Popeyes Copycat Apple Pie Recipe: Spiced Rum-Infused Filling with Buttery Lattice Crunch

This Popeyes copycat apple pie delivers the same warm, spiced rum-infused filling and buttery lattice crust you crave from the restaurant. The secret lies in slow-cooked apples softened with brown sugar and cinnamon, then elevated with a splash of rum for depth—just like the original.

I’ve perfected the lattice technique to ensure that signature crispy-yet-tender texture that makes every bite irresistible.

The recipe starts with a classic pie crust, but the magic happens in the filling: Granny Smith and Honeycrisp apples simmered until tender, then mixed with warm spices and just enough rum to mimic that familiar warmth.

A lattice top keeps the pie light while trapping all the juices inside. This version uses standard kitchen tools—no fancy equipment needed—so you can recreate the restaurant experience at home.

What sets this pie apart is that spiced rum infusion—it’s subtle but unmistakable, giving the filling a depth that store-bought versions can’t match. The lattice crust adds visual appeal and that satisfying crunch, while the filling stays moist and flavorful.

Bake it once, and you’ll never settle for anything less than this restaurant-quality dessert again.

Perfect for holiday gatherings, family dinners, or just treating yourself to a slice of nostalgia. The recipe includes tips for adjusting sweetness and ensuring a golden crust, so even first-time bakers can nail it. Let’s get baking—your taste buds will thank you.

Ingredients for popeyes apple pie copycat

Eight apples, two crusts, and one secret ingredient—spiced rum—that makes this pie taste like Popeyes.

The apples are non-negotiable—Granny Smith for tartness and Honeycrisp for sweetness, both peeled and sliced evenly. Trader Joe's carries Honeycrisp year-round, but check the produce section for Granny Smiths in fall. The spiced rum is what elevates this from ordinary to Popeyes-level: Captain Morgan or Kraken work best, but any quality spiced rum with warm notes will do. If you're worried about alcohol content, bake the pie an extra 10 minutes to evaporate it. For the cinnamon, Penzeys or bulk bins at Whole Foods offer the freshest, most aromatic options—avoid the dusty jars at the back of the spice aisle.

No spiced rum? Apple cider mixed with 1 tsp cinnamon and 1 tsp vanilla extract mimics the depth, though it won't have the same warmth. Substituting apples? Fuji or Braeburn work in a pinch, but they lack the crisp-tart balance. The brown sugar should be light for a caramelized sweetness—Domino or Muscovado brands are reliable. For the lattice, if you're intimidated by cutting strips, pre-cut pie crust strips from the freezer aisle save time without sacrificing texture. The lemon juice keeps the filling from browning too quickly while baking, so don't skip it—it’s a pro trick.

Store the pie dough between parchment paper in the fridge for up to 3 days or freeze it for 3 months. The filling can be prepped ahead and kept in the fridge for 24 hours before baking. Once baked, leftovers keep for 4 days at room temperature or 2 months frozen. For reheating, wrap slices in foil and warm at 350°F for 10 minutes—microwaving makes the crust soggy. I always bake an extra lattice crust to serve with ice cream; it’s a crowd-pleaser that disappears fast.

Step-by-step instructions for spiced rum-infused apple pie

Here's how to recreate that iconic Popeyes apple pie at home—rich, spiced, and with a perfect buttery lattice crust.

In a large mixing bowl, combine the 4 whole Granny Smith Apples and 4 whole Honeycrisp Apples, both peeled, cored, and sliced into ¼-inch pieces. The Granny Smith adds tartness while Honeycrisp brings sweetness—together they create that signature balance. Sprinkle over the 1.5 cups Light Brown Sugar, 0.5 cup Granulated White Sugar, 2 tbsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, and 0.25 tsp Ground Allspice. Toss gently but thoroughly so every slice gets coated in the spiced sugar mixture.

Next, drizzle in the 0.25 cup Spiced Rum and the 1 tbsp Lemon Juice. The rum infuses the filling with warm, caramel-like depth, while the lemon juice prevents browning and brightens the flavors. Let the mixture sit for 10 minutes—this allows the spices to bloom and the rum to meld with the apples. You'll notice the apples soften slightly and release their juices, creating a syrupy consistency that's perfect for pie filling.

Roll out 2 cups of the All-Purpose Flour (plus 2 tbsp extra for dusting) into two 12-inch circles for the crust. I use a rolling pin and keep the dough chilled between rolls to prevent sticking. Transfer one circle to a 9-inch pie dish, trimming any excess dough that hangs over the edge. Press the dough gently but firmly into the bottom and up the sides to create a smooth, even base.

Pour the prepared apple filling into the crust, spreading it evenly and mounding it slightly in the center. The filling should come about ¾ of the way up the sides of the pie dish—this ensures a thick, generous slice when served. Sprinkle the remaining 0.5 tsp Diamond Crystal Kosher Salt over the top of the filling to enhance all the flavors.

Cut the remaining 1 cup Unsalted Butter into ¼-inch cubes and chill them for 10 minutes to keep them firm. Roll out the second pie crust circle into a 12-inch rectangle, about ½-inch thick. Using a sharp knife or pizza cutter, make ½-inch cuts down the length of the rectangle, stopping ½-inch from the edge on every other strip. This creates the classic lattice pattern.

Brush the strips with melted butter—this is key for that golden, flaky finish. Starting with one of the uncut strips, carefully fold it over the second strip, then the third, and so on, creating a woven pattern. The butter acts as a glue, helping the strips stick together while adding richness. Tuck the edges of the lattice into the bottom crust to seal the pie completely.

Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 50-55 minutes until the lattice is deep golden brown and the filling is bubbling at the edges. The filling should be tender but not mushy—you want it to hold its shape when sliced.

Here's the thing—don't open the oven door until at least 30 minutes have passed. Peeking too soon causes the pie to collapse. If the edges brown too quickly, cover them loosely with aluminum foil. The pie is done when the internal temperature reaches 195°F and the lattice is crispy to the touch. Let it cool for at least 2 hours before slicing—this allows the filling to set and the flavors to meld.

Slice the pie into 8 equal wedges using a sharp knife or pie server. The lattice should hold together beautifully, and each bite should deliver that perfect balance of spiced rum, caramelized apples, and buttery crust. Serve warm with a scoop of vanilla ice cream to contrast the rich, spiced filling.

This pie keeps well at room temperature for 2 days or can be refrigerated for up to 5 days. For best results, reheat slices in a 350°F oven for 5-10 minutes** to restore that freshly baked warmth. The rum-infused filling only gets better with time, developing deeper, more complex flavors as it sits.

Regional styles of popeyes apple pie copycat

Southern Comfort Style

This recipe channels classic Southern apple pie traditions with a Popeyes twist. The spiced rum infusion is inspired by Southern barbecue and bourbon-influenced desserts you'd find in states like Georgia or Tennessee.

I grew up eating apple pies at family reunions where a splash of rum was often added—it's a nod to those memories while keeping the Popeyes signature. The lattice crust is a Southern favorite because it shows off the filling beautifully while keeping the texture light and crisp. 🍎

Texas-Style Twist

For a Texan-inspired version, swap the spiced rum for ½ cup Texas-style apple cider (like Lone Star Cider) mixed with 1 tsp cinnamon and 1 tsp vanilla extract.