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Cracker Barrel Apple Pie

Helen T. Patterson
This Cracker Barrel Apple Pie Recipe brings the classic flavors of the beloved restaurant straight to your kitchen.
With a buttery, flaky crust and a perfectly spiced apple filling, this homemade pie is the ultimate Southern comfort dessert.
Serve it warm with vanilla ice cream or a drizzle of caramel for an irresistible treat.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Southern
Servings 8 servings
Calories 350 kcal

Equipment

  • 1 × 9-inch pie dish
  • 1 × Rolling pin
  • 1 × Large mixing bowl
  • 1 × Pastry cutter (or fork)
  • 1 × Measuring cups and spoons
  • 1 × Peeler and corer
  • 1 × Knife and cutting board
  • 1 × Saucepan (if pre-cooking apples)
  • 1 × Whisk or pastry brush (for egg wash)

Ingredients
  

For the Pie Crust:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 6-8 tablespoons ice water

For the Apple Filling:

  • 6-7 Granny Smith apples peeled, cored, and sliced
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice optional
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch or flour
  • 2 tablespoons butter cut into small pieces

For the Egg Wash (Optional):

  • 1 egg
  • 1 tablespoon milk

Instructions
 

Step 1: Prepare the Pie Crust

  • In a large bowl, whisk together flour, sugar, and salt.
  • Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball.
  • Divide into two discs, wrap in plastic, and chill for at least 30 minutes.

Step 2: Make the Apple Filling

  • Peel, core, and slice apples into thin pieces.
  • Toss the apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, and cornstarch.
  • Let the mixture sit for 15 minutes to enhance flavors and allow the juices to release.

Step 3: Assemble the Pie

  • Preheat oven to 375°F (190°C).
  • Roll out one disc of dough on a floured surface and place it in a 9-inch pie dish.
  • Pour the apple filling into the crust, spreading evenly. Dot with butter.
  • Roll out the second dough disc and place it over the filling. Trim excess dough and crimp the edges to seal.
  • Cut a few small slits in the top crust to allow steam to escape.
  • If using, whisk together the egg and milk, then brush over the top crust for a golden finish.

Step 4: Bake the Pie

  • Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  • If the edges brown too quickly, cover them with aluminum foil or a pie shield.
  • Let the pie cool for at least 1 hour before slicing to allow the filling to set.

Step 5: Serve & Enjoy!

  • Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Notes

  • Apple Varieties: Use a mix of Granny Smith and Honeycrisp for a balance of tart and sweet flavors.
  • Crust Substitute: Store-bought pie dough can be used for convenience.
  • Prevent a Soggy Bottom: Sprinkle a light layer of crushed graham crackers or breadcrumbs on the bottom crust before adding the filling.
  • Make Ahead: Prepare the pie dough up to 2 days in advance and refrigerate until ready to use.
  • Storage: Keep at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Keyword Cracker Barrel Apple Pie