Paula's Apple Pie Filling

Total Time:
1 hr 45 min
40 min
20 min
45 min

8 servings

  • 3/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon, plus more for sprinkling
  • Freshly ground nutmeg, to taste
  • 7 medium apples, peeled, cored and thinly sliced
  • 1 lemon, zested and juiced
  • 3 tablespoons butter, diced
  • Egg wash, for brushing
  • Sugar, for sprinkling
  • Paula's Perfect Pie Crust:
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 3 tablespoons granulated white sugar
  • 1/4 cup vegetable shortening, cold
  • 12 tablespoons butter, cold and cubed
  • 1/4 cup to 1/2 cup ice water

Paula's Perfect Pie Crust, recipe follows

Preheat oven to 450 degrees F.

Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.

Set aside. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.

Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.

Using a pastry cutter, cut an even number of strips from the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.

Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.

Bake pie for 45 minutes. Let rest 20 minutes before slicing.

Paula's Perfect Pie Crust:

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the 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 refrigerator for about 30 minutes. 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

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    122 Reviews
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    450 is waaaay too high to bake a pie! 400 for 45 min to an hour would be perfect!
    Luckily, I read the reviews before cooking, and I made some variations. I cooked at 400 degrees convect, and cooked the crust a bit before the filling. I would recommend more butter, and a little bit of gelatin in the filling, as well as some cinnamon in the crust. Overall, it was a good recipe, but very tweakable and easy to make amazing!!!
    The taste was good. I used 2 tsp lemon extract instead of lemon juice and zest but followed the recipe otherwise and waited an hour to cut into it. Big soupy mess! The apples were not cooked thoroughly and if I had not checked on the pie at 25 minutes left to bake and covered with foil it would have been burned.
    I am disappointed! I made this recipe for my son Lance's birthday because he loves apple pie, unfortunately it was burnt to a crisp. I will never make it again!
    450 for 45 min is too high as most have suggested. Burnt pie and frustration are common themes in the reviews. One would think someone at Food Network would look into this. Most other sites recommend temp range from 350-425 and only at 425 for first 15 min of cooking.
    Very good recipe!!
    Ugh i did the same thing. I followed the instructions without reading the reviews and my pie is overcooked for sure. Im super disappointed and think i might have to make another because it is for Thanksgiving tomorrow...
    I too followed the DIRECTIONS without reading the reviews and my pie is burnt too!!! This was for a very special occasion and i live in a small town and now I can't get ingredients to make another one in time...I am soooo frustrated!
    I just put the pie in the oven and when I checked it 45 minutes later it was burnt. They need to fix this recipe
    This recipe was unfavorable due to the dry crust, i found that using a half cup more butter does the trick. So flaky and mouthwatering but just make sure to add a slab on top when serving. My guests were so pleased with my modifications! Cheers Paula! Butter besties forever<3
    450 degrees and I have a burnt pie!!!!! :( Please fix this.
    Needs some adjustments. Not enough sugar, really. And I don't think you need to add the lemon zest (although the recipe calls for it, there is nothing in the directions about it; but since it called for it I added it to the sugar mixture). It was too tart. Too much lemon. I will make it again, but will add 1/4 C of white sugar (or baking Splenda) & add no zest. That could be the perfect Apple Pie!
    Best apple pie I've ever made. I included the lemon zest with the apple filling and the tangy zest was a perfect counterpoint to the richness of the apple filling and the crust. We covered the top loosely with foil and the crust came out beautifully brown and crunchy. Delicious!
    After 30 minutes at 450, we checked the pie and the crust was completely burnt. This doesn't seem to be the first time this has happened for this recipe and especially for our first pie it was a disappointing outcome.  
    Please change this!
    Great ratios! Its the ratios that really make the filling and this one was very good.
    I honestly thought this was a great recipe! I've baked this pie 4 times, and each time it comes out perfect. I love the addition of lemon to the recipe, and I did use granny smith apples for extra tartness! I did bake my pie at 450, but I covered it for the first 25 minutes or so, then I took off the top and let it brown, while still keeping the edges covered. The pie always comes out with a perfect brown color and a little crunch from the cinnamon sugar!
    Oh my gosh this is the best pie crust recipe EVER. I'm sure the butter had a lot to do with it! The key is to handle as little as possible and you'll get a soft and flaky crust. The apple pie filling is to die for. I've had problems in the past with the filling being too runny but this has a great consistency, is sweet, fragrant and all around delicious. Even my non pie loving friends tried it and asked for seconds! Thank you so much Paula for this great recipe that I'll continue to use again and again!
    I used store bought crusts... took just a few minutes to put it together. GREAT pie and a snap to make.
    The temperature is either a typo or a mistake - 450 is toooo high. We've confirmed this after trying this recipe twice with burned crusts! The third time we tried 375 and that works. Even 350 for an hour would work. Every other Paula Deen recipe on the interwebs says 350 or 375 Everything else is great.
    This pie was amazing! Although i did use a different crust, the pie was delicious. I brought it to a family gathering and they said it looked and tasted like it came from a bakery. Also, i found cooking the pie at 450 for 45 minutes was a bit too long. my pie was already done by around 30 minutes. Thank-you Paula! I can always count on you for a delicious dessert :
    Used macs,granny smiths and court lands, would you believe I had no flour!! Who doesn't have flour? Used plain pancake mix. I think it calls for a bit too much lemon. Pie is tarte which pleased hubby but not me, I think the temp is also high I used 400 with no problems. Love the egg wash ...all in all loved all the apples mixed in and would use more brow sugar and less lemon. Flour oh well pancake flour worked just fine, just a thickener anyway...thanks Paula I think I,have enough fresh picked apples left for your apple crisp,yum
    My Husband and I have made this pie and we LOVE it!!!! It turns out perfect for us every time,you rock Paula!
    This pie is off the chain! You go Paula! I absolutely love you and pray for your family all the time. You share so much of yourself on yours shows. Your recipes are AWESOME!!! : Thank you, at my house your food rules!! Please keep hooking us up with the great food! You Rock!!! Everybody bake this pie the sit down with a great big piece and watch Ms. Deen! I would send you best dishes from my kitchen to yours... but mostly, all my best dishes were yours to start with. Love Diane from St. Louis, MO
    I followed the recipe exactly. Unfortunately, I didn't check it til 25 min into cooking and the pastry was over-browned. I covered the lattice with foil and reduced to 350 for the last 20 minutes. The pie was delicious but presentation lacking.
    I don't like apple pie I tried this recipe for my wife and it looked so good I had to try it for my self and I loved it.
    I have made this recipe for the last year, and every time it's perfect. Thank you Paula for sharing a wonderful recipe. I baked my for45 minutes at 425 and put foil around the crust so it wouldn't burn. Last 10 minutes took foil off to brown the crust. Awesome....
    I love this recipe! Made it today for Thanksgiving & everyone loved it! I am not a fan of nutmeg, so I left it out. Also, I realized too late that I didn't have a lemon or lemon juice, so I used a teaspoon of lime juice. I will be sure to try it the right way with the lemon next time. I used my own family crust recipe, but used the egg wash idea & sprinkled cinnamon & sugar on top - it tasted & looked great!
    I also used various types of apples not all just one kind (Crisp, Granny Smith, etc..
    This is one of the best apple pies I have ever eaten. And I rarely find an apple pie that I think is that good.
    My pie came out great! The only things I changed were the cooking temperature (450 for the first 10 mins., then down to 350 for another 30-40 mins and I used a store bought crust, and did not make the lattice top, I used the whole crust- brushed it with egg white, dusted it with a bit of sugar, then added the 'crunch topping' from Paula's Crunch Top Apple Pie Recipe. It was wonderful. I thought the lemon tasted fine in the pie---very subtle... I didn't squeeze every drop out of the lemon, though, just a generous squeeze of both halves (no zest. All in all- an awesome recipe- very delicious!
    Made this tonight, I added 1/4 cup of regular sugar and 1/8 tsp of cumin. I used 3 granny smith apples and 4 golden delicious. mixed everything together and let sit in a bowl for about an hour. I used the Pillsbury pie crust from the store instead of making it fresh. Came out very good! Will def be making this again!
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