Desserts
Ree Drummond’s flat apple pie delivers that perfect Midwestern comfort food experience—golden crust, spiced apple filling, and a zero-stress assembly that still tastes like a Sunday supper. 🍏 The secret lies in her signature lattice crust, which stays crispy while letting the warm apple aroma escape, and a filling so well-balanced with cinnamon and butter that every slice feels like a hug.
I’ve baked this pie dozens of times, and it’s the one recipe that never fails to impress, whether it’s for a family gathering or a quiet night in.
What makes this recipe truly special is Ree’s foolproof technique—no fancy equipment, no last-minute stress.
The crust comes together in minutes with just flour, butter, and a pinch of salt, while the filling uses just the right mix of tart and sweet apples, spiced with cinnamon, nutmeg, and a touch of lemon to keep the flavors bright.
The lattice design isn’t just pretty; it ensures the pie bakes evenly, with flaky layers that shatter at the first bite. And the best part? It only takes about 55 minutes from start to finish, including cooling.
By the time it’s done, you’ll have a pie with a perfectly golden crust, a filling that’s tender but not mushy, and a lattice pattern that looks like something from a bakery window. The aroma alone—warm apples, cinnamon, and buttery crust—will have everyone gathering around the table.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that tastes like home. This is the kind of pie that makes baking feel effortless, even on busy days.
Whether you’re hosting a holiday dinner or just craving a taste of nostalgia, this recipe delivers restaurant-quality results without the fuss. The lattice crust holds up beautifully, the filling stays moist, and the flavors are so well-balanced that even picky eaters will ask for seconds.
Let’s get baking—your kitchen (and your guests) will thank you.
Ingredients for ree drummond flat apple pie
Nine simple ingredients transform into Ree Drummond's iconic flat apple pie with golden crust and spiced filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granny Smith Apples 🍏 | 6 medium | Peeled, cored, sliced |
| Brown Sugar 🍚 | ¾ cup | Packed firmly |
| Ground Cinnamon 🌿 | 2 tbsp | Plus extra for dusting |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Granulated Sugar 🍚 | ¼ cup | For sprinkling on crust |
| Vanilla Extract 🥛 | ½ tsp | Pure vanilla preferred |
| Heavy Whipping Cream 🥛 | ¼ cup | Optional for lattice |
| Egg 🥚 | 1 whole | For egg wash |
The apples are the star—Granny Smiths give that perfect tartness, but Honeycrisp or Fuji work too. I always grab the organic ones at Costco when I'm doing a big batch, but regular grocery store apples are fine. Peel and slice them 1/4-inch thick—thinner slices mean faster cooking. The cinnamon matters here: Penzeys brand if you want to splurge, but regular grocery store stuff works. Just make sure it's fresh—if it smells like dust, toss it.
No Granny Smiths? Mix Honeycrisp and Gala for sweet-tart balance. Short on brown sugar? White sugar plus 1 tsp molasses gets you close. The nutmeg can be skipped if you're out, but trust me—it's worth the extra minute to freshly grate it. For the lattice, I use heavy whipping cream to seal the edges—it makes the pattern crispy and golden. No cream? Just brush with melted butter. The egg wash? 1 whole egg beaten with 1 tbsp water gives that perfect gloss.
Store the pie at room temperature for up to 2 days—it tastes even better the next day. Reheat slices in a 350°F oven for 5-10 minutes to revive the crust. The filling keeps well in the fridge for 4 days if you make it ahead. I always double the recipe—one for now, one for later. Freeze the whole pie (unbaked) for up to 3 months—just add 15 minutes to baking time.
Why You'll Love This Recipe
- No-Roll Crust Magic: I’ll be honest—this pie skips the fuss of pie dough entirely. You just mix flour, butter, and ice water until it clumps, then press it into a pan. No rolling pin, no stress, and no dough disasters.
- Tart-Sweet Perfection: Granny Smiths with brown sugar and cinnamon? That’s a flavor combo that hits every time. The apples stay crisp on the edges while melting just enough in the center—no mushy middle here.
- Picnic or Potluck Star: Between us, this pie travels like a dream. Pack it in a cooler for a tailgate, bring it to a holiday gathering, or just enjoy it with ice cream on your couch. It’s the kind of dessert that makes you look like a hero.
- Budget-Friendly Leftovers: A single pie feeds a crowd, and the leftovers? Even better the next day. I’ve reheated slices straight from the fridge, warmed them in the oven, or even tossed them into oatmeal for breakfast. Minimal ingredients, maximum payoff.
Step-by-step instructions for Ree Drummond's flat apple pie
This pie comes together faster than you'd think—just follow these simple steps.
👨🍳 Step 1: Make the Perfect Crust
In a large bowl, combine the 3 cups all-purpose flour with the 0.5 tsp salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Here's the thing—don't overwork it. You want cold butter that stays in chunks for flaky layers.
Add 2 tablespoons ice water (measure it first!) and mix gently with a fork until the dough just comes together. Divide into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour. This resting time is non-negotiable—it prevents shrinking and makes rolling easier. I like to press the discs flat while chilling so they're ready to roll immediately.
🍳 Step 2: Prepare the Filling
Peel, core, and slice the 6 medium Granny Smith apples into ¼-inch thick slices. Toss them immediately with the 1 tbsp lemon juice in a large bowl to prevent browning. Here's where the magic happens: in a separate bowl, whisk together the 0.75 cup packed brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp vanilla extract, and 0.25 cup granulated sugar. Pour this spiced sugar mixture over the apples and toss gently to coat evenly.
Let the filling sit for 10 minutes while you roll out the crust. This gives the apples time to release some juices, which will create a perfectly balanced filling—not too dry, not too soupy. If you're using the optional 0.25 cup heavy whipping cream, fold it in now for extra richness.
🥘 Step 3: Assemble Like a Pro
Roll out one dough disc on a floured surface to about 12 inches in diameter—just big enough for a standard 9-inch pie dish. Transfer it carefully to your pie dish, pressing gently to shape it into the bottom and sides. Trim any excess dough hanging over the edge. Here's the secret: sprinkle 2 tablespoons ground cinnamon over the bottom crust before adding filling. It adds that extra warmth.
Arrange the apple slices in a single layer in the pie dish, slightly overlapping them like fish scales. The edges should come up the sides about 1 inch—this creates that beautiful lattice look without needing to cut strips. If your apples release a lot of juice, you can drain some excess before adding the top crust.
🔥 Step 4: Finish with the Top Crust
Roll out the second dough disc to the same size. For a classic look, cut it into ½-inch wide strips and arrange them in a lattice pattern over the apples. Press the edges gently where they meet the bottom crust to seal. Brush both crusts with the 1 whole egg beaten with 1 tablespoon water for that golden finish. Here's where it gets fun—sprinkle the 0.25 cup granulated sugar over the lattice before baking. It'll caramelize beautifully.
Bake at 375°F for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The edges should be crisp, and you should smell that amazing apple-cinnamon aroma filling your kitchen. If the crust starts browning too quickly, tent loosely with foil after 30 minutes to prevent burning.
⏰ Step 5: Cool and Serve
Let the pie cool for at least 2 hours before slicing—this is crucial for clean slices and preventing filling from oozing out. The filling will thicken as it cools, creating that perfect balance of tender apples and spiced sugar. Here's the thing about flat pies: they're designed to be eaten fresh from the oven, but they actually taste even better after cooling slightly.
Slice into 8 equal wedges and serve with a dollop of vanilla ice cream or a scoop of whipped cream. The crust should be crisp but not brittle, the filling perfectly spiced with just the right amount of juiciness, and every bite should transport you to Ree Drummond's kitchen. This pie is foolproof—just follow these steps, and you'll have a showstopper every time.
Pro Tips For Making Ree Drummond Flat Apple Pie
- Preheat the Pan First: I learned this the hard way—rolling out dough on a cold pan makes it stick like glue. Heat your pie dish (9-inch) for 5 minutes at 375°F before adding the crust. The butter in the dough will melt faster, and the edges will crisp up properly without fighting the pan.
- Toss Apples in Lemon Juice: Granny Smiths oxidize fast, turning your filling a sad gray before it even hits the oven. Toss the peeled and sliced apples with 1 tablespoon lemon juice—it brightens the flavor and keeps them looking fresh. (Yes, even if you’re impatient like me.)
- Skip the Overmixing: The dough for this recipe is forgiving, but overworking the butter and flour turns it tough. Cut the butter into the flour with a pastry cutter or your fingers until it’s pea-sized—no smaller, no larger. Resist the urge to press it into submission.
- Vent Those Edges: The flat crust looks sleek, but if you don’t cut a few slits in the top crust before baking, steam gets trapped and turns your pie into a soggy mess. Use a sharp knife to make 3-4 small cuts near the center—just enough to let the air out, not enough to ruin the shape.
Serving suggestions for this ree drummond flat apple pie
Classic Pairings
Serve warm slices with a scoop of homemade vanilla ice cream—Ree Drummond's go-to pairing. The cold cream cuts through the warm spices beautifully. I like to use Blue Bell vanilla for its rich, creamy texture, or Ben & Jerry's Phish Food for a nostalgic twist. 🍦
For a lighter option, dollop with whipped cream and sprinkle with toasted pecans or cinnamon sugar. The crunch contrasts perfectly with the tender crust.
I keep a jar of whipped cream in my fridge for quick dessert moments—just whip 1 cup heavy cream with 1 tbsp powdered sugar and ½ tsp vanilla extract until soft peaks form.
Seasonal Twists
In summer, add a scoop of lemon sorbet to balance the sweetness. The citrus brightens the warm apple flavors. For a fall version, top with caramel sauce and a sprinkle of sea salt—the salt enhances the caramel's sweetness while cutting through the pie's richness.
During holiday gatherings, serve with spiced whipped cream—fold ½ tsp cinnamon and ¼ tsp nutmeg into your whipped cream for extra warmth. A dusting of powdered sugar on top adds a festive touch that guests will love.
Make-Ahead Magic
Assemble the pie a day ahead and refrigerate—flavors meld beautifully overnight. Bake it just before serving so the crust stays crisp. I often prep pies the night before Thanksgiving or Christmas to save time on the big day. 📅
For meal prep, slice cooled pie into wedges and store in an airtight container with parchment paper between layers. Reheat individual slices in the microwave for 20-30 seconds or warm in the oven at 350°F for 5-10 minutes to revive the crust.
Coffee & Tea Pairings
A strong cup of black coffee—like Starbucks Dark Roast or local diner brew—cleanses the palate between bites. The bitterness contrasts the pie's sweetness, making each slice taste even better. For a cozier vibe, pair with Earl Grey tea—the bergamot notes complement the cinnamon.
For a dessert wine touch, serve with Moscato d'Asti or Riesling. The slight fizz and sweetness of Moscato make it a fun, festive pairing, while Riesling's acidity balances the pie's richness. 🍷
Nutrition facts
Frequently asked questions
Can I make this pie without a lattice crust?
For a simpler version, use a solid top crust or even a crumb topping made with 1 cup flour, ½ cup brown sugar, ½ cup cold butter, and ¼ tsp cinnamon. Press the topping over the apples and bake at 375°F for 45-50 minutes. The filling will still be delicious—just skip the sugar sprinkle on top since it's already included in the topping!
What if my apples are too juicy?
Drain excess juice after tossing the apples with lemon juice and spices. Place the filling in a colander over a bowl for 10-15 minutes to let juices drain, then thicken them on the stove with 1 tbsp cornstarch mixed with 1 tbsp water. Stir until bubbly, then pour back over the apples. This keeps the filling from getting watery during baking.
Why does Ree Drummond's crust stay so flaky?
The secret is keeping everything cold—butter in pea-sized chunks, ice water, and chilled dough. The 1-hour rest before rolling relaxes the gluten, preventing shrinking. Also, brushing with egg wash (not melted butter) creates steam during baking, which separates the layers for that signature flakiness.
Can I use frozen apples instead of fresh?
Yes, but thaw and drain them first. Frozen apples release more moisture, so you may need to reduce the sugar by 2 tbsp and add 1 extra tbsp cornstarch to the filling. Toss the thawed apples with lemon juice to prevent mushiness, then proceed with the recipe. The texture will be slightly softer but still delicious!
How do I fix a soggy bottom crust?
Prevent it by blind-baking the bottom crust for 5 minutes before adding filling. If it's already soggy, try this: slice the pie, remove the top crust, and bake at 350°F for 10-15 minutes to crisp the bottom. For next time, sprinkle ½ cup crushed cornflakes or oats between the crust and filling as a barrier.