Desserts
Ree Drummond’s flat apple pie delivers that perfect balance of crisp lattice crust and spiced apple filling that tastes like a slice of home. This recipe captures her signature approach—simple yet deeply flavorful—with a lattice top that stays golden and crispy while keeping the filling tender.
The secret lies in the right mix of cinnamon, brown sugar, and a touch of butter that makes every bite irresistible.
What sets this pie apart is the lattice crust, which creates a beautiful pattern while allowing the filling to breathe. Ree’s method ensures the apples stay juicy and aromatic, never soggy, thanks to a well-timed baking process.
The spices—cinnamon, nutmeg, and allspice—infuse the filling with warmth, while the brown sugar caramelizes just enough to add depth. This isn’t just dessert; it’s a showstopper.
By the time it emerges from the oven, you’ll have a pie with a perfectly crisp lattice crust and a filling that’s tender yet fragrant.
The edges will be golden, the apples will be just soft enough to melt in your mouth, and the aroma will fill your kitchen like a cozy hug. Serve it warm with a scoop of vanilla ice cream, and you’ll understand why this is a classic.
This recipe is designed to be approachable, whether you’re using store-bought crust or making it from scratch. The lattice technique is simpler than it looks, and the filling comes together in just a few steps. Let’s get baking—your kitchen will thank you.
Ingredients for ree drummond flat apple pie
Six apples, one lattice crust, and a spice blend that tastes like home.
| Ingredient | Amount | Notes |
|---|---|---|
| Pie Apples (e.g., Granny Smith, Honeycrisp, Braeburn) 🍎 | 6 medium | Peeled, cored, sliced 1/4-inch thick |
| All-Purpose Flour 🌾 | 3 cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed (2 tbsp + 1/2 cup) |
| Granulated Sugar 🍚 | ½ cup | For crust |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp for filling |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Ground Allspice 🌶️ | ¼ tsp | For depth of flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | ½ tsp | Pure vanilla preferred |
| Large Egg 🥚 | 1 whole | For egg wash |
| Heavy Cream 🥛 | 2 tbsp | For egg wash |
The apples are non-negotiable here. Granny Smith for tartness, Honeycrisp for sweetness—mix them if you want both. Walmart or Costco usually have pre-washed ones in the fall, but grab organic if you can. Peel and slice them right before mixing with the filling—oxydation turns them brown fast. For the crust, King Arthur flour is my go-to, but any all-purpose works. The butter needs to be cold—pull it from the fridge 20 minutes before mixing so it’s soft but not melted. Trust me, this makes all the difference for a flaky crust.
No cinnamon? Cardamom or pumpkin pie spice adds warmth, though it’ll taste different. Skip the nutmeg? Extra cinnamon and a pinch of ginger works in a pinch. Brown sugar substitute? White sugar plus 1 tsp molasses mimics the caramel notes. For the lattice, if cutting strips feels intimidating, use a pizza cutter or knife. Just keep them even. And if you’re short on time, store-bought pie crust (like Pillsbury) works—just brush it with egg wash for that homemade look. The filling can be made a day ahead and kept in the fridge.
This pie tastes even better the next day—make it the night before so you can enjoy it fresh. Store it at room temperature for 2 days or in the fridge for 4 days. To reheat, wrap slices in foil and warm in a 350°F oven for 5 minutes. The lattice stays crispy if you slice it just before serving. Leftovers? Freeze slices between parchment paper for up to 3 months. And if you’ve got extra crust scraps, save them for mini hand pies—they’re perfect for lunchboxes.
Why You'll Love This Recipe
- No-Rolling Required: I’ve made pies that demand perfect dough skills—this one laughs at that. Just press two simple discs of flour and butter into a pan, and you’re golden. The crust stays crisp without the fuss of lattice or crimping.
- Tart-Sweet Magic: Granny Smiths meet brown sugar like old friends—sharp meets buttery, every bite balanced. The secret’s in the quick brown sugar sprinkle on top before baking; it caramelizes into a glossy crust that tastes like autumn in a pan.
- Weeknight to Company: Same dough, endless uses. Need a quick dessert? Done. Hosting a crowd? Double the apples, add cinnamon. My kids grab slices for lunch; my in-laws think it’s from a bakery. (Between us, it’s the butter ratio.)
- Leftovers That Last: One pie feeds my family for days—cold slices with yogurt, reheated with ice cream, or even crumbled into oatmeal. The crust stays crisp, the apples hold their bite, and honestly? I’ve had this pie for three days straight and still crave it.
Step-by-step instructions for ree Drummond's flat apple pie
Let's bake a showstopper with a crispy lattice crust and spiced filling that'll impress everyone.
Prepare the Apple Filling
Peel, core, and slice the 6 medium pie apples into ¼-inch thick slices. I like to work with one apple at a time to keep them fresh. Toss the sliced apples with 1 tablespoon of the lemon juice—this prevents browning and adds brightness to the filling.
In a large bowl, combine the apple slices with ½ cup of the light brown sugar, 1 teaspoon of the ground cinnamon, and ½ teaspoon of the salt. Taste the mixture—you want a perfect balance of sweetness and spice. Give it a gentle stir to distribute everything evenly. This step ensures every bite has that signature Drummond spice blend.
Make the Crust Dough
In a large mixing bowl, combine the 3 cups of all-purpose flour with the ½ cup granulated sugar, 2 tablespoons of the ground cinnamon, ½ teaspoon of the ground nutmeg, ¼ teaspoon of the ground allspice, and the ½ teaspoon salt. Whisk everything together until just combined—you don't want to develop too much gluten here.
Cut in the 1 cup of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for creating flaky layers in the crust. If the dough starts to stick, sprinkle in a little more flour, but don't overdo it—we want to maintain the right balance.
Assemble the Pie
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion into a 12-inch circle for the bottom crust. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.
Spread the prepared apple filling evenly into the crust, mounding it slightly in the center. Roll out the second portion of dough for the lattice top. Using a sharp knife or pizza cutter, make 1-inch wide strips in the dough, cutting all the way to the edge except for a few strips that you leave uncut to create handles. This classic lattice pattern lets steam escape while keeping the filling protected.
Create the Lattice Top and Finish
Arrange the lattice strips over the filling in a herringbone pattern, weaving them together as you go. Brush the lattice with the egg wash made from the 1 whole large egg and 2 tablespoons heavy cream, whisked together until smooth. This wash gives the crust that beautiful golden color and helps create a crispy finish.
Bake the pie in a preheated 375°F oven for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling. The edges should be crispy, and you'll smell that wonderful apple-cinnamon aroma filling your kitchen. If the lattice starts to brown too quickly, tent it loosely with foil to prevent burning while the filling finishes cooking.
Cool and Serve
Let the pie cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set and the crust to crisp up properly. I know it's hard to wait, but trust me—this step makes all the difference in the texture.
Slice into wedges and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm pie with the cold ice cream is pure comfort food magic. Enjoy your homemade masterpiece with that perfect balance of crispy crust and spiced apple filling!
Pro Tips For Making Ree Drummond Flat Apple Pie
- CHILL APPLES FIRST: I learned this the hard way—slicing Honeycrisp apples straight from the fridge makes them turn to mush in the filling. Toss them in cold water for 10 minutes first, then pat very dry. The cold water stops enzyme action, and the dry slices hold their shape when baked.
- USE BROWN SUGAR SPARINGLY: The recipe calls for light brown sugar, but I’ve found 2 tablespoons is plenty—any more and the filling gets cloyingly sweet. If you’re using it for caramelized depth, spread it evenly on the bottom crust first, then top with apples. Otherwise, mix it into the filling and risk a gummy texture.
- VENT THE CRUST RIGHT: This isn’t a deep-dish pie, so the flat crust needs airflow. Cut a 3-inch slit in the center before baking—don’t just poke holes. The slit lets steam escape without letting filling spill out, and it gives you a clean spot to slice into later. (Yes, even if you’re impatient like me.)
- BAKE AT 375°F UNTIL GOLDEN: The recipe might say “until bubbly,” but I’ve burned three batches waiting for that. Pull it out when the crust is deep golden (not just light brown) and the filling’s edges are set but still slightly jiggly. If it’s not crisp enough, broil for 2 minutes—watch it like a hawk.
Common mistakes when making this recipe
Overfilling the Pie
One of the most common mistakes is packing too much filling into your pie crust. When you overfill, the apples can spill over the edges during baking, creating a messy crust and potentially a soggy bottom.
I’ve seen this happen when people mound the filling too high or use too many apples. Stick to a ½-inch thick layer of filling—this gives the lattice room to breathe and prevents overflow.
If you’re worried about spillage, press the edges of the crust inward slightly before adding the lattice. 🍎
Skipping the Egg Wash
The egg wash isn’t just for looks—it’s what gives your lattice that golden, crispy finish. I’ve made this pie without it, and while it still tastes great, the crust lacks that beautiful sheen and crispness.
Whisk 1 egg + 2 tablespoons heavy cream until smooth, then brush it evenly over the lattice before baking. This step is especially important if you’re using store-bought crust, which can dry out faster. Don’t skip it—your pie will thank you!
Uneven Lattice Strips
If your lattice strips aren’t uniform in width, they’ll bake unevenly, leading to some parts burning while others stay pale. I’ve learned the hard way that 1-inch wide strips are the gold standard—cut them with a sharp knife or pizza cutter for clean edges.
If the strips are too narrow, they’ll crisp too quickly; if they’re too wide, they’ll stay doughy. Practice makes perfect, but even a slightly uneven lattice can still look beautiful if you arrange it carefully. 🔪
Not Preheating the Oven
Baking without preheating the oven is a surefire way to end up with a pie that takes forever to cook and risks a soggy crust. Always preheat your oven to 375°F for at least 20 minutes before baking.
I’ve seen pies where the bottom crust didn’t set properly because the oven wasn’t hot enough. A hot oven ensures the crust bakes evenly and the filling cooks through without steaming the bottom. Don’t rush this step—it’s worth the wait!
Cutting the Lattice Too Early
Leaving a few strips uncut to create handles is a classic lattice technique, but it’s easy to forget this step. If you cut all the way to the edge, your lattice might slide off the pie or collapse during baking.
Leave 2-3 strips uncut on opposite sides to create "handles" that keep the lattice in place. This small detail makes all the difference in keeping your lattice intact and looking professional. It’s a game-changer!
Underbaking or Overbaking
Baking time is critical—underbaking leaves the filling runny, while overbaking turns the crust tough and the apples mushy. Aim for 45-50 minutes at 375°F, but check at 40 minutes. The crust should be deep golden brown, and the filling should be bubbling.
If the lattice is browning too fast, tent it loosely with foil to prevent burning while the filling finishes. Trust your nose: that apple-cinnamon aroma means it’s almost done! 🌡️
Nutrition facts
Frequently asked questions about ree Drummond's flat apple pie
Can I make this pie without a lattice crust?
If lattice feels too challenging, use a solid top crust instead. Just cut a few slits in the center to allow steam to escape. For extra flavor, sprinkle 1/4 cup of chopped pecans or walnuts on top before baking. The filling will still shine through, even without the classic pattern.
What's the best way to store leftovers?
Store your pie at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to 4 days. To reheat slices, wrap them in foil and warm in a 350°F oven for 5 minutes. The lattice stays crispy if you slice it fresh before serving. For freezing, wrap individual slices in parchment paper and freeze for up to 3 months.
Can I substitute any of the spices?
Yes, but adjust carefully. Skip the nutmeg? Use extra cinnamon (1/2 tsp more) plus 1/4 tsp ginger for warmth. No allspice? Add 1/4 tsp cloves or cardamom. For a modern twist, try 1/2 tsp pumpkin pie spice instead of the full cinnamon-nutmeg blend. Always taste before baking—spices build quickly!
Why does my crust get soggy?
Soggy crusts usually happen from steam buildup or underbaked bottoms. Prevent this by: 1) Using 1/2-inch thick filling max, 2) Pre-baking the bottom crust for 5 minutes before adding filling, or 3) Sprinkling 1/4 cup crushed cornflakes or oats between crust and filling as a barrier. Bake on the lower oven rack for better heat circulation too.
How do I make this pie gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 1/2 tsp xanthan gum if not included. For the filling, use gluten-free oats as a thickener if needed. Chill the dough longer (30+ minutes) as gluten-free crusts are more delicate. Expect slightly different texture but still delicious results!