Southern Apple Pie – a delicious recipe with Pie Crusts, Apples, Sugar, Cornstarch, Cinnamon, Allspice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425F. Roll one pie crust out into a pie plate. Peel and chip apples (cutting like potato chip slices) into a large mixing bowl. In a separate bowl, combine all dry ingredients and stir to blend.
2
Combine all wet ingredients in another bowl and stir to blend. Pour dry and wet ingredients over apples and stir well. Spoon apples into prepared crust. Wet your fingers and wipe around the edge of the crust before unrolling your other crust on top. Press to seal around the edges. After you have sealed them together, fold the edges over and crimp them with your fingers. Cut a few slits on the top with a knife. Melt some butter and brush it over the crust, then sprinkle a bit of sugar on top.
3
Place in the oven and bake at 425 degrees for 15 minutes. Remove from oven and cover entire pie with foil, leaving the center open. You just want the outer edge covered, to prevent it from burning. Reduce heat to 375F and continue baking for 45-55 minutes or until golden brown.
4
Click on the related link for a step-by-step tutorial. You can see how the apples are chipped.
309
kcal
Calories
80
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 package Pillsbury Pie Crusts (double Crust), 9 whole Apples Of Your Choice, At Least Two Being Granny Smith Apples, sliced or chipped, 3/4 cups Sugar, 1/4 cups Cornstarch, and more.
Yes, Southern Apple Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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