Paula Deen Savannah High Apple Pie

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Recipe Courtesy of

Servings: 1 pie
Cook Time: 1 hour 30 min
Difficulty: Moderate

Ingredients Add to grocery list

For the Deep Dish Pie Crust:
6 cups all-purpose flour
2 cups butter-flavored solid shortening (recommended: Crisco)
1 tablespoon salt
3/4 cup cold water

For the Filling:
24 apples, preferably Golden Delicious or Granny Smith, peeled, quartered and thinly sliced*
3/4 cup all-purpose flour
1 1/2 cups sugar
1 tablespoon ground cinnamon

For the streusel:
1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup pecans
1 teaspoon ground cinnamon
4 tablespoons butter
1/4 cup milk
4 tablespoons sugar
1 recipe Caramel Pecan Topping, recipe follows

Caramel Pecan Topping:
2 (12-ounce) cups melted caramel
3 tablespoons evaporated milk
1 1/2 cup chopped pecan pieces





*The number of apples depends on the size of the pie.

Preheat oven to 375 degrees F.

For the Deep Dish Pie Crust:
Cut flour into butter-flavored shortening. Add salt and stir in enough water to make stiff dough. Knead slightly together. Chill dough before using.

Use 1/3 of pie dough for bottom crust. Roll bottom crust. Lay in pie pan.

For the filling:
Combine apples, flour, sugar, and cinnamon and mix lightly with spatula.

For the streusel:
In a small bowl combine together butter, brown sugar, flour, pecans and cinnamon. Layer this mix every so often between apples.

Using stainless bowl, begin layering apples slice by slice, slightly overlapping starting at the outside circle of the bowl and working towards the center. Push firmly as the layers build. Round off top layer of apple slices when you reach the top. Put a single layer of sliced apples in the bottom crust.

Take the pie pan with the bottom crust in left hand and the stainless bowl of sliced apples in right hand and invert. Put finger tips under edge of bowl to release the air and gently lift off. Press and firm apples and straighten. Add slices of apple to take away sharp edges (so as not to puncture the pie dough). Add slices of apples to top of pie to round off.

Add 4 tablespoons of butter pats on top of pie.

Roll out top crust using remaining pie dough. Gently place top crust over the mound of apples. Smooth the sides of pie crust towards bottom of pie pulling out on extra crust. Pinch down to seal 2 layers together. Crimp pie for first time. Cut extra crust with the back of a sharp knife. Re-crimp the edges and push towards the pie.

Brush with milk and sprinkle sugar rubbing your left hand from the bottom up to evenly spread your sugar.

Put 5 steam vents with a small knife towards the upper part of the pie. Do not vent at the top as it will cause the pie to split open as it bakes.

Bake between 350 to 375 degrees F for 1 hour, 20 minutes to 1 hour 30 minutes or until crust is golden brown.

Let cool for at least 1 hour.

Spread warm Caramel Pecan Topping on top of crust beginning at the base of the pie above the fluting and working towards the top.

Serving suggestions:
Drizzle caramel pecan topping with semisweet chocolate, milk chocolate, and white chocolate.

Cook’s Note: To add candied pecans to pie recipe, use 2 cups of candied pecans, 1 cup towards the bottom, 1/2 cup towards the middle, and 1/4 cup towards the top.

Caramel Pecan Topping:

Melt caramels completely in microwave. Add evaporated milk and stir until smooth consistency. Add chopped pecans and stir. Spread over pie starting at base and working in.

Yield: topping for 1 pie

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Leave a Comment

Reader Comments:


Will be doing this for thanksgiving. LOVE your recipes. HAPPY Thanksgiving!!

By Ruby Iles on November 25, 2013


Do you happen to have a recipe for a Pineapple Upside Down Cheesecake? I didn't find one here.

By Barbara Peters on November 21, 2011


Love the decorative pie edge techniques! Thanks!

By Betty on November 03, 2011


By Anonymous on September 19, 2010


Although this is a little difficult to make it is worth it for the aaawwwhhh factor! The trick for getting all the apples into the pie dish is layering the sliced apples in a bowl and flipping it into the crust. Make sure the bowl rim lines up with pie crust rim. The filling is wonderfully; buttery, cinnamon gooey goodness with the apples and the pie crust is the best flaky crispy crust I have ever had. I now use this crust for all my pies! The caramel topping it seems is a little over the top but it just completes the whole pie! Take some time and try this pie out you will be more than pleased with yourself when it is finished and you'll enjoy eating it too!

By Anonymous on July 02, 2010


Very tasty pie. I would have given it a five, but the recipe itself needs to be rewritten. First off, 24 apples was way too many. I only sliced 16 apples and I still had enough to make two pies. There are three ingredient on the list for the streusel that actually need to be on a separate list. I didn't read the recipe close enough and accidentally added the 4 Tbsp of butter, 1/4 C milk, and 4 Tbsp of sugar to the streusel. The streusel tasted fine but turned out 'doughy.' The recipe also makes way too much carmel topping. I halved the amount it called for and it still made enough to completely cover two pies. I also recommend adding allspice and nutmeg to the filling.

By Anonymous on December 25, 2009

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