecan topping: Melt caramels completely in microwave. Add evaporated milk and stir until smooth consistency. Add chopped pecans and stir. Spread over pie starting at base and working inches.
Nutrition Facts : Calories 14469.6, Fat 727.9, SaturatedFat 209.8, Cholesterol 388.4, Sodium 8406.9, Carbohydrate 1954.9, Fiber 157.4, Sugar 1028.6, Protein 138.8
Tips:
- Use a variety of apples for the best flavor. Paula Deen's recipe calls for Granny Smith, Honeycrisp, and Braeburn apples, but you can use any combination of your favorites. Just be sure to include a mix of tart and sweet apples.
- Don't overmix the dough. Overmixing will make the dough tough. Just mix until the ingredients are combined and the dough is smooth.
- Chill the dough for at least 30 minutes before rolling it out. This will make the dough easier to handle and will prevent it from shrinking in the oven.
- Use a sharp knife to slice the apples. This will help to prevent the apples from browning and will make them easier to eat.
- Brush the edges of the pie crust with milk before baking. This will help to brown the crust and give it a nice shine.
- Serve the pie warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Paula Deen's apple pie is a classic dessert that is perfect for any occasion. With its flaky crust, sweet and tart filling, and delicious aroma, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Paula Deen's apple pie a try. You won't be disappointed!
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