Paula Deen Apple Pie Recipe with a Sugared Lattice Crust

Paula Deen apple pie recipe with a sugared lattice crust is an easy dessert made with mixed apples, lemon and refrigerated piecrusts, ready in 1 hour 15 minutes. Try this Southern comfort food for your holiday table, Sunday dinner or church supper, since it feeds up to 10.

Mix the apples with the sugar, cornstarch and lemon, and then scatter the butter on top before the lattice goes on. Skip the cornstarch and the juices run thin, so your bottom crust turns soggy.

Paula starts the pie at 425°F for 20 minutes, then drops the oven to 375°F. That way the crust sets fast and the apples cook through gently. A foil-lined baking sheet also catches any bubbling juices, so you won't scrub the oven afterward.

Paula Deen Apple Pie Recipe with a Sugared Lattice Crust

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

380

kcal

Tender mixed apples with a hint of lemon and cinnamon bubble under a golden woven crust. Once the milk wash and raw sugar bake on, the top turns crackly and sparkling.

Ingredients

• 3 pounds mixed apples
  

• 3/4 cup granulated sugar
  

• 2 tablespoons cornstarch
  

• Finely grated zest of 1 lemon
  

• 1 tablespoon freshly squeezed lemon juice
  

• 3/4 teaspoon ground cinnamon
  

• Pinch salt
  

• All-purpose flour for dusting
  

• 1 15-ounce package rolled refrigerated unbaked piecrusts 2 crusts
  

• 2 tablespoons unsalted butter
  

• Milk for brushing
  

• Raw sugar for sprinkling
  

Directions

• Prep the apples: Preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil. Then stir 3 pounds mixed apples, 3/4 cup granulated sugar and 2 tablespoons cornstarch together in a large bowl. Add the zest of 1 lemon, 1 tablespoon lemon juice, 3/4 teaspoon cinnamon and a pinch of salt.
• Roll the dough: On a lightly floured surface, roll the dough into two 11-inch circles. Line a 9-inch pie plate with one crust, then cut the other into 1/2-inch-wide strips with a sharp knife.
• Fill the pie: Spoon the apple mixture into the crust-lined pie plate. Then scatter 2 tablespoons unsalted butter, cut into pieces, over the apples.
• Weave the lattice: Arrange the piecrust strips in a lattice pattern over the filling. Fold the edges of the bottom crust up to meet the strips, then pinch to seal and crimp decoratively.
• Add the sugar topping: Brush the crust lightly with milk and sprinkle with raw sugar. Then set the pie on the prepared baking sheet.
• Bake the pie: Bake for 20 minutes at 425°F, then reduce the oven temperature to 375°F. Bake about 40 minutes more, until the crust is golden and the filling is bubbling.
• Cool and serve: Let the pie cool at least 10 minutes before cutting. That way the filling firms up enough to hold its shape on the plate.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, J.K. Adams French rolling pin, OXO silicone pastry brush, Sugar In The Raw turbinado sugar, 2 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What are the best apples for this pie?

A mix works best, so pair a firm tart apple like Granny Smith with a sweeter one like Honeycrisp or Gala. The tart ones keep their shape while the sweet ones soften and add flavor.

Will the apples turn brown while I prep the filling?

They can, so toss the slices with the lemon juice as soon as they're cut. The acid slows the browning, and the apples go into the oven soon after anyway.

Can I make the apple pie ahead of time?

Yes, bake it a day ahead and keep it covered at room temperature. The crust is crispest the day it's baked, so warm it in a 350°F oven for about 10 minutes before serving.

How do I store leftover apple pie?

Cover it loosely and leave it on the counter for up to 2 days, then move it to the fridge for a few more days. Reheat slices in the oven rather than the microwave so the crust stays crisp.

Why is my bottom crust soggy?

Too much liquid from the apples is the usual cause, so make sure the cornstarch is fully stirred in. Baking on the lower oven rack helps too, since the bottom crust gets more direct heat.