Apple Pie – Southern Method

Today, I’m sharing two things with you. First, the quickest way to a man’s heart and second my best apple pie the Southern method. A wise woman taught me growing up that the quickest way to a man’s heart was through his stomach. She landed her hubby on her delish fried chicken recipe and they are still married to this day. Seriously though, you don’t have to buy your sweetheart anything for vday, just do something for them to show that you care. I think this holiday exists for people who don’t do thoughtful things for their spouse or date throughout the year…so VDAY is a cue to say “Hey you, do something to show that you care!”

Now, back to my apple pie the Southern method! This recipe comes from my great grandfathers French pie book. If you need a pie cookbook try this one or another here. I tried to start a series about pie back in 2016, but I think I got a bit distracted with trying to lose my baby weight. I’m STILL trying to lose my baby weight, but life is for living…so EAT PIE! If you want to read that post about his recipe book, click here. I just clicked back to that post and wowzer, my hair has changed!

This pie is SUPER EASY to make and requires ZERO baking skills. I used a store bought crust and then threw the ingredients in. Men love apple pie with ice cream, so whip this up and blow his socks off. The twist on this pie is the coconut topping, unexpected and delicious. You can also toast the coconut beforehand for added flavor. Save some extra to sprinkle on top at the end. Let me know how it goes, I wanna hear from those who make this yummy treat!

Apple Pie – The Southern Method

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• Author: Jess Cathell

Ingredients

Scale 1x2x3x

• 1 9-inch pie crust, store bought works well
• 4 large apples, granny smith apples are best (or any tart apple)
• 3/4 C sugar
• 1/4 tsp salt, unsalted
• 1/2 tsp. cinnamon
• 2 tbsp. butter, melted
• 1 C coconut, shredded (I prefer the kind without added sugar)

 

Instructions

Pre-heat oven to 450 F. Line a 9-inch pie pan with pastry, rolled 1/8-inch thick, allowing pastry to extend 1 inch beyond edge. Fold edge back to form standing rim; flute or crimp with fingers (That is a fun part for kids to help with!). Fill pie shell with thinly sliced apples. Cover with mixture of sugar, salt, and cinnamon; sprinkle with melted butter. Bake in hot oven for 15 minutes; then decrease oven temperature to 375 F, and back for 25 minutes longer. Quickly top with coconut and continue baking 5 or 6 minutes longer, or until coconut is delicately browned. Serve cold. You can also warm it up and put vanilla (or coconut!) ice cream on top!