Ree Drummond's Caramel Apple Pie Recipe: Buttery Lattice Crust With Foil-Sealed Sweetness

Ree Drummond’s caramel apple pie delivers the perfect balance of buttery lattice crust and gooey caramel filling—every slice is a nostalgic hug in dessert form. 💛 The secret lies in a rich homemade caramel sauce that gets sealed under foil during baking, ensuring a perfectly set center while the crust stays crisp.

This recipe combines classic pie techniques with a modern twist that’ll make your kitchen smell like autumn in minutes.

The lattice crust is the star here, with its delicate diamond pattern that adds both visual appeal and a satisfying crunch. While store-bought crust works in a pinch, making it from scratch elevates the pie to restaurant-quality status.

The filling starts with tender apples tossed in cinnamon and brown sugar, then gets topped with that signature caramel that becomes irresistibly sticky when baked.

What makes this pie truly special is the foil-sealed baking method—it locks in moisture while creating a caramelized crust on top. The result? A pie that’s warm, gooey, and perfectly balanced, with a lattice crust that stays crisp even after slicing.

Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.

This recipe is ideal for holiday gatherings, fall weekends, or whenever you crave a dessert that feels both comforting and impressive. The lattice design makes it visually stunning, while the caramel filling ensures every bite is worth savoring. Let’s get baking!

Ingredients for ree drummond caramel apple pie

Eight ingredients for the crust, twelve for the filling—everything you need for Ree Drummond's legendary caramel apple pie.

The flour and butter are non-negotiable. King Arthur flour or Bobs Red Mill work best for lattice crusts—they hold their shape beautifully. For butter, Plugrá or Land O'Lakes are reliable, but avoid salted. The Granny Smith apples should be firm and bright green, not mealy. Local orchards or Trader Joe's often have the freshest. If you can't find Granny Smiths, Honeycrisp or Fuji are great substitutes. Always peel and slice them uniformly for even baking.

No heavy cream? Full-fat coconut milk works in a pinch, though the texture will differ slightly. The caramel sauce is where this pie shines—skip the pre-made stuff. Domino sugar caramelizes beautifully, but any granulated sugar works. The vanilla extract should be pure—Nielsen-Massey or McCormick are solid brands. For the lattice, chill the dough for 30 minutes before cutting strips. This prevents shrinking. If your kitchen gets humid, wrap the dough in plastic to keep it from sticking.

Store the crust dough between layers of parchment paper for up to 2 days in the fridge. The caramel filling keeps 3 days covered in the fridge, though it's best used fresh. For make-ahead convenience, assemble the pie (without baking) and refrigerate for 24 hours. The foil-sealed baking method creates a caramelized top—don't skip it! Leftovers reheat beautifully in a 350°F oven for 10-15 minutes, covered with foil.

Step-by-step instructions for Ree Drummond's caramel apple pie

Master this classic with a foolproof lattice crust and perfect caramel filling.

In a large bowl, combine the 3.5 cups all-purpose flour with 1 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 texture is crucial—it ensures flaky layers. Sprinkle in 0.75 cup granulated sugar and pulse lightly to distribute evenly.

In a separate bowl, toss the 6 peeled, sliced Granny Smith apples with 0.5 cup packed light brown sugar, 2 tbsp ground cinnamon, and a pinch of salt. The apples should be evenly coated. This sweet-spiced mixture will create the perfect balance of tartness and warmth in each bite.

On a lightly floured surface, divide the dough into two equal discs. Roll out one disc to fit a 9-inch pie dish, leaving a 1-inch overhang. Transfer to the dish and trim the edges neatly. Fill the crust with the apple mixture, mounding slightly in the center.

Roll out the second dough disc and cut it into ½-inch wide strips. Arrange half the strips horizontally across the apples, spacing them ¼ inch apart. Fold back every other strip, then weave the remaining strips over and under to create the classic lattice pattern. This design allows steam to escape while keeping the filling moist.

Preheat your oven to 375°F. Brush the lattice with a beaten egg wash for a golden finish. Cut a 12-inch square from the aluminum foil and place it over the pie. Press the foil edges against the pie dish to create an airtight seal. Bake for 45 minutes—this sealed bake ensures the apples soften evenly without burning.

After 45 minutes, remove the foil and bake for another 15-20 minutes until the crust is deep golden brown and the filling bubbles at the edges. The lattice should look crisp and slightly caramelized. Here's the thing—if the crust browns too quickly, tent loosely with foil to prevent over-browning while the filling finishes.

While the pie bakes, make the caramel sauce in a saucepan. Combine 1.5 cups granulated sugar with 0.25 cup unsalted butter and 0.5 cup heavy cream over medium heat. Stir constantly until the sugar melts completely and the mixture comes to a gentle boil. Remove from heat and stir in 1 tsp vanilla extract. Let it cool slightly—it should thicken as it sits.

This sauce is the showstopper. The perfect balance of sweetness and richness complements the spiced apples beautifully. Pour the warm caramel sauce over the pie slices when serving, letting it drip down the sides for that restaurant-quality presentation.

Let the pie cool for at least 2 hours before slicing. This resting period allows the filling to set and the flavors to meld completely. The caramel sauce will thicken slightly as it cools, creating the ideal consistency for drizzling.

Slice through the lattice carefully with a sharp knife. Each piece should reveal tender apples, flaky crust layers, and that glossy caramel drizzle. Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Dietary considerations for these flavors

Gluten-Free Adaptations

For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur Measure for Measure. Add ½ tsp xanthan gum to help bind the dough—this is crucial for lattice stability.

Chill the dough longer (45 minutes) to prevent shrinking during baking. The crust will be slightly denser but still delicious. 💛

Dairy-Free Options

Replace the 1.5 cups unsalted butter in the crust with 1.5 cups dairy-free butter like Miyoko's or Earth Balance. For the caramel sauce, use ½ cup coconut cream instead of heavy cream—it adds richness without dairy.

The texture will be slightly lighter, but the flavor remains incredible. Just be sure to use full-fat coconut cream for best results.

Nut-Free Considerations

This recipe is naturally nut-free, but if you're serving it at a gathering with nut allergies, avoid garnishes like chopped walnuts or pecans. The caramel apple pie shines on its own with its buttery crust and spiced filling.

For extra crunch, toasted pumpkin seeds or sunflower seeds make safe alternatives that still add texture.

Lower Sugar Swaps

Reduce the granulated sugar in the crust by ¼ cup and use ½ cup monk fruit sweetener blended with ¼ cup coconut sugar for a lower-glycemic option. In the filling, replace 0.5 cup brown sugar with 0.25 cup maple syrup mixed with 0.25 cup coconut sugar.

The pie will still taste rich and satisfying, just with a more balanced sweetness. 🍎

Vegan Adaptations

For a vegan version, use a vegan pie crust (like Pamela's Products) and make the caramel sauce with ½ cup coconut cream and 2 tbsp vegan butter. Replace the egg wash with 2 tbsp plant-based milk mixed with 1 tbsp maple syrup.

The lattice will still hold together beautifully, and the flavors remain just as comforting. This adaptation proves desserts can be both delicious and inclusive! ✨

Frequently asked questions