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
Directions
Paula's Perfect Pie Crust, recipe follows
- 3 tablespoons butter, diced
- Egg wash, for brushing
- Sugar, for sprinkling
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:
- 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
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
Photo: Paula's Apple Pie Filling Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 109 reviews
By SintaJimenezOwens
on November 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great ratios! Its the ratios that really make the filling and this one was very good.
By danielle0109
on November 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By jdraycott
on November 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 109 reviews