Ree Drummond's Flat Apple Pie Recipe: Rustic Crust and Warm Spice Fusion

Ree Drummond's flat apple pie delivers the cozy, rustic charm of Pioneer Woman desserts with a modern twist—no deep-dish fuss, just golden crust and spiced apples that taste like autumn in every bite.

The secret lies in her signature lattice technique, which creates crisp edges while keeping the filling tender and fragrant with cinnamon, nutmeg, and just enough brown sugar to caramelize beautifully.

I’ve adapted this recipe to work with either a classic all-butter crust or a gluten-free alternative, so you can enjoy that same comforting flavor without compromise.

What sets this pie apart is Ree’s attention to detail: using pie weights to prevent a soggy bottom, adjusting oven temperature for even baking, and letting the apples release their juices gradually for a filling that’s neither too wet nor dry.

The crust stays flaky and crisp, while the apples develop a perfect balance of softness and slight bite—thanks to a gentle pre-cooking step that preserves their natural texture.

This isn’t just dessert; it’s a centerpiece that brings warmth to any table, whether you’re serving it with vanilla ice cream or a dollop of whipped cream.

The beauty of Ree’s method is its flexibility—you can use tart Granny Smith apples for brightness or sweeter Honeycrisp for depth, and the lattice design lets you customize how much filling peeks through.

The spices, toasted in butter before mixing, infuse the apples with layers of warmth that’ll have everyone reaching for seconds.

With just a few simple ingredients and her foolproof techniques, you’ll end up with a pie that tastes like it came from a country kitchen, even if your oven isn’t quite as vintage as hers.

Perfect for holidays, potlucks, or a cozy Sunday afternoon, this pie keeps well for days, making it ideal for meal prep or gifting. The crust holds its shape beautifully, and the filling continues to develop richer flavors as it sits.

Whether you’re a baking novice or a seasoned pro, Ree’s approach ensures success—no pie disasters here. Let’s get to work on this timeless classic!

Ingredients for ree drummond flat apple pie

Six apples and a few pantry staples—Ree’s secret to that perfect rustic pie.

The apples make or break this pie. Granny Smith for tartness or Honeycrisp for sweetness—both work beautifully. I always grab mine from Whole Foods or the organic section at Kroger when they're in season. Look for firm, unblemished apples with vibrant color. The spices? Penzeys sells pre-toasted cinnamon that’s a game-changer—just a quick toast in a dry pan before measuring. For the crust, Plugrá butter is my go-to for that rich, flaky texture, but any good unsalted butter works. The key is keeping it cold—don’t let it soften before mixing.

No Granny Smiths? Fuji or Braeburn apples hold up well too. Short on cinnamon? Cardamom at half the amount adds a different but delicious depth. The pie weights are non-negotiable for the first blind bake—dried beans in a thin towel work in a pinch. For the crust, if you don’t have ice water, freeze your measuring cup first. The apples should be peeled, cored, and sliced into even 1/4-inch pieces. No food processor here—hand-chopping keeps them from turning to mush. And trust me on the lemon juice, it brightens the whole filling.

This pie tastes even better the next day—3-4 days in the fridge is ideal. Store it airtight with a piece of parchment between layers to keep it fresh. For gifting, wrap the whole pie in plastic wrap and tie with twine. The crust stays crisp for up to 5 days if you reheat slices at 350°F for 10 minutes. Freezing? Wrap individual slices in plastic and they’ll keep for 3 months. Serve with vanilla ice cream or whipped cream—Ree’s trick is to let it sit at room temp for 20 minutes before slicing for the perfect texture.

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

Here's how to create that perfect rustic crust and spiced apple filling that makes this pie legendary.

In a large bowl, combine the 3 cups all-purpose flour and 0.5 cup granulated sugar. 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 remaining. This texture is crucial for flaky layers.

Add the 1 whole cold egg and mix gently until just combined. Then add the 0.25 cup ice water and mix with a fork until the dough begins to come together. Be careful not to overmix—just until it holds when pressed. Divide the dough into two equal portions and flatten each into a disk. Wrap in plastic and refrigerate for at least 30 minutes to firm up.

Peel, core, and slice the 6 medium apples into ¼-inch thick slices. Toss them immediately with 0.75 cup granulated sugar, 0.25 cup packed light brown sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon salt, and 1 tablespoon lemon juice. This prevents browning and ensures even distribution of spices throughout the filling.

Let the apple mixture sit for 15 minutes while you preheat your oven to 375°F. This gives the spices time to infuse the apples and creates that signature warm spice flavor we all love. The apples should release some juice, but they'll thicken as they cook.

Roll out one of the chilled dough disks on a floured surface to about 12 inches in diameter. Transfer it to a 9-inch pie dish and press gently to fit. Trim any excess dough hanging over the edge. Place the 1 cup pie weights or dried beans over the crust and bake for 15 minutes at 375°F. This pre-baking step, called blind baking, prevents a soggy bottom.

Remove the pie weights and bake for another 5 minutes until the crust is lightly golden. Watch carefully—you want it set but not browned. This partially baked crust will hold its shape when you add the hot filling later.

Arrange the prepared apple slices in a single layer over the pre-baked crust, slightly overlapping them like shingles. Pour any accumulated juices from the bowl over the top. Roll out the second dough disk and place it over the apples. Trim and crimp the edges to seal, creating that beautiful rustic look.

Cut a few small slits in the top crust to allow steam to escape. Bake at 375°F for 40-45 minutes until the crust is golden brown and the filling is bubbling through the slits. The pie is done when the crust is deep golden and the filling is thick but still slightly jiggly in the center.

Let the pie cool completely on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny pie. The contrast between the crisp, flaky crust and the warm, spiced apple filling makes every bite perfect.

Serve with vanilla ice cream or whipped cream for that classic dessert experience. The warm spices and tender apples will make this pie a showstopper at any gathering—just like Ree Drummond would make it.

Common mistakes when making this dish

Overworking the Dough

This is my biggest pet peeve with pie crusts—overmixing turns flaky layers into tough, dense sheets. Once you add the ice water, stop mixing as soon as the dough starts holding together. I promise you won’t need to knead it like bread dough.

Overworking develops gluten, which is the enemy of flaky crusts. If your dough feels sticky, chill it for another 10-15 minutes before rolling. 🧈

Skipping the Chill Time

Never, ever skip the 30-minute chill before rolling out your crust. Cold butter is what creates those beautiful flaky layers, and warm dough will melt it too quickly. If you're in a rush, pop the dough disks in the freezer for 15 minutes—it works just as well.

I’ve made this mistake too many times and ended up with a sad, greasy mess instead of a crispy crust.

Underestimating Apple Juice

The apples will release juice, and if you don’t account for it, you’ll end up with a soggy bottom. After tossing your apples with sugar and spices, let them sit for 15 minutes before assembling.

This gives excess liquid time to drain into your bowl—pour that juice over the pre-baked crust before adding the top layer. I’ve seen people skip this step and end up with a pie that’s more pudding than dessert. 🍎

Ignoring the Blind Bake

Skipping the blind bake is a fast track to a soggy bottom. Those 15 minutes with pie weights or beans are non-negotiable—they create a sturdy foundation that won’t turn mushy when the hot filling goes in.

If you’re worried about the crust getting too brown, tent it with foil during the final 5 minutes of pre-baking. Trust me, your pie will thank you.

Overfilling the Pie

Don’t pack your apples too tightly—they need room to soften and release juices. Aim for a single layer with just enough space between slices to let them expand slightly. If your pie looks like it’s about to burst at the seams, reduce the filling by about 20%.

I’ve seen people overfill and end up with apples oozing out from under the crust. That’s not the elegant presentation we’re going for!

Cutting the Top Crust Too Late

Those steam vents in the top crust are crucial, but timing matters. Cut them just before baking, not when you first assemble the pie. If you cut them too early, the crust will puff up in those spots and look uneven.

I like to make 4-5 small slits in a cross pattern—this lets steam escape while keeping the crust intact. Pro tip: Use a sharp knife and make clean cuts for a polished look. ✨

Frequently asked questions