Desserts
This Pioneer Woman scrumptious apple pie recipe delivers the kind of golden, flaky perfection that makes dessert feel like a warm hug. The secret lies in a lattice crust that stays crisp while the cinnamon-kissed filling bubbles to a caramelized finish—just like Ree Drummond makes famous.
Every slice promises layers of spiced apples, buttery crust, and that irresistible aroma that fills your kitchen long before the pie emerges from the oven.
The flaky lattice crust is the star here, requiring cold butter and precise folding for that signature texture. We'll use a classic pie dough recipe with a twist: cutting the lattice into diamond shapes for both visual appeal and even baking.
Meanwhile, the filling gets its depth from a mix of tart and sweet apples, brown sugar, and a blend of warm spices that sing when baked.
Baking at 375°F for 50-60 minutes ensures a perfectly set crust with a filling that's tender yet firm enough to slice cleanly. The lattice pattern not only looks stunning but also allows the filling to breathe, preventing sogginess while keeping the crust crisp.
This is the kind of pie that tastes even better the next day—if it lasts that long.
Once cooled, the pie transforms into a showstopper with its intricate lattice design and golden crust. Serve it warm with a scoop of vanilla ice cream or whipped cream for the ultimate comfort dessert. The techniques here are straightforward but yield restaurant-quality results—proof that homemade can truly outshine store-bought.
Ingredients for pioneer woman scrumptious apple pie
Golden crust meets spiced apple perfection—just eight ingredients for Ree Drummond's legendary pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for flaky texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Granulated Sugar 🍚 | ¾ cup | Plus 2 tbsp for filling |
| Granny Smith Apples 🍎 | 4 medium | Peeled, sliced 1/4-inch thick |
| Honeycrisp Apples 🍎 | 4 medium | Peeled, sliced 1/4-inch thick |
| Light Brown Sugar 🍚 | ¾ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp for lattice |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Large Eggs 🥚 | 1 whole | Cold, for dough binding |
| Ice Water 💧 | ¼ cup | For dough elasticity |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Turbinado Sugar 🍚 | 2 tbsp | For lattice sprinkle |
The apples are non-negotiable. Granny Smith and Honeycrisp give you that perfect tart-sweet balance—Granny Smith keeps it bright, Honeycrisp adds juicy richness. Walmart or Costco usually have these in season, but check the produce section for firm, unblemished fruit. If you can't find Honeycrisp, Fuji or Braeburn work too. Peeled and sliced uniformly, they'll cook evenly. The butter? Plugrá or Land O'Lakes unsalted—cold and cubed makes all the difference for that flaky crust. I always grab extra butter for the lattice sprinkle too.
No vanilla extract? Vanilla bean paste works too, or even a pinch of ground vanilla bean. Short on turbinado sugar? Brown sugar at half the amount gets you close, though the texture won't be quite as crunchy. The cinnamon should be fresh ground if possible—Penzeys or Trader Joe's sell it that way. For the dough, King Arthur flour is my go-to, but any all-purpose works. If your dough feels too sticky, add ice water 1 tbsp at a time. And trust me on the cold butter—don't skip chilling the dough between folds. That's where the magic happens.
This pie tastes even better the next day—honestly, 3-4 days in the fridge is ideal. Store it in an airtight container with a paper towel on top to keep the crust crisp. Freezes beautifully too—up to 3 months if you wrap it tightly in plastic. I always make two pies when I bake this one. One for now, one for later. The lattice stays perfect if you reheat slices at 350°F for 10 minutes. And if you're serving it warm? Vanilla ice cream is mandatory.
Why You'll Love This Recipe
- No-Roll Crust Shortcut: I swear by this pie—just mix flour, butter, and ice water until it barely holds together. No rolling pins, no stress, and the flaky layers still happen. My kids think it’s magic when I pull it out of the oven looking golden and perfect.
- Tart-Sweet Magic: Granny Smiths for the tang, Honeycrisp for the melt-in-your-mouth bite—this combo is chef’s kiss. A sprinkle of sugar on top caramelizes into a glossy finish that’s impossible to resist. Honestly, I’ve had worse pies at fancy bakeries.
- Weeknight Crowd-Pleaser: Slice it warm with vanilla ice cream for dinner, pack it for lunch the next day, or freeze half for when you’re too tired to bake. Between us, this is the pie I make when I don’t want to impress anyone—just feed them.
- Budget-Friendly Pantry Staples: Flour, butter, sugar, and a few apples? This pie costs me less than takeout but feels like a holiday. I’ll be real: I’ve made it three times this month, and the leftovers always disappear faster than I can reheat them.
Step-by-step instructions for Pioneer Woman scrumptious apple pie
Here's how to achieve that legendary flaky lattice crust and perfectly spiced filling.
Prepare the Flaky Crust Dough
In a large bowl, combine the 3.5 cups all-purpose flour and 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. This cold butter creates those signature flaky layers.
Add the 1 whole cold large egg and 0.25 cup ice water, mixing just until the dough comes together. The dough should be cold and slightly tacky but not sticky. Divide it into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes (or up to 24 hours). Chilling prevents the butter from melting during rolling.
Make the Cinnamon-Kissed Filling
In a large bowl, combine the peeled and sliced 4 medium Granny Smith apples and 4 medium Honeycrisp apples. Toss with 2 tbsp lemon juice to prevent browning. In a separate bowl, whisk together 0.75 cup granulated sugar, 0.75 cup packed light brown sugar, 2 tbsp ground cinnamon, and the 1 tsp vanilla extract. Pour over the apples and toss gently to coat.
Let the filling sit for 15 minutes while you prepare the crust. This allows the apples to release some juices and the spices to meld. The Granny Smith adds tartness while Honeycrisp provides sweetness and texture—this balance is key to that signature Pioneer Woman flavor.
Assemble the Pie Crust
On a lightly floured surface, roll out one dough disc into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish and trim excess dough, leaving a ½-inch overhang. Roll out the second disc and set aside. Fill the crust with the apple mixture, mounding it slightly in the center.
Cut the remaining dough into 12 strips, alternating between ½-inch and 1-inch widths. Arrange strips in a lattice pattern over the filling, brushing with egg wash (1 egg beaten with 1 tbsp water) between layers. Sprinkle with 2 tbsp turbinado sugar for that beautiful caramelized lattice effect.
Bake to Golden Perfection
Preheat oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper (to catch any drips). Bake for 50-60 minutes until the crust is deep golden brown and the filling bubbles gently at the edges. The lattice should look crisp and slightly caramelized.
For the final 10 minutes, increase heat to 400°F to achieve that perfect crust color. Let the pie cool for at least 2 hours before slicing—this resting time allows the filling to set and prevents a soupy center. The contrast between the flaky crust and tender, spiced apples makes every bite unforgettable.
Pro Tips For Making Pioneer Woman Scrumptious Apple Pie
- Chill the Butter First: I learned this the hard way—trying to cut cold butter straight from the fridge into flour makes a crumbly mess. Let the butter sit at room temp for 10-15 minutes before mixing with flour, but don’t let it get soft. The dough should hold together when pressed, not stick to your fingers like warm playdough.
- Peel and Core Apples Evenly: Granny Smiths and Honeycrisp have different textures, so handle them separately if you’re picky. Use a paring knife to peel just the bruised spots—no need to strip every inch. For even slices, cut into ¼-inch thick pieces and toss with lemon juice immediately to prevent browning (yes, even if you’re assembling the pie right away).
- Vent the Top Crust: That lattice look is pretty, but it traps steam and makes the pie soggy. Poke 4-5 holes in the top crust with a fork before baking—this lets moisture escape and guarantees a crisp bottom. If you’re nervous about it looking messy, cut a few steam vents in the center instead.
- Bake on the Lower Rack: I used to slide pies onto the middle rack and wonder why the bottom stayed doughy. Move the pie to the lowest oven position when you put it in—this ensures even heat distribution and a golden crust. If your oven runs hot, tent with foil after 20 minutes to prevent over-browning.
Storing and reheating your leftovers
Refrigerator Storage
Store your freshly baked apple pie in an airtight container with a paper towel on top to absorb any moisture. Keep it refrigerated for up to 4 days—the flavors actually deepen as the spices meld together.
I always make two pies so I can enjoy one fresh and save the other for later. The lattice stays crisp if you keep it in the fridge, but if you want to reheat slices, do it gently to avoid sogginess. 💫
Freezer Storage
For long-term storage, wrap the pie tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It keeps well for up to 3 months in the freezer. When ready to serve, thaw overnight in the fridge before reheating.
I like to freeze pies right after baking while they're still warm—this helps maintain the texture. Just label it clearly so you don't forget it's there!
Reheating Slices
To reheat individual slices, place them on a baking sheet and warm in a 350°F oven for 10-12 minutes until heated through. For a quicker option, use the microwave on 50% power for 30-45 seconds, covered with a damp paper towel.
The lattice will stay crisp if you reheat it properly—this is key to keeping that Pioneer Woman quality. A warm slice with vanilla ice cream is pure comfort food magic. ✨
Reviving Stale Crust
If your pie's crust loses its crispness, don't toss it! Brush the top with egg wash and bake at 375°F for 8-10 minutes until golden again. This works wonders for restoring that fresh-baked texture.
I've saved many a pie this way—especially when the family can't resist seconds (or thirds!). The filling stays warm and delicious while the crust gets that perfect crunch back. 🔥
Serving Warm
When serving warm, let the pie sit at room temperature for 10-15 minutes before slicing. This makes it easier to cut clean slices without filling spillage. Pair with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience.
The contrast of warm pie and cold ice cream is what makes this classic so special. Trust me, your guests will ask for the recipe! 🥧
Make-Ahead Tips
You can assemble the pie crust and filling up to 24 hours ahead of baking—just refrigerate the assembled pie before baking. This is perfect if you're hosting a dinner party and want everything to come together beautifully.
The dough can also be made 2 days ahead and stored in the fridge. I always prep the dough first thing in the morning so I can focus on the filling later—it makes the whole process so much easier. 💡
Nutrition facts
Frequently asked questions
Can I use just one type of apple instead of both Granny Smith and Honeycrisp?
You can, but the flavor balance will change. Granny Smith alone will be extra tart, while Honeycrisp alone will be sweeter. For best results, pair a tart apple (like Granny Smith or Braeburn) with a sweeter one (Honeycrisp or Fuji) to match the recipe's signature balance. If you must use one type, add 1 extra tablespoon of cinnamon to enhance the spice profile.
Why does my lattice crust look uneven after baking?
Uneven lattice usually happens when strips aren't cut consistently or overlap too much. Use a ruler to cut 12 strips of equal width (alternating ½-inch and 1-inch strips). Press them gently into the filling without stretching, and brush with egg wash between layers. If gaps appear, trim the strips slightly longer before baking to close them.
How do I fix a soggy bottom crust?
A soggy crust happens when steam escapes too quickly or the filling is too wet. Pre-bake the bottom crust for 10 minutes at 375°F before adding filling, or sprinkle ¼ cup cornstarch into the crust before filling. For extra insurance, chill the assembled pie for 30 minutes before baking to help the filling set faster.
Can I make this pie in a glass dish instead of metal?
Yes, but adjust baking time and temperature. Glass retains heat differently, so bake at 350°F instead of 375°F and add 10-15 extra minutes to ensure the center is fully set. Watch closely after 45 minutes—glass can cause uneven browning. The lattice will still caramelize beautifully, just at a gentler pace.
What’s the secret to a perfectly flaky crust?
Cold butter and proper chilling are non-negotiable! Keep the butter cubed and cold when cutting into flour, and never let the dough warm up. Work quickly when rolling, and always refrigerate the dough between folds. The 30-minute chill before rolling is just as important as the 24-hour rest if you prep ahead.