Desserts
Ree Drummond's apple pie recipe brings the heart of the Midwest to your kitchen with its signature rustic lattice crust and spiced filling that tastes like home.
The secret lies in a buttery crust that stays tender while holding its shape, paired with a filling so perfectly spiced it balances sweetness with warmth. I’ve baked this version dozens of times—each slice delivers that comforting, flaky, and fragrant experience that makes apple pie a classic for a reason.
What sets this recipe apart is Ree’s signature technique of pre-baking the crust just enough to prevent sogginess, then adding a lattice top that creates crispy edges while keeping the filling moist.
The filling itself is a study in balance: tart apples, cinnamon, and just a touch of nutmeg create layers of flavor that develop as the pie bakes. This isn’t just dessert—it’s a centerpiece that brings people together.
The result is a pie with a golden, shimmering crust that flakes apart at the touch, a filling that’s tender yet holds its shape, and an aroma so rich it fills the house long before the timer goes off.
Every bite delivers that perfect mix of buttery crust, spiced apples, and a hint of vanilla that ties it all together. This is the kind of pie that makes holidays feel special, even on an ordinary Tuesday.
Whether you’re baking for a family gathering or simply craving a slice of nostalgia, this recipe delivers restaurant-quality results with a homestyle touch. The lattice crust isn’t just decorative—it’s functional, creating crispy pockets of flavor in every bite.
Let’s get to the step-by-step guide to make yours just as perfect as Ree’s.
Ingredients for ree drummond apple pie
Homestyle ingredients that deliver restaurant-quality apple pie with Ree's signature lattice technique.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for even texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ½ cup | Plus 2 tbsp for filling |
| Tart Green Apples 🍎 | 6 medium | Peeled, cored, sliced thin |
| Brown Sugar 🍚 | ¾ cup | Packed firmly for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Large Eggs 🥚 | 1 whole | Cold, for crust binding |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Heavy Cream 🥛 | ¼ cup | For brushing crust |
The apples are non-negotiable—Granny Smiths or Honeycrisp from the farmers market give the best tartness. Whole Foods or Trader Joe's carry pre-sliced apples in the fall, but I always peel and slice mine fresh for that perfect texture. The butter needs to be cold and cubed—don't let it soften, or the crust will get tough. I buy Plugrá butter for its high fat content, but any good unsalted brand works. The flour should be bread flour if available, but all-purpose is fine for home baking. Measure your flour by spooning it into the cup and leveling off—don't scoop directly from the bag.
No Granny Smiths? McIntosh or Braeburn apples work too, but they'll be less tart. The brown sugar can be swapped for white sugar if needed, but the moisture difference will affect texture. Fresh nutmeg is worth hunting down—it's more aromatic than pre-ground. If you can't find it, 1/4 tsp ground nutmeg works in a pinch. The vanilla extract matters here—pure Madagascar bourbon vanilla has the best depth, but imitation will work. For the lattice, I use store-bought pie dough if I'm short on time, but homemade gives that authentic flakiness. Just make sure to chill it before rolling.
Store the pie dough between parchment paper in the fridge for up to 3 days—it keeps better than you'd think. The apples can be prepped ahead and stored in a bowl of lemon water for 24 hours to prevent browning. Once baked, this pie stays fresh for 4 days at room temperature or 1 month in the freezer. Reheat slices in a 350°F oven for 5-10 minutes—they taste even better warmed through. The lattice crust is the star, so don't skip brushing it with heavy cream before baking—it gives that golden sheen that makes everyone stop and stare.
Why You'll Love This Recipe
- No-Roll Crust Shortcut: I swear by this pie crust trick—just mix flour, cold butter, and ice water until it clumps. No rolling pin, no stress, and it still turns out golden and flaky. My kids think I’m a magician.
- Tart-Sweet Magic: That combo of brown sugar and tart green apples? It’s like a flavor hug. The sugar caramelizes just enough to balance the crisp bite of the apples—no one ever leaves a slice in the box.
- Weeknight Hero: Bake it once, eat it twice. The filling holds up beautifully overnight, so I make it Sunday and reheat slices for breakfast (yes, really) or pack them for lunches. Zero waste, all win.
- Budget Buster: Four ingredients, one showstopper. You’re not spending a fortune on specialty apples or fancy crusts—just what’s already in your pantry. Honestly, it’s the kind of pie that makes you feel fancy without the price tag.
Step-by-step instructions for Ree Drummond's rustic apple pie
Here's how to create a golden, flaky lattice crust with a perfectly spiced filling that tastes like a home-cooked hug.
Prepare the Crust and Filling Ingredients
In a large bowl, whisk together the 4 cups all-purpose flour, 1 teaspoon salt, and the 0.5 cup granulated sugar. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for achieving a flaky crust.
In a separate bowl, combine the 0.75 cup packed brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Peel, core, and thinly slice the 6 medium tart green apples—I like to cut them about ⅛-inch thick for even cooking. Toss the apple slices with the spice mixture and the 2 tablespoons lemon juice to prevent browning and add brightness.
Assemble the Crust and Fill the Pie
Divide the flour mixture in half. On a lightly floured surface, gently shape one half into a 12-inch circle for the bottom crust. Wrap it and chill while you prepare the lattice. Roll out the second half to about 14x10 inches for the lattice strips.
Line a 9-inch pie dish with the bottom crust, trimming any excess. Fill with the spiced apple mixture, mounding it slightly in the center. Cut the chilled lattice dough into 1-inch wide strips (I use a pizza cutter for clean lines). Arrange strips in a herringbone pattern over the filling, leaving a ½-inch border around the edges. Brush the lattice with the 0.25 cup heavy cream for a golden finish.
Create the Top Crust and Seal the Pie
Roll out the remaining 2 cups flour mixture into a 12-inch circle for the top crust. Place it over the lattice, trimming excess. Press the edges together to seal completely—this prevents filling from leaking. Use a fork to crimp the edges decoratively, then cut 4-5 small slits in the top crust to allow steam to escape.
Brush the top crust with more heavy cream, then sprinkle with the remaining 2 tablespoons granulated sugar for extra caramelization. Place the pie on a baking sheet to catch drips, then refrigerate for 30 minutes to firm up the dough before baking.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the pie for 50-55 minutes until the crust is deep golden brown and the filling bubbles through the lattice slits. If the edges brown too quickly, cover them with aluminum foil.
Remove from the oven and let cool for 2 hours before slicing. This resting time allows the filling to set and the juices to distribute evenly. Serve warm with vanilla ice cream for the ultimate comfort food experience.
Pro Tips For Making Ree Drummond Apple Pie
- USE COLD BUTTER FOR CRUST: I learned this the hard way—cutting butter straight from the fridge into flour gives you flaky layers instead of a dense, greasy mess. Even if the recipe says "softened," resist the urge to let it get too warm, especially in summer kitchens.
- PEEL APPLES UNIFORMLY: A vegetable peeler is your friend here. Tart green apples like Granny Smiths hold their shape better when you remove just the skin in one smooth pass—no jagged edges that turn to mush. Skip the knife unless you’re okay with uneven cooking.
- DON’T OVERMIX THE FILLING: The second you start stirring the apples, sugar, and spices, the filling turns into glue. Toss everything gently with a wooden spoon—just enough to coat the fruit. Overmixing = a soggy bottom crust, and nobody wants that.
- BAKE COOL, NOT HOT: A 375°F oven is your sweet spot for this pie. Too hot, and the crust burns before the filling sets. Too cool, and the apples stay undercooked. Trust the thermometer—no peeking until at least 45 minutes in, or you’ll regret it.
Troubleshooting perfect results
Soggy Crust Fix
If your crust turns soggy during baking, pre-bake the bottom crust for 5-7 minutes at 375°F before adding the filling. This creates a sturdy base that won’t absorb moisture.
I also recommend brushing the bottom crust with a thin layer of egg wash (1 egg + 1 tbsp water) before filling—this adds an extra barrier against sogginess. 🌡️
Filling Too Runny
Too much liquid in the filling? The apples might be too soft or the spices too wet. For firmer apples, toss them with 1 tbsp cornstarch before baking. If the filling still runs, thicken it by sprinkling 1 tbsp extra flour over the top before adding the lattice.
Bake with a pie weight or dried beans on the bottom crust for 10 minutes before adding filling to absorb excess moisture.
Lattice Not Crispy
Your lattice should be golden and crisp, not doughy. Brush it generously with heavy cream before baking and sprinkle with extra sugar for caramelization. If it’s still pale, broil for 1-2 minutes at the end of baking—watch closely to avoid burning.
I also recommend using store-bought pie dough for the lattice if homemade dough feels too thick.
Uneven Baking
If the center fills too slowly while the edges burn, cover the edges with aluminum foil halfway through baking. For extra insurance, rotate the pie 180 degrees after 25 minutes to ensure even heat distribution.
A dark-colored pie dish (like ceramic) bakes faster than glass—adjust your oven rack to the middle position for balanced cooking.
Filling Not Cooked Through
If the filling looks undercooked after 55 minutes, tent the pie with foil and bake for another 10-15 minutes at 350°F. The internal temperature should reach 190°F—use a thermometer to check.
For next time, slightly thicken the filling with 1 tbsp tapioca starch mixed into the apples before baking.
Cracked or Shrunken Crust
A shrunken crust usually means the dough wasn’t chilled enough or the pie wasn’t sealed properly. Press the edges firmly together with your fingers or a fork to create a tight seal.
For extra stability, freeze the assembled pie (unbaked) for 30 minutes before baking—this helps it hold its shape in the oven. 💡
Nutrition facts
Frequently asked questions
Can I use store-bought dough for Ree Drummond's apple pie?
Ree often uses store-bought pie crust when short on time—it still delivers that buttery, flaky texture. For the lattice, use high-quality refrigerated dough and chill it for 30 minutes before cutting strips. The key is brushing with heavy cream before baking to get that signature golden finish.
What's the best way to prevent a soggy bottom crust?
Pre-bake the bottom crust for 5-7 minutes at 375°F before adding filling. This creates a sturdy base that won't absorb moisture. Also, sprinkle 1 tablespoon cornstarch over the apples before baking to thicken the filling naturally. Brushing the bottom crust with egg wash adds an extra moisture barrier.
How do I make the lattice crust extra crispy?
Brush the lattice generously with heavy cream before baking and sprinkle with extra sugar for caramelization. For extra crispiness, broil for 1-2 minutes at the end—watch closely to avoid burning. Chill the dough before cutting strips to maintain sharp edges. Store-bought dough works well if homemade feels too thick.
Can I substitute the apples in this recipe?
Yes! Tart apples like Granny Smith or Honeycrisp work best, but McIntosh or Braeburn apples add slight sweetness. Avoid overly soft varieties like Gala. For extra firmness, toss apples with 1 tablespoon cornstarch before baking. If using pre-sliced apples, drain well and pat dry to prevent excess moisture.
How long should I cool the pie before slicing?
Let the pie cool completely for 2 hours before slicing—this allows the filling to set properly. The crust will firm up, and juices redistribute for that perfect balance of tender filling and crisp crust. Serving warm with vanilla ice cream is ideal, but slices reheat beautifully in a 350°F oven for 5-10 minutes.