Hamdi Saidani Paula Deen Apple Pie is made with Granny Smith apples, Macintosh apples, unsalted butter, sugar, cinnamon, nutmeg, and flour, including all necessary ingredients. This delicious apple pie recipe creates a hearty dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 8 peeled & sliced, half Granny Smith, half Macintosh apples
- 2 sticks cold and cubed, plus 2 tablespoons cold and sliced unsalted butter
- 1 1/4 cups plus 1 teaspoon sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 1/2 cups plus 3 tablespoons flour
- 1 teaspoon salt
- 1/4 to 1/2 cup ice water
- 1 lightly beaten, for egg wash egg
- for dusting cinnamon sugar
How To Make Apple Pie?
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Make the dough: In a food processor, combine 315 g (2 1/2 cups) flour, salt, and 5 g (1 tsp) sugar. Pulse until mixed. Add in the cubed butter and gradually add ice water while pulsing until the dough just comes together. Avoid overworking to keep the crust tender.
- Chill the dough: Remove the dough from the processor, divide it into two equal sections, pat them into discs, and wrap each in plastic wrap. Chill in the refrigerator for 1 hour. You can freeze these for later use.
- Prepare the apple filling: In a small bowl, mix together 12 g (1 tbsp) cinnamon, 5 g (1 tsp) nutmeg, 250 g (1 1/4 cups) sugar, and 24 g (3 tbsp) flour. Set aside. In a large bowl, add the peeled and sliced apples. Sprinkle the spice and flour mixture over the apples and toss to coat.
- Roll the crust: Remove one chilled disc from the refrigerator and roll it out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, trimming off any excess dough.
- Assemble the pie: Pour the apple mixture into the prepared pie crust and dot the top with 30 g (2 tbsp) sliced butter. Roll out the second dough disc large enough to cover the top of your pie with some overhang. Place it over the apple mixture and crimp the edges to seal. Cut four slits into the top crust with a knife.
- Brush with egg wash: Lightly brush the top crust with egg wash and sprinkle generously with cinnamon sugar.
- Bake: Place the pie on a baking tray and bake in the preheated oven for about 50 minutes, or until the crust is golden brown and the filling is bubbly.Cool and serve: Let the pie cool before slicing. Refrigerate any leftovers.
Recipe Tips:
- Mix the right apples: Use both Granny Smith and Macintosh apples for the best flavor. Granny Smith gives a bit of tartness, and Macintosh makes the filling sweet and soft.
- Keep butter cold: Cold butter is key to getting a flaky pie crust. If the butter gets warm, your crust could end up dense instead of crisp.
- Don’t overwork the dough: Stop mixing the dough once it just starts coming together. Mixing too much can make the crust tough instead of light and flaky.
- Chill the dough: Let the dough rest in the fridge for at least an hour. This makes it easier to roll and gives the crust a better texture.
- Cut slits in the crust: Make four small slits in the top crust to let steam escape. This keeps the filling from getting too watery and stops the crust from getting soggy.
How To Store Leftovers?
- Refrigerate: First, let the leftover apple pie cool until it reaches room temperature. Then, place the slices in an airtight container and store them in the refrigerator for up to 4 days to keep them fresh.
- Freeze: To freeze apple pie, let it cool to room temperature first. Then, wrap it tightly in plastic wrap followed by aluminum foil. You can freeze it for up to 2 months. When ready to serve, thaw the pie in the refrigerator overnight before eating.
Nutrition Facts
Serving Size: 1 slice (1/8 of a 9-inch pie, about 125 g)
- Calories: 296
- Total Fat: 13 g
- Saturated Fat: 5 g
- Cholesterol: 30 mg
- Sodium: 200 mg
- Potassium: 120 mg
- Total Carbohydrate: 41 g
- Dietary Fiber: 2 g
- Sugars: 21 g
- Protein: 2 g
Try More Paula Deen Recipe:
- Paula Deen Corn Souffle
- Paula Deen Sweet Potato Pie
- Paula Deen Red Velvet Cake
- Paula Deen Pumpkin Cheesecake
Paula Deen Apple Pie
Description
Paula Deen Apple Pie is made with Granny Smith apples, Macintosh apples, unsalted butter, sugar, cinnamon, nutmeg, and flour, including all necessary ingredients. This delicious apple pie recipe creates a hearty dessert that takes about 2 hours and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Make the dough: In a food processor, combine 315 g (2 1/2 cups) flour, salt, and 5 g (1 tsp) sugar. Pulse until mixed. Add in the cubed butter and gradually add ice water while pulsing until the dough just comes together. Avoid overworking to keep the crust tender.
- Chill the dough: Remove the dough from the processor, divide it into two equal sections, pat them into discs, and wrap each in plastic wrap. Chill in the refrigerator for 1 hour. You can freeze these for later use.
- Prepare the apple filling: In a small bowl, mix together 12 g (1 tbsp) cinnamon, 5 g (1 tsp) nutmeg, 250 g (1 1/4 cups) sugar, and 24 g (3 tbsp) flour. Set aside. In a large bowl, add the peeled and sliced apples. Sprinkle the spice and flour mixture over the apples and toss to coat.
- Roll the crust: Remove one chilled disc from the refrigerator and roll it out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, trimming off any excess dough.
- Assemble the pie: Pour the apple mixture into the prepared pie crust and dot the top with 30 g (2 tbsp) sliced butter. Roll out the second dough disc large enough to cover the top of your pie with some overhang. Place it over the apple mixture and crimp the edges to seal. Cut four slits into the top crust with a knife.
- Brush with egg wash: Lightly brush the top crust with egg wash and sprinkle generously with cinnamon sugar.
- Bake: Place the pie on a baking tray and bake in the preheated oven for about 50 minutes, or until the crust is golden brown and the filling is bubbly.Cool and serve: Let the pie cool before slicing. Refrigerate any leftovers.
Notes
- Mix the right apples: Use both Granny Smith and Macintosh apples for the best flavor. Granny Smith gives a bit of tartness, and Macintosh makes the filling sweet and soft.
- Keep butter cold: Cold butter is key to getting a flaky pie crust. If the butter gets warm, your crust could end up dense instead of crisp.
- Don’t overwork the dough: Stop mixing the dough once it just starts coming together. Mixing too much can make the crust tough instead of light and flaky.
- Chill the dough: Let the dough rest in the fridge for at least an hour. This makes it easier to roll and gives the crust a better texture.
- Cut slits in the crust: Make four small slits in the top crust to let steam escape. This keeps the filling from getting too watery and stops the crust from getting soggy.
Paula Deen Apple Pie
