Southern Apple Pie
This Southern apple pie recipe solves the two biggest pie problems—watery filling and a soggy crust. Every slice is flaky, buttery, and full of flavor.
You may also love my apple butter pie and pumpkin pie recipes.
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Apple pie is one of those desserts that everyone loves, but it can be tricky to get it just right. A lot of pies end up with a soupy filling or a soggy bottom crust, especially when the apples release too much juice while baking.
Admittedly, this was my biggest hurdle with pies for many years. After several attempts, I finally have a foolproof way to keep apple pies from being watery and the bottom crust from getting soft and soggy.
That’s why this version takes a little extra time to prepare. You need to let the apples rest and cook before baking. It’s a simple step that makes a world of difference.
My Southern apple pie is buttery with cinnamon and nutmeg and has the best apple flavor. The crust bakes up flaky and golden brown while the apple filling thickens up perfectly in the oven.
It’s one of those keeper recipes that belongs in every home baker’s cookbook, especially around Thanksgiving.
How to Make Southern Apple Pie
Here’s an overview of how I make this pie. The full recipe is further down the page.
First, preheat the oven to 375°F and line a baking sheet with foil.
Add the sliced apples to a large bowl and drizzle with lemon juice to keep them from turning brown. Sprinkle in granulated sugar, brown sugar, all-purpose flour, cinnamon, and nutmeg. If you happen to have cardamom, add a pinch for extra flavor.
Stir until the apples are coated, then let the mixture rest for one to four hours (there’s no rush!). This helps release extra juice so the filling won’t turn out watery.
Next, use a slotted spoon to remove the apples and place them in a pan. Make sure to save the liquid. Cook the apples over low-medium heat they start to soften.
After that, simmer the reserved liquid in a small saucepan until it thickens into a syrup. Stir the syrup back into the apples, then let the mixture cool to room temperature.
Roll out the bottom disc of pie dough on a lightly floured surface and press it into a 9-inch pie dish.
I like to apply a light coating of egg wash to the bottom and sides of the crust to form a barrier as the pie bakes. It prevents it from absorbing extra moisture and keeps the bottom crust crispy and flaky.
Spoon in the cooled filling and dot with small cubes of butter. Roll out the top crust, lay it over the filling, trim any excess dough, and crimp the edges. Cut a few vents in the top crust or make a lattice crust if desired.
Whisk the egg and water together and brush it evenly over the top for a golden brown finish. Set the pie on a foil-lined baking sheet and bake at 375°F for 55 to 65 minutes, until the crust is crispy and the filling bubbles through the vents.
If the edges brown too fast, cover them with a long strip of aluminum foil or a pie shield.
Let the pie cool for at least 3 to 4 hours before slicing. Serve with vanilla ice cream or a drizzle of caramel sauce.
Tips for the Best Apple Pie
Use firm apple varieties like Granny Smith, Honeycrisp, Pink Lady, or Fuji for the best texture.
Taste the apples ahead of time and adjust the amount of sugar if desired. If the apples are on the tart side, use a few more tablespoons sugar.
Use your favorite store-bought or homemade pie crust.
The longer you let the apples macerate, the more liquid they’ll release. It’s better to do that ahead of time rather than in your pie.
The egg wash is optional. You can skip it if you want. The pie won’t have the glossy, golden brown color, but it will still taste amazing!
Storage
Keep leftovers covered at room temperature for two days or refrigerate for up to five. To freeze, wrap the baked pie in foil and store it in a freezer-safe container for up to two months. Reheat in the oven at 350°F until warmed through.
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Ingredients
Pie Filling
- 3 pounds apples, cored, peeled and cut into ¼ inch slices (about 6-8 medium to large Granny Smith or Honeycrisp varieties.)
- 1 tablespoon freshly squeezed lemon juice
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 tablespoons unsalted butter, cold, cut into small pieces
Top and Bottom Pie Crusts
- 2 pie crusts, 9-inch (homemade or store bought)
Optional: Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 375°F and line a baking sheet with foil.
- Add the sliced apples to a large bowl and toss with lemon juice to prevent browning. Stir in the granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Mix until evenly coated.3 pounds apples1 tablespoon freshly squeezed lemon juice⅓ cup granulated sugar⅓ cup light brown sugar¼ cup all-purpose flour1 teaspoon ground cinnamon¼ teaspoon ground nutmeg
- Let the mixture sit for 1–4 hours at room temperature to allow the apples to release excess liquid.
- After resting, use a slotted spoon to transfer the apples to a pan. Cook over low-medium heat for 8–10 minutes, stirring occasionally, until they begin to soften.
- Pour the reserved liquid into a small saucepan or the same skillet after removing the apples. Simmer the liquid over medium heat until it reduces to about ½ cup and thickens into a syrup.
- Stir the syrup back into the cooked apples and let the filling cool slightly while preparing the crust.
- Place the bottom crust into a 9-inch pie pan, pressing it gently into place. Use a fork to poke holes in the bottom and sides of the crust. Optional: apply a light layer of egg wash to the bottom and sides of the crust to form a barrier against excess moisture.
- Spoon the cooled apple filling into the crust and dot the top with the cubed butter.3 tablespoons unsalted butter
- Roll out the top crust and place it over the filling. Trim any excess dough, then crimp the edges to seal. Cut 4–5 vents in the top to allow steam to escape, or make a lattice top if desired.
- Whisk the egg and water together, then brush evenly over the top crust.1 large egg1 tablespoon water
- Place the pie on the prepared baking sheet and bake for 55–65 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
- Let the pie cool completely for at least 2–3 hours before slicing. This allows the filling to fully set and prevents it from running.
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Notes
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Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
