Apple Chess Pie
Submitted by kene
Simple Southern chess pie filled with chopped apples, butter, and cinnamon. Cream together five basic ingredients, fold in apples, then bake until set with a two-temperature method.
YIELD
1 piePREP
20 minCOOK
40 minREADY
60 minThis chess pie strips things down to pure simplicity. No milk, no fancy techniques, just sugar creamed with margarine and flour, enriched with eggs, then studded with chopped apples and a whisper of cinnamon.
The filling pours thin into an unbaked shell, but it sets up beautifully during baking. Start hot to set the crust, then drop the temperature to gently cook the custard through without curdling.
The result is a tender, sweet pie with pockets of soft apple throughout.
Pro Tips
- Chop apples into small, even pieces so they bake evenly
- Use a standard 8-inch pie shell, not 9-inch
- The two-temperature baking is key: 10 minutes at 400°F, then 40 at 325°F
- Let cool completely before slicing for cleanest cuts
Ingredients
Directions
Cream sugar, margarine, flour, and eggs.
Fold in chopped apples and cinnamon.
Pour into an 8 inch unbaked pie shell and bake 10 min. at 400℉ (200℃) then 40 minutes at 325℉ (160℃).
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