Ree Drummond's Caramel Apple Pie Recipe: Buttery Lattice Crust Over Spiced Apple Bliss

Ree Drummond's caramel apple pie delivers the perfect balance of buttery lattice crust and spiced apple filling, topped with a rich, gooey caramel that ties everything together. This recipe captures the cozy, comforting essence of a classic dessert with a modern twist that makes it feel special for any occasion.

The secret lies in the lattice crust, which adds a delicate crisscross pattern while keeping the pie light and flaky.

What sets this pie apart is the homemade caramel sauce poured over the warm apple filling—it creates a luscious, sticky layer that enhances the natural sweetness of the apples.

The spiced filling combines cinnamon, nutmeg, and a touch of vanilla for warmth, while the buttery crust holds up beautifully under the caramel's weight. With a total prep time of just 45 minutes and 50 minutes in the oven, this pie is perfect for beginners and experienced bakers alike.

The result is a showstopping dessert with a golden lattice crust, tender apples, and pools of caramel that make every bite irresistible. The combination of textures—crisp crust, soft filling, and gooey caramel—creates a harmonious experience that’s both nostalgic and refined.

This pie is ideal for family gatherings, holiday feasts, or simply treating yourself to a slice of comfort.

Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate indulgence. The caramel will soften slightly, creating a decadent sauce that ties every bite together. Here’s how to make it step by step.

Ingredients for ree drummond caramel apple pie

Buttery crust, spiced apples, and gooey caramel—this pie delivers on all fronts.

The apples are non-negotiable—Granny Smiths hold up best to baking, but Honeycrisp works too. Buy organic if you can, and peel them right before slicing to keep the color bright. For the crust, European-style butter from Plugrá or Land O'Lakes makes it extra flaky. The lattice isn't just pretty—it lets steam escape so the filling stays tender. I always make extra dough to freeze for next time. The caramel is where the magic happens—don't rush it, or you'll end up with sugar crystals instead of smooth sauce.

No Granny Smiths? Honeycrisp or Fuji are solid backups. Short on butter? Vegetable shortening works in a pinch, but the flavor won't be as rich. The cinnamon-nutmeg mix is essential—substitute pumpkin pie spice if you're fresh out, but it's a different vibe. For the caramel, brown sugar adds depth that white sugar can't match. The heavy cream needs to be full-fat—light cream or half-and-half won't give the same luscious texture. And if you're feeling fancy, add a pinch of flaky sea salt to the caramel for a gourmet touch.

The crust dough can chill for up to 48 hours—perfect for making ahead. Once baked, store the pie covered at room temp for 2 hours before refrigerating, or the caramel will get too firm. Leftovers keep 5 days in the fridge, but honestly? It disappears in one sitting. Freeze the whole pie for 3 months—just thaw overnight before serving. The caramel softens beautifully when reheated, so a quick 10-second zap in the microwave works wonders.

Step-by-step instructions for ree Drummond's caramel apple pie

Here's how to create a showstopping pie with a buttery lattice crust and rich caramel drizzle.

Peel and thinly slice the 6 medium Granny Smith apples into ⅛-inch thick slices. Toss them in a large bowl with 1 tbsp lemon juice—this prevents browning and adds brightness. In a separate bowl, whisk together 1.25 cups granulated sugar, 0.5 cup packed light brown sugar, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tsp salt. Pour this spice mixture over the apples and gently stir until evenly coated.

Transfer the apple mixture to a 9-inch pie dish, mounding it slightly in the center. The filling should be about 1 inch deep when pressed down. Sprinkle the 0.5 cup turbinado sugar evenly over the top—this will caramelize beautifully during baking. Set aside while you prepare the crust.

In a small saucepan, combine 1 cup heavy cream, 2 tbsp granulated sugar, and 1 tsp vanilla extract. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely. Reduce heat to low and let it simmer for 5-7 minutes until slightly thickened. Stir in 1 tsp ground cinnamon and remove from heat. This sauce will be used later for drizzling over the pie.

Here's the thing—this caramel sauce needs to be smooth. If it thickens too much while cooling, simply whisk in 1-2 tsp hot water to reach a pourable consistency. Keep it warm until you're ready to assemble the pie.

In a food processor, pulse the 1.5 cups cold cubed unsalted butter with 3 cups all-purpose flour and 1 tsp salt until the mixture resembles coarse crumbs. Add 1 large egg and pulse just until combined. The dough should hold together when pressed but not be sticky. If it's too dry, add 1 tsp ice water; if too wet, add 1 tbsp more flour.

Divide the dough into two equal portions. Roll out one portion to fit the bottom of the pie dish, pressing it gently into the edges. Roll out the second portion for the lattice top. Here's a pro tip: keep the dough chilled between rollings to prevent it from softening. If it gets too warm, pop it in the freezer for 10 minutes.

Cut the rolled-out dough into ½-inch wide strips, leaving some strips slightly longer than others. Arrange them in a lattice pattern over the filled pie dish, alternating long and short strips. Weave them together carefully, pressing gently where they overlap to seal. Trim any excess dough hanging over the edge of the pie dish.

Brush the lattice with the beaten egg (mixed with 1 tbsp water) for a golden finish. Here's where it gets fun—sprinkle the 0.5 cup turbinado sugar over the lattice. This creates those beautiful caramelized spots that make the pie look like it came from a bakery.

Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper (to catch any drips). Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The lattice should look crisp and slightly puffed.

Remove the pie from the oven and immediately drizzle the warm caramel sauce over the top. Let it cool for at least 2 hours before slicing—this allows the filling to set and the flavors to meld. The caramel will thicken as it cools, creating that perfect balance of sweet, spiced apple and rich caramel.

Storing and reheating this dish

Room-Temp Storage

Let your pie cool completely on a wire rack before transferring it to an airtight container—this prevents condensation from making the crust soggy. I always store it at room temperature for up to 2 hours before refrigerating, as the caramel needs time to set properly.

The filling stays warm and gooey, while the crust maintains its crispness. Trust me, this small step makes a huge difference in texture. 🍏

Fridge Preservation

Once cooled, cover your pie tightly with plastic wrap pressed directly against the lattice to prevent drying. Store it in the fridge for up to 5 days, but honestly? It rarely lasts that long in my house.

The caramel softens slightly when cold, so I recommend letting it sit at room temperature for 10-15 minutes before serving to restore that perfect balance of textures. 🥧

Freezer Magic

For long-term storage, wrap the entire pie in two layers of plastic wrap followed by foil to create a moisture barrier. Freeze for up to 3 months—the caramel actually improves in flavor over time, becoming even more rich and complex.

When ready to serve, thaw overnight in the fridge, then reheat for 10 minutes at 350°F to revive the crust's crispness. The apples stay tender, and the caramel melts beautifully. ❄️

Reheating Perfection

For the best results, reheat pie slices in a 350°F oven for 5-7 minutes—this gently warms the filling without overcooking the crust. If you're in a hurry, microwave individual slices for 10-15 seconds on 50% power, then cover with a paper towel to soften the caramel.

I avoid the microwave for whole pies, as it can make the crust rubbery. 🔥

Caramel Revival

The caramel is the star of this pie, so if it looks too firm after storage, simply warm it in a small saucepan over low heat with 1 tbsp heavy cream until smooth. Drizzle this warmed caramel back over the pie just before serving—it'll look restaurant-quality and taste even better.

A quick 10-second microwave zap also works in a pinch, but the stovetop method gives the best texture. 💫

Serving Secrets

Serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream—the contrast of cold and warm takes this pie to another level. For extra drama, sprinkle with crushed pecans or a pinch of flaky salt right before serving.

I also love adding a cinnamon stick as a garnish for that cozy, homemade touch. 🍦

Frequently asked questions