Paula's Apple Pie Filling

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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.

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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!

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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.

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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..

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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.

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my husband made this pie for thanksgiving and we are making it for Christmas too now we thought it was great


Kathryn and Zach

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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 !!!

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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.

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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.

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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.