Paula Deen Savannah High Apple Pie Recipes

HOMESTYLE APPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll out 1 pie crust into a 12-inch circle. Fit crust into a 9-inch deep-dish pie plate according to package directions. In a large bowl, combine 1/4 cup granulated sugar, brown sugar, cornstarch, and cinnamon. Add apples, tossing gently to coat. Spoon mixture into prepared crust. On a lightly floured surface, roll out remaining pie crust. Using a pastry wheel or knife, cut into ½-inch-wide strips. Arrange strips in a lattice design over apple mixture. Trim pastry strips even with pie edge. Press edges of crust together. Fold edges under, and crimp. Brush crust with cream, and sprinkle with remaining 1 tablespoon granulated sugar. Bake for 45 to 50 minutes or until lightly browned. Remove to a wire rack, and cool at least 30 minutes before serving.

PAULA DEEN SAVANNAH HIGH APPLE PIE

Steps:

• *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.
• For 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 inches.

MOM'S APPLE PIE

Steps:

• Preheat oven to 400 °F.
• In a food processor combine the 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse. Add in 2 sticks cubed, cold butter and slowly gradually add the ice water. Pulse until dough just comes together. Don't overwork the dough or it will make a tough crust.
• Remove the dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use)
• In a small mixing bowl bowl, combine cinnamon, nutmeg, 1 1/4 cups sugar and 2 tablespoons flour, set aside. In a large mixing bowl, add the peeled and sliced apples. Sprinkle spice and flour mixture over apples. Toss to coat.
• Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, cutting off any excess.
• Pour apple mixture into pie pan and add your 2 tablespoons sliced butter to the top of the mixture. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. Place pie dough on top of apple mixture and crimp edges to seal. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with cinnamon sugar.
• Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown and bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.