Paula's Apple Pie Filling

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Great ratios! Its the ratios that really make the filling and this one was very good.

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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!

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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!

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I used store bought crusts... took just a few minutes to put it together. GREAT pie and a snap to make.

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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.

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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 :

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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

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My Husband and I have made this pie and we LOVE it!!!! It turns out perfect for us every time,you rock Paula!

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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

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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.