Desserts
Remy's apple pie recipe delivers the kind of golden lattice crust and spiced filling that tastes like autumn in every bite. š The secret lies in a caramelized sugar crust that adds depth to the classic apple filling, while the lattice design ensures crisp edges and tender centers.
This isn't just another pieāit's a foolproof method that transforms ordinary apples into something extraordinary, with a brandy-infused twist that elevates the flavor profile.
The recipe begins with a simple yet robust pie dough that rolls out effortlessly, thanks to a few key techniquesāchilling the dough and using a rolling pin with precision to achieve that perfect 1/8-inch thickness.
The filling combines Granny Smith and Honeycrisp apples for the ideal balance of tartness and sweetness, spiced with cinnamon, nutmeg, and a splash of brandy that deepens the flavor as it bakes. Thickening the filling with cornstarch ensures it stays smooth and cohesive, never soggy.
By the time it emerges from the oven, you'll have a pie with a crisp, caramelized crust that crackles under the knife, a filling so tender it melts in your mouth, and a lattice pattern that adds both visual appeal and structural integrity.
The brandy infuses the apples with warmth, while the spices create a comforting aroma that fills your kitchenāand your homeāwith the essence of a perfect dessert. This is the kind of pie that disappears in minutes, leaving only crumbs on the plate.
Perfect for holidays, family gatherings, or a cozy weekend treat, this recipe scales beautifully and reheats wonderfully. Whether you're a seasoned baker or a beginner, the step-by-step instructions ensure restaurant-quality results every time. Let's get started on baking a pie that will become your new signature dish.
Ingredients for remy apple pie
These ingredients transform ordinary apples into a golden lattice masterpiece with caramelized crust and brandy-spiced filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour š¾ | 4 cups | Sifted for light texture |
| Unsalted Butter š§ | 1 cup | Cold, cubed for dough |
| Granulated Sugar š | Ā¾ cup | Plus 1 tbsp for caramelized crust |
| Granny Smith Apples š | 3 lb | Peeled, cored, sliced |
| Honeycrisp Apples š | 2 lb | Peeled, cored, sliced |
| Light Brown Sugar š | Ā¾ cup | Packed, for filling |
| Ground Cinnamon šæ | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg š¶ļø | Ā½ tsp | Freshly grated nutmeg |
| Brandy š· | 2 tbsp | Or apple cider for non-alcoholic |
| Cornstarch š | Ā¼ cup | For thickening filling |
| Diamond Crystal Kosher Salt š§ | Ā½ tsp | For dough and filling |
| Ice Water š§ | Ā½ cup | For dough elasticity |
The apples are the heart of this pieāGranny Smith for tartness and Honeycrisp for sweetness. Grab them at Trader Joe's or your local farmers market for the freshest flavor. If you can't find Honeycrisp, Fuji or Pink Lady work beautifully too. The brandy? Korbel or Elijah Craig add that warm depth, but apple cider is a perfect non-alcoholic swap. For the flour, King Arthur or Gold Medal brands give the best textureādon't skimp here. The butter should be cold when you cut it into the flour, or you'll end up with a tough dough. Store your butter in the freezer for 20 minutes before measuring if your kitchen's warm.
No brandy? Apple cider or bourbon work in a pinchājust use the same amount. The cornstarch is non-negotiable for that perfect thick filling, but if you're out, arrowroot powder does the job too. For the spices, Penzeys or bulk bins at natural food stores give the freshest grind. The nutmeg should smell aromaticāif it's stale, toss it. Pre-slicing your apples? Toss them with 1 tbsp lemon juice to prevent browning. The dough gets chilled twiceāfirst after mixing, then after rollingāso plan ahead. And trust me on the 1/8-inch thickness for the latticeāany thicker and it won't crisp properly.
This pie tastes even better the next day, so bake it ahead if you can. Store it at room temperature, covered loosely with plastic wrap, for up to 3 days. For longer storage, freeze the whole pie (uncovered) for up to 3 monthsājust thaw overnight before serving. The lattice stays crisp if you reheat slices in a 350Ā°F oven for 5-10 minutes. And save those leftover crust scrapsācrustles are perfect for breakfast the next morning!
Why You'll Love This Recipe
- No-Fuss Filling: I swear by the combo of Granny Smith and Honeycrispātart meets sweet without any extra work. Just peel, slice, and toss with a sprinkle of sugar while the crust bakes, and youāre done. Honestly, the hardest part is waiting for it to cool.
- Buttery Crust Magic: That cold butter cut into the flour? Itās the secret weapon. The flaky layers practically melt in your mouth, and the sugar in the filling caramelizes just enough to make every bite feel like a hug. (Yes, even on a Tuesday night.)
- Crowd-Pleaser Any Day: Bring this to a potluck, holiday dinner, or just a lazy Sundayāand no one will ask whatās in it. Itās the kind of pie that disappears fast, whether youāre feeding picky eaters or dessert lovers. My daughter picks out the apples first, but still asks for seconds.
- Leftovers That Donāt Suck: Unlike some pies that turn soggy, this one stays perfect for days. Slice it up for breakfast toast, pack it in lunches, or just reheat a pieceāitās that good. And since youāre using pantry staples, itās also my budget-friendly go-to.
Step-by-step instructions for remy's apple pie
Here's how to create a showstopping apple pie with a crisp lattice crust and perfectly spiced filling.
šØāš³ Step 1: Make the Foolproof Pie Dough
In a large mixing bowl, combine the 4 cups all-purpose flour and 0.5 tsp diamond crystal kosher 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 remaining. This cold butter creates flaky layers later.
Add the 0.75 cup granulated sugar (plus that extra 1 tbsp for the crust) and mix until evenly distributed. Gradually add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. It should be slightly shaggy but hold when pressed - don't overwork it or you'll develop gluten.
š„ Step 2: Prepare the Spiced Apple Filling
In a large bowl, combine the 3 lb peeled, cored Granny Smith apples and 2 lb peeled, cored Honeycrisp apples. The tart Granny Smith balances the sweet Honeycrisp beautifully. Toss with 0.75 cup light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 2 tbsp brandy, and 0.25 cup cornstarch until every apple slice is coated.
Let the filling sit for 15 minutes while you roll out the dough. This resting time allows the spices to penetrate the apples and the cornstarch to begin thickening slightly. The filling should look glistening and fragrant when ready.
š³ Step 3: Roll and Assemble the Crust
Divide the dough into two equal portions. On a lightly floured surface, roll one portion into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, pressing gently to shape it to the bottom and sides. Trim excess dough, leaving about 1/2-inch overhang.
Fold the overhang under itself to create a crisp edge. Spoon the apple filling into the crust, mounding it slightly in the center. The filling should come up to within about 1/2-inch of the crust edge - it will bubble as it bakes.
š„ Step 4: Create the Lattice Topping
Roll out the second dough portion to about 1/8-inch thickness. Using a sharp knife or pizza cutter, make 1-inch wide strips by cutting parallel to one edge, leaving a 1/2-inch border uncut. Stack these strips and cut perpendicular strips, alternating which strips you cut to create a checkerboard pattern.
Arrange the lattice strips over the filling, starting with a full-width strip across the top. Weave the next strip under and over the first, creating an open pattern that allows steam to escape while keeping the filling contained. The final strip should sit on top, pressed gently into place.
š„ Step 5: Bake to Golden Perfection
Preheat your oven to 375Ā°F. Brush the lattice top with a beaten egg mixed with a little water for a golden finish. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the lattice openings. If the edges brown too quickly, cover them with foil.
Let the pie cool for at least 2 hours before slicing - this resting time allows the filling to set properly. The lattice should be crisp, the crust flaky, and each bite should deliver perfectly balanced tart-sweet apple flavors with warm spice notes. Serve warm with vanilla ice cream for the ultimate experience.
Pro Tips For Making Remy Apple Pie
- Preheat Oven to 375Ā°FāNot 350Ā°F: The dough in this recipe needs that higher heat to crisp up fast. I used to bake it at 350Ā°F like most pies, and the crust always ended up soggy at the bottom. Crank it to 375Ā°F for the first 20 minutes, then drop to 350Ā°F if youāre worried about burningātrust me, the crust will thank you.
- Core Apples in a SpiralāNo Dice: Thin slices cook faster and hold their shape better than chunks. Use a sharp knife (or mandoline if youāre fancy) to cut Granny Smiths and Honeycrisp into ā -inch slices, then stack them in a spiral. This keeps the filling juicy but structuredāno mushy bottoms here.
- Skip the Extra Sugar in Filling: Granny Smiths and Honeycrisp are sweet enough on their own. The recipe might call for a ton of sugar, but youāll end up with a cloying, syrup-heavy pie. Cut the sugar by 25% and add a splash of lemon juice insteadāit brightens the apples and balances the tartness.
- Chill the Dough Before Rolling: Cold butter in the dough is non-negotiable, but rolling it out straight from the fridge is a recipe for frustration. Let the dough sit at room temp for 10 minutes firstāitāll relax and be easier to handle. Then, roll it between two sheets of parchment paper (yes, even if youāre impatient like me) to avoid sticking.
Creative variations of these flavors
Spiced Rum Twist
Swap the brandy for 2 tbsp spiced rum (like KahlĆŗa or Captain Morgan) to add a warm, molasses-like depth that complements the apples beautifully. The rum's vanilla and cinnamon notes enhance the pie's cozy spice profile without overpowering the fruit.
For extra richness, reduce the sugar by 1 tbsp since rum is naturally sweet. š·
Caramel Apple Filling
For a decadent variation, toss the sliced apples with Ā½ cup caramel sauce (homemade or store-bought) along with the spices and brandy. The caramel adds a sticky, buttery sweetness that pairs perfectly with the tart apples.
Use Trader Joeās caramel sauce for convenience, or make your own by simmering 1 cup sugar + Ā½ cup heavy cream until golden. š¬
Cheddar-Streusel Topping
Replace the lattice with a cheddar-streusel topping by mixing Ā½ cup all-purpose flour, Ā½ cup brown sugar, Ā½ cup chopped pecans, and Ā½ cup shredded sharp cheddar.
Sprinkle over the filling before adding the lattice strips for a crunchy, savory contrast. The cheese adds a subtle tang that balances the sweetness. š§
Mini Hand Pies
Turn this recipe into individual hand pies by dividing the dough into 8 equal balls (about 4 oz each). Roll each into a 4-inch circle, cut in half, and fill with Ā½ cup spiced apple mixture.
Seal the edges with a fork, brush with egg wash, and bake at 375Ā°F for 20-25 minutes. Perfect for potlucks or picnics! š
Cinnamon Roll Pie
Transform the crust into a cinnamon roll-inspired pie by spreading Ā½ cup softened butter mixed with Ā½ cup brown sugar and 1 tbsp cinnamon over the bottom crust before adding the filling.
Top with the lattice, then swirl the butter-sugar mixture over the lattice strips before baking. The result? A pie with a sweet, buttery swirl at every bite. š„
Savory Apple Galette
For a savory twist, skip the lattice and use the dough to create a rustic galette. Roll out one dough portion into a 12-inch circle, place the spiced apples in the center, and fold the edges inward, pinching to seal.
Brush with egg wash and bake as directed. Add a sprinkle of flaky sea salt** for a gourmet touch. š§
Nutrition facts
Frequently asked questions
Can I make this apple pie without brandy?
Swap the brandy for 2 tablespoons apple cider or bourbon to maintain the same depth of flavor. If you prefer a non-alcoholic option, use 2 tablespoons lemon juice insteadāit adds brightness that complements the apples beautifully. The key is keeping the liquid measurement consistent to avoid altering the filling's texture.
How do I prevent a soggy bottom crust?
Prevent a soggy crust by pre-baking the bottom crust for 10 minutes at 375Ā°F before adding the filling. Alternatively, sprinkle 1/4 cup cornstarch or crushed cornflakes along the bottom of the crust before filling. This creates a barrier that absorbs moisture, keeping the crust crisp. Always let the filling cool slightly before pouring it in to reduce excess steam.
What's the best way to store leftover pie?
Store your pie at room temperature, covered loosely with plastic wrap, for up to 3 days. For longer storage, freeze the whole pie (uncovered) for up to 3 months. Thaw overnight in the refrigerator. To reheat slices, warm them in a 350Ā°F oven for 5-10 minutes to restore crispness. The lattice stays perfect if reheated gentlyānever microwave!
Can I use frozen apples instead of fresh?
Yes, but thaw and drain the apples first to avoid excess moisture in the filling. For best results, use 1/2 cup apple juice or lemon juice to pre-cook the frozen apples for 5 minutes before mixing with the spices. This mimics the texture of fresh apples while preventing a watery filling. The brandy or cider will still infuse beautifully into the thawed fruit.
Why is my lattice crust puffing up instead of staying flat?
This happens when too much steam builds up from excess moisture in the filling. To fix it, ensure your apples are fully drained (especially if using frozen) and reduce the filling by 1/4 cup if it looks overly wet. Also, brush the lattice strips with egg wash after arranging them to create a seal that prevents steam from escaping too quickly. Bake at 375Ā°F with the oven rack in the lower third for even heat distribution.