Okay, this Apple Chess Pie the easiest apple pie you’ll ever make. It has a buttery and flaky pie crust that comes together quickly and easily in a food processor. And one of the great things about chess filling, besides being super gooey and delicious, is that is a cinch to whip up. Pour it over some apples arrange in a pie crust and you’ve got yourself an incredibly delicious pie in no time!
We enjoyed this pie over the weekend and my mom was begging me to make it again for Thanksgiving. I feel like I have so many pies I still want to make this holiday season 😂 but it’s definitely a contender!
I love chess pie filling because it’s the ultimate gooey treat that goes perfectly with a scoop of ice cream. But it’s also a blank canvas! The classic is great, but you can do so much with it. I’ve made a S’mores Chess Pie (um, drool) and this Peanut Butter Chess Pie is from my cookbook! And happens to be one of my favorite things from the book so I feel like that’s really saying something.
These are also great options for Turkey Day, btw.
Throwing in some apples and spices for autumn and the holiday baking season seems like a no-brainer!
If you want to use a store bought crust here, you totally can! But this really is an easy pie dough and a great place for pie-crust beginners to start. I am by no means a pie expert and still don’t really consider them my forte, but I’ve made this dough so. many. times. If I can make this, then so can you!
To make this pie, you’ll arrange your sliced apples in the bottom of the crust, and then pour the filling on top. Depending on how deep your pie plate is, you may not need all of the filling.
And there you have it, friends! Apple Chess Pie. Or, the best pie to make if you want something delicious that looks impressive, but is actually so super easy to make. *Chef smooch*
Apple Chess Pie
All-Butter Pie Crust:
- 1 ½ cup all-purpose flour
- ½ tsp salt
- 8 tbsp cold butter
- 6 tbsp cold water
- 1 large egg
- Splash of water
Apple Chess Filling:
- 2 cups sugar
- 2 tbsp yellow cornmeal
- 2 tbsp all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 4 large eggs lightly beaten
- ¼ cup whole milk
- ½ cup butter melted
- 1 tsp vanilla extract
- 2 Granny Smith apples peeled and thinly sliced
To make the pie crust
- Add flour and salt to food processor. Add butter and pulse once or twice. Add water a little bit at a time, pulsing twice for a couple of seconds before adding more water. Dough will be shaggy and there should be visible flecks of butter. Turn out onto a lightly floured surface and shape into a disc.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes. On a lightly floured surface, turn out dough and roll into a 12-inch circle. Lift dough using a rolling pin (if dough is hard to work with, return to the refrigerator to help it firm up a bit) and lay over a lightly greased 9-inch pie plate. Gently press into pie plate and flute the edges.
- Beat egg and water with a fork until pale and frothy. Brush egg wash over edges of pie crust. Return to the fridge while repairing the filling.
To make the apple chess filling
- Preheat oven to 350°F.
- In a large bowl, whisk together sugar, cornmeal, flour, and spices. Add the eggs, milk, melted butter, and vanilla. Whisk until all ingredients are incorporated.
- Arrange the sliced apples over the bottom of the prepared pie crust. Pour chess filling over the top.
- Place pie pan on a sheet tray and bake for 45 minutes, or until the center just barely jiggles when you tap the pan. Tent with foil halfway through baking to prevent the crust from over-browning.
- Let the pie cool completely. Serve with a dusting of powdered sugar or ice cream, if desired.
- Store covered at room temperature.
follow along with me: