Delicious & Easy

Michele Coulon’s Apple Pie


Preheat oven to 450˚.

Make Southern Pie Pastry and set aside.

Peel, core and slice apples and place in a large bowl. Sift dry ingredients together, add to apples, and mix well. Add heavy cream.

Roll out pastry to form two round pie crusts. Reserve one crust and cut into 1 inch strips to create a lattice top. Place the whole pie crust in the pie tin, leaving edges hanging loosely over the sides. Fill with apple mixture. Dot apples with butter. Weave a  lattice on top with reserved pastry strips. Fold the loosely hanging dough up and use a fork to pinch edges, making sure not to go all the way through the dough with the fork.

Brush the lattice top with the egg wash. Place the pie tin on a tray to catch any drippings and bake for 10 minutes. Turn the oven down to 350˚. Continue to bake until the apples are done—30 minutes at first and then probably another 15 minutes. The pie is done when a knife inserted into the center comes out clean.  

Southern Pie Pastry

Makes two pie crusts, top and bottom (or cut recipe in half for a single pie crust)

Mix ingredients until coarse crumbs form.  Add 12 tablespoons ice water.

Mix until just blended.  Chill until firm.

Ingredients for

Michele Coulon’s Apple Pie

1 Southern Pie Pastry (recipe below)
1 pound 5 ounces apples (weight after peeling and coring)
1 cup sugar
1 teaspoon salt
2 tablespoons flour
3 tablespoons heavy cream (plus ½ cup for crust)
1 ounce butter
1 to 2 teaspoons cinnamon (optional)
Egg wash for crust (1 egg and ½ cup heavy cream, lightly beaten together)
4 cups flour
1 teaspoon salt
1 pound cold unsalted European-style butter cut into 1-inch chunky pieces

Instructions for

Michele Coulon’s Apple Pie

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