Description
Southern charm meets classic dessert in this Paula Deen apple pie, where buttery crust cradles sweet-tart apples kissed with cinnamon. Warm slices promise comfort and nostalgia you can savor with each delightful forkful.
Ingredients
Scale
Fruit:
- 8 Granny Smith and Macintosh apples (peeled and sliced)
Dough Ingredients:
- 2 sticks (226 grams) cold unsalted butter (cubed)
- 2 tablespoons (28 grams) cold unsalted butter (sliced)
- 2 ½ cups (313 grams) plus 3 tablespoons (38 grams) flour
- 1 ¼ cups (250 grams) plus 1 teaspoon (4 grams) sugar
- 1 teaspoon salt
Spices and Wash:
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ to ½ cup (60–120 milliliters) ice water
- 1 egg (lightly beaten, for egg wash)
- Cinnamon sugar (for dusting)
Instructions
- Prepare the pastry foundation by combining flour, salt, and sugar in a food processor. Pulse the dry ingredients until thoroughly integrated.
- Incorporate cold, cubed butter into the flour mixture, pulsing gently to create a crumbly texture. Gradually introduce ice water, mixing until the dough just begins to stick together without becoming overly worked.
- Shape the dough into two equal discs, wrapping each in plastic film. Refrigerate for precisely 60 minutes to allow the gluten to relax and butter to firm up, enhancing the pastry’s flakiness.
- Create the apple filling by blending ground cinnamon, nutmeg, granulated sugar, and all-purpose flour in a separate mixing bowl.
- Carefully peel and slice apples, then gently coat them with the prepared spice mixture, ensuring even distribution of seasonings.
- Remove one dough disc from the refrigerator and roll it out on a lightly dusted surface, extending the crust to completely cover a 9-inch pie pan. Trim excess edges for a clean presentation.
- Transfer the seasoned apple mixture into the prepared bottom crust, strategically placing small butter pieces across the surface to enhance richness and flavor.
- Roll out the second dough disc and drape it over the apple filling, creating decorative edge crimps to seal the pie. Create four strategic vents using a sharp knife to allow steam escape.
- Whisk an egg and delicately brush the top crust, then sprinkle with additional cinnamon-sugar blend for a glistening, caramelized finish.
- Position the pie on a rimmed baking sheet and bake in a preheated oven at 400°F (200°C) for approximately 50-55 minutes, watching for a golden-brown crust and bubbling filling.
- Remove from oven and allow the pie to cool completely on a wire rack, enabling the filling to set before slicing. Store any remaining portions in the refrigerator.
Notes
- Slice steam vents carefully to prevent soggy bottoms and ensure a crisp, golden-brown top crust that releases moisture perfectly.
- Rest pie dough in the refrigerator to relax gluten, making it easier to roll and creating a tender, flaky texture that melts in your mouth.
- Handle pastry gently, stopping mixing the moment ingredients barely combine to maintain a light, delicate crust that crumbles beautifully.
- Keep butter ice-cold during preparation, which helps create those signature delicate layers that separate and crisp up during baking.
- Blend apple varieties strategically, using Granny Smith for tartness and Macintosh for sweetness, balancing flavors and creating a complex, rich filling.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 296
- Sugar: 21 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg