This is one you’ll want to add to your fall and winter favorites! My Aunt Pat was born and raised in Louisiana. When she wasn’t chasing after her four girls, Paula, Pammy, Patty, and Penny, she was in the kitchen cooking. She made an incredible Gumbo (I’ll share later) and the Apple Pie Recipe was one of my favorites.
About the crust
The crust is everything in my opinion so you need to try this. My Aunt Pat said you need to use lard when you bake, especially when making a pie crust. I was opposed initially and then I started looking into it. Lard and butter are both saturated fats so after thinking about it I tried it in my pie crust recipe. The point of using lard or shortening is to create a light and fluffy crust. Does it work? Try it for yourself.
I’m careful about the fats I use so I did a little research and found this product. It’s dairy free, vegan and works well along side butter in a pie crust recipe. If you want to use the real deal, make sure to try a grass fed lard like this one.
You’ll want to make two batches of pie crust for this pie. Put them in the freezer and take them out a few hours before rolling the dough out.
The filling
Here’s to secret to making a great pie filling .. make a roux. Melt the butter, add the flour and stir until bubbly. Next you’ll add sugar. I use lots of brown sugar along with granulated sugar to make a thick mixture to pour over my apples. For my recipe, I don’t use any warming spices. Feel free to add a little cinnamon if you’d like.
Aunt Pat's Southern Apple Pie
A family tradition, this apple pie recipe was given to me by my Aunt Pat, born and raised in Louisiana.
Ingredients
- 6 green apples
- 1/2 cup or 1 stick butter
- 3 1/2 tbsp all-purpose flour
- 1/4 granulated sugar
- 3/4 cup brown sugar
- 1/4 cup water
- For the crust: 2 cups all-purpose flour, 8 tbsp or 1/2 cup lard or shortening, 2 tbsp butter, 1 tsp salt, 4-6 tbsp ice water. You'll need two pie crusts for this recipe.
Instructions
- Start with your crust. Combine flour, salt, butter, and shortening in a food processor. Alternatively you can whisk flour and salt together and then cut in the lard and butter until the mixture looks crumbly. Add water to form a ball.
- Cover with saran wrap and refrigerate for at least an hour. You can also freeze the crust.
- To make the pie filling, melt the butter in a sauce pan. Add flour to make a bubbly, pasty roux. Add granulated and brown sugar. Bring to a bowl.
- Peel and slice apples.
- Roll out one of the pie crusts to fit a 9 inch pie pan. Add apples and pour roux mixture over the apples.
- Roll out second crust. Place the crust over the top of your apples and pinch together. Don't worry if the crust isn't perfect (mine never is:)
- Bake at 425 degrees F. for 10 minutes. Reduce heat to 350 degrees F. for another 30 -35 minutes or until brown and bubbly.
- Serve warm with ice cream or whipping cream.
Notes
I'm not really a baker.. so my pies are never really pretty (just being honest here ;) I will say though that this recipe is really good and I hope you try it and give it a 4 star rating!!
12 Responses
Does the pie crust recipe as shown, make one or two crusts? Definitely going to make this pie! Thank you.
This makes one pie crust so I recommend doubling.
Do you have a recipe for coconut cream pie? This crust would be perfect for it
No I do not but I will consider making it:)
I’ve heard lard works best also! Going to try this recipe for sure! But I have a question about the roux … your instructions say to “bring it to a bowl” ? Should that be boil? If so how long?
Thanks
Just until it gets thick :)
would love to have your recipe for your pie crust!
thank you!
Hope you enjoy the recipe.
The recipe looks delicious. Is the recipe for the crust enough for two crusts or do I need to double the recipe?
Hi
Your auntie Pat is in good company of my mum and grandma as they both used lard in their pastry and I still do to this day and I’m now 66. The best received are always passed down through families
Yes! it’s an important ingredient :)
Thank you so much. Looks really delish. .