Food & Drink

Southern Baked Apple Pie

Southern Baked Pie Company owner Amanda Wilbanks shares her apple pie recipe

Apple pie is a staple at the Atlanta-based Southern Baked Pie Company, according to owner Amanda Wilbanks. She says they often receive questions from customers about their flaky pie crust and how to find the perfect mix of sweet and tart.

Now, Wilbanks is sharing her secrets through a tutorial on Garden & Gun’s Instagram page. For those looking to make the process a bit simpler, try her signature pie crust mix (which comes in a gluten-free version as well). Not up to baking? Order one of her pies online from Southern Baked Pie Company.


  • For the Crust

    • 2 ½ cups flour (preferably White Lily)

    • 1 cup butter

    • 2 tsp. sugar

    • ¼ cup water

  • For the Filling

    • 6 cups chopped apples

    • 1 cup sugar

    • ¼ cup flour (preferably White Lily)

    • 2 tsp. cinnamon

    • 1 tsp. of nutmeg


  1. Make the crust: Combine flour, butter, and sugar in a large mixing bowl.

  2. Using a pastry blender, work butter into flour. Add water and continue working dough together with pastry blender. Using your hands, finish working dough together and form into 2 round disks. Wrap each disk of dough in plastic wrap and chill for two hours.

  3. Remove dough from the refrigerator. Flour surface for rolling. Using a floured rolling pin, roll each dough disk into a 9-inch circle. Place one rolled out dough into a pie dish and set the remaining dough aside.

  4. Make the filling: Peel and cut apples in slices or chunks. apples, sugar, flour, cinnamon, and nutmeg in a bowl and mix until ingredients are combined and apples are coated with sugar mixture.

  5. Fill pie shell with apple mixture. Top mixture with remaining pie crust and pleat edges to seal the pie.

  6. Bake pie on a parchment-lined baking sheet at 400 degrees for 20 minutes, then lower oven to 325 degrees for 1 hour (or until the pie is golden brown).

Excerpted from Southern Baked: Celebrating Life with Pie by Amanda Dalton Wilbanks. Copyright © 2018. Reprinted with permission from Gibbs Smith. All rights reserved.