Ree Drummond's Flat Apple Pie Recipe: Rustic Crust Hugs Cinnamon-Spiced Filling

Ree Drummond's flat apple pie recipe brings that cozy, rustic charm straight from The Pioneer Woman's kitchen to your oven. 🍏 The secret lies in a simple, no-roll crust that hugs the spiced filling perfectly—no fancy techniques required.

This isn't your grandmother's pie; it's a modern twist with a lattice crust that creates beautiful patterns while keeping the center juicy.

The magic starts with a basic dough that comes together in minutes, then transforms into a golden, flaky crust with just a few folds. The filling balances tart apples with cinnamon, brown sugar, and a touch of lemon—simple ingredients that create layers of flavor.

What makes this pie special is how it delivers that homestyle taste without the fuss of traditional pie crusts.

By the time it emerges from the oven, you'll have a pie with a crispy, lattice-topped crust and a filling that's tender yet holds its shape. The aroma alone will have everyone gathering around the table, and each bite delivers that perfect mix of spiced apple and buttery crust.

It's the kind of dessert that feels like a warm hug from Ree herself.

Whether you're baking for a family gathering or just craving a slice of comfort, this pie delivers restaurant-quality results with minimal effort. The lattice not only looks stunning but also allows for easy slicing—no messy crumbles here. Let's get started on creating this crowd-pleaser!

Ingredients for ree drummond flat apple pie

Simple pantry staples transform into Ree Drummond's signature rustic apple pie.

The apples are non-negotiable—Granny Smiths or Honeycrisp from the store's produce section work best. Look for firm ones that yield slightly when pressed; they'll stay tender after baking. Whole Foods or Trader Joe's often carry pre-washed organic apples that save time. If you're using store-brand flour, give it a quick sift to avoid a dense crust. The butter should be cold enough to hold its shape but soft enough to cut with a fork—take it out of the fridge 10 minutes before mixing.

No vanilla extract? Vanilla bean paste works in a pinch, or skip it entirely—the cinnamon carries enough warmth. Short on brown sugar? White sugar plus 1 tsp molasses mimics the flavor. For the lattice, you can use store-bought pie weights if you're not confident with the cut-and-fold method. The apples can be prepped ahead and stored in lemon water (to prevent browning) for up to 24 hours before baking. Just drain and pat dry before assembling.

The dough keeps best wrapped in plastic for 3 days in the fridge or frozen for 3 months. Once baked, the pie stays fresh for 4 days at room temperature, but I recommend slicing and freezing portions for up to 2 months. The lattice crust reheats beautifully—just warm slices in a 350°F oven for 10 minutes to restore crispiness. Leftovers make fantastic breakfast toast—trust me on this.

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

Here's how to create a rustic, buttery crust with spiced apples that bake into golden perfection.

In a large bowl, combine the 3 cups all-purpose flour with the 0.5 tsp salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers later.

Add the 0.25 cup granulated sugar and mix gently with a fork. Slowly pour in the 0.5 cup ice water while stirring with a fork until the dough just comes together. Avoid overmixing—you want a shaggy, slightly sticky dough. Turn it out onto a lightly floured surface and gently shape into a 12-inch circle. Wrap in plastic and chill for 30 minutes to firm up.

In a large bowl, toss the 6 peeled, cored, and sliced medium tart apples with the 0.75 cup light brown sugar, 2 tbsp ground cinnamon, 2 tbsp lemon juice, and 1 tsp vanilla extract. The lemon juice prevents browning while adding brightness, and the vanilla deepens the apple flavor. Let this mixture sit for 10 minutes while you preheat the oven to 375°F.

Transfer the apple mixture to a 9-inch pie dish and arrange the slices in a single layer, slightly overlapping. Press down gently to create an even surface—this ensures even baking and prevents a runny filling. Save any juices that collect in the bowl for later.

Roll out the chilled dough on a floured surface to about 12 inches in diameter. Gently drape it over the apple-filled pie dish, letting it hang over the edges. Trim any excess dough to create a clean edge. Fold the overhang under itself to form a thick, rustic rim—this creates that signature flat pie look.

Brush the crust with a beaten large egg (just the egg, no yolk) for a golden finish. Sprinkle the 0.25 cup coarse sugar evenly over the top—this caramelizes beautifully during baking and adds a delightful crunch. Place the pie on a baking sheet to catch any drips.

Bake the pie in the preheated 375°F oven for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with aluminum foil. The pie is done when the filling is tender and the crust sounds hollow when tapped.

Let the pie cool for at least 2 hours before slicing—this resting time allows the filling to set and the flavors to meld. Serve warm with vanilla ice cream or whipped cream for the ultimate comfort food experience. The crust should be crisp, the apples tender but not mushy, and every bite should be packed with cinnamon-spiced apple goodness.

Essential equipment for this recipe

Pie Dish Essentials

Start with a 9-inch glass or ceramic pie dish—it distributes heat evenly and prevents soggy bottoms. I prefer Pyrex because it handles temperature changes without cracking. Avoid dark metal dishes; they can make the crust brown too quickly.

For a rustic look, try a cast iron skillet—it adds extra crispiness to the crust edges. 🍏

Rolling Pin & Dough Tools

A wooden rolling pin (like OXO Good Grips) is ideal for flattening the dough without tearing it. For the lattice, I use a sharp chef’s knife—it makes clean cuts.

A bench scraper helps transfer dough cleanly to the pie dish. If you’re short on time, a pie crust roller (like Kitchy) saves effort while keeping the dough even.

Measuring & Mixing

Precision matters! Use a digital kitchen scale for the flour and butter to avoid density issues. A pastry cutter (or two forks) works best for cutting butter into flour.

For the filling, a fine-mesh strainer helps drain excess apple juice if needed. A small whisk mixes the egg wash perfectly for that golden finish.

Baking & Cooling

An oven thermometer ensures your oven is at 375°F—many ovens run hot or cold. A baking sheet underneath catches drips and makes cleanup easier. For cooling, a wire rack keeps the crust crispy instead of soggy. I also keep a parchment-lined tray nearby to reheat slices later if needed.

Optional Extras

A lattice cutter (like Wilton’s) speeds up the lattice process, but a ruler and knife work fine. For glaze, a small pastry brush applies the mixture evenly.

If you’re freezing the pie, plastic wrap and aluminum foil protect it from freezer burn. A pie server makes clean slices—no more crumbly edges!

Frequently asked questions