Sandra This Paula Deen Mom’s Southern Apple Pie is a classic and comforting recipe, which is made with a mix of Granny Smith and Macintosh apples and a flaky, all-butter crust. It’s the ultimate comfort food recipe, a timeless dessert perfect for any holiday or family gathering.
Paula Deen Mom’s Southern Apple Pie Ingredients
A classic combination for a truly traditional and delicious apple pie.
For the All-Butter Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks (1 cup) cold and cubed unsalted butter
- 1/4 to 1/2 cup ice water
For the Apple Filling:
- 8 apples, peeled & sliced (half Granny Smith, half Macintosh)
- 1 1/4 cups sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons cold and sliced unsalted butter
For Assembly:
- 1 large egg, lightly beaten, for egg wash
- Cinnamon sugar, for dusting
How To Make Paula Deen Mom’s Southern Apple Pie
A step-by-step guide to this classic and delicious homemade pie.
- Make the Pie Crust: In a food processor, pulse together 2 1/2 cups of flour, the salt, and 1 teaspoon of sugar. Add the 2 sticks of cubed, cold butter and pulse until the mixture resembles coarse crumbs. With the processor running, gradually stream in the ice water until the dough just comes together into a ball. Do not overwork it.
- Chill the Dough: Remove the dough from the processor, divide it into two equal sections, and pat each into a disk. Wrap the disks in plastic wrap and chill them in the refrigerator for at least 1 hour.
- Prepare the Filling: Preheat the oven to 400°F. In a small bowl, combine the 1 1/4 cups of sugar, 3 tablespoons of flour, the cinnamon, and the nutmeg. In a separate large bowl, add the peeled and sliced apples. Sprinkle the spice and sugar mixture over the apples and toss to coat them completely.
- Assemble the Pie: Remove one chilled disk of dough from the refrigerator and roll it out on a lightly floured surface into a circle large enough to line your pie pan. Place the dough in the pan and trim any excess. Pour the entire apple mixture into the pie shell and dot the top with the 2 tablespoons of sliced butter.
- Add the Top Crust and Bake: Roll out the second disk of dough to fit the top of your pie. Place it over the apple filling, trim the overhang, and crimp the edges to seal. Cut four slits in the top crust to allow steam to escape. Brush the entire crust with the beaten egg wash and sprinkle liberally with cinnamon sugar.
- Bake the Pie: Place the pie onto a baking sheet and bake for about 50 minutes, or until the crust is a deep golden brown and the filling is bubbly. Let the pie rest on a wire rack until cool before slicing.
Recipe Tips
For the flakiest crust and a perfect, jammy apple filling.
- How to get a flaky pie crust? The secret is using very cold butter and ice-cold water, and not overworking the dough. The small, cold pieces of butter will create steam pockets as the pie bakes, which is what creates those desirable flaky layers.
- How do I prevent a soggy bottom crust? Baking the pie on a lower oven rack on a preheated baking sheet helps to ensure the bottom crust gets enough direct heat to cook through and become crisp before the filling makes it soggy.
- Why let the pie cool before slicing? This is a very important step! Slicing into a hot apple pie is tempting, but it will be very runny. Allowing the pie to cool for at least a couple of hours gives the juices and the flour in the filling time to thicken and set up, so you can get beautiful, clean slices.
- What’s the best mix of apples? The recipe’s suggestion of half Granny Smith and half Macintosh is a classic for a reason. The Granny Smith apples are tart and hold their shape well, while the Macintosh apples are sweeter and break down more to create a soft, saucy texture.
What To Serve With Southern Apple Pie
Classic accompaniments for the ultimate comfort dessert.
A warm slice of this classic apple pie is a true delight. It’s best served:
- A la mode, with a generous scoop of vanilla bean ice cream
- With a slice of sharp cheddar cheese on the side, a classic Southern and New England tradition
- With a dollop of fresh, unsweetened whipped cream
How To Store Southern Apple Pie
Keeping your delicious pie fresh.
- Room Temperature: A fruit pie can be stored, loosely covered, at room temperature for up to 2 days.
- Refrigerate: For longer storage, cover the pie and keep it in the refrigerator for up to 4-5 days. You can serve it cold or gently rewarm slices in a moderate oven.
Paula Deen Mom’s Southern Apple Pie Nutrition Facts
An estimated guide per slice.
- Calories: 520 kcal
- Carbohydrates: 70 g
- Protein: 4 g
- Fat: 26 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. The pie dough can be made and stored, well-wrapped, in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Yes, a store-bought, refrigerated pie dough can be used as a convenient shortcut. You will need one box containing two crusts.
Of course! Instead of a solid top crust, you can cut the second dough round into strips and weave them into a beautiful lattice pattern over the fruit filling before crimping the edges and baking.
Try More Recipes:
Paula Deen Mom’s Southern Apple Pie Recipe
Description
A classic, old-fashioned Southern Apple Pie featuring a flaky, all-butter homemade crust and a sweet, spiced filling made with a perfect blend of tart and sweet apples.
Ingredients
Instructions
- Crust: Make the dough by pulsing the flour, salt, and sugar with the cold butter in a food processor until it resembles coarse crumbs. Add the ice water and pulse until a dough forms. Chill for 1 hour.
- Preheat oven to 400°F.
- Roll out half the dough and line a 9-inch pie pan.
- Filling: In a large bowl, toss the sliced apples with the sugar, 3 tbsp flour, cinnamon, and nutmeg.
- Pour the apple filling into the prepared pie crust and dot with the 2 tbsp of butter pieces.
- Roll out the second half of the dough and place it on top. Trim and crimp the edges to seal. Cut vents in the top crust.
- Brush the top with an egg wash and sprinkle liberally with cinnamon sugar.
- Bake on a baking sheet for about 50 minutes, until the crust is golden and the filling is bubbly. Let the pie cool on a wire rack for at least 2 hours before slicing.
Notes
- Using a mix of tart and sweet apples is the secret to a perfectly balanced apple pie filling.
- Letting the baked pie cool for at least 2 hours before slicing is crucial for the filling to set up properly.
- If the edges of the crust are browning too quickly, cover them with a ring of aluminum foil.
- This pie is the perfect centerpiece for any holiday meal, especially Thanksgiving.
