Desserts
Ree Drummond’s caramel apple pie delivers the perfect balance of flaky lattice crust, spiced apple filling, and rich caramel drizzle—just like you’d find at The Pioneer Woman’s table. 🍏 The secret lies in a buttery crust that stays crisp while encasing tender, cinnamon-kissed apples in a gooey caramel sauce that ties everything together.
This isn’t your average apple pie; it’s a showstopper that tastes homemade yet feels like a bakery masterpiece.
What sets this recipe apart is Drummond’s signature technique: a lattice crust that adds texture without sacrificing flakiness, paired with a caramel sauce that’s thick enough to cling to every slice.
The spiced apple filling—sweetened just enough to let the natural flavors shine—cooks down into a tender, fragrant center that practically melts in your mouth. It’s the kind of pie that disappears faster than you can say “sugar.”
Baking time is about an hour, giving you golden, caramel-drizzled perfection with minimal fuss. The lattice pattern isn’t just for looks; it creates pockets for that gooey caramel to seep through, ensuring every bite is rich and satisfying.
This pie is ideal for holidays, potlucks, or even a cozy weekend dessert—because who can resist a slice of pure comfort?
The best part? It’s easier than it looks. With clear steps for the crust, filling, and caramel, you’ll achieve restaurant-quality results without the stress. Let’s get started on making this crowd-pleaser that tastes like home.
Ingredients for ree drummond caramel apple pie
Buttery crust, spiced apples, and rich caramel drizzle—just eight ingredients for Drummond’s showstopper pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¼ cup | Plus 1 tbsp for sprinkling |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ice Water 💧 | ½ cup | For dough binding |
| Mixed Apples 🍏 | 6 medium | Honeycrisp, Granny Smith mix |
| Granulated Sugar 🍚 | 1 ¼ cups | For apple filling |
| Light Brown Sugar 🍚 | ¼ cup | Packed for caramel depth |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Heavy Cream 🥛 | ½ cup | Full-fat for caramel |
| Unsalted Butter 🧈 | ½ cup | Cut into small pieces |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
The apples are non-negotiable. Honeycrisp and Granny Smith give you that perfect balance of sweet and tart—avoid Red Delicious, they get mushy. Grab them at Trader Joe's or your local farmers market when they're in season. For the crust, European-style butter (like Plugrá) makes all the difference—it's higher in fat, so the flakes stay flaky. If you can't find it, Land O'Lakes unsalted works too. Keep everything cold until you're ready to roll out the dough—warm butter is the enemy of flaky crusts.
No heavy cream? Half-and-half plus 1 tbsp sour cream gets you close. Short on vanilla? Vanilla bean paste is even better—just scrape out the seeds. The spices matter here—Penzeys or the bulk bins at Whole Foods have the freshest ground cinnamon and nutmeg. If you're in a pinch, use 1.5 tsp cinnamon and skip the nutmeg. For the caramel, don't rush the reduction—let it bubble away until it's thick enough to coat the back of a spoon. That's when you know it's ready.
This pie tastes even better the next day. Store it at room temperature, covered loosely, for up to 3 days. For longer storage, wrap tightly with plastic and keep in the fridge for 5 days. The caramel will harden slightly when cold, but it softens beautifully when reheated. Freeze portions for up to 3 months—just thaw overnight in the fridge before serving. The lattice crust? Best enjoyed fresh, but even reheated, it holds up surprisingly well.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, that cold butter cut into flour with ice water? It’s the secret to a crust so tender it melts in your mouth—no food processor, no stress. The moment you roll it out and press it into the pan, you’ll feel like a pro, even if your pie crusts usually look like they’ve been through a war.
- Caramel Magic: That gooey, salty-sweet caramel layer? It’s the star. The sugar and butter cook down into something rich and sticky, then the apples—tender, juicy—soak it up like a sponge. Every bite is warm, sweet, and just a little bit indulgent without needing fancy ingredients.
- Weeknight Hero: Between us, this is my go-to when I need dessert now. Make the crust ahead, toss the apples in sugar and butter, bake, done. It’s perfect for date nights (impress them with zero effort), potlucks (everyone asks for seconds), or even a lazy Sunday afternoon when you’d rather not slave over dessert.
- Budget Buster: Four ingredients for the crust? That’s it. You already have them. The butter and sugar stretch to feed a crowd, and the leftovers? Even better the next day—warm slices with a scoop of ice cream? My kids think it’s a celebration, but honestly, it’s just dinner.
Step-by-step instructions for ree Drummond's caramel apple pie
Here's how to create a showstopping pie with a buttery lattice crust and gooey spiced apples.
👨🍳 Step 1: Make the Perfect Pie Crust
In a large bowl, combine the 3 cups all-purpose flour and 1 tsp salt. Cut in the 1.5 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture is crucial—it ensures flaky layers.
Sprinkle 0.25 cup granulated sugar and 0.5 cup ice water over the mixture. Gently toss with a fork until the dough just comes together. Avoid overmixing—you want to preserve those delicate butter pockets. Divide the dough into two equal discs, wrap each in plastic wrap, and chill for at least 1 hour (or up to 2 days).
🥘 Step 2: Prepare the Gooey Apple Filling
Preheat your oven to 375°F. Peel, core, and slice the 6 medium mixed apples into ¼-inch thick slices. In a large bowl, toss the apples with 1.25 cups granulated sugar, 0.25 cup light brown sugar, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tbsp lemon juice. Let them sit for 15 minutes—this allows the flavors to meld and the apples to release some juices.
In a small saucepan, combine 0.5 cup heavy cream, 0.5 cup unsalted butter, and 1 tsp vanilla extract. Bring to a gentle simmer over medium-low heat, stirring until the butter melts completely and the mixture thickens slightly. This caramel sauce is what makes this pie truly special.
🔥 Step 3: Assemble the Pie
Roll out one disc of chilled dough to fit a 9-inch pie dish, leaving a ½-inch overhang. Transfer to the pie dish and trim the edges. Roll out the second disc for the lattice topping. Cut the lattice dough into ½-inch wide strips, then make vertical cuts every 1½ inches—don't cut all the way through. Fold every other strip to create the classic lattice pattern.
Arrange the apple slices in the bottom crust in a circular pattern, slightly overlapping. Pour the caramel sauce over the apples, then carefully place the lattice on top. Brush the lattice with a little ice water to help it stick. Sprinkle the remaining 1 tbsp granulated sugar over the top for extra caramelization.
🔥 Step 4: Bake to Golden Perfection
Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The edges should be crisp, and the apples should be tender but not mushy. If the lattice isn't browning quickly enough, tent the pie with foil after 30 minutes to prevent over-browning.
Remove from the oven and let the pie cool for at least 2 hours before slicing. This resting time allows the filling to set and the juices to distribute. The result should be a pie with a flaky, buttery crust and a gooey, spiced apple filling that practically oozes with caramel.
Pro Tips For Making Ree Drummond Caramel Apple Pie
- CHILL THE BUTTER FIRST: Ree’s recipe calls for cold butter in the crust, but don’t just pull it from the fridge—pop it in the freezer for 15 minutes first. I learned this the hard way when my crust turned greasy instead of flaky. The butter should hold its shape but still cut into the flour easily—like a firm stick of cold wax.
- WEIGH YOUR FLOUR (YES, REALLY): Scooping flour from the bag packs it down, and packed flour = dense crust. Use a kitchen scale for the all-purpose flour—Ree’s recipe relies on the right texture, and 1 cup scooped isn’t the same as 1 cup weighed (it’s usually 120g, not 160g). I skip this and wondered why my crust tasted like cardboard until I finally measured.
- DON’T SKIP THE ICE WATER: The ice water in the crust isn’t just for show—it hydrates the flour just enough to bind without overworking the dough. Use water so cold it’s almost slushy (yes, even in summer), and add it gradually. I once dumped it all in at once and ended up with a sticky mess that wouldn’t hold its shape. Start with 4 tablespoons and go slow.
- BAKE THE CRUST ALONE FIRST: Blind-baking the crust (even just 10 minutes before adding filling) prevents a soggy bottom. Line it with parchment, fill with pie weights or dried beans, and bake until it’s set but not browned. I was lazy and skipped this once—big mistake. The filling soaked into the crust like a sad sponge. Trust me, 10 minutes now saves you from a gummy disaster later.
Essential equipment for ree drummond caramel apple pie
Pie Dish Essentials
Start with a 9-inch deep-dish pie pan—I recommend ceramic or glass for even baking. My go-to is the Pyrex 9x2-inch pie dish because it distributes heat perfectly and prevents soggy bottoms.
Avoid dark metal pans—they can over-brown the crust too quickly. For lattice perfection, use a sharp chef’s knife (like my Wüsthof 8-inch) to cut clean, precise strips. 🔪
Rolling Tools
A pie crust roller with handles makes rolling dough easier, but I still prefer a wooden rolling pin for better control. For lattice patterns, I use a ruler to mark even strips—every 1½ inches for vertical cuts and ½-inch for horizontal strips.
Keep your tools cold by chilling them in the freezer for 10 minutes before use to prevent sticking.
Caramel Sauce Gear
For the caramel sauce, a heavy-bottomed saucepan (like All-Clad Stainless) prevents scorching. Use a small whisk to stir constantly over medium-low heat—this sauce needs patience! A fine-mesh strainer helps remove any lumps if needed.
For testing doneness, I use a silicon spatula to coat the back—when it holds a thick layer, it’s ready. 🥄
Baking Must-Haves
Invest in a pie cooling rack to prevent soggy bottoms while cooling. A digital thermometer (I love the Thermoworks SousVide+) ensures your pie reaches 375°F accurately.
For lattice browning, keep foil on hand to tent the pie if needed. A pastry brush helps glaze the crust with egg wash for extra shine.
Optional Upgrades
For a restaurant-quality finish, try a pie weight (or dried beans) during pre-baking to prevent puffing. A lattice cutter (like the Pizzelle Maker) makes intricate designs effortless.
For serving, a sharp serrated knife (like Mercer Culinary) cuts through the lattice cleanly. Store leftovers in an airtight container** to keep the crust crisp. 🍏
Nutrition facts
Frequently asked questions
Can I make this pie without a lattice crust?
If lattice feels too challenging, use a single top crust or even a crumb topping. For the latter, mix 1 cup flour, ½ cup brown sugar, ½ cup cold butter, and ¼ cup chopped pecans—press over the filled pie and bake as directed. The caramel sauce will still shine through beautifully.
How do I prevent a soggy bottom crust?
Prevent sogginess by blind-baking the bottom crust for 10 minutes at 375°F before adding filling. Place a pie weight or dried beans inside, then remove before filling. For extra insurance, sprinkle 1 tbsp cornstarch over the apples before adding the caramel sauce. This creates a barrier that keeps the crust crisp.
What's the best way to reheat slices?
For leftovers, warm slices in a 350°F oven for 10-12 minutes until the caramel softens. Cover with foil if needed to prevent over-browning. Microwave reheating works too—place a slice on a plate, cover with a damp paper towel, and heat for 20-30 seconds. The damp towel helps restore moisture without making the crust rubbery.
Can I use frozen apples instead of fresh?
Frozen apples work in a pinch, but they release more water, which can make the filling too juicy. Thaw them first, then pat very dry with paper towels. Reduce the sugar in the filling by ¼ cup since frozen apples are often pre-sweetened. For best results, stick with fresh apples—their texture and flavor make all the difference.
How do I make this pie gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) and add ½ tsp xanthan gum to the crust. For the filling, use tapioca starch instead of cornstarch to thicken any juices. Chill the dough longer (2 hours) and handle it gently to avoid crumbling. The texture won't be identical, but it'll still be delicious!