YaYa's Apple Pie

This classic apple pie is the heart of any Southern kitchen. With tender, cinnamon-kissed apples baked inside a flaky, buttery crust, it’s the kind of pie that brings family to the table before you even call them. Sweetened just right and baked until golden, this recipe is the same one Mama Shirley used to make every Thanksgiving and Sunday supper.

Course Dessert

Cuisine American

Keyword apple pie, homemade apple pie, Southern apple pie, classic apple dessert, old fashioned pie, buttery crust pie, baked apple recipes

Prep Time 25

Cook Time 1

Servings 8 Servings

Calories 340kcal

Ingredients

1 recipe pie pastry enough for top and bottom crusts
4 cups thinly sliced apples Granny Smith, Honeycrisp, or mixed
2 teaspoons lemon juice
¾ cup sugar
2 tablespoons butter

Instructions

Prepare the pastry: Line a 9-inch pie plate with one crust.
Fill the pie: Add the sliced apples into the crust. Sprinkle with lemon juice, then sugar evenly over the apples.
Add butter: Dot small pieces of butter across the top of the filling.
Top crust: Moisten the edge of the bottom crust with a bit of ice water. Place the top crust over the filling, cutting small slits or a design for steam to escape. Trim to about ⅜ inch beyond the rim of the pie plate.
Seal and flute: Tuck the edge of the top crust under the bottom crust, press together firmly, and flute the edge.
Bake: Place the pie in a 325°F oven and bake for 60 minutes, or until the crust is golden brown and the filling is bubbling.
Let cool for at least 30 minutes before slicing to allow the filling to set.