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Paula Deen’s Savannah High Apple Pie: A Culinary Masterpiece

The aroma alone can transport me back to my grandmother’s kitchen, filled with the warmth of her love and the promise of something truly special. I remember standing on a stool, mesmerized as she expertly layered slices of apples, each one a carefully chosen gem, into a towering pie. This wasn’t just dessert; it was an event, a tradition, a testament to the power of a home-baked pie to bring people together. The scent of cinnamon, sugar, and buttery crust, melding together in the oven, would fill the entire house. This Savannah High Apple Pie captures that feeling perfectly, with its sky-high apple filling, streusel topping, and caramel-pecan finish, it’s a true showstopper.

Recipe Overview

Prep Time: 2 hours
Cook Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes
Servings: 12
Yield: 1 deep-dish pie
Dietary Type: Not specified

Ingredients

For the Deep Dish Pie Crust:

6 cups all-purpose flour
2 cups butter flavor shortening (recommended: Crisco)
1 tablespoon salt
¾ cup cold water

For the Filling:

24 apples, preferably Golden Delicious or Granny Smith, peeled, quartered, and thinly sliced (Note: The number of apples depends on the size of the pie)
¾ cup all-purpose flour
1 ½ cups sugar
1 tablespoon ground cinnamon

For the Streusel:

½ cup butter, softened
1 cup firmly packed brown sugar
1 cup all-purpose flour
½ cup pecans, chopped
1 teaspoon ground cinnamon
4 tablespoons butter, cut into pats

For the Crust Wash:

¼ cup milk
4 tablespoons sugar

For the Caramel Pecan Topping:

2 cups melted caramels
3 tablespoons evaporated milk
1 ½ cups chopped pecan pieces

Equipment Needed

Large mixing bowls
Measuring cups and spoons
Pie dish (deep dish recommended)
Rolling pin
Spatula
Small knife
Microwave-safe bowl

Instructions

Preheat your oven to 375 degrees F (190 degrees C).
Prepare the pie crust: In a large mixing bowl, cut the flour into the butter-flavored shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Add the salt to the flour mixture. Gradually stir in the cold water, adding just enough until the dough comes together.
Knead the dough slightly until it forms a cohesive mass. Chill the dough in the refrigerator for at least 30 minutes before using.
Roll out the bottom crust: Divide the chilled pie dough into thirds. Use one-third of the dough for the bottom crust. On a lightly floured surface, roll out the dough to a circle slightly larger than your pie dish.
Line the pie dish: Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.
Prepare the apple filling: In a large bowl, combine the sliced apples, flour, sugar, and cinnamon. Mix lightly with a spatula to ensure the apples are evenly coated.
Make the streusel topping: In a separate small bowl, combine the softened butter, brown sugar, flour, pecans, and cinnamon. Mix with a fork or your fingers until the mixture is crumbly.
Layer the pie: In a stainless steel 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.
Invert the Apple Filling: 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 the butter pats: Dot the top of the apple filling with the 4 tablespoons of butter.
Roll out the top crust: Use the remaining pie dough to roll out the top crust.
Cover the pie: Gently place the top crust over the mound of apples.
Seal and crimp: Smooth the sides of the pie crust towards the bottom of the 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.
Prepare the crust wash: In a small bowl, combine the milk and sugar.
Brush the crust: Brush the top crust with the milk mixture. Sprinkle sugar rubbing your left hand from the bottom up to evenly spread your sugar.
Vent the pie: Cut 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 the pie: Bake in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until the crust is golden brown and the filling is bubbly.
Cool the pie: Let the pie cool completely for at least 1 hour before serving.
Make the 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.

Expert Tips & Tricks

Apple variety matters: Using a mix of apple varieties adds complexity to the flavor. Golden Delicious apples provide sweetness, while Granny Smith apples offer a tart contrast.
Prevent a soggy bottom: Blind bake the bottom crust for 15 minutes before adding the filling to ensure it’s crisp.
Protect the crust: If the crust starts to brown too quickly during baking, tent it with foil.
Layer, don’t dump: Precisely layering the apples results in a tighter and more visually appealing final product.
Get creative with the streusel: Add a pinch of nutmeg or ginger to the streusel for extra warmth.
If you don’t have butter-flavored shortening, regular shortening works well too.

Serving & Storage Suggestions

Serve the Savannah High Apple Pie slightly warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or oven until heated through. The pie can also be frozen for longer storage. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1206 kcal	60%
Total Fat	60.66g	93%
Saturated Fat	17.48g	87%
Cholesterol	32.36mg	11%
Sodium	700.58mg	29%
Total Carbohydrate	162.91g	54%
Dietary Fiber	13.12g	52%
Sugars	85.72g	343%
Protein	11.57g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-free: Use a gluten-free pie crust recipe or store-bought gluten-free crust.
Vegan: Substitute the butter in the crust and streusel with vegan butter. Use a plant-based milk for the crust wash. Omit the caramel topping or use a vegan caramel sauce.
Spiced Apple Pie: Add a pinch of ground cloves or nutmeg to the apple filling.
Different fruit: Substitute some of the apples with pears or cranberries for a unique flavor combination.
Candied Pecans: 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.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pie crust to save time?
A: Yes, you can definitely use store-bought pie crust. Just make sure it’s a deep-dish crust.

Q: What if my pie crust starts to brown too quickly?
A: Tent the pie with aluminum foil to protect the crust from burning.

Q: Can I make the apple filling ahead of time?
A: Yes, you can prepare the apple filling a day in advance and store it in the refrigerator.

Q: How do I know when the pie is done?
A: The crust should be golden brown, and the filling should be bubbly. A knife inserted into the center of the pie should meet little resistance from the apples.

Q: Can I freeze the finished pie?
A: Yes, wrap the cooled pie tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Savannah High Apple Pie isn’t just a dessert; it’s an experience, a memory in the making. The combination of the tender apples, the crumbly streusel, and the sweet caramel-pecan topping is simply irresistible. I encourage you to gather your loved ones, preheat your oven, and embark on this culinary adventure. Don’t be afraid to put your own spin on it – perhaps add a touch of spice or a different kind of nut. And most importantly, share your creation and the joy it brings. Happy baking!

Paula Deen Savannah High Apple Pie Recipe