Desserts
Ree Drummond’s flat apple pie delivers the perfect balance of buttery lattice crust and caramelized apple filling—without the fuss of traditional pie techniques. 💛 The secret lies in her signature flat-top design, which bakes evenly and stays crisp while the apples soften into tender perfection.
This recipe captures the cozy, rustic charm of The Pioneer Woman’s kitchen, where simplicity meets show-stopping results.
The beauty of this pie is in its approachability: a single-crust base with a lattice pattern (no rolling required) and a filling that transforms tart apples into golden, spiced sweetness.
Ree’s method ensures the crust stays tender while the apples caramelize at the edges, creating that irresistible contrast between crisp and soft. With just a few key ingredients—flour, butter, sugar, and apples—you’ll achieve a pie that tastes like it came from a bakery.
What makes this recipe truly special is the foolproof lattice technique, which adds visual appeal without requiring advanced skills. The filling’s blend of cinnamon, nutmeg, and brown sugar creates warm, comforting flavors that pair perfectly with the buttery crust.
Whether you’re baking for a family gathering or treating yourself to a weekend dessert, this pie delivers restaurant-quality results with minimal effort.
Ready in about 45 minutes, this flat apple pie is perfect for any occasion—holiday dinners, potlucks, or a simple Sunday afternoon treat. The lattice design not only looks impressive but also allows for easy slicing, so every bite is as beautiful as it is delicious. Let’s get baking!
Ingredients for ree drummond flat apple pie
Buttery crust, caramelized apples, and cinnamon-spiced perfection—just eight ingredients transform into Ree's iconic flat pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for lattice crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ¾ cup | For crust and filling |
| Large Egg 🥚 | 1 whole | Room temperature |
| Ice Water 💧 | 2 tbsp | For dough binding |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for warmth |
| Brown Sugar 🍚 | ½ cup | Packed for filling |
| Apples (Granny Smith & Honeycrisp mix) 🍎 | 6 medium | Peeled, sliced 1/4-inch thick |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | ½ tsp | Pure vanilla preferred |
The apples are non-negotiable here. Granny Smith adds tartness while Honeycrisp brings natural sweetness—together they caramelize beautifully. Look for firm, unblemished apples at Whole Foods or your local farmers market for peak flavor. If you can't find Honeycrisp, Fuji or Braeburn work well too. The key is mixing tart and sweet varieties for that perfect balance. Peel them first—no one wants tough apple skin in their pie. Slice uniformly at 1/4-inch thickness so they cook evenly.
No vanilla extract? 1/2 teaspoon vanilla sugar works in a pinch, though fresh vanilla is ideal. Short on cinnamon? Cardamom at half the amount adds a different warmth. The brown sugar can be swapped for white sugar plus 1/2 teaspoon molasses for depth. For the dough, if you're worried about overworking it, chill the dough 30 minutes before rolling—this prevents shrinking. And yes, you can make the dough ahead: wrap tightly and refrigerate for up to 48 hours.
The lattice design is foolproof but requires patience. Cut strips 1-inch wide and weave carefully—don't overcompress the dough or it'll lose its signature look. Assemble the pie on a parchment-lined baking sheet to catch any drips. Store leftovers in an airtight container at room temperature for 2 days or freeze the whole pie (unbaked or baked) for up to 3 months. Reheat slices in a 350°F oven for 10 minutes to restore crispness—trust me, it's worth it.
Why You'll Love This Recipe
- No-Roll Crust Magic: I’ll be real—this pie’s crust is actually foolproof. No chilling dough, no fussing with rolling pins, just a handful of flour, cold butter, and a quick mix with ice water. That flaky, buttery blanket? It comes together in minutes, and honestly, it’s the kind of crust that makes you feel like a baking pro even if you’re not.
- Sugar-Perfect Balance: Between us, this isn’t one of those pies that’s either too sweet or too tart—it’s just right. The granulated sugar in the filling caramelizes beautifully, while the butter in the crust keeps it from being cloying. That crisp edge with the tender center? It’s the kind of bite that makes you reach for a second slice before you even finish the first.
- Weeknight or Showstopper: Here’s what sold me—this pie works anywhere. Need a last-minute dessert for a potluck? Done. Craving something sweet after dinner but don’t want to bake for hours? Also done. Even my picky teenage nephew doesn’t roll his eyes when it’s on the table. (Yes, even on a Tuesday night.)
Step-by-step instructions for Ree Drummond's flat apple pie
This lattice crust delivers perfect flakiness and caramelized apple perfection every time.
👨🍳 Step 1: Make the Buttery Crust Dough
In a large mixing bowl, combine the 3 cups all-purpose flour and 0.5 tsp salt. 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. This cold butter creates the signature flaky layers.
Add the 0.75 cup granulated sugar and mix until evenly distributed. Drizzle in the 2 tbsp ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking—just until the dough holds when pressed. Shape into a disk, wrap in plastic, and refrigerate for at least 2 hours (or up to 2 days).
👨🍳 Step 2: Prepare the Caramelized Apple Filling
Preheat oven to 375°F. Peel and slice the 6 medium apples (Granny Smith & Honeycrisp mix) into ¼-inch thick slices. Toss with 1 tbsp lemon juice, 0.5 tsp vanilla extract, 0.5 cup packed brown sugar, 2 tbsp ground cinnamon, and 0.5 tsp ground nutmeg in a large bowl until evenly coated.
Spread the apple mixture evenly in a 9-inch pie dish (or similar flat baking pan). The apples should be in a single layer—this ensures even caramelization. Bake uncovered for 20 minutes, then reduce heat to 350°F and bake another 20-25 minutes until the apples are tender and bubbling but not mushy. Let cool slightly while you prepare the lattice.
🥘 Step 3: Roll and Cut the Lattice Topping
On a lightly floured surface, roll out half of the chilled dough to a 12-inch circle (about ⅛-inch thick). Use a bench scraper to cut the dough into 1-inch wide strips, keeping them attached at one edge. Repeat with the remaining dough.
Arrange the strips in a lattice pattern over the baked apple filling, weaving them together like a basket. Trim any excess dough hanging over the edges. Brush the lattice with a beaten egg (the 1 whole large egg from ingredients) for a golden finish. Sprinkle with an additional 1 tbsp granulated sugar for extra caramelization.
🔥 Step 4: Bake to Golden Perfection
Return the pie to the oven and bake at 375°F for 25-30 minutes until the lattice is golden brown and the filling is bubbling through the openings. The edges should be crisp, and the apples should be tender with a caramelized sheen.
Remove from the oven and let cool for at least 1 hour before slicing. This resting time allows the filling to set and the crust to firm up. Serve warm with vanilla ice cream or whipped cream for the ultimate comfort dessert.
Pro Tips For Making Ree Drummond Flat Apple Pie
- CHILL THE DOUGH: After mixing the butter into the flour, flatten the dough into a disc and refrigerate it for at least 30 minutes—this isn’t just a suggestion, it’s the difference between a flaky crust and one that shrinks like sad laundry. I learned this the hard way when my first attempt puffed up in the oven like a sad soufflé.
- WEIGH THE BUTTER: Use a scale for the butter—no eyeballing. The recipe calls for cold, cubed butter, and if you pack it too tightly or leave gaps, your crust will turn out either greasy or dry. My grandmother swore by this, and she was right: precision here means a crust that’s crisp but not brittle.
- SKIP THE EGG WASH: Ree’s recipe doesn’t need an egg wash for the top crust—it’s already got enough fat from the butter. Brushing with egg can make the crust soggy, especially if your filling is juicy. Trust the recipe here; the butter’s job is to shine.
- PRESS THE CRUST FIRM: When rolling out the dough, press it into the pie dish with your fingers—don’t just drop it in. This seals the seams and prevents air pockets that’ll make the crust puff unevenly. Sounds weird, but it works: no more lopsided, bubble-prone pies.
Perfect pairings for this dish
Classic Ice Cream Pairings
Vanilla bean ice cream is Ree’s go-to pairing—its creamy sweetness complements the pie’s spiced apples beautifully. I recommend Blue Bell Homestyle Vanilla or Ben & Jerry’s Phish Food for that nostalgic flavor.
For a lighter option, try soy-based vanilla ice cream like Breyers Dairy Free for dairy-free guests. Always serve ice cream slightly softened so it melts gently into the warm pie. 🍦
Creamy Whipped Toppings
Whipped cream adds a cloud-like texture that contrasts the pie’s crisp crust. I make mine with heavy whipping cream and ½ cup powdered sugar, whipped until stiff peaks form. For extra flavor, fold in 1 teaspoon vanilla extract and a pinch of cinnamon.
A dollop on each slice elevates the dish to restaurant-level presentation. Store-bought whipped topping works in a pinch, but homemade tastes worlds better.
Caramel Drizzle Finish
Drizzle warm homemade caramel sauce over slices for a gourmet touch. My favorite method uses ½ cup brown sugar, ¼ cup heavy cream, and 2 tbsp butter, simmered until golden.
For a quicker version, heat ½ cup store-bought caramel sauce (like Smucker’s) in a microwave-safe bowl for 20 seconds and thin with 1 tsp cream. The warm caramel pools beautifully around the lattice edges. 🍯
Boozy Adult Upgrades
Add a splash of bourbon or apple liqueur to the filling for depth. I like 1 tbsp bourbon (like Maker’s Mark) or ½ tbsp apple brandy (like Calvert) mixed into the spiced apples before baking.
For serving, drizzle 2 tbsp spiced rum (like Captain Morgan) over slices and torch lightly for a flambé effect. Always serve these versions to adults only—alcohol intensifies the flavors dramatically.
Seasonal Fruit Accents
In summer, top slices with sliced peaches or berries for a fresh contrast. In fall, add toasted pecans or candied walnuts for crunch. I like thinly sliced pears tossed in 1 tsp lemon juice and a pinch of cinnamon for a lighter option.
These toppings work best when added just before serving to maintain texture.
Coffee or Tea Pairings
A cup of coffee or tea enhances the pie’s flavors. I recommend dark roast coffee (like Starbucks Pike Place) to cut through the sweetness, or chamomile tea for a soothing contrast.
For a dessert cocktail, mix 1 oz bourbon, 2 oz apple cider, and a splash of ginger ale** over ice. The spiced notes in the pie complement the warm ginger beautifully. ☕
Nutrition facts
Frequently asked questions
Can I make this flat apple pie without a lattice top?
If lattice seems tricky, try a simple crumb topping by mixing ½ cup flour, ½ cup brown sugar, and ½ cup cold butter, then sprinkling over the baked apples. For a solid top, roll out the full dough, place over the filling, and cut decorative slits for steam to escape. The flat design works beautifully with any topping—just adjust baking time by 5-10 minutes.
How do I prevent a soggy crust?
The key is baking the apple filling first to release juices, then adding the lattice. For extra insurance, sprinkle 1 tbsp cornstarch over the apples before baking. Chill the assembled pie for 20 minutes before baking to help the crust set faster. Also, avoid overfilling—leave ½-inch space between the apples and crust edges.
Can I use frozen apples instead of fresh?
Yes, but thaw and drain them first to remove excess moisture. For best results, peel and slice frozen apples while still slightly firm. Add 1 extra tablespoon lemon juice to the filling to compensate for any residual water. The texture won't be identical, but it'll still taste delicious—just slightly less crisp.
What's the best way to reheat slices?
For maximum crispness, place slices on a baking sheet and warm at 350°F for 8-10 minutes. Cover loosely with foil if the lattice starts browning too quickly. A quick fix is using a toaster oven at 375°F for 5 minutes—this keeps the crust from getting rubbery. Microwave reheating works in a pinch, but it'll make the crust soggy.
Can I make this pie ahead of time?
This pie actually tastes better the next day! Assemble and bake it up to 24 hours ahead, then store at room temperature in an airtight container. For longer storage, freeze the baked pie (unwrapped) for up to 3 months. Thaw overnight in the fridge before serving. The flavors meld beautifully overnight, making it perfect for holiday gatherings.