Go Back Email Link
–+ servings
Southern Apple Chess Pie

Nana's Apple Chess Pie

A cherished Southern classic that combines crisp, thin slices of tart Granny Smith apples with a silky, spiced egg custard poured right over top. Baked inside a buttery pastry crust, this pie delivers the ultimate balance of sweet nostalgia, rich vanilla notes, and cozy autumn spices. Every slice brings the warm, loving comfort of a true homemade heirloom dessert straight to your table.
No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 45 minutes
2 hours refrigerate: 2 hours
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 350kcal
Author: Anjali

INGREDIENTS

  • 1 9 inch pie crust (homemade all butter dough or 1 store bought unrolled pie sheet)
  • 2 large Granny Smith apples peeled, cored, and sliced into thin crescent slices

Chess Pie Custard filling

  • 1 cup granulated sugar
  • 2 tablespoon all purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon fine sea salt
  • 2 large Eggs room temperature
  • ½ cup unsalted butter melted and slightly cooled to room temp.
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh apple cider

For Serving (Optional)

INSTRUCTIONS

  • Preheat your oven to 350°F (175°C).
    Line a 9 inch pie dish with your pie dough, crimp the edges, line with parchment paper, and fill with pie weights or dried beans.
    Bake for 10 minutes, remove weights and paper, then bake for another 2 minutes until dry and light golden brown. Set aside.
  • In a large mixing bowl, whisk together 1 cup granulated sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon sea salt until completely combined with no lumps.
  • Crack in 2 eggs, whisking gently after each addition.
    Pour in 1/2 cup melted butter, 1 teaspoon vanilla extract, and 1 teaspoon fresh apple cider.
    Whisk continuously until the mixture is smooth, glossy, and pale golden.
  • Arrange your thin Granny Smith apple slices in neat, overlapping concentric circles or straight lines across the bottom of the pre baked crust.
  • Slowly pour the custard directly over the arranged apples, allowing it to settle into all the crevices between the slices.
    Bake at 350°F (175°C) for 40 to 45 minutes until the edges are set and the top forms a thin, golden crackly crust. (Tent edges with foil if browning too fast).
  • Place on a wire rack and cool completely for at least 2 hours so the custard sets firmly.
    Slice and serve plain or topped with a scoop of salted caramel ice cream, toasted pecans, and a warm caramel drizzle.

Notes

  • Don't Skip Cooling: Chess pies need time to set as they cool. Cutting into the pie while warm will cause the custard to run rather than holding a clean slice shape.
  • Apple Choice: Granny Smith apples are recommended because their tartness cuts through the sweet custard and they hold their shape without turning to mush.
  • Storage: Cover and keep at room temperature for up to 24 hours. After 24 hours, refrigerate for up to 4 days.
  • Reheating: Reheat individual slices in a 320°F (160°C) oven for 6 to 8 minutes to warm the custard and crisp up the pastry crust.

Nutrition

Nutrition Facts
Nana's Apple Chess Pie
Amount Per Serving
Calories 350 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 47mg16%
Sodium 244mg11%
Potassium 213mg6%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 32g36%
Protein 8g16%
Vitamin A 98IU2%
Vitamin C 3mg4%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik