Desserts
This Remy's apple pie recipe delivers the perfect balance of buttery lattice crust and warm spiced filling that makes every slice taste like autumn in a bite. 🍂 The secret lies in a flaky, golden crust that holds its shape while the cinnamon-infused apples caramelize into tender perfection.
I've perfected this recipe over years of baking, ensuring the crust stays crisp while the filling remains moist and fragrant.
The lattice design isn't just decorative—it creates those signature diamond patterns while allowing steam to escape, preventing a soggy bottom. A touch of nutmeg and cardamom in the filling elevates the flavor beyond classic apple pie, giving it depth that pairs beautifully with vanilla ice cream.
The crust gets pre-baked just enough to hold its shape during the long baking time.
By the time it emerges from the oven, you'll have a pie with a golden, flaky crust that shatters slightly at the edges and a filling so tender it practically melts in your mouth.
The aroma alone will have your kitchen smelling like a bakery, and the first bite delivers that perfect mix of sweet, spiced apples with buttery crust in every forkful.
Serve warm with a scoop of vanilla ice cream or whipped cream for the full experience. This recipe makes two pies, so you'll have leftovers worth savoring for days. Let's get baking—your taste buds will thank you.
Ingredients for remy apple pie
Buttery crust, spiced apples, and that perfect lattice—just 12 ingredients for autumn perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Unbleached preferred for flakiness |
| Unsalted Butter 🧈 | 2 cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ¼ cups | For crust and filling |
| Large Apples 🍎 | 8 medium | Honeycrisp or Granny Smith |
| Brown Sugar 🍚 | ¾ cup | Packed for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for depth |
| Cardamom Pods 🌿 | 4 whole | Lightly crushed for aroma |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🥛 | 1 tsp | Pure extract preferred |
| Ice Water 💧 | ½ cup | For dough consistency |
The apples make or break this pie. Honeycrisp or Granny Smith are my go-tos—they hold shape while cooking. Whole Foods or Trader Joe's usually have the best selection, but any crisp variety works. If using Granny Smith, add a pinch more sugar to balance tartness. For the crust, European-style butter (like Plugrá) has higher fat content—worth the splurge for extra flakiness. Store butter in the freezer to keep it cold until you're ready to cut it into cubes.
No cardamom? Skip it or double the cinnamon—it's not essential, just adds depth. Fresh nutmeg is a game-changer, but if you only have ground, toast it lightly in a dry pan first. For the lattice, I always use parchment paper templates (available at Michaels or online) to cut perfect strips. No templates? Freehand it—just make sure strips are about 1/2-inch wide. The crust needs to be cold when you roll it out, so chill the dough for at least 30 minutes before shaping.
This pie keeps beautifully—3-4 days at room temperature if covered loosely, or 2 months in the freezer. I always bake one pie and freeze the second for later. To reheat, warm at 350°F for 10-15 minutes with a splash of water in the pan. The filling gets even better the next day as the flavors meld. Store leftover crust scraps in the fridge for 3 days—perfect for mini pies or tarts.
Why You'll Love This Recipe
- No-Roll Crust Magic: I swear by this butter-and-flour shortcut—just mix, press, bake. No chilling, no fuss, and the flaky layers still happen like some kind of pastry science. (Yes, even when my hands are sticky from apple peels.)
- Sweet-Spiced Apple Core: That brown sugar sprinkled over the sliced apples? It caramelizes into a sticky, buttery crust while they bake. Honestly, the first time I tasted it, I nearly dropped the pie dish.
- Weeknight or Holiday: Same dough, same filling—works for my 7 p.m. "I’m exhausted" dinner or the Thanksgiving table. Between us, I’ve served it at both, and no one’s ever asked for seconds quietly.
- Leftovers That Win: This pie actually tastes better the next day, especially reheated with a scoop of vanilla ice cream. I make two, freeze one, and call it my "emergency dessert fund" for lazy mornings.
Step-by-step instructions for Remy's apple pie
Here's how I make my signature buttery lattice crust and spiced filling—flaky, golden, and packed with flavor.
👨🍳 Step 1: Make the Crust Dough
In a large bowl, combine the 4 cups all-purpose flour and 1.5 tsp salt. Cut in the 2 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers later.
Add the 0.5 cup ice water and 1 tsp vanilla extract all at once. Gently mix with a fork until the dough just comes together. Don't overwork it—just until it forms a shaggy mass. Turn it out onto a lightly floured surface and knead briefly (about 10-15 seconds) until smooth. Wrap tightly in plastic and refrigerate for at least 2 hours (or up to 48 hours).
👨🍳 Step 2: Prepare the Filling
Peel, core, and slice the 8 medium large apples into ¼-inch thick slices. Toss them in a large bowl with 1 tbsp lemon juice to prevent browning. In a separate small bowl, whisk together 0.75 cup brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and the 4 lightly crushed cardamom pods. Sprinkle this spice mixture evenly over the apples and toss gently.
Let the filling sit for 15 minutes while you roll out the crust. This allows the apples to release some juice, which helps create a thick, flavorful filling. If your apples are particularly juicy, you might want to drain them slightly after sitting—just pat them dry with paper towels to avoid a soggy bottom.
🥘 Step 3: Assemble the Pie
Roll out half of the chilled dough on a lightly floured surface into a 12-inch circle. 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. Roll out the remaining dough for the lattice top.
Fill the crust with the apple mixture, mounding it slightly in the center. Cut the remaining dough into ½-inch wide strips, alternating between long and short strips to create the classic lattice pattern. Weave the strips over the filling, leaving the center open for steam to escape. Brush the lattice with a beaten egg wash for extra shine.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any drips) and bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling. The edges should be crisp, and the lattice should look like it's been kissed by sunlight.
If the crust starts browning too quickly, tent it loosely with aluminum foil. Remove the foil for the last 10-15 minutes of baking to let the crust crisp up. The pie is done when it pulls away from the edges of the pie dish and the filling is thick and syrupy. Let it cool for at least 2 hours before slicing—this resting time is what makes all the difference in texture.
Pro Tips For Making Remy Apple Pie
- Preheat Oven to 375°F—Not 350°F: I learned this the hard way—baking at 350°F leaves you waiting forever for that golden crust. The butter in this pie needs heat to crisp properly, so crank it up to 375°F for the first 20 minutes, then drop to 350°F if the edges brown too fast. Trust me, the difference is noticeable.
- Toss Apples in Brown Sugar First: Skip the granulated sugar until the very end—this pie relies on the caramelized depth of brown sugar. Toss your sliced apples with it first, let them sit for 10 minutes, and you’ll get that signature Rémy-style richness without needing extra spices. (Yes, even if you’re impatient like me.)
- Chill the Dough 30 Minutes: This isn’t the prettiest method, but it’s the tastiest. The butter in the crust melts faster than you’d think, and a warm dough spreads like crazy. Wrap it and stick it in the fridge while you prep the filling—it’ll hold its shape and give you that flaky, buttery layer everyone loves.
- Use 2 Tablespoons Cold Butter on Top: I was skeptical until I tried it: after filling the pie, dot the top with cold butter cubes (about 2 tablespoons total) before adding the lattice or top crust. It melts into the apples during baking, adding a buttery aroma that cuts through the sweetness. No extra effort, just pure flavor payoff.
Troubleshooting great remy apple pie
Crust Too Tough
If your crust turns out tough instead of flaky, you likely overworked the dough or didn't keep the butter cold enough. I always cut the butter into the flour until it's pea-sized—not powdered—and keep everything chilled.
For extra flakiness, use European-style butter like Plugrá (it has higher fat content) and avoid handling the dough more than necessary. Let it rest in the fridge for the full 2 hours before rolling. 🥧
Soggy Bottom
A soggy bottom happens when moisture from the filling steams the crust. To prevent this, I pre-bake the bottom crust for 10-12 minutes at 375°F before adding the filling. Another trick? Sprinkle a thin layer of dried breadcrumbs or semolina on the bottom crust before filling.
This creates a barrier while still letting the crust stay crisp. Always use ¼-inch thick apple slices—thinner slices release less juice. 🍎
Filling Too Watery
Juicy apples can make the filling too thin, leading to a runny pie. If your apples are particularly wet, drain them after tossing with lemon juice and pat them dry with paper towels. I also recommend adding 1 tbsp cornstarch to the spice mixture to thicken the filling.
For extra insurance, let the filling sit for 20 minutes before baking—this helps some of the liquid evaporate. 💧
Lattice Not Holding
If your lattice strips collapse or don't stay in place, your dough might not be chilled enough. Always roll out the lattice dough on a lightly floured surface and keep it refrigerated until ready to use.
For extra support, brush the strips with egg wash before weaving them—this helps them crisp up and hold their shape. If the strips still won't stay, try pressing them gently into the filling with a fork before baking. ✨
Crust Burning Too Fast
If the crust browns too quickly while the filling isn't done, tent the pie loosely with aluminum foil after 25 minutes of baking. Remove the foil for the last 10-15 minutes to let the crust crisp up.
For even baking, place the pie on a baking sheet to catch drips and ensure even heat distribution. If your oven runs hot, reduce the temperature to 350°F for the final 15 minutes of baking. 🔥
Apples Not Cooked Enough
Undercooked apples happen when the pie isn't baked long enough or the oven isn't hot enough. I always bake at 375°F for 50-55 minutes—the filling should be bubbling and the apples tender when a knife inserted near the center comes out clean.
If your pie pulls away from the edges but the filling isn't set, tent it with foil and bake for an additional 10-15 minutes. For extra tenderness, add 1 tbsp lemon juice to the filling—it helps soften the apples as they cook. 🍏
Nutrition facts
Frequently asked questions about Remy's apple pie
Why does this recipe use both brown and granulated sugar?
The brown sugar adds moisture and depth to the spiced apple filling, creating a caramelized flavor as it bakes. The granulated sugar in the crust helps create a crisp, golden texture while balancing the richness of the butter. Together, they give the pie that perfect sweet-tart contrast that makes every bite irresistible.
Can I make this pie without a lattice crust?
If you prefer a simpler top crust, roll out the second dough disc and cut a few slits to allow steam to escape. Brush it with egg wash and bake as directed. For a rustic look, try a crumb topping made with ½ cup flour, ½ cup brown sugar, and ½ cup cold butter crumbled over the filling before baking.
How do I store leftovers to keep them fresh?
Store your pie at room temperature in an airtight container for up to 3 days, or freeze for 2 months. To reheat, warm at 350°F for 10-15 minutes with a splash of water in the pan. The filling actually improves overnight as flavors meld! For individual portions, freeze slices wrapped in plastic wrap.
What's the best way to handle underripe apples?
If your apples are firm, sprinkle them with 1 tbsp lemon juice and let them sit for 30 minutes before baking to soften slightly. For extra tenderness, add 1 tbsp cornstarch to the spice mixture. Avoid over-slicing—¼-inch thick slices cook evenly without becoming mushy.
Can I substitute cardamom in this recipe?
Yes! If you don't have cardamom, simply double the cinnamon to 4 tbsp or add ½ tsp allspice for warmth. The cardamom adds a subtle floral note, but it's not essential. For a different twist, try ½ tsp vanilla bean paste instead—it enhances the apple flavor beautifully.