Apple Pie at our Christmas Table

Here is another recipe I made for our Holiday Dinner. I wanted to make a homemade pie for Christmas, so I thought Christy's Mama's Apple Pie would be perfect. Actually this is the third time I have made this wonderful pie. I also took one to my Mother in Laws house for Thanksgiving and everyone loved it. This recipe is so easy to prepare and I love the addition of apple juice. My youngest son loves apple aie so i really wanted to make this for him. I agree with Christy that cutting the apple pieces into chips instead of slicing them is so much better.

The apples pile up so nicely and the pie looks so pretty when you cut the first piece and all you see is a pretty pile of sweet cooked apples on top of each other. You can really pile on the apples that way. Just about every recipe I have tried from Southern Plate has been divine so I wasn't the least bit surprised when this pie turned out so wonderful. Such a beautiful addition to our holiday dinner. This recipe is easy recipe to follow, so even a beginer can do this. If you would rather have a homemade pie crust, I have included a awesome recipe at the end of this post. It really just depends on how much time you have on your hands. Homemade by all means is the best but, sometimes i get into a pinch and Pillsbury comes through everytime. Lets get started on the recipe.

Preheat oven to 425. If using pillsbury pie crust set the rolls out on the counter so they can come to room temperature. This way they don't rip when un rolling. Do this why you are chipping and slicing the apples. Roll one pie crust out and place into pie plate.


In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in a separate bowl and stir to blend. Pour dry and liquid 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 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. Place in oven and bake at 425 degrees for 15 minutes.


Remove from oven and cover entire pie with foil (leaving center open, see above picture). You just want the outer edge covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden brown.


Look how beautiful!! This is the best apple pie I have ever made. The flavore infuse together so nicely. All that apple juice and all spice taste so wonderful. Thank you Christy! or should I say Mama.

Southern Plates Apple Pie Recipe

1 Package Pillsbury Pie Crusts (or homemade)
9-10 apples, two different kinds, one Granny Smith
1/4 C Apple Juice
2 T Lemon Juice
3/4 C Sugar
1/4 C Corn Starch
dash of salt
1 tsp Vanilla
1 tsp Cinnamon
1/4 -1/2 tsp allspice

Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid 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 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. Place in oven and bake at 425 degrees for 15 minutes. Remove from oven and cover entire pie with foil (leaving center open, see above picture). You just want the outer edge covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden brown.

*If you really want to make this pie homemade from start to finish. I recommend using a good pie crust recipe. I happen to stumble upon on a great pie crust recipe over at Lynn’s Kitchen. I have made this pie crust recipe twice and it turns out flaky and perfect ever time. I think it's becasue it uses good old lard as one of the ingredients.

Homemade Pie Crust

2 cups all purpose flour
1/2 cup butter
1/2 cup lard
1/2 cup cold water
pinch salt

Mix flour and salt. Cut in butter and lard until it looks like the picture above. It should be a bit crumbly with the chunks of dough about pea size. Add water 1 tablespoon at a time. Be careful because you do not want this to be too wet, that is why you add it 1 tablespoon at a time. Mix until it forms a dough like the picture above. Form into a ball and flatten into a disk and wrap in plastic wrap. Refrigerate for at least one hour. You want this cold. Roll dough out and place in a pie pan. If you are filling this crust, fill, roll out second crust and place on top. Or just fill it if you are not placing a second crust on top. Refrigerate for another hour. This is important. Cold dough helps keep your crust from shrinking during baking. If you are needing a prebaked crust for a pie. Maybe a pudding pie or strawberry follow these directions, Roll out dough, place in pan, prick with a fork. Then line the crust with foil and place beans or rice on top of the foil. You can also use pie weights, but rice or beans is much cheaper. Bake at 375 degrees for 10 minutes. Remove foil and rice/beans/weights, whatever you use, then bake for another 9 minutes. Cool and fill. Enjoy!

Click here to print recipe


~ Tina ~