Ree Drummond's Flat Apple Pie Recipe: Rustic Crust with Spiced Filling Simplicity

Ree Drummond's flat apple pie delivers the cozy, comforting flavors of a classic apple pie with a rustic twist that's easier than you'd think. 🍏 The secret lies in a simple, no-roll crust that comes together in minutes, paired with a spiced filling that balances sweetness and warmth perfectly.

This recipe captures the essence of home baking—no fancy techniques required, just good ingredients and a little patience.

The beauty of this flat apple pie is its approachability. You'll start with a basic pie dough that spreads into an even, golden crust without the stress of rolling and fitting it into a pie dish.

The filling combines tart apples with cinnamon, sugar, and just a touch of lemon juice, creating a flavor profile that's both nostalgic and refined. What makes it special is how the crust stays crisp at the edges while remaining tender in the center, holding up to every slice.

By the time you pull this pie from the oven, your kitchen will smell like autumn, and the sight of that perfectly browned crust will make every effort worthwhile. The filling will be bubbly and fragrant, with apples that stay tender yet hold their shape.

This is the kind of dessert that feels like a hug—familiar, comforting, and impossible to resist.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.

Whether you're baking for a family gathering or treating yourself to a little homemade comfort, this flat apple pie delivers restaurant-quality results with a rustic charm that's all its own.

Ingredients for ree drummond flat apple pie

Six simple ingredients transform into Ree Drummond's iconic rustic apple pie crust and spiced filling.

The apples are everything here. Granny Smiths or Honeycrisp from the produce section at Whole Foods or your local farmers market work best—they've got that perfect tartness. If you're using store-bought, look for ones that aren't too soft (they should yield slightly when pressed). Peel them first, then slice into even 1/4-inch pieces. Toss with lemon juice right away to keep them from browning while you prep. For the crust, King Arthur flour if you're feeling fancy, but regular all-purpose works just fine. The butter should be cold—pull it from the fridge 10 minutes before mixing.

No Granny Smiths? McIntosh or Braeburn apples will work in a pinch, but they'll be a touch sweeter. Short on vanilla? Vanilla bean paste gives you those little specks—game changer if you've got it. The cinnamon can be swapped for pumpkin pie spice at half the amount, but trust me, fresh cinnamon makes all the difference. For the crust, if you don't have turbinado sugar, brown sugar works too—just sprinkle it more generously. And if you're making this ahead, freeze the dough between parchment paper for up to 2 weeks—no thawing needed before rolling.

This pie tastes even better the next day, so bake it ahead if you can. Wrap tightly in foil and store at room temperature for 2 days, or freeze for 3 months. Reheat slices in a 350°F oven for 10 minutes to crisp up the crust. The filling keeps its perfect texture when reheated—no soggy bottoms here. I always make a double batch of dough and freeze half. That way, I've always got a backup for spontaneous dessert cravings. And if you've got leftovers, warm apple slices make great toast toppings the next morning.

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

This rustic pie comes together with surprisingly simple steps—no fancy techniques, just good ingredients and patience.

In a large bowl, combine the 2.5 cups all-purpose flour, 0.5 tsp salt, and 0.25 tsp ground black pepper. 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. This texture is key—it creates flaky layers when baked.

Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork just until the dough comes together. Don't overmix—you want to keep the gluten development minimal for that tender, rustic crust. Once combined, turn the dough onto a lightly floured surface and gently shape it into a 12-inch round disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375°F. Peel, core, and slice the 6 medium apples into ¼-inch thick slices. Toss them in a large bowl with the 1.5 cups granulated sugar, 2 tsp ground cinnamon, 2 tbsp lemon juice, and 1 tsp vanilla extract. Let the mixture sit for 10 minutes—this allows the apples to soften slightly and the flavors to meld.

Here's the thing—don't skip the lemon juice. It brightens the apples and prevents the filling from turning mushy. I like to use tart apples like Granny Smith because they hold their shape better during baking. Once mixed, spread the apple filling evenly in a 9-inch pie dish or similar shallow baking pan.

Roll out the chilled dough on a lightly floured surface to about 12 inches in diameter. Gently drape it over the filled pie dish, letting it extend slightly over the edges. Trim off any excess dough, leaving about ½ inch border. Fold the overhang under itself to create a neat edge—this helps prevent shrinking during baking.

Cut 4-5 small slits in the center of the dough to allow steam to escape. Brush the top with the beaten 1 large egg (mixed with 1 teaspoon water for easier brushing), then sprinkle evenly with the 0.25 cup turbinado sugar. This gives the crust that beautiful caramelized crust and extra crunch.

Place the pie on a parchment-lined baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The edges should be set, but the center might still look slightly soft—this is normal. If the crust starts browning too quickly, tent it loosely with aluminum foil.

I know it's tempting to open the oven early to check, but resist! Every time you open the oven door, you lose heat and can cause the crust to sink. Trust the timer and the visual cues. The pie is done when the crust is golden and the apples are tender enough to pierce easily with a fork.

Remove the pie from the oven and let it cool for at least 1 hour before slicing. This resting time allows the filling to set properly and prevents it from running all over your plate. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort food experience.

The secret to this pie is in the details—the cold butter for flaky crust, the lemon juice to brighten the apples, and that final sprinkle of turbinado sugar for crunch. Each bite should deliver tender apples with warm cinnamon notes, perfectly balanced by the buttery, crisp crust. Enjoy!

Dietary considerations for these flavors

Gluten-Free Adaptation

For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Use 2.5 cups gluten-free flour plus 0.5 tsp xanthan gum to mimic the structure.

Chill the dough longer—1 hour instead of 30 minutes—since gluten-free doughs are more fragile. I've tested this with King Arthur Measure for Measure blend, and it holds up beautifully when baked. 🌾

Dairy-Free Option

Replace the butter with 1 cup dairy-free margarine or vegan butter like Miyoko's. For extra richness, use ½ cup coconut oil mixed with ½ cup dairy-free margarine. Keep the crust cold during handling to prevent melting.

The filling stays the same, but the crust will still achieve that lovely flaky texture. I've found Earth Balance works well for this recipe.

Lower Sugar Version

Reduce the granulated sugar to 1 cup and use ½ cup honey or maple syrup instead of the remaining ½ cup sugar. This cuts the total sugar by about 30% while adding natural sweetness.