Nothin’s Sweeter Than Apple Pie

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By Paula Deen

Fall is finally here, and about as happy as a dog with a bone! Fall means beautiful changing leaves, cooler weather, casserole dishes, and all kinds of holidays to share with friends and family members. But most importantly, the arrival of fall means it’s officially apple season, and apples season can only mean one thing: APPLE PIES!

There’s just somethin’ about apple pies that’s so comforting. Whenever I bake a fresh one for Michael, or Jamie and Bobby, my house fills with the most breathtaking aroma, with hints of sweet, gooey apples, sugar, and cinnamon all floating around at once. I’m instantly transported back to when I was a little girl make apple pies with my momma and grandmomma. (My favorite part was always rollin’ out the dough, but my grandmomma always kept an eye on me to make sure I didn’t over-knead it.)

This fall, though, I wanted to try something just a little bit different. We’ve all had traditional apple pies, but I wanted to give it a little twist – or three! Here are three new versions of apple pies for y’all to try – and I hope you tell me which one is your favorite!

imageOld-Fashioned Low-Sugar Apple Pie

Ingredients:

Crust
2 1/4 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into pieces
4 to 6 tablespoons ice water
1 egg white, lightly beaten

Filling
6 large apples, such as Braeburn or Granny Smith, peeled, halved, cored, and cut into 1/4-inch-thick slices
1/4 cup + 1 teaspoon sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 tablespoon cold butter, cut into small pieces
1 tablespoon milk

Directions:

To make the crust, put the flour, sugar, and salt in a food processor; pulse until blended. Add the butter and pulse until the butter is the size of peas. Add 4 tablespoons of the ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers, but should not be sticky. If it is too dry, add more water, 1 tablespoon at a time, pulsing until the mixture just begins to come together. Do not over process. Gather the dough into a ball and cut in half. Pat each half into a disk and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight.

To make the filling, combine the apples, 1/4 cup sugar, lemon zest, lemon juice, flour, cinnamon, and salt in a large bowl; toss until well mixed. 

Position the rack in bottom third of oven and preheat the oven to 400°F.

On a lightly floured surface, roll out one disk of dough to a 12-inch round; ease into a 9-inch glass pie plate. Trim the excess dough flush with the edge of the pie plate. Reserve the trimmings for decorating the pie. Spoon the filling into the crust and dot with butter. Roll out the remaining disk of dough to a 12-inch round. Place over the filling, trimming the crust flush with the edge of the pie plate. Press the edges to seal.

Gather the reserved trimmings and divide into 9 pieces. Roll each piece into a 12-inch long rope, braiding three ropes together at a time. Brush the edge of the crust lightly with some of the egg white and secure the braids along the edge of the crust, stretching or cutting to fit. Brush the top of the crust with milk and sprinkle with the remaining 1 teaspoon sugar. Cut a few slits in the top to allow steam to escape.

Bake for 20 minutes. Reduce the oven temperature to 350°F and bake until the crust is golden and the filling is bubbly, about 1 hour longer, depending on the type of apples used. If the crust begins to brown too quickly, cover the rim of the pie with strips of aluminum foil. Cool the pie on a rack at least 3 hours before serving.

Servings:  10 – 12
Prep Time:  1 hour
Cook Time:  1 hour 40 minutes
Difficulty:  medium

image
Apple Crunch Pie with Red Wine Caramel

Ingredients:
1 pre-made store bought pie dough round
8 Granny Smith apples, peeled, cored, and sliced thinly
1 tablespoon flour
1 tablespoon cinnamon
1 cup prepared caramel sauce
4 tablespoons butter, cut into small cubes
4 tablespoons red wine

For the Crunch Top:
1/2 cup light brown sugar
1/2 cup all purpose flour
1/2 cup butter, chilled and cubed
1 cup walnuts, toasted and chopped

Directions:

Preheat oven to 350 degrees.

Press pie dough into 9 inch pie plate, crimping or fluting the edges. Keep refrigerated until ready to use. In a large bowl, toss the apple slices with flour and cinnamon and set aside. In a small mixing bowl, whisk together prepared caramel sauce and red wine. Set aside.

Prepare the crunch topping by adding all the ingredients into a medium mixing bowl and using your hands to cut in the butter until crumbly looking. Set aside.
Remove pie dough from refrigerator and begin pie assembly by layering the apple slices and the caramel red wine mixture. Put 1/4 of the apple mixture in the bottom of the pie dough. Top with 1/4 of the caramel wine sauce. Repeat process with the remaining apples and caramel sauce.

Dot the top of the pie with the cubed butter and prepared crunch topping. Cover with foil and bake for 30 minutes. Remove foil and continue baking an additional 30 minutes or until browned and bubbling. Allow to cool 30 minutes before serving.

Servings: 8 servings
Prep Time: 30 min
Cook Time: 1 hr
Difficulty: Easy

image
Crunch Top Apple Pie

Ingredients:
Dough and Filling:
Paula’s Perfect Pie Crust, recipe follows
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash of salt
3 1/2 cups peeled, chopped cooking apples
1 16-ounce jar applesauce
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces

Crunch Topping: 
3 tablespoons all-purpose flour
1 tablespoon sugar
Dash of salt
1 tablespoon butter, at room temperature

Paula’s Perfect Pie Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, (1 1/2 sticks) cold and cubed
1/4 cup to 1/2 cup ice water

Directions:

Preheat oven to 425 degrees F.

Line a 9-inch pie pan with half of dough. Combine the sugar, flour, cinnamon, and salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.

For crunch topping:
Combine the flour, sugar and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.

Paula’s Perfect Pie Crust:
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.

Yield: 2 (9-inch) pie crusts.

Servings: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Difficulty: Moderate

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Leave a Comment

Reader Comments:

54321

I have an idea to help 'rebrand' Ms. Deen. I wrote to Food Network several years ago, before the issues arose, and they told me that they owned 'Paula Deen' and everything that goes with it! I let the idea go, but now it's very appropriate and timely. Please contact me if you are interested. Lisa Cohen

By Lisa Cohen on November 26, 2013

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I MISS YOUR SHOW!!!! Love all of your recipes since I am a Southern Girl myself. Hoping the Food Network have a change of heart. You are my favorite Southern cook and I am a brown girl. I will just have to keep coming to pauladeen.com for the good recipes that you are known for!

By Felicia Manning on November 25, 2013

54321

I support Paula Deen 100% Don't give up

By jeff fay on November 13, 2013

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If the recipe does not state the butter is unsalted does that indicate regular salted butter should be used? Thank you Denise

By Denise on November 11, 2013

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Love you Paula,God wil always bless you.You are a kindred spirit

By Anonymous on November 09, 2013

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Former Albany High Grad (1958) here.(Look me up in 1958 class annual) Would love to meet you sometime. So glad you are doing fine. Don't watch food network anymore because you are not on it. Phooey on them. Mayby Oprah could start a cooking show for you!!! All the best to you and your family.

By Les Williams on November 08, 2013

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I would like to know if will have frozen foods low in carbs in regulars stores for diabetic people,

By Anonymous on October 27, 2013

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Love your recipes paula...and still love you..keep pushing forward and the Lord will keep watch over you!

By Nate Nicholas on October 20, 2013

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paula when are you coming back to tv? do notwatch the food net work to much since you are gone.

By DOROTHY on October 19, 2013

54321

Thank you for the recipes Paula. Praying for you and wishing you and yours happiness.

By RoseMarie Smith on October 18, 2013

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Paula Deen
Paula Deen
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm