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
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very good recipe!! item not reviewed by moderator and published
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... item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
450 degrees and I have a burnt pie!!!!! :( Please fix this. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Great ratios! Its the ratios that really make the filling and this one was very good. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I used store bought crusts... took just a few minutes to put it together. GREAT pie and a snap to make. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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 item not reviewed by moderator and published
My Husband and I have made this pie and we LOVE it!!!! It turns out perfect for us every time,you rock Paula! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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! item not reviewed by moderator and published
I also used various types of apples not all just one kind (Crisp, Granny Smith, etc.. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Just mad this last night, except I used the crumb topping from Paula's Crunch top apple pie recipe. I've gotta say, it was great! I had a slice last night before bed and when I got up this morning one of the pie's was completely gone! I love this pie, will be making tis again for the holidays. item not reviewed by moderator and published
The lemon juice makes the pie filling light and and fresh tasting. For those that need a little more sweet in their pie add some cinnamon sugar and sprinkle cinnamon sugar over pie crust as well. A little goes a long way. item not reviewed by moderator and published
This Apple Pie Is Amazing! I Made It For My Prego Cousin All The Time(cuz all she wanted was apple pie And The Pie Crust I Use For Everything, I Even tried it for my chicken pot pie crust, and it added a new twist to a classic favorite: good job paula<3 item not reviewed by moderator and published
l love the crust recipe, Awesome! I made it for my friends and thier loved it! I use it for my pumpkin pie recipe. I don't really like the apple pie recipe , then again I use granny smiths'.I need to use another type cause the filling was really sour. I taught I use to much lemon, but I think it's the type of apple. item not reviewed by moderator and published
This is a great apple pie ,quick and easy to make,ILL be making this for Thankgiving,we Love Paula Dean products. item not reviewed by moderator and published
Great Crust!!! The Jonathon apples were a bit tart, but that's not the fault of the chef. Another great recipe!!! Thanks, Hon! Christopher Huff item not reviewed by moderator and published
This recipe is so good! I have a little machine that can make these cute little pies. And I used this recipe and it was great! I even made it 4 my band director and he LOVED it!!! item not reviewed by moderator and published
Really good filling. I had some extra apples so I used it to make this recipe. I thought it tasted really standard for an apple pie. It wasn't outrageously good but it wasn't bad tasting. I DID think lattice top made the pie look BEAUTIFUL though. Especially with glistening egg wash finish. In fact, it was so pretty I didn't even want to touch it. It wasn't until the next day or the day after I finally cut into it, lol. item not reviewed by moderator and published
This pie filling taste wonderful. My family and friends loved it. It is so easy to make and the lemon makes it just a little special for me. And best of all it did not take me all day to make. item not reviewed by moderator and published
to me this pie was not that sweet and that's how i like my pie. my mother loved this pie she said that it was perfect. i would make it again for my mom item not reviewed by moderator and published
Well my husband and I were in the mood for a fruity dessert so I found this filling recipe but I had no lemon or lemon juice so I used orange juice instead. O my gosh it was so tasty. I love this recipe so much I saved it to my iPod. item not reviewed by moderator and published
This recipe is fantastic! item not reviewed by moderator and published
The 1st time I made this pie filling, I followed it to the letter...even though it was very good, it was too much lemon for me. The next time I made it, I used half the lemon and since then I've gotten rave reviews. It's very yummy and my go to Apple Pie filling! item not reviewed by moderator and published
The crust was perfect and also the pie item not reviewed by moderator and published
I not only google her recipe but google her episode as well...and on one of her episodes she does say to bake it at 350 for 45 min....Paula I had a friend who didn't like pies never tried one ....when I baked this apple pie and her hubby tried she actually asked to try it and she was amazed on how delicious it was....she's a fan now ;-) will def be baking this pie again and soon! item not reviewed by moderator and published
This recipe is AMAZING! I do think that the temperature is a major typo though! Bake at 350. I added some finely chopped pecans to this and it was great. item not reviewed by moderator and published
ugh! I'm so unhappy with this recipe! Do NOT bake at 450!! My sister and I tried this recipe for the first time, checked in on it at 30 min. The top is totally blackened, and the bottom doesn't feel done. We're trying to salvage it now with a foil covering and finishing it at 350. Either this isn't actually a recipe you've tried, Paula, or you made a really bad typo. Please fix it for future bakers! item not reviewed by moderator and published
This filling is fantastic! I used my own crust and my own crumb topping and it was unbelievable! Thanks Paula, you made Thanksgiving great! item not reviewed by moderator and published
I wish i would have read the reviews prior to making I followed the directions to the "T" but my filling came out runny. This was my first apple pie and the first time to make pie crust. It tasted really good except for the "extra" juice. I certainly won't bake at 450 next time. Any suggestions on why my filling would be runny? item not reviewed by moderator and published
This was a great recipe. I used a different dough recipe, but the filling was fantastic. I used three different types of apples (Braeburn (2), Granny Smith (3) & Honeycrisp (2)). The combination of apples seemed to burst with flavor in every bite. I did use an entire lemon, but made sure not to squeeze every last drop from it so that it wouldn't be tart. I cooked it at 350 for 45 minutes, with the first 20 minutes covered in foil. The pie was a hit and well received at Thanksgiving yesterday. I highly recommend this filling recipe if you're hesitant on making an apple pie from scratch. Super easy and tasty. item not reviewed by moderator and published
yes, everyone loved the pie. I didn't put all of the lemon juice in though. What a wonderful recipe Paula!! item not reviewed by moderator and published
I was very pleased with this recipe. It was easy and all of the ingredients it called for were already in my kitchen. The apples were cooked but weren't soggy and I just used 2 packaged & refrigerated pie crusts from the grocery store. Simple and totally worth the praise you get for it! item not reviewed by moderator and published
This filling was super easy to make and I will use it again, although I would change a couple of things. The juice of the entire lemon was to much, the pie came out way to sour. And I would recommend setting the oven at 350 instead 0f 400. item not reviewed by moderator and published
paula I love ur recipes! And this apple pie recipe is one of ur many great recipes thanks for sharing it with me! :) item not reviewed by moderator and published
I wish I would have read all the other reviews first! 450 is definitely too high to bake it at. put two pies in the oven at the same time and got two burnt pies out. Would highly recommend baking at 350 instead. item not reviewed by moderator and published
The best apple pie ever!! Thx Paula! item not reviewed by moderator and published
I made this recipe to a tee and it was so sour I thought my mouth would never stop puckering. I used Granny Smiths maybe that's why. Not sure. I have NEVER EVER made a Paula dessert that didn't get a 5 star rating. Guess I was due. Paula is the bomb.......love her. Larry, Denver, Colorado item not reviewed by moderator and published
perfect filling and crust! everyone loves it. my mother, who is a phenominal cook and baker even asked me for the recipe! love it...makes me look like a pro. item not reviewed by moderator and published
This was a hit......everyone just loved. Thank you Paula... item not reviewed by moderator and published
I was looking at other pie recipes when my wife says (dont mess with agood thing she is right. I have been making this pie for years. Always perfect as pie! item not reviewed by moderator and published
excellant item not reviewed by moderator and published
First time was too sour, followed the recipe verbatim. Then I used 1/2 a lemon and upped the sugar to 1 c and the cinnamon to 1 tsp. Used Lard instead of vegetable shortening. Everyone raved. Great, easy recipe, even with the homemade crust! item not reviewed by moderator and published
I love it! The filling is so good my husband and I enjoyed eating a few slices before it was even put into the oven. A item not reviewed by moderator and published
Ok, this was my first time making an apple pie from scratch, and I was nervous, but this recipe was so simple, and it only took me two tries to get the crust into the pan (because I'm clumsy). It was easily the best pie I've ever tasted and I was so excited to see that it looked beautiful as well! Paula Dean rocks! Keep that southern-grown cooking alive! Go South! :) item not reviewed by moderator and published
Great item not reviewed by moderator and published
i have been using this recipe for years now and it has to be the very best apple pie recipe ever. very simple and always amazing! not to sweet either its just perfect! i agree that the cooking temp is a bit high and usualy cook it at 350 instead. this recipe is a hit everytime and wont disapoint! item not reviewed by moderator and published
I have been using this recipe since I saw it on TV. Kudos to Paula Deen. It is delicious! item not reviewed by moderator and published
Today I made my first ever pie...I used Paula Dean's apple pie filling and it was a success! I read the reviews first and watched my pie carefully in the oven. It started to brown quickly at 450 degrees so I covered it in foil and uncovered it for the last 15 minutes as was suggested by other reviewers. What a hit! My pie turned out perfectly. I would recommend this recipe to anyone. item not reviewed by moderator and published
The Best item not reviewed by moderator and published
This is the most delicious apple pie recipe around! (and the fact that it is so easy makes it even better!) I have been using this recipe for over a year now and it has become a must at every gathering...and sometimes is the cause of a gathering! :) A lot of people are talking about the temp being too high, but that is easy to fix! Cover the pie in foil for the first 30 minutes, uncover for the last 15 minutes. Also doesn't hurt to actually check on the pie from time to time! ;) Thanks Paula, you never let us down!! item not reviewed by moderator and published
(I have made apple pie before but never with homemade crust. This was my first attempt at a homemade pie crust)... I am glad I read the reviews first in regards to the oven temperature. I decided to cook this pie at 350 degrees for about an hour and 15 mins (or until it reached a nice golden brown color). I used Granny Smith apples since they were the only large apples available and omitted the lemon because the Granny Smith is tart enough. Otherwise I would have mixed between Granny Smith and Gala or perhaps Fuji. Instead of making a lattice top crust, I went with the traditional top crust. Other than that, I followed the recipe completely and I am extremely happy with the result! The crust was incredibly flaky and moist and the filling very flavorful. This pie was for my fiance' and he was blown away. I will definitely be making this again for friends and family. Thank you so much Paula! item not reviewed by moderator and published
First pie I've ever made. The filling is fantastic. I used a store bought bought dough, and was a little disappointed with that, as it did not live up to the filling. Will be making my own crust for now on. Enjoy!! item not reviewed by moderator and published
I usually stay away from pies as there is no competing with my husband's grandmother and her 80 years of experience! But when I saw Puala do this pie and she said you can do this, I believed her and of course she was right! I've made it numerous times over the last 3 years and it just keeps getting better. Thanks you Ms. Deen for bringing great food to us normal folks and proving to us we can do it too! item not reviewed by moderator and published
I am never disappointed by Paula Deen. This pie crust is easy to make and the apple pie was FAN-TAS-TIC !!! So simple it's almost like " why didn't i think about it myself"? I did not remove a single thing from the recipe, even the cinnamon which i normally don't like at all. I am looking so forward to meet you Madame Deen. If you can have Kathy Griffith as your guest, i am sure you will be able to put up with me. Encore merci et bravo Madame Paula Deen. Gabrielle Assemian, Vallejo, CA. item not reviewed by moderator and published
This was a very simple and easy but so delicious recipe. I don't know why anyone would have an issue with it. I used a closed top instead of the lace one and I used more cinnamon then the recipe called for. Besides that I just followed the recipe. I would say that if you know your oven is hotter then most, you should adjust the temp. I baked my pie at 400 degrees for about 40 mins and it was great! item not reviewed by moderator and published
I changed the recipe a little by putting lard in it instead of shorting. The crust was the most softest crust I have ever had in my life. I had some of my friends over and lets just say the pie did not last long. I love Paula's recipes. item not reviewed by moderator and published
Oven temperatures always vary..If I baked a pie in my oven at 450 degrees it would also be black..I know this because I own the oven and I have cooked in it numerous times..I'm sure chefs assume that people understand to adjust the temperature to suit their home ovens.. item not reviewed by moderator and published
20 minutes into it I started to smell something burning and when I checked the pie it was pitch black. 450 degrees seems a bit high for a pie recipe. Here it is Christmas Eve and we are about to have our holiday and my pie is black. item not reviewed by moderator and published
my husband made this pie for thanksgiving and we are making it for Christmas too now we thought it was great Kathryn and Zach item not reviewed by moderator and published
Thank you so much Paula I have made your apple pie every holiday for the last 3 or 4 years and I have NEVER had a bad pie. I love to bake and love trying all your sweets. My mom and I love you. You are a blessing.. Thank you !!! item not reviewed by moderator and published
this pie is awesome when basic baking common sense is used. i thought everyone knew that if something starts to look like its getting a little dark on the top to put foil over it... whether its pie, a casserole, anything baking in the oven. 450 is a little high, but again, if you keep foil on the top/edges up until the last 10-20 mins, it should be fine. i baked mine around 400-425. i do end up putting foil on the top because of where my racks are the bottom doesnt get cooked as fast. next time i will be shifting them further down, closer to the floor, to make sure it is cooked more. i dont mind a softer crust on the bottom, but for thanksgiving where other people will be eating it, i will make sure its cooked more. mcintosh or mcoun apples are great! they are the only apples i bake with and the only ones my mother baked with. they do not turn to mush unless you over bake the pie or your slices are too thin. i try to make it so each apple slice is a good bite by itself. i feel like they have the best taste for a pie. i also dont bake it for more than an hour and a half (since the temp is lower than 450 i do keep it in for more than 45 mins), after an hour the apples are quaranteed to be cooked so at that point its just making sure the crust is cooked. as for the lemon goes, i would toss the apple slices in only enough to just coat them as i peeled and sliced them and put into a bowl to slow down the discoloring. i did not add any zest, its not necessary unless you like more of a lemon taste. it really just depends on personal taste. i used 1/2c flour instead of 1/4c to be on the safe side as far as consistency goes. i dont want a soupy pie and if my apples happen to be more on the juicy side, id rather be safe than sorry. people need to cut paula some slack. not everyone can bake, this recipe is excellent, again, if you follow some basic baking common sense/knowledge regarding foil, this pie will come out great everytime. item not reviewed by moderator and published
I am just wondering if the people who commented on the bad lemon taste know how to properly zest a lemon? I also think the 450 degree temperature is a typo. item not reviewed by moderator and published
I cooked my apple pie at the 450 degrees as per the recipe. My pie was completely burned after 20 minutes. I think someone may a typing error, maybe should have been 350 degrees. RUINED MY PIE. item not reviewed by moderator and published
I usually bake my pies at 400 F for about an hour. I keep checking after the first half hour. 450 F would be a killer in my oven that has a stable temperature. Paula, because you have many new cooks trying your recipes, you should definitely give choices of proper apples to use. I personally do not like flour as a thickener; minute tapioca (about 1/3 cup) is much better. Also, I use lemon juice and some zest in blueberry pies but in apple pies, it is silly. Use some tart apples if you want a tangy filling and sweet apples if you don't. I always like to use a few different kinds of baking apples to add some interest to the filling. Apple pie should not taste like lemon, ever. item not reviewed by moderator and published
I really wish I had read the reviews first. The 450 degree oven was way too hot and my crust burned 15 mins in The only thing I can do is let it cool and make a new crust. I'm so very irritated since this is the first time I have ever made apple pie. Hopefully I can save the filling and put it in a new crust item not reviewed by moderator and published
My first attempt at apple pie.. It was very easy and turned out just great. I used store bought crust but next time Ill try homemade I recently became the recipient of a new heart and can no longer work so I have taken up cooking and baking my wife is in seventh heaven Thanks Paula item not reviewed by moderator and published
Made this filling this afternoon with Jonathan apples picked locally. It was delicious. Once again my momma was right when she said "if you wanna know what tastes good, ask a fat chick. item not reviewed by moderator and published
20 minutes into baking this pie the top was burning...I saved it by realizing the 450 must have been an error- turned it to 350 and it was fine. item not reviewed by moderator and published
This apple pie was delicious. It was so good that my family wants me to make another one. Paula you are the best. Thank you for this delicious dessert. item not reviewed by moderator and published
This is the best apple pie I have ever tasted! The recipe was very easy to follow, and easy to make too! The crust came out perfectly, despite everyone saying the temperature was too high. I kept it at 450* and it turned out fine, I just kept checking on it every 20 minutes. It was very flaky and it melted in my mouth. The filling wasn't too sweet and you could taste the apples! I switched off on the layering and put a layer of apples, and them a layer of the sugar/flour mixture. It was the perfect combination of tartness, from the apples, and sweetness. You got a little bit of everything in every bite! Another job well done, Paula! item not reviewed by moderator and published
This is not apple pie... not like my Momma used to make anyway. I'm with the gal who said it tasted like I baked with Lemon Pledge.... It came out with a burnt crust and a nasty lemon flavor... vanilla ice cream could not even cover this horrid by up. Paula, you are my favoirite, but I know you either have never baked this, or someone screwed up the ingredients and instructions when they published it. GROSS... don't waste your apples or your time. item not reviewed by moderator and published
I used store bought crust and gala apples and the filling was the best. My 11 year old son & I did it together & it had just the right sweetness and consistency. The baking temp is a little high though, next time I will bake it on a lower temp for a longer time. 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
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 item not reviewed by moderator and published

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Fall Entertaining Guide