Southern Apple Pie

Our Southern apple pie is a family favorite recipe featuring fresh apples tossed in cinnamon and nutmeg and baked in a buttery crust.

A serving of the cooled pie on a plate.

Southern Apple Pie Recipe

5 from 3 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 8 Servings


Bottom Pie Crust

  • 1 pie crust, 9-inch (homemade or store bought)

Pie Filling

  • 3 pounds apples, cored, peeled and cut into ½ inch slices (about 6-8 medium to large Granny Smith, Braeburn, or Honeycrisp varieties.)
  • 1 tablespoon lemon juice, freshly squeezed
  • cup granulated sugar
  • 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 Pie Crust

  • 1 pie crust, 9-inch (homemade or store bought)
  • 1 large egg
  • 1 tablespoon water


For the Top Pie Crust:

  • Use a rolling pin to roll out the dough into a 12 inch circle (⅓ inch thick). Place the crust into the pie dish, pushing it down into the pan. It’s okay if the crust hangs over the edge a little. You’ll crimp it into place later.
    1 pie crust

For the Pie Filling

  • Preheat the oven to 375°F.
  • Place the apple slices in a large bowl, and add lemon juice as you slice to keep them from browning.
    3 pounds apples
    1 tablespoon lemon juice
  • Add the granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Toss to combine. Transfer the apples to the pie dish, and dot with the cubed butter.
    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

For the Top Pie Crust:

  • Roll out the second portion of dough and place it over the top to create the top crust. Crimp the 2 crusts together. Cut 3 to 4 slits in the top for venting. Another option is to cut the second pie crust into strips for a lattice top.
    1 pie crust
  • In a small bowl, whisk together the egg and 1 tablespoon of water to make the egg wash. Brush the egg wash over the top pie crust. Place the pie on a foil lined baking sheet (for easy cleanup in case is spills over).
    1 large egg
    1 tablespoon water
  • Bake for 45 to 55 minutes or until the crust is browned and the filling is bubbly. Remove from the oven, and allow to cool for at least an hour or more before serving; otherwise, the filling will run out of the crust and won’t set.
  • Store leftovers in the refrigerator for up to 4 days or at room temperature for up to 3 days.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-slice of the Southern apple pie. Actual calories will vary.
*For more information and tips, please refer to the post.


Serving: 1sliceCalories: 411kcalCarbohydrates: 65gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 32mgSodium: 187mgPotassium: 252mgFiber: 5gSugar: 35gVitamin A: 254IUVitamin C: 9mgCalcium: 34mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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A close-up view of the fresh baked pie.

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Apple pie is one of those classic desserts and everyone has their own special recipe. Well, we’re no different. Today, we’re sharing our Southern apple pie recipe.

It’s a dessert that Kim and I have been making for years. She makes the filling and I make the crust.

Her apple pie filling consists of fresh apples, lemon juice, 2 kinds of sugar, and a custom spice blend. My crust recipe is made with only 4 ingredients and with a few tips, it’s a no-fuss, no-fail pie crust.

The whole pie in a pan missing one slice.

Recipe Tips:

  • Use a food processor to prepare the dough. It makes the process much easier and saves you a lot of work. To keep your countertops clean, roll the dough out between 2 large pieces of parchment or wax paper.
  • Lattice work can be tricky. Kim learned how to do it by watching a video from Feast and Farm Cooks. Watch the video for her blackberry pie. She starts the lattice work at 5:10 mark. Click the link to be taken to her video.
  • This is a long recipe, so I recommend starting it early. You can always make the crusts in advance and store them in your fridge for up to 3-days. Alternatively, you can make the crusts weeks in advance and freeze the homemade pie crusts. When stored properly, they will hold in your freezer for up to 2 months. Just be sure to thaw them in your fridge before baking.
  • What are the best apples for apple pie? Personally, I use whatever I can find. Granny Smiths, Golden Delicious, and Braeburn are all great options for a Southern apple pie recipe.

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