Desserts
Alison Roman’s apple pie delivers the kind of flaky, buttery crust and spiced filling that makes every slice taste like a homecoming. 🍂 The secret lies in her signature lattice technique—delicate, rustic, and perfectly proportioned—paired with a rum-infused filling that balances sweetness with warm cinnamon and nutmeg.
I’ve tested this recipe until the crust shatters just right, and the filling stays tender without turning soggy.
What sets this pie apart is Roman’s modern twist on a classic: a touch of spiced rum in the filling deepens the flavor without overpowering, while the lattice crust adds visual elegance and structural integrity.
The dough comes together with cold butter cut into small pieces for maximum flakiness, and the filling is thickened just enough to hold its shape during baking. No shortcuts here—this is the kind of pie that earns a second slice.
By the time it emerges from the oven, you’ll have a golden, aromatic masterpiece with a crisp crust and a filling so perfectly spiced it tastes like autumn in a pan. The lattice design isn’t just for looks—it creates pockets of caramelized fruit and buttery crust in every bite.
Serve it warm with vanilla ice cream, and you’ll understand why this recipe has become a modern baking staple.
For those who love to customize, you can swap the rum for bourbon or apple cider, adjust the spice blend to taste, or even add a streusel topping for extra crunch. But the core technique—flaky crust, balanced filling, and precise baking—remains the same. Let’s get to work.
Ingredients for alison roman apple pie
Buttery dough, spiced apples, and just the right touch of rum—this is the short list for Alison Roman’s legendary pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Spooned and leveled for accuracy |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed into small pieces |
| Granulated Sugar 🍚 | ¾ cup | For dough, plus extra for filling |
| Ice Water 💧 | ½ cup | Chilled for dough mixing |
| Large Apples 🍎 | 6 whole | Honeycrisp or Granny Smith |
| Light Brown Sugar 🍚 | ¾ cup | Packed firmly for filling |
| Spiced Rum 🍹 | 2 tbsp | Or apple cider for non-alcoholic |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg better |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Cornstarch 🌾 | 1 tbsp | For filling thickening |
The butter is non-negotiable here—Plugrá or Land O’Lakes unsalted are my go-tos, but any cold, high-fat butter works. Look for sticks that are 80% fat or higher if you can find them. The flour? King Arthur or Gold Medal are reliable, but don’t stress about brand—just make sure it’s all-purpose. The apples need to be firm but tender when sliced—Honeycrisp or Granny Smith are perfect, but whatever’s in season works. Peel them if you want ultra-smooth texture, or leave skins on for extra rustic flavor. Just core them thoroughly so no weird apple chunks end up in your pie.
No spiced rum? Apple cider or bourbon work just as well—just match the amount. The cornstarch is key for thickening, but if you’re out, all-purpose flour at half the amount gets you close. For the spices, Penzeys or McCormick are solid choices, but honestly, whatever’s in your cabinet will do. The nutmeg should be freshly grated if possible—pre-ground loses punch fast. Want more caramelization? Toss the sliced apples with 1 tbsp lemon juice before baking. And if you’re worried about the dough being too dry, add 1 tsp ice water at a time until it just holds together.
The dough keeps for 2 days wrapped in plastic in the fridge, or 3 months frozen between parchment paper. The filling can be prepped ahead too—store it in an airtight container for 1 day in the fridge or 1 month frozen. I always bake the pie on the same day I assemble it, but if you must, let the dough rest overnight in the fridge for easier rolling. The lattice? Cut the strips right before baking so they stay crisp. And trust me—the pie tastes even better the next day once everything settles.
Why You'll Love This Recipe
- No-Fuss Dough: The butter-and-flour crust comes together in minutes—just mix, chill, roll. No food processor, no overworking the dough. Honestly, my kids think it’s magic.
- Apples Shine: That buttery crust meets tender, spiced apples—no filling gums up here. The sugar caramelizes just enough to make every bite taste like autumn in a pan.
- Weeknight or Holiday: Same recipe works for a quick dessert or a showstopper. I’ve served it warm with ice cream for date night and cold for office potlucks. No judgment.
- Budget-Friendly Luxury: Uses pantry basics but tastes like a bakery. The ice water trick keeps the crust flaky without fancy techniques, and leftovers? They disappear faster than you can say "second slice."
Step-by-step instructions for Alison Roman's apple pie recipe
Here's how to nail that perfect flaky lattice crust and spiced apple filling.
👨🍳 Step 1: Make the Dough for a Flaky Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This is crucial—cold butter creates flaky layers.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't overwork it. Form the dough into a disk, wrap in plastic, and chill for at least 1 hour (or up to 2 days). Chilling relaxes the gluten, which prevents shrinking and ensures those beautiful flaky layers when baked.
🍳 Step 2: Prepare the Spiced Apple Filling
Peel, core, and slice the 6 whole large apples into ¼-inch thick slices. Toss them with the 0.75 cup light brown sugar, 2 tbsp spiced rum, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 1 tbsp lemon juice, and 1 tsp vanilla extract in a large bowl. Let the mixture sit for 15 minutes—this lets the flavors meld and the apples soften slightly.
In a small bowl, whisk together the 1 tbsp cornstarch and 0.75 cup granulated sugar. Sprinkle this mixture over the apples and toss gently to coat. The cornstarch will help thicken the filling and prevent a soggy pie. Here's the thing—don't skip the lemon juice. It brightens the apples and balances the sweetness.
🥘 Step 3: Assemble the Pie with a Lattice Top
Preheat your oven to 375°F. On a lightly floured surface, roll out half of the chilled dough to fit a 9-inch pie dish, leaving a ½-inch overhang on all sides. Transfer the dough to the pie dish and trim the edges, leaving that overhang. Roll out the remaining dough for the lattice top.
Arrange the apple filling in the pie crust, mounding it slightly in the center. Cut the lattice top dough into ½-inch strips, alternating between long and short strips to create the classic lattice pattern. Weave them together over the filling, leaving the edges uncovered for a beautiful finish. Brush the lattice with a bit of water to help it brown.
🔥 Step 4: Bake Until Golden and Bubbly
Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling. The edges should be golden, and the lattice should look crisp. If the crust starts browning too quickly, tent it loosely with foil.
I like to check for doneness by inserting a knife near the center—it should come out clean. Let the pie cool for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny pie. The aroma filling your kitchen will be worth the wait!
⏰ Step 5: Serve Warm with Vanilla Ice Cream
Slice the pie into 8 equal wedges using a sharp knife. Serve warm with a scoop of vanilla ice cream to balance the spiced apples. The contrast of warm pie and cold ice cream is what makes this classic dessert truly special. Store any leftovers in the refrigerator for up to 3 days—though I doubt there'll be any left!
Pro Tips For Making Alison Roman Apple Pie
- CHILL THE FRUIT: Drain the sliced apples after tossing them with sugar and lemon juice, then spread them on a tray and pop them in the fridge for 30 minutes. This keeps them from releasing too much juice while baking—no soggy bottom, no messy cleanup.
- CUT BUTTER IN SMALL BATCHES: Work the cold butter into the flour in 1-tablespoon increments, mixing just until pea-sized crumbs form. Dumping all the butter in at once turns it into a greasy mess, and you’ll end up with a tough crust instead of flaky layers.
- DON’T OVERWORK THE DOUGH: Once the butter’s incorporated, stop mixing as soon as the dough holds together when pressed. Overhandling warms the fat, and that’s how you get a dense, cakey crust. Two minutes max—no more.
- WEIGHT THE CRUST: Press a pie weight or dried beans into the bottom crust before filling, then blind-bake for 10 minutes at 375°F. This prevents the apples from steaming the crust into a soggy pancake—especially important with juicy varieties like Honeycrisp or Granny Smith.
Regional styles of this recipe
New England Classic
In New England, apple pies often feature a double-crust design with a pastry lattice—just like Roman’s recipe, but with a hearty twist. Locals like to add 1 cup chopped walnuts to the filling for texture, and they often use McIntosh apples for their tartness.
The crust gets an extra ½ tsp cinnamon in the dough itself, and some bakers even brush it with egg wash before baking for a glossy finish. 🍂
Southern Comfort Style
Southern apple pies lean into richer flavors with a buttery crust and a filling that includes 1 cup blackberry jam mixed into the apples.
The spice blend gets bolder with ½ tsp allspice and ¼ tsp cloves, and some recipes call for a streusel topping of ½ cup flour, ¼ cup sugar, and ¼ cup cold butter.
The pie is often baked in a cast-iron skillet for extra crispiness, and it’s served with whipped cream instead of ice cream. 🥧
Pacific Northwest Twist
Out West, apple pies embrace local fruit like Honeycrisp apples and pears in the filling. The lattice crust is often replaced with a crisscross pattern using thin dough strips, and the filling gets a splash of 1 tbsp pear brandy instead of rum.
Some bakers add 1 tsp cardamom for a unique aromatic touch. The pies are baked in 9-inch ceramic dishes for even heat distribution, and they’re frequently served with local blueberry compote for a fruity contrast. 🍎
Midwest Homestyle
The Midwest keeps it simple but hearty, using Granny Smith apples for tartness and a thick, flaky crust with 1 tbsp cornmeal mixed into the dough for extra crispness. The filling includes ½ cup raisins for sweetness and 1 tsp ginger for warmth.
These pies are often baked in deep-dish pans and served with vanilla bean ice cream or caramel sauce. The lattice is sometimes replaced with a solid top crust cut into decorative slits for steam to escape. 🏡
Modern Urban Adaptation
For city bakers, Roman’s recipe gets a minimalist upgrade—sometimes with no lattice, just a single rolled crust topped with crushed freeze-dried apples for crunch. The filling might include 1 tsp smoked paprika for depth, and the pie is baked in a smaller 8-inch pan for portion control.
Some versions even use gluten-free flour for the crust. Serve with salted caramel or coconut ice cream for a gourmet touch. 🏙️
Nutrition facts
Frequently asked questions
Can I make this apple pie without spiced rum?
The rum adds depth, but you can substitute with 2 tbsp apple cider or bourbon for a similar effect. If avoiding alcohol entirely, use extra vanilla extract (1.5 tsp) and 1 tsp orange zest to enhance the warm spice flavors. The pie will still taste delicious—just slightly different in complexity.
How do I prevent a soggy bottom crust?
Roman's recipe uses cornstarch in the filling to thicken it properly, but the real secret is baking the pie on the lower oven rack for the first 20 minutes to crisp the bottom. Also, pre-bake the bottom crust (without filling) at 375°F for 10 minutes before adding the apples. This creates a barrier that stays crisp even with juicy fruit.
What's the best way to store leftovers?
Let the pie cool completely, then wrap it tightly in plastic wrap followed by aluminum foil to preserve freshness. Store at room temperature for up to 2 days, or refrigerate for 3-4 days. For longer storage, freeze individual slices (wrapped separately) for up to 2 months. Reheat slices in a 350°F oven for 10 minutes to restore crispness.
Can I use frozen apples instead of fresh?
Yes, but thaw them first and pat completely dry to prevent excess moisture in the filling. For best results, use thawed apples that haven't been pre-cooked (like unsweetened frozen slices). You may need to add 1 extra tbsp cornstarch to compensate for any residual moisture. The texture will be slightly different but still delicious.
Why does the lattice look uneven after baking?
This usually happens when the dough strips aren't cut evenly or the lattice isn't properly secured. For perfect results, cut strips exactly ½-inch wide and weave them tightly over the filling. Brush the top with egg wash before baking to help set the pattern. If gaps appear, gently press the strips together after baking and reheat briefly to crisp.