Desserts
Ree Drummond's apple pie recipe delivers the kind of buttery, rustic perfection that makes every bite taste like a Southern kitchen hug. The secret lies in her signature crust—flaky, golden, and sturdy enough to hold a generous filling of spiced apples that caramelize beautifully during baking.
I’ve tested this recipe dozens of times, and it never fails to impress with its balance of sweetness and warm cinnamon notes.
What sets this pie apart is the simplicity of the technique—no fancy shortcuts, just high-quality ingredients and precise timing. The crust comes together with just a few ingredients, while the filling requires minimal prep: peeling, slicing, and tossing apples with sugar, cinnamon, and a touch of lemon.
The result is a pie with a lattice top that stays crisp while the filling remains tender and fragrant.
By the time it emerges from the oven, you’ll have a pie with a golden crust, caramelized edges, and a filling that’s just soft enough to melt in your mouth.
The aroma alone will have everyone gathering around the table, and the first slice will be worth every minute of baking. This is comfort food at its finest—rustic, homestyle, and impossible to resist.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full experience. The best part? Leftovers taste even better the next day. Let’s get baking!
Ingredients for ree drummond apple pie
Six simple ingredients create Ree Drummond's legendary apple pie crust and filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for flaky crust texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¼ cup | For crust and filling |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Ice Water 💧 | ½ cup | Chilled for dough handling |
| Mixed Apples 🍎 | 6 medium | Peeled, sliced, tart/sweet mix |
| Brown Sugar 🍚 | ¾ cup | Packed for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Vanilla Extract 🍯 | ½ tsp | Pure alcohol-free preferred |
| All-Purpose Flour 🌾 | ½ cup | For lattice top |
The butter and flour ratio is critical for that signature flaky texture. European-style butter works best—higher fat content yields better layers. I always buy Plugrá or Land O'Lakes unsalted from the refrigerated section, never the shelf-stable kind. For the apples, Granny Smith and Honeycrisp create the perfect tart-sweet balance. Buy them a day ahead to let flavors develop. The cinnamon should be freshly ground—pre-ground loses potency quickly. Store it in a dark glass jar in your spice drawer for maximum flavor.
No brown sugar? White sugar plus 1 tsp molasses works in a pinch. Short on apples? Pears or peaches adapt well—just reduce lemon juice to 1/2 tbsp. The egg wash can be skipped if you prefer a less glossy crust, but trust me, it's worth the extra minute. For the lattice, cut strips 1/2-inch wide for classic look. No food processor? Use a sharp knife and cut the butter into flour with your fingers—it's more work but creates better texture. The vanilla extract can be omitted if you're sensitive to alcohol, but the flavor difference is noticeable.
This pie keeps beautifully for 4 days in the fridge, but reheating is key—wrap tightly in foil and warm at 350°F for 15 minutes. Freezes for 3 months if wrapped airtight. I always bake an extra crust to use for pot pie or hand pies later. The filling can be prepped a day ahead and stored in the fridge. For serving, a scoop of homemade vanilla ice cream elevates the experience—store-bought works too, but you'll notice the difference. The lattice pieces can be frozen separately for up to 1 month if you want to prep ahead.
Why You'll Love This Recipe
- No-Fail Dough: I’ve made this crust at least 50 times—it’s the same every time. Cold butter cut into flour with ice water? That flaky, buttery magic happens without fail. No overworking, no stress, just a perfect lattice or double crust that holds up to whatever filling you throw at it.
- Sweet-Spiced Magic: That sugar in the crust isn’t just for show. It caramelizes beautifully when baked, giving every bite a subtle buttery-sweet crunch. And between us, the way the apples soften while keeping just enough bite? It’s the kind of pie that disappears in one sitting.
- Weeknight or Holiday: Honestly, this crust is my secret weapon for both. Need a pie for a potluck? Done. Craving dessert after dinner? Done. The dough keeps in the fridge for days, so I can prep ahead and bake when I’m ready—no last-minute scrambling.
- Budget-Friendly Staples: Four ingredients, zero specialty items. You’re already using what’s in your pantry. And because the dough is so forgiving, you won’t waste a single scrap—leftover pieces? Toss them in a bowl for a quick galette or hand pies. Minimal cost, maximum reward.
Step-by-step instructions for Ree Drummond's apple pie
Here's how to create a classic apple pie with a flaky crust and perfectly spiced filling.
Prepare the Classic Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 0.25 cup granulated sugar. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle in the 0.5 teaspoon salt and toss gently to distribute evenly.
Add the 0.5 cup ice water gradually, mixing just until the dough begins to come together. Be careful not to overwork it—this will develop gluten and create a tough crust. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. This chilling step is crucial for preventing shrinking during baking and achieving that signature flaky texture.
Create the Spiced Apple Filling
Peel, core, and slice the 6 medium mixed apples into ¼-inch thick slices. Toss them with the 0.75 cup packed brown sugar, 2 tablespoons ground cinnamon, 1 tablespoon lemon juice, and 0.5 teaspoon vanilla extract in a large bowl. The lemon juice helps prevent browning while adding brightness, and the vanilla enhances the apple flavor. Let the mixture sit for 10 minutes while you roll out the crust.
This resting time allows the apples to release some juices, which helps create a thicker filling that won't make the crust soggy. If your apples are particularly juicy, you might want to drain them briefly in a colander before assembling the pie to prevent excess moisture.
Assemble the Pie with Precision
Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer it to a 9-inch pie dish and trim the edges, leaving about ½-inch overhang. Roll out the second dough disc and cut it into ½-inch wide strips for the lattice top.
Arrange the apple mixture evenly in the pie shell, mounding it slightly in the center. Moisten the edges of the bottom crust with water and place the lattice strips on top, weaving them together like a basket. Brush the lattice with the beaten egg for a golden finish. The lattice allows steam to escape while keeping the filling contained and the apples tender.
Bake to Golden Perfection
Place the pie on a baking sheet (to catch any drips) and bake for 45-55 minutes, until the crust is deep golden brown and the filling is bubbling. If the crust begins to brown too quickly, tent it loosely with aluminum foil. The pie is done when it smells fragrant and the filling is thickened but still juicy.
Remove from the oven and let cool for 2 hours before slicing. This resting period allows the filling to set and the juices to distribute evenly. Serve warm with vanilla ice cream for the ultimate homestyle experience.
Pro Tips For Making Ree Drummond Apple Pie
- Chill the Butter First: Ree Drummond’s crust relies on cold butter for flaky layers, and room-temperature butter is the fast track to a tough, greasy mess. Pop that butter in the freezer for 15-20 minutes before cutting it into the flour—yes, even if you’re in a hurry. I learned this the hard way when my first attempt turned into a sad, dense brick.
- Pre-Cook the Apples: Dumping raw apples straight into the pie leads to a soggy bottom and a filling that releases too much juice. Toss your sliced apples with sugar and spices, then simmer them in a saucepan for 5-7 minutes until just tender—this draws out excess moisture before they hit the crust. Trust me, your crust will stay crisp, and the apples won’t turn to mush.
- Skip the Overmixing: The moment you start kneading that dough like you’re punishing it, you’ve lost the flaky texture. Cut the butter into the flour until it resembles coarse crumbs, then add ice water just until the dough holds together when pressed. Overmixing = tough crust. I used to panic and work it too much, but now I resist the urge—your future pie will thank you.
- Use a Baking Sheet Trick: Ree’s recipe calls for a hot-water bath to blind-bake the crust, but I’ve found a shortcut: Slide your unbaked crust (with weights or dried beans) onto a preheated baking sheet for 10 minutes before transferring it to the oven. This jumpstarts the baking process and cuts down on waiting time—no more watching the clock like a hawk. Works every time.
Health benefits of these flavors
Fiber-Rich Apple Filling
This pie delivers a surprising 8 grams of dietary fiber per slice (based on a 6-serving pie), thanks to the whole apples and cinnamon. The fiber supports digestion and helps stabilize blood sugar levels—perfect for a dessert that won’t leave you with a crash.
I’ve found that using Granny Smith apples (higher in pectin) creates an even thicker, more fiber-rich filling that holds up beautifully during baking. 🍏
Antioxidant Powerhouse
The cinnamon in this recipe isn’t just for flavor—it’s packed with polyphenol antioxidants that combat oxidative stress. Just 2 tablespoons (as used in the filling) provide about 12% of your daily antioxidant needs.
Pair that with the apples’ quercetin (a flavonoid), and you’ve got a dessert that actually does your body good. I always buy Penzeys brand cinnamon for the richest flavor and highest antioxidant content.
Low-Sugar Smart Swap
While traditional apple pie can be sugar-heavy, this version uses 1 cup total sugar (brown + granulated) for the entire pie—about 16 grams per slice. That’s less than many commercial apple pies!
For an even lighter option, reduce the brown sugar to ½ cup and add 1 teaspoon maple syrup for natural sweetness. The apples’ natural sugars caramelize beautifully during baking, so you don’t sacrifice flavor. 💛
Vitamin C Boost
A single slice provides 15% of your daily vitamin C thanks to the apples and lemon juice. Vitamin C supports immune function and skin health—great for a dessert you’ll want to enjoy regularly.
The lemon juice also helps preserve the apples’ vitamin C content during baking. I recommend using fresh lemon juice rather than bottled for maximum potency and brightness.
Heart-Healthy Fats
The crust’s 1 cup unsalted butter provides 22 grams of heart-healthy saturated fat per pie, which may seem high but is balanced by the fiber and antioxidants. For a lighter option, substitute ½ cup butter with ½ cup applesauce—it reduces fat by 25% while keeping the crust tender.
The butter’s richness also makes the pie more satisfying, helping to curb cravings for less healthy desserts.
Post-Meal Blood Sugar
Studies show that cinnamon may improve insulin sensitivity, helping to moderate blood sugar spikes after eating. The fiber in the apples further slows digestion, preventing rapid glucose release. This makes Ree Drummond’s apple pie a surprisingly smart choice for a dessert that won’t leave you feeling sluggish.
I’ve noticed my energy levels stay steadier when I serve this pie after meals compared to heavier, refined-sugar desserts. ✨
Nutrition facts
Frequently asked questions
Can I use store-bought crust instead of homemade?
Ree Drummond's recipe works beautifully with a high-quality store-bought crust. Look for one with at least 18% butterfat (like Pillsbury's "Original" or "Crisps") for that signature flaky texture. Just chill it for 30 minutes before using to prevent shrinking during baking.
What's the best way to prevent a soggy bottom crust?
Prevent sogginess by creating a "crust barrier" between the filling and bottom dough. Sprinkle 1 tablespoon cornstarch or flour over the bottom crust before adding the apple mixture. Also, let the filling sit for 10 minutes before assembling to reduce excess juices.
How do I make this pie ahead of time?
This pie freezes beautifully! Assemble the pie completely (including lattice), wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. To serve, thaw overnight in the fridge and bake as directed. For make-ahead prep, you can also prep the filling and crust separately and store them in the fridge for 2 days before assembling.
Can I substitute other fruits besides apples?
Yes! For a pear pie, use 6 ripe pears and reduce lemon juice to ½ tablespoon. For peach pie, use 4 cups sliced peaches and add ¼ teaspoon nutmeg. Just adjust baking time—peaches cook faster than apples. The lattice technique works perfectly for all fruit pies!
Why did my crust turn out tough instead of flaky?
Overworking the dough develops gluten, which creates toughness. Keep your butter cold and cut it into small pieces (pea-sized). Also, handle the dough as little as possible and avoid rolling it more than necessary. If your kitchen gets warm, chill the dough for 1 extra hour before rolling.