Paula Deen Apple Pie Recipe

This Paula Deen Apple Pie is a Southern classic with a rich, buttery crust and a perfectly spiced filling made from two kinds of apples — tart Granny Smith and soft, sweet McIntosh. The result is a deeply flavoured, tender pie with crisp edges, bubbling juices, and a golden top crust dusted in cinnamon sugar. It’s the kind of pie that brings everyone back for seconds.

Paula Deen Apple Pie Ingredients

For the crust:

• 2½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 2 sticks unsalted butter, cold and cubed
• ¼–½ cup ice water

For the filling:

• 8 apples, peeled and sliced (½ Granny Smith, ½ McIntosh recommended)
• 1¼ cups sugar
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter, cold and sliced

For topping:

• 1 egg, lightly beaten (for egg wash)
• Cinnamon sugar, for sprinkling

How To Make Paula Deen Apple Pie

1. Make the pie dough: In a food processor, pulse together flour, salt, and sugar. Add cold cubed butter and pulse until crumbly. Gradually add ice water, pulsing until dough just comes together. Don’t overwork it.
2. Chill the dough: Divide dough into two equal discs. Wrap each in plastic and chill for at least 1 hour.
3. Prepare the filling: In a small bowl, combine sugar, cinnamon, nutmeg, and flour. In a large bowl, toss sliced apples with the spice mixture until well coated.
4. Assemble the pie: Roll out the first dough disc on a floured surface and fit into a 9-inch pie dish. Fill with the apple mixture and dot the top with sliced butter.
5. Add the top crust: Roll out the second dough disc and lay it over the filling. Trim excess dough and crimp the edges. Cut 4 small slits in the top crust for steam.
6. Brush and sprinkle: Brush the top crust with egg wash and generously sprinkle with cinnamon sugar.
7. Bake the pie: Place the pie on a baking tray and bake at 400°F for 50 minutes, or until the crust is golden and the filling is bubbling.
8. Cool before serving: Let the pie rest for at least 1 hour to set the filling. Serve warm or at room temperature.

Recipe Tips

• Why use two types of apples?
  Granny Smith holds its shape and adds tartness, while McIntosh softens and adds sweetness — the best of both textures.
• How do I avoid a soggy bottom crust?
  Make sure the filling isn’t too wet, and bake the pie on the lower oven rack.
• Can I freeze the dough?
  Yes. Wrap the discs tightly and freeze for up to 2 months. Thaw overnight in the fridge.
• How do I know the pie is done?
  The crust should be golden brown and the filling should bubble through the vents.

What To Serve With Paula Deen Apple Pie

• Vanilla ice cream – classic pairing that melts into the warm filling
• Whipped cream – soft, airy contrast to the crisp crust
• Sharp cheddar slices – a Southern twist for balancing sweetness

How To Store Paula Deen Apple Pie

• Room temperature: Keep loosely covered on the counter for up to 2 days.
• Refrigerate: Cover and store in the fridge for up to 5 days. Reheat slices in a 300°F oven.
• Freeze: Freeze the baked pie or unbaked assembled pie. Wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F for 70–80 minutes.

Paula Deen Apple Pie Nutrition Facts

(Estimated per slice — based on 8 servings)

• Calories: ~420
• Fat: ~22g
• Carbohydrates: ~55g
• Sugar: ~30g
• Protein: ~3g
• Sodium: ~280mg
  Values may vary depending on crust thickness and apple type.

FAQs

Try More Recipes:

• Paula Deen Chicken Pot Pie Recipe
• Paula Deen Pumpkin Pie Recipe
• Paula Deen Pecan Pie Recipe