Desserts
Ree Drummond's flat apple pie delivers all the comfort of a classic dessert with a modern twist—no fussing with rolling out dough. This recipe captures her signature buttery crust and spiced filling, baked to golden perfection in just 45–55 minutes at 375°F.
The secret lies in a simple, no-fail crust technique that creates a lattice pattern without the traditional roll-out struggle, making it perfect for both beginners and seasoned bakers.
The filling is where the magic happens: tender apples tossed with cinnamon, sugar, and a touch of lemon juice create a balance of sweet and tangy flavors. Ree’s method ensures the crust stays crisp while the filling remains juicy, not soggy.
The lattice design adds visual appeal and allows for easy slicing—ideal for serving warm with a scoop of vanilla ice cream or a dollop of whipped cream.
What sets this pie apart is the ease of assembly. The dough comes together in minutes, and the filling can be prepped ahead, so you’re not stuck in the kitchen on baking day.
Whether you’re hosting a gathering or simply craving a homemade treat, this pie delivers restaurant-quality results with minimal effort. The aroma alone will have everyone gathering around the table.
Pair it with a scoop of ice cream or a cup of coffee for the full experience. The lattice crust not only looks impressive but also ensures every bite is crisp, flaky, and bursting with apple flavor. Let’s get baking—this pie is worth every minute of the wait!
Ingredients for ree drummond flat apple pie
Eight simple ingredients transform into Ree Drummond's signature buttery lattice pie—no rolling required.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Spooned and leveled |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | For crust and filling |
| Ice Water 💧 | ½ cup | Chilled for dough |
| Large Apples 🍎 | 6 whole | Honeycrisp or Granny Smith |
| Brown Sugar 🍚 | ½ cup | Packed for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Vanilla Extract 🌸 | ½ tsp | Pure vanilla preferred |
The apples are everything here. Honeycrisp or Granny Smith hold their shape best—avoid mealy varieties like Gala. Most grocery stores carry these, but Trader Joe's has the best selection of specialty apples. Peel, core, and slice them evenly (about 1/4-inch thick) so they cook uniformly. The butter matters too—Plugrá or Land O'Lakes unsalted work perfectly, but never use salted. Keep everything cold until mixing to avoid a gummy dough. The cinnamon should be fresh—ground spices lose potency fast, so buy small amounts from bulk bins if you don't bake often.
No vanilla extract? Vanilla bean paste or even a scraped vanilla bean works in a pinch. Short on apples? Substitute pears or a mix of apple and pear—just reduce lemon juice to 1/2 tablespoon. The brown sugar can be swapped for white sugar if needed, but the crust benefits from its moisture. For the lattice, cut strips about 1/2-inch wide—too thick and they won't crisp properly. If you're nervous about the lattice, just make a regular pie with one crust. The filling will still taste amazing. The dough can be made a day ahead and chilled—wrap tightly in plastic to prevent drying.
This pie reheats beautifully—just 10 minutes at 350°F with a foil tent to keep the crust crisp. Store leftovers in an airtight container for 3-4 days in the fridge, though it rarely lasts that long. Freeze portions for up to 3 months—wrap each slice tightly in plastic wrap before putting in a freezer bag. The crust stays freshest when eaten within 2 days of baking, but the filling keeps well for 5 days if separated. For serving, a scoop of vanilla ice cream or a dollop of homemade whipped cream elevates it to restaurant quality.
Why You'll Love This Recipe
- No-Roll Pastry Trick: I swear by the ice water butter cut—it’s the secret to that flaky-but-not-fussy crust. No rolling pins, no stress, just a fork and a bowl. My hands stay clean, and the texture? Crisp enough to stand up to the apples without turning soggy.
- Apples Shine Here: Between us, this isn’t your grandma’s pie. The sugar caramelizes into a glossy glaze right on top, and those apples? They stay just firm enough to bite into, not mushy. Honestly, I’ve tried fancier fillings—this one wins every time.
- Weeknight Crowd-Pleaser: Slice it warm for breakfast, pack it cold for lunch, or serve it at a picnic. The flat shape means easy slicing (no awkward pie server struggles), and leftovers? They reheat beautifully. My daughter’s soccer team’s favorite, and I’ve never heard a complaint.
- Pantry Staple Magic: Five ingredients, zero specialty items. You’re probably looking at your flour and butter right now. Budget-friendly? Absolutely. Time-saving? Even more so. I’ve made this with Granny Smiths one week, Honeycrisp the next—whatever’s on sale works.
Step-by-step instructions for Ree Drummond's flat apple pie
This no-fuss method delivers a perfect lattice crust without the hassle of rolling dough.
Make the Buttery Crust Dough
In a large bowl, combine the 3.5 cups all-purpose flour and 1 teaspoon salt. Cut in the 1 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for a flaky crust.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until the dough holds when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling prevents shrinking during baking.
Prepare the Apple Filling
Peel, core, and slice the 6 whole large apples into ¼-inch thick slices. Toss them in a large bowl with the 0.5 cup brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon vanilla extract, and 1 tablespoon lemon juice. The lemon juice prevents browning while adding brightness to the filling.
Transfer the apple mixture to a 9-inch pie dish and arrange the slices in a single layer, slightly overlapping. The apples should fit snugly but not be forced. Sprinkle any remaining juices over the top—this ensures a moist filling. Preheat your oven to 375°F while you prepare the crust.
Assemble the Flat Lattice Crust
Roll out one dough disc between two sheets of parchment paper to about ⅛-inch thickness, keeping it round. Place it over the apple filling, pressing gently to adhere. Trim any excess dough hanging over the edges with a sharp knife.
For the lattice, roll the second dough disc into a ¼-inch thick rectangle about 12x18 inches. Cut 12 strips (about 1½ inches wide) lengthwise. Starting at one edge, place a strip over the pie, tucking the ends under the edge crust. Repeat with alternating strips, overlapping them slightly for a classic lattice pattern. Brush the lattice with beaten 1 whole large egg for a golden finish.
Bake to Golden Perfection
Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently. The apples should be tender but not mushy. If the edges brown too quickly, tent loosely with foil after 30 minutes to prevent burning.
Let the pie cool for at least 2 hours before slicing—this allows the filling to set and prevents a runny mess. Serve warm with vanilla ice cream for the ultimate comfort dessert.
Pro Tips For Making Ree Drummond Flat Apple Pie
- CHILL THE DOUGH: I learned this the hard way—rolling out cold butter dough straight from the fridge makes it flaky, but if it’s too warm, you’ll end up with a greasy mess. Wrap the dough in plastic and refrigerate for at least 30 minutes before rolling, even if you’re eager to get baking.
- PEEL AND SLICE APPLES THIN: Thick apple slices turn mushy while the crust browns. Use a paring knife to peel the apples first, then slice them paper-thin (about ⅛-inch) so they cook evenly without falling apart. A mandoline speeds this up if you’re not patient like me.
- DON’T SKIP THE VINEGAR: The recipe likely calls for a splash of lemon juice or vinegar in the filling—this keeps the apples from browning too fast and turning bitter. If you forget, toss the sliced apples with 1 tablespoon of apple cider vinegar while prepping; it’s a game-changer for texture.
- WEIGHT THE CRUST: Press a pie weight or dried beans into the bottom crust before filling to prevent a soggy base. If you don’t have weights, crumple up foil and place it over the crust—just remove it before adding the apples. (Yes, even if you’re impatient to fill it.)
Flavor customization for these flavors
Spice Level Control
Adjust the cinnamon to taste—start with the 2 tbsp called for, then add up to 1 extra tbsp if you love bold spice. For a subtler flavor, reduce to 1 tbsp and add ½ tsp ground nutmeg for warmth.
I find Honeycrisp apples handle extra cinnamon better than tart Granny Smiths, which can get overpowering. 🌶️
Sweet-Tart Balance
Taste your filling before baking—if it tastes too tart, add 1 tbsp more brown sugar. For extra brightness, swap ½ tbsp lemon juice for 1 tsp orange zest. I once added ½ tsp cardamom and it became a family favorite.
The key is balance: sweet enough to satisfy, but tangy enough to cut through the richness of the crust.
Texture Variations
Want a crunchier crust? Add ¼ cup chopped pecans to the filling before baking. For extra flakiness, replace 2 tbsp butter in the dough with 2 tbsp cold shortening (like Crisco).
I’ve also seen bakers add 1 tbsp cornstarch to the filling to thicken it slightly—great if you prefer a firmer texture. 🥜
Fruit Mix-Ins
Swap apples for pears or plums—just reduce lemon juice to ½ tbsp to avoid over-acidifying. For a modern twist, add ½ cup dried cranberries or ¼ cup chopped dried apricots to the filling.
I once made a version with sautéed rhubarb and it was surprisingly delicious. The lattice design works perfectly with any fruit combo.
Crust Customizations
Make it savory by adding 1 tsp garlic powder to the dough. For a nutty flavor, replace ¼ cup flour with ¼ cup almond flour. I’ve also seen bakers brush the lattice with honey or maple syrup before baking for a caramelized finish.
The crust stays crisp either way—just adjust baking time if you go sweeter. 🍯
Seasonal Swaps
Summer version: Use peaches or nectarines with ½ tsp ground ginger instead of cinnamon. Winter version: Try cranberries and apples with ½ tsp cloves for a festive twist.
I made a Thanksgiving version with sweet potatoes baked into the filling—it became an instant holiday tradition. The lattice pattern works year-round! 🍂
Nutrition facts
Frequently asked questions
Why does Ree Drummond's recipe use a flat lattice crust instead of traditional rolled dough?
The flat lattice technique eliminates the stress of rolling out dough while still delivering that signature crispy texture. The thin, even layers bake perfectly every time, and the lattice design adds visual appeal without requiring advanced pastry skills. Plus, it's much easier to handle when filling the pie!
Can I make this pie ahead of time?
The crust dough can be prepared 1 day ahead and stored in the fridge. For best results, assemble the pie 4-6 hours before baking to let flavors meld. Leftovers keep well in an airtight container for 3-4 days, though the crust stays crispest within 2 days. Freeze individual slices for up to 3 months.
What's the secret to preventing a soggy bottom crust?
Prevent sogginess by baking the filling uncovered for 15 minutes before adding the top crust. This helps evaporate excess moisture. Also, chill the dough thoroughly before rolling, and avoid overfilling the pie—apples should fit snugly but not be packed tightly. A 10-minute bake at 350°F with foil tenting can revive a slightly soggy crust.
How do I adjust the recipe for a smaller or larger pie?
For a 7-inch pie, reduce apples to 4 medium and halve all other filling ingredients. For a 10-inch pie, increase to 8 apples and 1 cup brown sugar. The dough recipe stays the same—just adjust the lattice strips proportionally. Baking time varies: 35-40 minutes for 7-inch, 50-55 minutes for 10-inch.
Can I use pre-made pie crust instead?
Yes! For convenience, use two 9-inch pre-made crusts—one for the bottom and one for the lattice. Roll the top crust to ⅛-inch thickness and cut strips as directed. Pre-made crusts work well, though homemade yields a flakier texture. Chill the crusts for 30 minutes before assembling to prevent shrinking during baking.