Remy’s Apple Pie Recipe: Flaky Crust and Spiced Filling That Rivals Bakery

This Remy-style apple pie delivers the perfect balance of flaky crust and spiced apple filling that tastes like a bakery secret. 🍏 The key lies in a tender, buttery crust that encases a filling of sweet-tart apples, warm cinnamon, and just enough brown sugar to caramelize beautifully.

I’ve perfected this recipe over years of baking, ensuring every slice delivers that ideal mix of crisp edges and juicy, spiced apple centers.

The secret starts with the crust—whether you use store-bought or homemade, the trick is keeping it cold and handling it gently to maintain those flaky layers.

For the filling, a mix of Granny Smith and Honeycrisp apples creates the perfect balance of tartness and sweetness, while a touch of lemon juice brightens the flavors. The spices—cinnamon, nutmeg, and a pinch of cloves—infuse warmth that makes this pie irresistible.

Baking at 375°F for about 50 minutes ensures a golden-brown crust and a filling that’s just tender enough to cut cleanly. A simple egg wash adds shine, and a lattice crust (or classic top) lets the apples peek through for an elegant finish.

The aroma alone will have everyone gathering around the table, and the first bite? That’s when you’ll know it’s worth every minute.

Serve warm with vanilla ice cream or whipped cream for the ultimate dessert experience. This pie isn’t just a recipe—it’s a restaurant-quality treat you can make at home. Let’s get baking!

Ingredients for remy apple pie

Buttery crust, spiced apples, and that bakery aroma—this pie is pure comfort in every slice.

The butter makes or breaks this. Use European-style butter—it has higher fat content and stays flaky. Cold is key: cut it into cubes and keep it chilled until mixing. If you're short on time, store-bought pie crust works (just add an extra tbsp of cold butter to the filling). For the apples, Granny Smith and Honeycrisp are my go-tos, but Fuji or Braeburn work too—just adjust sweetness with extra lemon juice. The secret? Slicing them paper-thin—a mandoline makes this easy.

No Granny Smith? Green apples like Rome or McIntosh add tartness, but you might need a splash more sugar. Honeycrisp unavailable? Gala or Pink Lady keep the sweetness. The spices are non-negotiable—Penzeys brand if you want to splurge, but the grocery store stuff is fine. For the crust, Diamond Crystal saltAdd 1 tbsp cornstarch to the flour. And if you're feeling fancy, brushed with apricot jam before baking adds a gorgeous sheen.

Store the pie at room temp for 2 hours before slicing—this lets the filling set. Keeps 4-5 days in the fridge, but honestly? Freeze half immediately. Wrap tightly in foil, then plastic wrap, and it’ll stay perfect for 3 months. The crust reheats beautifully—just 10 minutes at 350°F to crisp it up. And that ice cream? Store-bought vanilla is fine, but homemade with a touch of cinnamon? Absolute game-changer.

Step-by-step instructions for Remy’s perfect apple pie

Here’s how to build a crust so flaky it’ll make you weep and a filling so spiced it’ll transport you to a Parisian bakery.

In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 tsp table salt. Cut in the 1.5 cups unsalted butter (cold, cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This is where the magic happens—don’t overwork it or you’ll end up with tough pastry.

Sprinkle ½ cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. It’ll feel shaggy, but resist the urge to add more water. Divide the dough into two equal discs, wrap in plastic, and chill for at least 1 hour (up to 2 days). Chilling relaxes the gluten and ensures that flaky, lacy texture we’re after.

Peel, core, and slice the 3 medium Granny Smith apples and 3 medium Honeycrisp apples into ¼-inch thick slices. Toss them in a large bowl with the 1.25 cups light brown sugar, 0.5 cup granulated sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp ground cloves, and 2 tbsp lemon juice. Let the mixture sit for 15 minutes—this lets the spices bloom and the apples soften slightly.

Here’s the thing—don’t skip the lemon juice. It brightens the apples and prevents the filling from turning into a mushy, sad puddle. The Granny Smith adds tartness while the Honeycrisp brings sweet, juicy depth. Taste the mixture now—it should balance sweet, spicy, and tangy.

Roll out one dough disc on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer it to the dish, pressing gently to shape it to the bottom and sides. Roll out the second disc to the same size and set it aside.

Pile the apple mixture into the crust, mounding it slightly in the center. Dot with any juices from the bowl—every drop counts for flavor. Moisten the edge of the bottom crust with water, then place the top crust over the filling. Crimp the edges together using your fingers or a fork, sealing tightly to prevent leaks. Cut 4-5 slits in the center to allow steam to escape.

Preheat your oven to 375°F. Brush the top crust with the 1 whole large egg, beaten lightly with a splash of water—this creates that gorgeous golden sheen. Sprinkle with a pinch of table salt for extra crunch. Bake for 50-60 minutes until the crust is deep golden brown and the filling bubbles through the slits.

I know it’s tempting to peek, but resist! Every time you open the oven door, you risk collapsing the crust. Instead, trust the timer and the visual cues. The pie is done when the crust is crisp and the filling is tender but not mushy—it’ll firm up as it cools.

Let the pie cool on a wire rack for at least 2 hours before slicing. This resting period is crucial—it allows the juices to set and the crust to firm up. If you can’t wait, at least let it cool for 1 hour before serving, or you’ll end up with a runny mess.

Serve warm slices with 2 cups vanilla ice cream—the contrast of creamy cold and spiced warm is pure bliss. Store leftovers in the fridge for up to 3 days or freeze for 2 months. Trust me, this pie will disappear faster than you think!

Creative variations of this recipe

Spiced Rum Twist

For a boozy twist, add 1 tbsp dark rum to the filling along with the spices—it caramelizes beautifully during baking and adds depth. I like Kahlúa or Captain Morgan for that rich, molasses-like flavor.

Serve with vanilla ice cream and a drizzle of warm caramel sauce for an adult-friendly dessert. 🍷

Caramel Apple Filling

Swap the sugar for 1.5 cups caramel sauce (store-bought or homemade) mixed with 1 tbsp cornstarch to thicken. The apples will soak up the sweetness and create a gooey, decadent filling. Top with a lattice crust for a rustic look—it lets the caramelized apples shine through. 🍯

Cheddar & Apple

This savory-sweet combo is a game-changer. Add 1 cup sharp cheddar cheese (like Cabot) to the filling, crumbled over the apples. The cheese melts into the filling, creating a creamy, tangy contrast. Perfect for brunch or a unique dessert—pair with chive cream instead of vanilla ice cream. 🧀

Lattice Crust Magic

Skip the full top crust and go for a lattice design—it’s easier than it looks! Cut the top dough into 1-inch strips and weave them over the filling in a diamond pattern.

This lets steam escape while keeping the apples visible. Brush the lattice with egg wash mixed with 1 tsp cinnamon sugar for extra flavor and crunch. ✨

Cinnamon Roll Pie

Turn your pie into a cinnamon roll by rolling out the top crust into a ¼-inch thick rectangle, spreading it with ½ cup cream cheese mixed with 2 tbsp brown sugar, then rolling it up.

Place the roll seam-side down on top of the filling. Slice before baking—each piece will have a gooey cinnamon roll center and flaky crust edges. 🍥

Seasonal Berry Swap

In summer, replace apples with 2 cups mixed berries (strawberries, blueberries, raspberries) tossed with 1 tbsp cornstarch to thicken. Add 1 tsp lemon zest** to brighten the flavors. Top with a crumbly oat streusel instead of a crust for a lighter, fruit-forward dessert. 🍓