Tennessee Grandma Shares Her SECRET Apple Pie Recipe—and It Tastes Almost Too Good!
A Chattanooga, Tennessee grandma’s cherished dessert is about to become your new fall favorite. 🌐 #News #ChattanoogaTN #Tennessee #Food
CHATTANOOGA, TN — Judy Honiker has been baking her legendary apple pie for over five decades here in Tennessee. What started as a young girl’s experiment in her mother’s kitchen has become a family heirloom, passed down through generations and savored at countless gatherings. Judy, now 72, is finally sharing her secret recipe with the world, and it’s every bit as heartwarming as her Southern hospitality.
Judy’s pie isn’t just a dessert—it’s a story of tradition, care, and a few clever tricks that make it unforgettable.
“I’ve tweaked this recipe over the years, but the heart of it comes from my mama,” Judy says, her eyes twinkling as she recalls baking with her mother in their cozy Chattanooga home.
From church potlucks to Thanksgiving feasts, this pie has stolen the show time and again, earning whispers of “How does she do it?” among friends and neighbors.
The Secret’s in the Details
What makes Judy’s apple pie stand out? It’s a combination of thoughtful ingredients and techniques that elevate the classic dessert to something extraordinary. Her crust, for instance, is a buttery, flaky masterpiece, thanks to a surprising addition: a splash of apple cider vinegar.
“It keeps the dough tender and adds a little tang,” Judy explains.
The filling, meanwhile, strikes a perfect balance of sweet and tart, with a blend of apples and a spice mix that’s just bold enough to linger on your palate.
Judy’s recipe also relies on a few old-school methods. She insists on hand-mixing the dough to “feel” its texture and uses a mix of apple varieties for depth of flavor.
“Granny Smith for tartness, Honeycrisp for sweetness,” she advises. And don’t skip her signature touch: a sprinkle of coarse sugar on the crust for a caramelized crunch.
Judy’s Secret Apple Pie Recipe
Ready to bake a pie that’ll have your guests begging for seconds? Here’s Judy Honiker’s cherished recipe, straight from her Chattanooga kitchen.
Ingredients
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 tbsp apple cider vinegar
- 6–8 tbsp ice water
- 1 egg (for egg wash)
- 1 tbsp coarse sugar (for topping)
For the Filling:
- 6 cups peeled, thinly sliced apples (mix of Granny Smith and Honeycrisp, about 6 medium apples)
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 tbsp unsalted butter, cut into small pieces
Instructions
- Make the Crust:
- In a large bowl, whisk together flour, salt, and sugar.
- Add cold butter cubes and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Mix apple cider vinegar with 6 tbsp ice water. Drizzle over the flour mixture, stirring with a fork until the dough begins to come together. Add more water, 1 tbsp at a time, if needed.
- Divide dough into two disks, wrap in plastic, and chill for at least 1 hour.
- Prepare the Filling:
- In a large bowl, toss sliced apples with sugar, flour, lemon juice, cinnamon, nutmeg, and allspice until evenly coated. Set aside.
- Assemble the Pie:
- Preheat oven to 400°F (200°C).
- Roll out one dough disk on a lightly floured surface to fit a 9-inch pie dish. Transfer to the dish, trimming excess dough.
- Pour apple filling into the crust, mounding slightly in the center. Dot with butter pieces.
- Roll out the second dough disk and place over the filling. Trim and crimp edges to seal. Cut 4–5 slits in the top for steam to escape.
- Beat the egg with 1 tsp water and brush over the crust. Sprinkle with coarse sugar.
- Bake:
- Place pie on a baking sheet and bake for 50–60 minutes, until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover with foil.
- Let cool for at least 3 hours before slicing to allow the filling to set.
Serving Tips
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 4 days.
A Slice of Chattanooga Charm
Judy’s apple pie is more than a recipe—it’s a taste of Chattanooga’s warmth and a reminder of the joy found in sharing food with loved ones. Whether you’re baking for a holiday or a quiet Sunday supper, this pie is sure to become a staple in your home, just as it has in Judy’s. So grab your rolling pin, channel your inner Southern grandma, and get ready to taste a dessert that’s almost too good to be true.
Have you tried Judy’s recipe yet? Share your pie-baking stories in the comments below!
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