Desserts
Ree Drummond's caramel apple pie delivers that perfect balance of flaky lattice crust, spiced apple filling, and a gooey caramel drizzle that makes every bite irresistible. 🍏 This recipe captures the warmth and homestyle charm that makes The Pioneer Woman's kitchen legendary. The secret lies in her signature lattice technique and that signature caramel drizzle that ties everything together.
The beauty of this pie is in its layers—each one carefully crafted to create the ultimate dessert experience. We start with a buttery, flaky crust that holds its own against the sweet apple filling, which is spiced just right to bring out the natural flavors.
Then comes the star: a rich, gooey caramel drizzle that adds that extra touch of indulgence.
What you'll end up with is a pie that looks as stunning as it tastes, with a golden lattice crust that's both decorative and functional. The caramel drizzle adds a beautiful finish while keeping the pie moist and delicious.
This isn't just apple pie—it's a showstopper that will have everyone asking for seconds.
Perfect for family gatherings, holiday feasts, or just treating yourself to something special. With this recipe, you'll have a pie that tastes like it came straight from Ree's kitchen. Let's get started on creating this classic dessert masterpiece.
Ingredients for ree drummond caramel apple pie
These iconic ingredients bring Ree Drummond's legendary caramel apple pie to life—flaky crust, spiced apples, and that signature gooey drizzle.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | ½ cup | Plus 1 tbsp for filling |
| Ice Water 💧 | ½ cup | For pie dough |
| Large Egg 🥚 | 1 whole | For egg wash |
| Medium Apples 🍎 | 6 whole | Honeycrisp or Granny Smith |
| Light Brown Sugar 🍚 | 1 cup | Packed for filling |
| Ground Cinnamon 🌿 | 2 tsp | Plus extra for dusting |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Heavy Cream 🥛 | ½ cup | Full-fat for caramel |
| Unsalted Butter 🧈 | ¼ cup | For caramel drizzle |
| Granulated Sugar 🍚 | 1 cup | For caramel drizzle |
The apples make or break this pie. Honeycrisp or Granny Smith are perfect—they stay firm when baked but still melt in your mouth. Whole Foods or Trader Joe's usually have them prepped and ready, but if you're buying whole apples, keep them in the fridge until you're ready to slice. The cinnamon? Penzeys or the bulk bins at natural grocery stores have the best quality—none of that dusty stuff. And that caramel drizzle? It's what turns this from good pie to showstopper. Don't skip it!
No Granny Smith? Fuji or Pink Lady apples work in a pinch, but they'll get softer faster. Running low on butter? Shortening works for the crust, but it won't be quite as flaky. The caramel drizzle can be made ahead—just store it in the fridge and reheat gently. Want extra crunch? Add 1/4 cup chopped pecans to the filling. And if you're feeling fancy, dust the lattice with powdered sugar before baking for that snowy look Ree's known for.
The pie dough keeps best wrapped in plastic for 2 days in the fridge, or freeze for 3 months wrapped tightly. The filling can be prepped ahead and stored in the fridge for 1 day—just don't assemble until you're ready to bake. The caramel drizzle? It reheats beautifully—just microwave for 20-30 seconds until gooey. I always make an extra batch because it disappears faster than the pie itself. Trust me, you'll want it!
Why You'll Love This Recipe
- Foolproof Crust: I’ll be real—this crust is impossible to mess up. Just flour, butter, sugar, and ice water? No rolling pins, no stress. The cold butter cuts right into the flour like butter should, and the egg just ties it together. My first attempt was lumpy, but now I set a timer for 3 minutes of mixing and call it done.
- Caramel That Stops Traffic: That gooey, buttery caramel layer? It’s the star. The sugar melts into a glossy, slow-simmered sauce that clings to every slice like it’s been waiting for you. Honestly, I’ve caught myself licking the spoon mid-assembly. The apples stay tender but hold their shape—no mush here, just pure flavor.
- Weeknight or Holiday: Make it for Tuesday dinner or bring it to Thanksgiving. The same simple crust and filling work for both. I’ve served it warm with vanilla ice cream when I’m too tired to bake, and it’s still the centerpiece. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Five ingredients, zero specialty items. The butter and sugar are the splurge, but they stretch to feed six for under $10. Leftovers? Reheat slices in the oven for 5 minutes—crust stays crisp, caramel stays perfect. My college self would’ve cried.
Step-by-step instructions for Ree Drummond's caramel apple pie
Here's how to create that perfect buttery lattice crust with gooey caramel drizzle—just like Ree Drummond makes it!
👨🍳 Step 1: Make the Flaky Pie Crust
In a large bowl, whisk together the 3.5 cups all-purpose flour, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Cut in the 1.5 cups cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This is where the magic happens—don't overwork it or you'll end up with tough crust.
Add the 0.5 cup ice water and 1 whole large egg, mixing gently with a fork until just combined. The dough should hold together when pressed. Divide it into two equal discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). Chilling relaxes the gluten and makes rolling easier—trust me, this step makes all the difference!
🍳 Step 2: Prepare the Apple Filling
Peel, core, and slice the 6 whole medium apples into ¼-inch thick slices. Toss them in a large bowl with the 1 cup packed light brown sugar, 1 tbsp lemon juice, and 1 tbsp granulated sugar. This sweet-tart balance is key—don't skip the lemon juice, or the filling will taste flat. Let the apples sit for 15 minutes while you roll out the crust. This helps them release their juices and makes the filling extra flavorful.
Preheat your oven to 375°F. Roll out one disc of dough to fit a 9-inch pie dish, leaving a ½-inch overhang. Transfer it to the pie dish and trim the edges, leaving that overhang intact. Here's the thing—don't worry if it's not perfect. The lattice will cover any imperfections beautifully.
🥘 Step 3: Assemble the Lattice Topping
Roll out the second disc of dough and cut it into ½-inch wide strips using a sharp knife or pizza cutter. This is where the fun begins! Arrange 6 strips horizontally across the pie, leaving ½-inch gaps between them. Fold back every other strip, then lay the remaining strips perpendicular (vertically) across the pie. Unfold the folded strips and press gently to seal the lattice. The gaps let steam escape while keeping the filling juicy.
Brush the lattice with the 1 whole large egg beaten with 1 tablespoon water for that golden, flaky finish. Sprinkle with a pinch of ground cinnamon for extra warmth. Fill the pie with the apple mixture, pressing down gently but not packing it. The apples should be snug but not forced—this ensures even cooking and prevents a soggy bottom.
🔥 Step 4: Bake the Pie to Golden Perfection
Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The edges should look crisp, and the apples should be tender but not mushy. Here's the trick—if the crust starts browning too quickly, cover the edges with aluminum foil. You want that beautiful lattice to shine, not burn!
Remove the pie from the oven and let it cool for at least 2 hours before slicing. This resting period is crucial—it allows the filling to set and the juices to redistribute. If you can't wait, at least let it cool for 30 minutes before serving, or you'll have a runny mess on your hands.
🍯 Step 5: Make the Gooey Caramel Drizzle
While the pie cools, make the caramel drizzle. In a small saucepan, combine the 1 cup granulated sugar and 0.25 cup unsalted butter. Cook over medium heat, stirring constantly, until the sugar melts and turns a deep amber color—about 5-7 minutes. Be patient; this is where the caramel gets its rich, buttery flavor.
Remove from heat and carefully whisk in the 0.5 cup heavy cream. The mixture will bubble vigorously—this is normal! Let it cool for 2 minutes, then whisk again until smooth. Drizzle the caramel over the cooled pie just before serving. The contrast of warm pie and cool caramel is pure heaven. Serve with a scoop of vanilla ice cream for the ultimate dessert experience!
Pro Tips For Making Ree Drummond Caramel Apple Pie
- CHILL THE DOUGH: After mixing the butter and flour for the crust, wrap it tightly and refrigerate for at least 2 hours—overnight works even better. I used to skip this, and my crusts always ended up greasy or tough. Cold butter creates flaky layers that actually hold up under the caramelized apples.
- USE COLD APPLES: Slice apples straight from the fridge—no thawing needed. Cold apples release less juice, so they caramelize more evenly instead of turning into a soggy mess. (Yes, even if you’re impatient like me.)
- SKIP THE MIXING BOWL: Cut the cold butter into the flour with a pastry cutter or your fingers until it resembles coarse crumbs—no need to overwork it. Overmixing develops gluten, and you’ll end up with a dense, chewy crust instead of the light, flaky one this recipe promises.
- BRUSH WITH EGG WASH: Whisk the egg with a splash of water and brush it only on the top crust edges before baking. This seals the seams and gives you that golden, crisp finish without making the whole crust soggy. (Your future self will thank you.)
Serving suggestions for this recipe
Classic Serving Style
Serve your caramel apple pie warm or at room temperature with a generous scoop of vanilla bean ice cream—Ree's go-to pairing. I love using Blue Bell Homemade Vanilla for that creamy, rich texture that complements the pie's spices.
For an extra touch, dust the top with powdered sugar right before serving to mimic that bakery-fresh look. 🥧
Creamy Alternatives
If you prefer something lighter than ice cream, try whipped cream with a sprinkle of cinnamon or a dollop of salted caramel sauce on the side. I keep a jar of Trader Joe's Salted Caramel Sauce in my freezer—just microwave for 10 seconds to soften before drizzling.
For a make-ahead option, chill the pie completely and store it in an airtight container for up to 3 days.
Seasonal Pairings
In fall, serve with spiced apple cider or pumpkin spice lattes for a cozy vibe. During holidays, add a cinnamon stick to the pie before baking and garnish with crushed pecans for texture.
For summer, swap the caramel drizzle for a honey-lemon glaze—mix ¼ cup honey with 1 tbsp lemon juice and brush it over the warm pie. 🍂
Make-Ahead Magic
Assemble the pie one day ahead and refrigerate it uncovered to let the filling set. The next day, bake it straight from the fridge (add 5-10 minutes to the baking time).
For freezer-friendly prep, bake the pie completely, cool it, wrap it tightly in plastic wrap, then place it in a freezer bag. Thaw overnight in the fridge before serving. The flavors deepen after resting! ❄️
Garnish Like a Pro
Before serving, add toasted sliced almonds or crushed graham crackers around the edges for crunch. For a rustic touch, sprinkle extra cinnamon or coarse sugar on top.
I also love a dash of flaky sea salt on the caramel drizzle to balance the sweetness. These finishing touches elevate the pie from homemade to restaurant-worthy. 💫
Nutrition facts
Frequently asked questions
Can I make this pie without a lattice crust?
If lattice feels tricky, use a solid top crust or even a crustless version by pressing the dough into the pie dish and cutting ventilation slits. For extra flair, brush the top with egg wash and sprinkle with coarse sugar before baking. The filling will still shine, though the lattice adds that signature Ree Drummond look.
What if my apples turn mushy during baking?
This happens when apples release too much juice. To prevent it, toss sliced apples with 1 tbsp cornstarch before adding to the pie. Also, avoid overfilling—leave ½-inch headspace at the top. For extra insurance, bake at 350°F instead of 375°F and cover the edges with foil if browning too fast. Patience is key!
How do I store leftovers without soggy crust?
Store the pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 3-4 days or freeze for up to 3 months. To reheat, warm slices in a 350°F oven for 10 minutes or microwave for 20 seconds. Never leave pie at room temperature longer than 2 hours for safety.
Can I substitute the caramel drizzle with something else?
Yes! For a lighter option, try a honey-lemon glaze (mix ¼ cup honey + 1 tbsp lemon juice) or a vanilla cream drizzle (whip ½ cup heavy cream + 1 tbsp powdered sugar). If you love salted flavor, add a pinch of flaky sea salt to the caramel or drizzle with store-bought salted caramel sauce. Each adds a unique twist!
Why does my crust turn out tough instead of flaky?
Overworking the dough is the #1 culprit! Keep butter cold and handle dough minimally. Also, ensure your butter has pea-sized pieces (not melted) and chill the dough for at least 1 hour. Using shortening instead of butter can help, but it won't be as flavorful. For extra flakiness, freeze the dough for 20 minutes before rolling.