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Finished whole apple pie

Southern Soul Food Apple Pie

Shaunda's Southern soul food apple pie is made with rustic, thick-sliced apples with the peels left on, cooked first in butter, brown sugar, cinnamon, and nutmeg. The released apple juices are thickened before the filling goes into a flaky double crust. Then, the pie is baked until golden and bubbling for tender apples and a thick filling that stays with every slice!
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Dessert
Cuisine: Soul Food, Southern Food
Servings: 8
Calories: 289kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • Apple corer and slicer
  • Heavy-bottomed pot or large Dutch oven
  • 9-inch pie dish
  • small bowl
  • Whisk
  • Slotted spoon

Ingredients

  • 6 apples washed, cored, and thickly sliced with the peels left on
  • 4 tablespoons butter unsalted (or use Vegas butter)
  • 1 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 1 cup cold water for the cornstarch slurry
  • 2 teaspoons vanilla extract
  • 1 double pie crust homemade or store-bought package

Instructions

  • Prepare the double pie crust according to the package directions or your favorite homemade recipe.
  • Fit one crust into a greased 9-inch pie dish, leaving about 1 inch of overhang. Set the second crust aside for the top.
  • Wash and core the apples, then cut them into thick, evenly sized slices, leaving the peels on.
    Thick apple slices + prepared bottom crust
  • Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the apples and cook, stirring occasionally, until they begin to soften and release their juices.
  • Add the brown sugar, cinnamon, and nutmeg. Stir to coat the apples and continue cooking until the sugar melts into the released apple juices.
    Shaunda preparing the apples beside the prepared crust
  • In a small bowl, whisk the cornstarch with the confirmed amount of cold water until smooth. Stir the slurry into the apples.
  • Cook, stirring frequently, until the released juices thicken into a glossy syrup that coats the apples. Remove the pot from the heat and stir in the vanilla extract.
    Apples cooking and releasing juices
  • Using a slotted spoon, transfer the cooked apples to the prepared bottom crust, allowing any excess syrup to drain back into the pot. Spoon in enough of the thickened syrup to generously coat the apples without flooding the crust.
    Cooked filling going into bottom crust
  • Place the second crust over the filling. Trim the excess dough, then seal the top and bottom crusts together and lightly crimp the edges with your fingertips.
    Keep the crust rustic
  • Cut several small slits in the top crust so steam can escape during baking.
    Cutting steam vents in pie crust
  • Bake on the lower oven rack at 350°F for 45–50 minutes, or until the crust is golden brown and the filling is hot and bubbling through the vents.
  • Cool at room temperature for at least 1 hour before slicing. For the cleanest set, I prefer letting the pie rest for about 4 hours.
    The Soul Food Pot finished whole apple pie

Video

Nutrition

Calories: 289kcal | Carbohydrates: 59g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 106mg | Potassium: 216mg | Fiber: 4g | Sugar: 41g | Vitamin A: 87IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

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