Description
Classic Southern apple pie celebrates Paula Deen’s signature dessert with buttery, flaky crust and caramelized cinnamon apples. Rich flavors and golden-brown perfection make this pie irresistible for family gatherings and holiday celebrations.
Ingredients
Scale
- 8 Granny Smith and Macintosh apples (peeled and sliced)
- 2 ½ cups (313 g) plus 3 tbsps (38 g) flour
- 1 ¼ cups (250 g) plus 1 tsp (4 g) sugar
- 2 sticks (226 g) cold unsalted butter (cubed)
- 2 tbsps (28 g) cold unsalted butter (sliced)
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ to ½ cup (60–120 ml) ice water
- 1 egg (lightly beaten, for egg wash)
- Cinnamon sugar (for dusting)
Instructions
- Pastry Preparation: Pulse flour, salt, and sugar in a food processor until uniformly combined. Add cold, cubed butter and mix until the texture resembles coarse crumbs.
- Dough Formation: Gradually add ice water, mixing until the dough just coheres. Divide into two equal discs, wrap in plastic, and chill for 1 hour to enhance flakiness and relax gluten.
- Filling Creation: Blend cinnamon, nutmeg, sugar, and flour in a large bowl. Peel and slice apples, thoroughly coating with the spice mixture to ensure even seasoning.
- Crust Assembly: Roll out one dough disc to fit a 9-inch pie pan, trimming edges neatly. Arrange the spiced apple mixture in the bottom crust, strategically dotting with butter pieces to amplify richness.
- Top Crust Technique: Drape the second dough disc over the filling, crimping edges to seal. Cut four steam vents to prevent pressure buildup and promote even baking.
- Finishing Touches: Brush the top crust with whisked egg and sprinkle with cinnamon-sugar for a glossy, caramelized exterior. Place the pie on a rimmed baking sheet for easy handling.
- Baking Process: Preheat oven to 400°F (200°C). Bake for 50-55 minutes until the crust turns golden-brown and the filling bubbles enthusiastically. Cool completely on a wire rack to allow proper setting.
Notes
- Chill Dough Strategically: Refrigerating the pastry for exactly 60 minutes helps develop flaky layers by allowing gluten to relax and butter to firm up.
- Handle Apples Carefully: Select firm, tart apples like Granny Smith or Honeycrisp for best texture and slice uniformly to ensure even cooking and balanced flavor.
- Prevent Soggy Bottom: Place the pie on a rimmed baking sheet during baking to catch potential drips and promote even heat distribution, preventing a wet crust.
- Venting Technique Matters: Creating four strategic steam vents prevents the top crust from becoming soggy and allows excess moisture to escape during baking.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 25 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg