There’s something about the smell of a freshly baked apple pie that instantly makes me feel at home. Paula Deen’s apple pie recipe, with its buttery crust and perfectly spiced apple filling, has become a staple in my kitchen whenever I crave a classic dessert, and now it’s time to bring it to your kitchen!
I love how the cinnamon and sugar blend together, creating a comforting sweetness that reminds me of family gatherings and fall afternoons spent in the kitchen. Apple pie has always been a symbol of comfort and tradition, dating back centuries to when the English perfected the art of making fruit pies.
When European settlers brought their beloved recipes to America, apple pie quickly became a favorite, thanks to the abundance of apples across the country. Over time, it evolved into the classic American dessert we all cherish today.
Paula Deen’s apple pie is a true Southern classic, offering a delicious twist on the traditional recipe. What sets it apart is the rich, buttery crust, which adds an extra layer of indulgence, giving it that signature Southern touch.
Paula also incorporates a perfect balance of cinnamon and nutmeg in the filling, creating warmth and depth without overpowering the natural sweetness of the apples. Now, let’s dive into making this delicious pie!
Equipment Required
- Mixing Bowls: I use these bowls to combine the pie filling and dough ingredients.
- Pastry Blender: This tool helps me blend the butter into the flour for a flaky crust.
- Rolling Pin: Essential for rolling out the pie dough evenly.
- Pie Dish: I prefer an 8- or 9-inch dish for this recipe.
- Apple Peeler and Corer: This makes prepping the apples quick and easy for me.
- Knife: Handy for slicing apples if I’m not using a peeler and corer.
- Baking Sheet: I place a trusty baking sheet under the pie to catch any drips during baking.
- Pastry Brush: Perfect for applying the egg wash on the crust.
- Measuring Cups and Spoons: These tools help me get precise ingredient measurements.
- Cooling Rack: After baking, I let the pie cool here to ensure it sets properly.
Paula Deen Apple Pie Ingredients And Substitutions
Note: The ingredients mentioned in this section make 4 portions of Paula Deen’s Apple Pie. You can always change and adjust the quantities of the ingredients according to your need for the number of servings you wish to make.
- 8 Peeled & Sliced, Half Granny Smith, Half Macintosh Apples: I sometimes use all Granny Smith apples for a tart taste or go with all Honeycrisp for a natural sweetness.
- 2 Sticks Cold And Cubed, Plus 2 Tablespoons Cold And Sliced Unsalted Butter: I sometimes use cold coconut oil or vegan butter in the same quantity.
- 1¼ Cups Plus 1 Teaspoon Sugar: For natural sweetness, I substitute with coconut sugar or maple sugar. If I’m reducing sugar, I sometimes use 1 cup of sugar and add a bit of monk fruit sweetener.
- 1 Tablespoon Ground Cinnamon: Instead of cinnamon alone, I use pumpkin pie spice or apple pie spice for a hint of additional warm spices.
- 1 Teaspoon Ground Nutmeg: I occasionally swap this for all spices or cloves if I want a different warmth, keeping in mind these spices are a bit stronger.
- 2½ Cups Plus 3 Tablespoons Flour: I sometimes use almond or oat flour instead.
- 1 Teaspoon Salt: Sea salt or kosher salt works just as well for me in equal amounts.
- ¼ To ½ Cup Ice Water: Cold milk or almond milk is a great option if I want extra richness in the crust.
- 1 Lightly Beaten Egg, For Egg Wash: If I’m out of eggs, I brush on a bit of milk or cream for that golden look or even a little maple syrup mixed with water for a hint of caramelization.
- Cinnamon Sugar, For Dusting: For dusting, I sometimes mix pumpkin pie spice with sugar or use coconut sugar with cinnamon for a unique flavor twist.
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 30 Minutes | 30 Minutes | 1 Hour |
How To Make Paula Deen Apple Pie At Home
- Preheat your oven to 400°F.
- In a food processor, combine 2½ cups flour, one teaspoon sugar, and a pinch of salt. Pulse to mix.Â
- Add two sticks of cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, pulsing until the dough just comes together. Be careful not to overwork it.
- Remove the dough from the processor and divide it into two equal portions. Shape each portion into a disc, wrap it in plastic wrap, and refrigerate for 1 hour (or freeze for later use).
- In a small bowl, mix sugar, flour, cinnamon, and nutmeg. In a large bowl, toss the sliced apples with the spice mixture until evenly coated.
- Roll out one dough disc on a floured surface until it’s large enough to fit your pie pan. Place it in the pan, trimming any excess dough.
- Pour the apple mixture into the pan and dot with two tablespoons of sliced butter.
- Roll out the second dough disc and place it over the apples. Trim the edges and crimp to seal.
- Cut a few slits in the top crust and brush with an egg wash. Sprinkle with cinnamon sugar.
- Place the pie on a baking sheet and bake for about 50 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool before slicing.
Expert Tips That I Recommend
- Keep Everything Cold: When working with pie dough, I always ensure my butter and water are ice cold. This helps create a flaky crust, as the butter melts while baking rather than during preparation.
- Blind Bake the Crust: For a perfectly crisp bottom crust, I sometimes partially bake it before adding the filling. Just a few minutes with pie weights can keep it from turning soggy.
- Toss Apples in Lemon Juice: I toss the apple slices in a little lemon juice to keep them from browning and to balance the sweetness with a hint of acidity.
- Brush the Crust with Cream or Milk: If I don’t want an egg wash, a light brush of cream or milk works wonders for a golden-brown, glossy finish.
- Chill the Pie Before Slicing: Letting the pie cool fully allows the filling to set. I know it’s tempting, but the clean slices are worth the wait!
- Different Apple Varieties: Instead of using only Granny Smith and Macintosh, I might mix in Honeycrisp or Braeburn apples for a balance of tart and sweet notes.
FAQs About Paula Deen Apple Pie
Nutritional Information Per Serving
While Paula Deen’s Apple Pie can be enjoyed as an occasional treat, it’s best to consume it in moderation, considering its higher calorie and sugar content. Making slight adjustments can create a healthier version while still preserving the delicious flavors.
Here, I have mentioned the nutritional breakdown of the recipe:
| Calories | 94kcal |
| Carbohydrates | 22g |
| Protein | 2g |
| Fat | 1g |
| Saturated Fat | 0.1g |
| Polyunsaturated Fat | 0.2g |
| Monounsaturated Fat | 0.1g |
| Trans Fat | 0.001g |
| Cholesterol | 5mg |
| Sodium | 81mg |
| Potassium | 92mg |
| Fiber | 2g |
| Sugar | 13g |
| Vitamin A | 36IU |
| Vitamin C | 2mg |
| Calcium | 10mg |
| Iron | 0.5mg |
Paula Deen’s Apple Pie can be enjoyed in moderation by those on traditional or flexitarian diets, especially during seasonal gatherings. However, it may not be suitable for individuals on weight loss, low-sugar, low-carbohydrate, gluten free, vegan and vegetarian diets. You may have to modifying the recipe for a more suitable dessert while still allowing for enjoyment of this classic favorite.
Recipe Variations For Different Diets
- Vegan Diet: For a vegan twist, I use a vegan butter alternative instead of unsalted butter and replace the egg wash with a mixture of non-dairy milk and a splash of vanilla extract. I still stick with Granny Smith and Macintosh apples for the best flavor.
- Gluten-Free Diet: When I want to make a gluten-free version, I swap out the regular flour for a gluten-free all-purpose flour blend, making sure it includes xanthan gum for the right texture. Sometimes, I also use a pre-made gluten-free pie crust to save time.
- Keto Diet: For a keto-friendly option, I use almond flour instead of all-purpose flour for the crust and replace sugar with a low-carb sweetener like monk fruit or erythritol. I keep the apple filling light by using fewer apples or adding more spices to maintain the flavor.
- Paleo Diet: When I want to make a paleo version, I use almond or coconut flour for the crust and replace refined sugar with pure maple syrup or honey. I also like to use ghee or coconut oil instead of butter.
Storing And Reheating This Recipe
Storing
- Room Temperature: For short-term storage, I keep the pie at room temperature by wrapping it tightly in plastic wrap or foil. This keeps it fresh for up to two days.
- Refrigeration: To store it longer, I place the pie in the refrigerator, where it stays fresh for about 4-5 days. I wrap it tightly to keep it from drying out or absorbing any other fridge odors.
- Freezing: For even longer storage, I freeze individual slices or the whole pie. I wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. The pie keeps well this way for 2-3 months. When ready to eat, I thaw it in the refrigerator before reheating.
Reheating
- Microwave Method: If I want a quick reheat, I use the microwave. I place a slice on a microwave-safe plate and heat it in 15-second intervals, checking in between until it’s warmed through. I cover the slice with a microwave-safe cover to retain moisture.
- Oven Method: For the best texture, I prefer reheating in the oven. I preheat it to 350°F (175°C), cover the pie loosely with foil to prevent the crust from over-browning, and heat for about 10-15 minutes or until warm. For frozen slices, I thaw them first in the fridge before reheating them for optimal flavor and texture.
What To Serve With This Recipe
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream is a perfect match, as its cold, smooth texture beautifully complements the warm, spiced apples and flaky crust.
- Whipped Cream: Freshly whipped cream adds a light, airy touch. Sometimes, I add a dash of cinnamon to the whipped cream for extra flavor.
- Caramel Sauce: Drizzling warm caramel sauce over the pie creates a sweet, buttery contrast to the tart apples and spices, adding a luxurious feel to each bite.
- Cheddar Cheese: For a unique twist, try serving a slice of sharp cheddar cheese on the side. The savory cheese brings out the sweetness in the apples and gives a nice balance.
- Hot Apple Cider or Coffee: A warm beverage like apple cider or a cup of coffee pairs beautifully with this dessert, adding a cozy touch that makes it even more comforting.
- Spiced Nuts: I love adding a handful of spiced pecans or walnuts for a bit of crunch—they really enhance the pie’s autumnal flavors, especially when I’m serving it at fall gatherings or holiday meals.
- Cinnamon or Pumpkin Spice Latte: A cozy cinnamon or pumpkin spice latte pairs wonderfully with the apple pie’s warm, spiced flavors. It’s an especially comforting choice for fall and brings out the cinnamon and nutmeg in the filling.
- Warm Custard Sauce: When I drizzle warm vanilla custard over the pie, it creates an extra creamy, rich flavor profile. It’s a delicious alternative to whipped cream and makes each slice feel decadent and satisfying.
- Salted Caramel Popcorn: For a bit of sweet and salty crunch, salted caramel popcorn makes an unexpected but delightful pairing. The caramel notes echo the sweetness of the pie, while the hint of salt balances everything out.
- Crème Fraîche: This slightly tangy, creamy addition works beautifully with the pie’s sweetness, bringing a subtle richness without overpowering the apple flavor.
- Ginger Snaps or Shortbread Cookies: I love serving a few crispy ginger snap or buttery shortbread cookies alongside the pie for a playful textural contrast. Their flavors add a warmth that pairs perfectly with the apple and spices.
Printable Version
Paula Deen’s Apple Pie Recipe
Serving : Portions
Calories : 94 kcal
Total time : 1 hour
Paula Deen's apple pie is a delicious Thanksgiving dessert. It has crispy crust with creamy smooth apple filling inside. The apple filling is loaded with the flavors of butter, cinnamon, brown sugar, and nutmeg. The egg wash makes the pie crust more glossy and makes it more crispy.
Ingredients
- 8 Apples peeled and sliced (half Granny Smith, half Macintosh)
- 2 Sticks Unsalted Butter cold and cubed, plus two tablespoons cold and sliced
- 1¼ Cups Sugar plus one teaspoon
- 1 Tablespoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 2½ Cups Flour plus 3 tablespoons
- 1 Teaspoon Salt
- ¼ to ½ Cup Ice Water
- 1 Egg lightly beaten (for egg wash)
- Cinnamon Sugar for dusting
Equipment
- Mixing Bowls
- Pastry Blender
- Rolling Pin
- 8- or 9-Inch Pie Dish
- Apple Peeler and Corer
- Knife
- Baking Sheet
- Pastry Brush
- Measuring Cups And Spoons
- Cooling Rack
Instructions
- Preheat your oven to 400°F.
- In a food processor, combine 2½ cups flour, one teaspoon sugar, and a pinch of salt. Pulse to mix.
- Add two sticks of cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, pulsing until the dough just comes together. Be careful not to overwork it.
- Remove the dough from the processor and divide it into two equal portions. Shape each portion into a disc, wrap it in plastic wrap, and refrigerate for 1 hour (or freeze for later use).
- In a small bowl, mix sugar, flour, cinnamon, and nutmeg. In a large bowl, toss the sliced apples with the spice mixture until evenly coated.
- Roll out one dough disc on a floured surface until it’s large enough to fit your pie pan. Place it in the pan, trimming any excess dough.
- Pour the apple mixture into the pan and dot with two tablespoons of sliced butter.
- Roll out the second dough disc and place it over the apples. Trim the edges and crimp to seal.
- Cut a few slits in the top crust and brush with an egg wash. Sprinkle with cinnamon sugar.
- Place the pie on a baking sheet and bake for about 50 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool before slicing.
Notes
- Keep Everything Cold: When working with pie dough, I always ensure my butter and water are ice cold. This helps create a flaky crust, as the butter melts while baking rather than during preparation.
- Blind Bake the Crust: For a perfectly crisp bottom crust, I sometimes partially bake it before adding the filling. Just a few minutes with pie weights can keep it from turning soggy.
- Toss Apples in Lemon Juice: I toss the apple slices in a little lemon juice to keep them from browning and to balance the sweetness with a hint of acidity.
- Brush the Crust with Cream or Milk: If I don’t want an egg wash, a light brush of cream or milk works wonders for a golden-brown, glossy finish.
- Chill the Pie Before Slicing: Letting the pie cool fully allows the filling to set. I know it’s tempting, but the clean slices are worth the wait!
- Different Apple Varieties: Instead of using only Granny Smith and Macintosh, I might mix in Honeycrisp or Braeburn apples for a balance of tart and sweet notes.
Prep Time : 30 minutes
Cook Time : 30 minutes
Total Time : 1 hour
Nutrition
Calories : 94kcal | Carbohydrates : 22g | Protein : 2g | Fat : 1g | Saturated Fat : 0.1g | Polyunsaturated Fat : 0.2g | Monounsaturated Fat : 0.1g | Trans Fat : 0.001g | Cholesterol : 5mg | Sodium : 81mg | Potassium : 92mg | Fiber : 2g | Sugar : 13g | Vitamin A : 36IU | Vitamin C : 2mg | Calcium : 10mg | Iron : 0.5mg
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Conclusion
Paula Deen’s Apple Pie brings me back to memories of family gatherings and the smell of warm spices filling the kitchen. This recipe is a perfect blend of sweetness and warmth, with a flaky crust that melts in your mouth.
I invite you to try making this Paula Deen Apple Pie and share your experience! Whether you follow the recipe exactly or add your own twist, I’d love to hear how it turns out. Your feedback is invaluable, and it helps us all create delicious memories together.
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