Brenda Gantt Apple Pie
- Prep 30 min
- Cook 55 min
- Total 1 hr 25 min
- Serves 8
- Level Medium
About Brenda Gantt’s Apple Pie
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for the warm, step-by-step cooking videos that built her a following of millions. You can read more about her story in her full biography, along with answers to common questions like how old she is and what her cooking career is worth today.
Apple pie has been a staple of Southern kitchens for generations, usually made with whatever tart apples were on hand and a lard or butter crust rolled out by hand. It’s the kind of dessert that shows up at Thanksgiving, Christmas, and church potlucks alongside savory Southern casseroles like her cabbage casserole and squash casserole.
This version keeps things simple: a straightforward filling of apples, sugar, and warm spices, baked between two flaky crusts. It’s a good project for a beginner baker and forgiving enough to make again and again until the crimping and lattice work feel easy.
Watch How It’s Made
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Brenda Gantt Apple Pie Recipe
Ingredients
Crust
Filling
Finishing
Kitchen Tools Needed
- 9-inch pie dish
- Rolling pin
- Large mixing bowl
- Apple peeler or paring knife
- Pastry brush
See our kitchen guides for tips on choosing pie dishes and other baking basics.
Instructions
- Preheat and prep the crust. Preheat the oven to 425°F (220°C). Fit one pie crust into a 9-inch pie dish and keep the second crust chilled until ready to use.
- Make the filling. In a large bowl, toss the sliced apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice until evenly coated.
- Fill the pie. Pour the apple mixture into the bottom crust, mounding it slightly in the center. Dot the top with the butter pieces.
- Top the pie. Cover with the second crust, or cut it into strips for a lattice. Seal and crimp the edges, then cut a few slits in a solid top crust to let steam escape.
- Add the finishing touch. Brush the top crust with the beaten egg and sprinkle with the tablespoon of sugar.
- Bake. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for 35 to 40 minutes more, until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.
- Cool and serve. Let the pie cool for at least 2 hours before slicing so the filling has time to set.
Cooling the pie fully before slicing is what keeps the filling from running out. It’s worth the wait.
Nutrition Facts
| Calories | 380 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 55 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sodium | 220 mg |
| Sugar | 30 g |
This is a dessert, so it’s naturally higher in sugar. Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Apples in This Pie
Fiber
Apples contain fiber, particularly in the skin, which supports digestion.
Vitamin C
Apples provide vitamin C, an antioxidant that supports the immune system.
Plant Antioxidants
Apples contain quercetin and other plant compounds linked to general antioxidant support.
Portion-Friendly
Since this is a dessert, enjoying a modest slice lets you get the flavor of the apples without overdoing the added sugar and butter.
What to Avoid
Preparation Mistakes
- Don’t skip the flour or cornstarch in the filling. It thickens the juices released by the apples as they bake.
- Don’t slice the apples too thick or too thin. Uneven slices bake unevenly; aim for about ¼ inch thick.
- Don’t skip the vents. Steam needs somewhere to escape, or the filling can bubble over and the crust can turn soggy.
Storage Mistakes
- Don’t cover the pie while it’s still warm. Trapped steam makes the crust soggy. Let it cool fully first.
- Don’t skip wrapping it well for the freezer. Air exposure leads to freezer burn and a dried-out crust.
Dietary Considerations
- Contains Gluten (crust, flour)
- Contains Dairy (butter)
- Contains Egg (egg wash)
- High in Added Sugar
Pro Tips for the Best Apple Pie
- Keep the crust cold. Chill the dough before rolling and keep the second crust refrigerated while you make the filling.
- Mix apple varieties. A combination of tart and sweet apples gives more complex flavor than one variety alone.
- Let the filling sit for 10 minutes after tossing with sugar before filling the crust; this helps the flour absorb the released juices evenly.
- Use a pie shield or foil around the edges if the crust browns before the filling is done.
- Cool completely before slicing. A warm pie tastes great, but the filling needs time to firm up so slices hold their shape.
For more baking techniques like these, browse our cooking tips.
What to Serve With Apple Pie
Beverages
- Hot coffee
- Hot apple cider
- Sweet tea
Toppings & Sides
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Sharp cheddar slice
When to Serve
- Thanksgiving
- Christmas dinner
- Sunday supper
- Potlucks
Rounding out a Southern dinner? Try her cabbage casserole or squash casserole as a side.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Granny Smith apples | Honeycrisp, Braeburn, or a mix | Sweeter apples need slightly less sugar in the filling. |
| All-purpose flour (thickener) | Cornstarch or tapioca starch | Use about half the amount if substituting cornstarch. |
| Store-bought crust | Homemade butter or shortening crust | Homemade gives a flakier texture but takes more time. |
| Granulated sugar | Reduce by up to a quarter | Works well with sweeter apple varieties. |
| Solid top crust | Lattice top or crumb topping | Lattice looks decorative; a crumb topping skips rolling a second crust. |
Storage & Reheating
Room Temperature
A fully cooled pie keeps loosely covered at room temperature for up to 2 days.
Refrigerator
For longer storage, refrigerate covered for up to 5 days.
Freezer
Freeze a baked, cooled pie tightly wrapped for up to 3 months, or freeze it unbaked and bake straight from frozen, adding 15 to 20 extra minutes.
Reheating: warm individual slices, or the whole pie, in a 300°F oven for about 15 minutes to re-crisp the crust.
Frequently Asked Questions
Firm, tart apples hold their shape best. Granny Smith is the classic choice. A mix of Granny Smith with a sweeter apple like Honeycrisp or Braeburn gives a nice balance of tartness and sweetness.
Start the bake at a high temperature (425°F) so the bottom crust sets and browns quickly, then lower the heat to finish cooking the filling. Placing the pie on the lowest oven rack, and pre-baking the bottom crust for a few minutes if your apples are especially juicy, also helps.
Yes. You can assemble the unbaked pie, cover it tightly, and refrigerate it for up to 24 hours before baking. You can also bake it a day ahead; store it at room temperature loosely covered and serve it the next day.
Yes, both baked and unbaked pies freeze well. Freeze an unbaked pie tightly wrapped for up to 3 months and bake it from frozen, adding 15 to 20 extra minutes. Freeze a baked pie wrapped well for up to 3 months, then thaw and reheat in a 300°F oven until warmed through.
No. A full top crust with a few vent slits works just as well and is quicker to make. A lattice is mostly for looks and lets more steam escape, but either style bakes up fine.
Runny filling usually means the pie needed more time to bake, or the apples released more juice than the flour could thicken. Bake until the filling is visibly bubbling through the vents, and let the pie cool for at least 2 hours before slicing so the filling has time to set.
Reader Reviews
More Brenda Gantt Recipes & Guides
- Cabbage CasseroleA creamy Southern casserole with a cracker topping
- Squash CasseroleTender squash baked with cheddar and Ritz crackers
- All RecipesBrowse the full recipe collection
- Brenda Gantt BiographyHer story, from Andalusia to millions of followers
- How Old Is Brenda Gantt?Her age and background, answered
- Brenda Gantt’s Net WorthA look at her cooking career and success
- Cooking TipsTechniques to make every recipe easier
- Kitchen GuidesTools and equipment for Southern cooking and baking
- All Blog PostsMore stories and Brenda Gantt guides
It’s gonna be good, y’all. Bake one for your next family gathering.
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