Paula's Apple Pie Filling

Total Time:
1 hr 45 min
Prep:
40 min
Inactive:
20 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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
Directions

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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4.0 130
I am going to rant here but this is something I have always had a problem with and I have been a chef for 35 years; Please dont rate a recipe a 4-5 star if you have altered the recipe. A 5 star recipe is 5 stars because it is perfect as written. I personally do not want to go through every review on a board and read all the changes that have to be made for the recipe to be a 5 star. If it isn't good as written rate it accordingly please, thank you for reading :) item not reviewed by moderator and published
I'm glad I ignored the cooking time/temp and used the one I do for other pie recipes.450 for about 12 minutes then drop the temp down to 350 for 35 -40 minutes.I also thought it would be too tart, so I used a mix of granny smith and honey crisp apples, but kept the lemon juice. My pie turned out great. item not reviewed by moderator and published
I didn't read the reviews and ended up with a pie that is only slightly burnt because I happened to check on it about 20 minutes in and saw that it was getting too dark too quickly. I covered it with foil and turned done to 400 degrees. Hopefully, it will taste better than it looks - now I'm worried about the lemon juice. item not reviewed by moderator and published
Horrible. One whole lemon? Omg, it was waaaaaay too much lemon juice, it made my pie barely edible. Threw the entire pie out and I was near tears. I used Trader Joes frozen pie crust which was fine, but I did notice the crust starting to brown . I lowered to 425 and covered edges with tin foil. I imagine 400 degrees would be even better. If the lemon was eliminated from the ingredients, it would have been fine. REMOVE THE LEMON JUICE FROM THIS RECIPE. item not reviewed by moderator and published
I love this recipe. I've made it so many times that I've learn the tricks and change it for my liking...I cook the filling first and then I only have to cook the crust so I do 425 for 25 to 30 min item not reviewed by moderator and published
HORRIBLE. Please FIX the recipe..My pie crust burnt to a crisp. I WISH that I didn't waste the whole afternoon on a beautiful pie that is now ruined. Please fix it so others won't waste their day. 450 for 45 minutes = burnt crust! item not reviewed by moderator and published
As everyone else has found out, I too burned my pie crust to a crisp. Please if you do make this pie do NOT follow the 450 degree advice. Veryyy upset as the time I put into making this resulted in a pie that is not edible. item not reviewed by moderator and published
I tried this recipe yesterday and it turned out great. Although, with the dough, it was rather loose even after chilling in the fridge for about an hour, making it quite hard for me to form the lattice top. I wonder if I could have done anything wrong for that to happen. But all in all, great taste! I baked for 55 minutes instead of 45. Half way through the baking, the apple slices started to water out and I was worried that the pie would turn soggy since I did not add any other solidifying agent such as corn starch or tapioca starch, but when the pie came out, the filling came out perfectly caramelized and put, not watery at all. Thank you Paula Deen! Banana bread tonight! <3 item not reviewed by moderator and published
450 is waaaay too high to bake a pie! 400 for 45 min to an hour would be perfect! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
I don't use lemon either item not reviewed by moderator and published
What time and temp do you cook the filling at? item not reviewed by moderator and published
I do it on the microwave, it's way easier, I do two 7 min cycles mix after each one and then a 10-15 min cycle item not reviewed by moderator and published
I cook the filling before putting it on the crust so the apples get soft and the sugar/flours mixture thickens perfectly. Because I only have to put it in the oven to bake the pie crust I lower it to 425 for like 30 min. It happen to me the first couple times, but I've made it so many times that I learn the tricks :) item not reviewed by moderator and published
Wish I would have read these comments, I also have a burnt apple pie sitting on the countertop. So much for taking a home baked dessert to a Christmas party this evening :( item not reviewed by moderator and published

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Fall Entertaining Guide