Paula Deen’s Apple Pie Recipe

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Paula Deen’s Apple Pie

Paula Deen’s Apple Pie is a deliciously classic recipe with a buttery homemade lattice top crust and brown sugar apples.

Related Recipes:

Whole Apple Pie with one slice on plate

Who doesn’t love a juicy apple pie with that carmel-y sweet crunch of flaky crust. So perfect yet so difficult to achieve just the right balance of apples, sweetness and crunch.

Choosing your apples

First, select apples for apple pie. It is important to choose firm apples that are less likely to turn to mush when baked. The best apples for pies are crisp and crunchy with a low water content. These would inclue Honeycrisp, Cortland, Granny Smith and Pink Ladies.

As you’re shopping for apples, look for ones that feel firm and smell fragrant. And try to avoid apples that have ugly bruises or soft spots. Go for the freshest apples you can find. Even the highest quality apples can get mealy after being stored too long.

Ingredients for Paula Deen’s Apple Pie

  • brown sugar
  • flour
  • cinnamon
  • nutmeg
  • green apples, peeled and sliced
  • lemon juice
  • butter, cubed
  • unbaked pie crusts
  • egg wash for brushing on crust
Apple pie crust in bowl
Cut apples in a bowl for apple pie

Must-Read Tips

  1. First sweat your apple slices before using them in the pie filling. This will prevent a runny filling and a soggy crust bottom! Read this post to learn how.
  2. You know, using store-bought pie crust dough is fine. But if you want to make your own, here are my favorite recipes by comfort level with making pie crusts:

*You’ll need to turn this recipe into a Dutch Apple Pie if you opt to use the Press-in-the-Pan pie crust, since this recipe does not make dough that rolls out easily.

Have no fear– it’s easy! Simply replace the second crust that goes on top with a yummy crumble (use the crumble from this recipe) and adjust the baking time and temperature to: 60 minutes at 350°F. Place foil over the crumble topping if it gets too brown during baking.

Apple Pie Slice on a plate

What does it mean to “Sweat” Apples?

The process of sweating apples simply means to reduce the amount of juice in the apple slices intended for pie. You can easily draw the juice out of the apple slices by coating them in sugar and lemon juice and allowing them to sit for at least an hour at room temperature. Then you’ll see the juice has gathered at the bottom of the bowl (you can use this juice later to make cider or syrup!), and you can proceed to use the slightly dehydrated apples for a pie filling using any recipe.  

Slice of yummy apple pie with vanilla ice cream on top
Paula Deen's classic Apple Pie with a buttery homemade lattice top crust and brown sugar apples.

Paula Deen's Apple Pie

Yield: 8-12 slices
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

Paula Deen's classic Apple Pie with a buttery homemade lattice top crust and brown sugar apples.


  • 3/4 cup brown sugar
  • 1/4 cup flour
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 7 medium green apples, peeled and sliced
  • 1 tbsp lemon juice
  • 3 tbsp butter, cubed
  • 2 unbaked pie crusts
  • egg wash for brushing on crust


Preheat oven to 375ºF.

Mix together the brown sugar, flour, cinnamon, and nutmeg.

Place the apple slices in a large mixing bowl. Toss with the dry ingredients mixture to coat.

Press a pie crust into a 9-inch pie dish. Fill with the apple mixture.

Drizzle the lemon juice over the apples. Sprinkle the cubed butter over top as well.

Place the second pie crust over the filling (you can make a lattice top or simply cut slits to vent the steam). Press edges to seal.

Bake for 55-60 minutes. Let cool before slicing.

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20 thoughts on “Paula Deen’s Apple Pie Recipe”

  1. Hey, I love a refrigerated pie crust as much as anyone. Sometimes I’d much rather do that than have to clean my food processor and risk cutting off my thumb. I’ve never tried cheese on apple pie, but now I’m intrigued… 🙂

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