Ree Drummond's Flat Apple Pie Recipe: Buttery Lattice Crust Hugs Spiced Filling

Ree Drummond's flat apple pie recipe brings the heart of the American West to your kitchen—where buttery lattice crust meets warm, spiced apple filling in a single, golden pan. This isn’t your grandmother’s deep-dish pie; it’s a rustic, approachable dessert that captures the essence of comfort food with minimal fuss. The lattice isn’t just decorative—it creates crispy, golden edges while keeping the filling tender, just like Ree’s signature style.

What makes this recipe special is the balance of simplicity and flavor. You’ll start with a 5-minute crust (store-bought or homemade), then layer it with a filling of tart apples, cinnamon, and brown sugar that caramelizes beautifully during baking.

The secret? A sprinkle of cinnamon-sugar on top before baking for extra crunch and aroma. It’s the kind of pie that tastes like home—warm, inviting, and perfect for sharing.

By the time it emerges from the oven, you’ll have a pie with a flaky, golden lattice crust hugging a spiced apple filling that’s just tender enough to melt in your mouth.

The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect mix of sweet, spiced apple and buttery crust. It’s the kind of dessert that feels like a hug.

Serve it warm with a scoop of vanilla ice cream or a dollop of bourbon whipped cream for the full experience. This pie is foolproof, versatile, and packed with the kind of nostalgia that makes it worth every minute of prep. Let’s get baking!

Ingredients for ree drummond flat apple pie

Buttery crust, spiced apples, and rustic lattice—just nine ingredients for Ree's iconic pie.

The apples are everything here. Granny Smith or Honeycrisp stay firm during baking—Fuji gets mushy. I always buy a mix of red and green for color, but any tart variety works. Peel and slice them 1/4-inch thick for even cooking. Trader Joe's and Whole Foods carry great organic options, but your local grocery store's apple bin is fine too. Just skip the pre-sliced ones—they oxidize fast. Toss the slices with lemon juice right away to keep them bright.

No vanilla extract? Vanilla bean paste works in a pinch, or a pinch of ground vanilla bean. The cinnamon-sugar topping is non-negotiable—it's what gives that signature crunch and aroma. Diamond Crystal kosher saltEuropean-style butter (like Plugrá) gives the best flakiness, but regular unsalted works too. Need to substitute flour? All-purpose works, but cake flour makes a slightly tender crust. And if you're short on butter, cold shortening (like Crisco) can help with flakiness, though it won't taste as rich.

The crust keeps best wrapped in plastic for 3 days or frozen for 3 months. Prep the filling ahead and store it in the fridge for 1 day—the flavors meld beautifully. Once baked, this pie reheats well. Pop it in a 350°F oven for 10 minutes to revive that fresh-out-of-the-oven magic. I always make a double batch—one for dinner, one for breakfast the next day. The leftovers? Even better cold, with a scoop of vanilla ice cream. Trust me on that.

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

Here's how to create that perfect buttery lattice crust with a spiced filling that hugs every bite.

In a large bowl, combine the 3 cups all-purpose flour, 1 teaspoon salt, and the 0.5 cup granulated sugar. Cut in the 1.5 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for 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. Be careful not to overmix—you're looking for a soft, slightly sticky dough that holds when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour.

Peel, core, and slice the 6 medium tart apples into ¼-inch thick slices. Toss them in a large bowl with the 0.75 cup packed brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and a pinch of salt. Let the mixture sit for 10 minutes—this allows the flavors to meld and the apples to soften slightly.

Transfer the apple mixture to a 9-inch pie dish, arranging the slices in a single layer. You want them to fit snugly but not overcrowd. Sprinkle the 0.25 cup granulated sugar evenly over the top for extra caramelization. This step ensures your filling stays juicy while developing that perfect balance of sweet and spiced flavors.

On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle—just slightly larger than your pie dish. Carefully transfer it to the pie, pressing gently to create a snug fit. Trim any excess dough hanging over the edge, leaving about ½-inch border. This creates a clean, professional-looking pie.

For the lattice, roll out the second dough disc to about 10x12 inches. Cut into ½-inch wide strips using a sharp knife or pizza cutter. Arrange 6 strips horizontally across the pie, spacing them about ¼-inch apart. Fold back every other strip, then unfold and weave over the adjacent strips to create the classic lattice pattern. Trim any overhanging edges for a tidy finish.

Preheat your oven to 375°F. Brush the lattice crust with a light coating of melted butter (about 1 tablespoon) and sprinkle evenly with the 0.25 cup cinnamon-sugar mix. This creates that signature crunchy, sweet topping that makes every bite irresistible.

Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently. The edges should be crisp, and you should smell that wonderful apple-cinnamon aroma filling your kitchen. For the last 5 minutes, place a baking sheet under the pie to catch any drips—this helps create that perfect caramelized bottom crust.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting period is crucial—it allows the filling to set slightly and the juices to redistribute, preventing a soggy bottom. The contrast between the warm, spiced filling and the crisp lattice crust is what makes this pie truly special.

Slice into 8 equal wedges and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Each bite should offer that perfect balance of buttery crust, tender apples, and warm cinnamon-spiced filling. Trust me, this is the kind of pie that disappears faster than you can say "Ree Drummond."

Troubleshooting perfect results

Soggy Bottom Fix

If your pie filling looks watery or the crust is soggy after baking, the issue is likely underbaked filling or overcrowded apples. Start by ensuring your apples are sliced ¼-inch thick—thinner slices release more liquid.

Pre-cook the filling for 10-15 minutes on the stovetop before adding it to the crust to reduce moisture. Also, bake the pie on a preheated baking sheet to absorb excess liquid and create a crisp bottom. 💫

Lattice Crust Collapsing

A collapsed lattice usually means the dough wasn’t chilled enough or the oven wasn’t hot enough. Always chill your dough for at least 1 hour before rolling, and preheat your oven to 375°F for 15 minutes to ensure even heat.

If the lattice still collapses, try using a pie weights or dried beans in the bottom crust during baking to support the structure.

Filling Too Dry or Undercooked

If your filling emerges dry or undercooked, you likely baked it too long or used overly ripe apples. Tart apples like Granny Smith hold up better than sweet varieties. To fix, reduce baking time by 5-10 minutes and tent the pie with foil halfway through baking.

For extra moisture, add 1 tablespoon lemon juice or a splash of apple cider to the filling before baking.

Crust Too Pale or Pale

A pale crust often means the butter wasn’t cold enough or the oven temperature was inconsistent. Use European-style butter (like Plugrá) for better flakiness, and keep it chilled until ready to use.

For a deeper color, brush the crust with egg wash (1 egg + 1 tablespoon water) before baking. If your oven runs hot, reduce the temperature to 350°F and bake for 5-10 minutes longer.

Apples Not Soft Enough

If your apples are still firm after baking, they likely weren’t cooked long enough or the oven temperature was too low. Increase baking time by 5-10 minutes or cover the pie with foil for the first 30 minutes to trap steam.

For extra tenderness, add ½ teaspoon ground cardamom or nutmeg to the filling—these spices help soften the apples faster.

Preventing Overbrowning

To avoid an overly browned crust, cover the edges with foil or a pie shield after 20 minutes of baking. For a more even color, rotate the pie halfway through baking.

If the lattice browns too quickly, brush it with a light coat of apricot jam before baking—it creates a glossy barrier that slows browning while keeping the crust tender. 🌟

Frequently asked questions