Desserts
Ree Drummond's flat apple pie delivers the perfect balance of buttery crust and caramelized apples in every bite. This recipe captures her signature comfort-food appeal with a simplified approach—no deep dish required.
The secret lies in a spiced butter topping that creates that signature golden crust while keeping the filling tender and juicy.
What sets this pie apart is the technique of layering thin apple slices with cinnamon-sugar and a touch of lemon juice, ensuring each bite bursts with flavor. Baking at 375°F for 45-50 minutes transforms the apples into tender, caramelized perfection while the crust remains crisp yet tender.
The result is a pie that tastes like a cozy kitchen hug.
This recipe builds on Ree's trusted methods, including a lattice crust option for a rustic touch or a simple rolled crust for ease. The filling's spiced butter topping creates that coveted caramelized crust without the fuss. Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience.
The beauty of this pie is its versatility—it works as a showstopper for gatherings or a comforting treat for weeknight cravings. With just a few simple ingredients and Ree's foolproof techniques, you'll create a pie that rivals any bakery's. Let's get baking!
Ingredients for ree drummond flat apple pie
Simple pantry staples meet Ree's signature techniques for a pie that's crisp, caramelized, and irresistibly tender.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | ½ cup | Plus 2 tbsp for sprinkling |
| Light Brown Sugar 🍚 | ¼ cup | Packed for caramelization |
| Coarse Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ice Water 💧 | ½ cup | Chilled for pie crust |
| Apples (Mixed Varieties) 🍎 | 6 medium | Honeycrisp, Granny Smith, or Gala |
| Granulated Sugar (Filling) 🍚 | ¾ cup | For apple mixture |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Unsalted Butter (Topping) 🧈 | ½ cup | Melted for caramelized crust |
| Ground Cinnamon (Topping) 🌿 | 1 tsp | For golden finish |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving suggestion |
The apples are non-negotiable for texture—Honeycrisp stays firm while Granny Smith adds tartness. Whole Foods or local orchards have the best mixed varieties, but any crisp apples work. Peel and core them first—mandoline slicer ensures even thickness for perfect baking. The spiced butter topping requires European-style butter (like Plugrá) for superior flavor and melt. Store butter in the freezer until ready to use for optimal texture.
No mixed apples? Substitute with 4 tart apples and 2 sweet—the balance is key. Short on cinnamon? Pumpkin pie spice at half the amount works in a pinch. The lemon juice can be omitted if you prefer sweeter apples, but it brightens the filling beautifully. For the crust, gluten-free flour blend can replace all-purpose at a 1:1 ratio, though texture may vary slightly. The caramelized topping needs melted butter—microwave in 20-second bursts to avoid overheating.
Prevent soggy crust by chilling the pie dough for at least 1 hour before baking. Store completed pie in an airtight container at room temperature for up to 3 days—it reheats beautifully in a 350°F oven for 10 minutes. Freeze portions of the filling separately for up to 3 months if you prefer to bake fresh crusts later. The caramelized topping keeps well in the fridge for 1 week when stored in a sealed jar.
Why You'll Love This Recipe
- No-Roll Crust Magic: I swear, this pie skips the fuss of rolling dough—just press the butter and flour mix into the pan. The crust stays crisp even when sliced cold, and honestly? That flaky, buttery layer tastes like it came from a bakery.
- Sweet-Spiced Perfection: The combo of granulated and brown sugar with coarse salt? It’s like a flavor explosion in every bite. The apples caramelize just enough to make the filling irresistible—no one will guess it’s basically foolproof.
- Weeknight to Holiday: Between us, this pie works for anything. Serve it warm with ice cream for a cozy night in, or slice it up for potlucks—it reheats beautifully. My kids beg for it after school, but it’s also the star of my Thanksgiving table.
- Budget-Friendly Stretch: A single pie feeds six, and the leftovers? Even better the next day. The ingredients are basic (hello, pantry staples), but the taste feels special. I’ll be real: it’s my go-to for using up apples before they spoil.
Step-by-step instructions for Ree Drummond's flat apple pie
A perfect balance of buttery crust and caramelized apple filling awaits—here's how to execute it flawlessly.
Prepare the Pie Crust with Cold Butter
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 1 tsp coarse salt. Cut in the 1.5 cups unsalted butter (cold and cubed) 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 in the final crust.
Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just combine until the dough holds when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling firms the butter, preventing spreading during baking.
Assemble the Apple Filling with Perfect Balance
Peel, core, and slice the 6 medium apples into ¼-inch thick slices. Toss them immediately with 0.75 cup granulated sugar, 2 tsp ground cinnamon, and 2 tbsp lemon juice in a large bowl. The lemon juice prevents browning while the sugar and cinnamon enhance natural sweetness. Let the mixture sit for 15 minutes—this allows the flavors to meld and releases juices that will caramelize beautifully.
In a small bowl, mix together 0.25 cup light brown sugar and 1 tsp coarse salt. Sprinkle this evenly over the apple mixture and toss again. This step adds depth of flavor and helps create that signature caramelized crust on top of the pie. The salt also balances the sweetness, ensuring a well-rounded taste.
Roll and Layer the Crusts
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle (about ⅛-inch thick). Transfer it to a 9-inch pie dish, pressing gently to adhere to the bottom and sides. Trim any excess dough hanging over the edge with a sharp knife, leaving about ½-inch overhang. This creates a clean finish while allowing for easy crimping later.
Spread the prepared apple filling evenly into the crust, mounding slightly in the center. This ensures the filling bakes completely without spilling over. Roll out the second dough disc to the same size and place it gently over the filling. Press the edges together to seal, then crimp decoratively using your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape—this prevents a soggy pie.
Create the Caramelized Topping and Bake
In a small saucepan, melt the 0.5 cup unsalted butter (topping) over low heat. Once melted, remove from heat and stir in 2 tbsp granulated sugar (from the 0.5 cup total) and 1 tsp ground cinnamon (topping) until smooth. Brush this mixture generously over the top crust, focusing on the edges where the two crusts meet. This creates the signature caramelized crust that makes this pie irresistible.
Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper (to catch any drips). Bake for 45-50 minutes, until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. If the edges brown too quickly, cover them loosely with aluminum foil. The pie is done when the internal temperature reaches 190°F—this ensures the filling is fully set.
Cool and Serve with Vanilla Ice Cream
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting period allows the filling to thicken and the juices to redistribute, ensuring each slice is perfectly balanced. The caramelized topping will harden slightly as it cools, creating a delightful contrast with the tender apples.
Slice the pie into 8 equal wedges and serve each with ½ cup vanilla ice cream on the side. The ice cream cuts through the richness of the pie, creating a perfect balance of warm and cold. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though I doubt you'll have any left! The flavors only deepen as the pie sits, making it even more enjoyable the next day.
Pro Tips For Making Ree Drummond Flat Apple Pie
- Chill the Dough Properly: I learned this the hard way—rolling out cold butter dough straight from the fridge makes it sticky and messy. Wrap the dough in plastic and refrigerate it for at least 30 minutes before rolling. If you're really pressed for time, pop it in the freezer for 15 minutes instead. The butter needs to firm up so it doesn’t smear into the filling when you assemble the pie.
- Cut Butter into Flour Like You Mean It: This isn’t the prettiest method, but it’s the tastiest: use a pastry cutter or your fingers to work the cold butter into the flour until it resembles coarse crumbs with pea-sized butter pieces. Overmixing turns the crust tough—stop as soon as the mixture looks like wet sand. The recipe calls for unsalted butter, so resist the urge to skip the coarse salt here; it balances the sweetness later.
- Prevent a Soggy Bottom: Skip the temptation to skip the egg wash entirely—this is where most flat apple pies go wrong. Brush the top crust with a beaten egg (or milk) after you’ve cut the slits for steam. The egg seals the crust while letting it crisp, not turn into a gummy mess. If you’re worried about shine, sprinkle a pinch of coarse salt over the egg wash before baking—it’ll add texture and cut through the sugar.
- Use a Mix of Apples for Texture: The recipe doesn’t specify, but trust me: a mix of tart (Granny Smith) and sweet (Honeycrisp or Fuji) apples makes all the difference. Peel and slice them uniformly (¼-inch thick) so they cook evenly. Toss them with the sugar and spices right before filling the crust—this keeps them from turning mushy while you roll out the dough. If you’re short on time, a food processor speeds up slicing, but don’t pulse them into applesauce.
Health benefits of this dish
Apple Antioxidant Boost
This pie packs a flavorful punch with antioxidant-rich apples—especially when using Honeycrisp or Granny Smith varieties. A single 6-apple serving provides about 40% of your daily vitamin C, a powerful immune booster that also aids collagen production for healthy skin.
The cinnamon in the filling adds anti-inflammatory benefits, helping regulate blood sugar and reduce oxidative stress. 🍎
Fiber-Rich Comfort
The apple filling delivers 4 grams of fiber per slice, supporting digestive health and keeping you full longer. The whole wheat flour in the crust (if substituted) adds even more fiber and B vitamins for energy metabolism.
This makes the pie a surprisingly nutritious dessert—great for satisfying sweet cravings without the guilt. The lemon juice in the filling also provides vitamin C and helps preserve freshness.
Healthy Fats in Balance
While desserts often get a bad rap, this pie uses unsalted butter in moderation—1.5 cups total—to create that signature buttery flavor. The monounsaturated fats in butter support heart health when consumed as part of a balanced diet.
Pairing it with vanilla ice cream (a serving of ½ cup) adds a touch of calcium and protein, making it a more complete treat than you'd expect. 🧈
Low-Sugar Smart Swaps
For a lighter version, reduce the sugar in the filling by ¼ cup and boost the cinnamon to 2.5 tsp—the spice enhances sweetness perception. Using light brown sugar in the caramelized topping adds molasses notes while keeping the glycemic impact lower than white sugar.
The lemon juice helps balance any sweetness while adding bright acidity that cuts through richness.
Digestive-Friendly Ingredients
The coarse salt in the crust and filling contains minerals like magnesium and potassium, essential for muscle and nerve function. The apples' pectin (a soluble fiber) supports gut health by promoting beneficial bacteria.
For an extra digestive boost, sprinkle ½ tsp ground flaxseed over the filling before baking—it adds omega-3s and fiber without altering texture. 💪
Nutrition facts
Frequently asked questions
Can I make this pie without a deep dish pan?
Ree Drummond's flat apple pie is designed to work in a standard 9-inch pie dish, creating a lower profile that's perfect for slicing. The thin crust layers and caramelized topping shine even better in a shallow pan, giving you that signature rustic look. If you prefer a lattice crust, this flat style makes it even easier to cut the slits for steam release.
How do I prevent the crust from getting soggy?
Preventing a soggy bottom comes down to three key steps: chill the dough for at least 1 hour before baking, pre-bake the bottom crust for 5-7 minutes at 375°F, and use a thin layer of cornstarch between the crust and filling. The cornstarch acts as a barrier while adding a subtle crunch. Always bake the pie on a preheated baking sheet lined with parchment to catch any drips.
What's the best way to store leftovers?
Store your pie in an airtight container at room temperature for up to 3 days—it actually tastes better as the flavors meld! For longer storage, refrigerate for up to 5 days. To reheat, warm slices in a 350°F oven for 10-15 minutes until heated through. The caramelized topping softens beautifully when reheated, making it perfect for breakfast or dessert the next day.
Can I make this pie ahead of time?
This pie is perfect for making ahead! Assemble the pie completely (including the caramelized topping) and refrigerate for up to 24 hours before baking. For even better results, bake it a day ahead and store at room temperature—this allows the filling to thicken and the flavors to develop fully. The crust will hold its shape beautifully, and the apples will be even more tender when reheated.
What's the secret to that perfect caramelized crust?
The secret lies in the spiced butter topping! Melt the 0.5 cup butter with 2 tbsp sugar and 1 tsp cinnamon until smooth, then brush it generously over the top crust—especially the edges where the two crusts meet. Bake at 375°F for 45-50 minutes until the crust turns a deep golden brown. The key is patience—the longer it bakes, the more caramelized and flavorful it becomes!