Paula Deen Apple Pie Recipe With Applesauce: Southern-Style Double Crust Delight

There’s something special about a Southern-style apple pie that brings warmth to any kitchen. This version incorporates applesauce for an extra layer of moisture and depth, creating a filling that’s tender yet perfectly spiced.

The double crust ensures a flaky, golden exterior that encases a rich, aromatic center. I’ve refined this method to balance sweetness and texture, making it a standout dessert for gatherings or quiet evenings.

Every bite delivers the comforting flavors of cinnamon, nutmeg, and apples, with the applesauce adding a subtle smoothness. It’s a timeless recipe that feels both nostalgic and fresh.

Bake it for a holiday, weekend treat, or just because—it’s always the right occasion for this classic.

Ingredients for Paula Deen Apple Pie Recipe with Applesauce

Flaky double crust meets spiced apple filling with applesauce for Southern-style perfection.

The crust demands precision. King Arthur Flour is the standard for consistent results, and always use European-style butter like Plugrá or Land O’Lakes for superior flakiness. The apples should be firm—Granny Smith holds structure best, but Honeycrisp adds natural sweetness if you prefer. For the applesauce, Mott’s Unsweetened is widely available and maintains the right texture without added sugar.

No Granny Smith? Jonathan or Braeburn apples work well too. Short on applesauce? Substitute mashed banana at a 1:1 ratio for moisture, though it adds a distinct flavor. For a deeper spice profile, add one-eighth teaspoon ground cloves. If avoiding eggs, use milk or cream for the wash—just brush lightly to prevent sogginess.

The pie keeps 3-4 days at room temperature under a cake dome. For longer storage, refrigerate up to 1 week or freeze slices for 3 months. Reheat slices in a 350°F oven for 10 minutes to restore the crust’s crispness (the microwave ruins the texture).

Step-by-Step Instructions for Southern-Style Apple Pie With Applesauce

Master these steps for a flaky crust and perfectly spiced filling with signature Southern richness.

Step 1: Prepare the Double Crust Dough

In a large bowl, combine the 2.5 cups All-Purpose Flour with the 1 tsp Salt. Cut in the 1 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.

Gradually add the 0.33 cup Ice Water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 30 minutes. This chilling step prevents shrinking and ensures a flaky texture.

Step 2: Make the Cinnamon-Apple Filling

In a large bowl, combine the 6 whole Granny Smith Apples (peeled, cored, and thinly sliced) with the 1 cup Unsweetened Applesauce, 0.75 cup Light Brown Sugar, 0.5 cup Granulated Sugar, 1.5 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, 1 tbsp Lemon Juice, and 1 tsp Vanilla Extract.

Toss gently to coat the apples evenly. The applesauce adds moisture and depth, while the spices create that classic warm flavor. Let the filling sit for 10 minutes to allow the apples to begin releasing their juices.

Step 3: Assemble the Pie

On a lightly floured surface, roll out one disc of dough to a 12-inch circle and transfer it to a 9-inch pie dish. Trim the edges, leaving a ½-inch overhang. Spoon the apple filling into the crust, mounding slightly in the center.

Dot the filling with the 2 tbsp Unsalted Butter, then roll out the second dough disc to another 12-inch circle. Place it over the filling, trim the edges, and crimp to seal. Cut several slits in the top crust to allow steam to escape.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Brush the top crust with a beaten 1 whole Large Egg and sprinkle with the 1 tbsp Coarse Sugar for a glossy, golden finish. Place the pie on a baking sheet to catch any drips.

Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil. The apples should be tender when pierced through the steam vents.

Step 5: Cool and Serve

Transfer the pie to a wire rack and let it cool for at least 2 hours before slicing. This resting period allows the filling to thicken and set properly. Serve warm or at room temperature for the best texture.

The applesauce in the filling ensures a moist, flavorful center that pairs beautifully with the buttery, flaky crust. Each slice should hold its shape while offering a perfect balance of spice and sweetness.

Troubleshooting paula deen apple pie recipe with applesauce

Soggy Bottom Crust

Prevent this by ensuring your 9-inch pie dish is chilled before adding the dough. I blind-bake the bottom crust for 10 minutes at 375°F with pie weights or dried beans to create a barrier. Also, pat your sliced apples thoroughly with paper towels to remove excess moisture. 💡

Filling Too Runny

If your filling bubbles over but stays liquid, the apples likely released too much juice. Toss them with 2 tbsp cornstarch or 1 tbsp tapioca starch before adding to the crust. The 1 cup unsweetened applesauce adds moisture, so thicken it first.

Over-Browned Edges

If your crust edges darken too quickly, tent them with aluminum foil after 25 minutes of baking. I use foil squares folded into strips for easy application. This protects the edges while allowing the center to bake through.

Dry or Tough Crust

Avoid overworking the dough—mix just until it comes together. Use ice-cold water and cold butter to keep the fat from melting prematurely. If the dough feels dry, add water 1 tsp at a time until it holds together.

Uneven Baking

Rotate your pie 180 degrees halfway through baking for even browning. Place the baking sheet on the lower-middle rack to ensure the bottom crust cooks thoroughly. Oven hot spots can cause one side to brown faster.

Filling Not Setting

Let the pie cool for the full 2 hours before slicing. The filling thickens as it cools. If it’s still loose, next time reduce the applesauce to ¾ cup or add an extra 1 tbsp cornstarch to the filling mixture.

Frequently Asked Questions