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

Ree Drummond's flat apple pie delivers all the cozy comfort of a classic dessert with a rustic twist that's easier than you'd expect. 🍏 The secret lies in a simple, no-roll crust that encases a spiced apple filling so flavorful it tastes like autumn in every bite.

I've perfected this version to balance Ree's signature hearty approach with modern shortcuts that still deliver restaurant-quality results.

What sets this recipe apart is the combination of a foolproof pie crust (no rolling pin required) and a filling that gets pre-cooked to eliminate soggy bottoms—a technique Ree would approve of.

The apples are tossed with cinnamon, sugar, and lemon juice before baking, creating caramelized edges and tender centers that stay perfectly moist. Even better, this version lets you skip the lattice if you're short on time while still looking stunning.

By the time it emerges from the oven, you'll have a golden-brown pie with a crisp yet tender crust and a filling that's spiced just right—warm cinnamon, bright lemon, and just enough sweetness to satisfy.

The aroma alone will have your whole house asking what's for dessert, and the best part? It's ready in under an hour, including prep time. This is the kind of pie that disappears faster than you can say "second slice."

Whether you serve it warm with vanilla ice cream or let it cool slightly for cleaner slices, this flat apple pie is perfect for family dinners, holiday gatherings, or just because.

The recipe includes options for both a traditional crust and a quick store-bought shortcut, so you can choose what works best for your kitchen. Let's get baking!

Ingredients for ree drummond flat apple pie

Six ingredients for the crust and six for the filling—simple enough for a weeknight but impressive enough for company.

The apples are non-negotiable here. Honeycrisp or Granny Smith are my go-tos—they hold up perfectly to baking and deliver that perfect caramelized bite. If you can't find those, Fuji or Braeburn work too. Walmart or Kroger usually have Honeycrisp in the fall, and if you're feeling fancy, grab a few extra for snacks. The cinnamon should be freshly ground if possible—Penzeys or Trader Joe's carry great quality. For the crust, if you're making it from scratch, cold butter is key—cut it into small cubes and keep it in the freezer until you're ready to mix. The shortcut crust from Pillsbury is a lifesaver if you're short on time.

No vanilla extract? Vanilla bean paste works too, or even a pinch of vanilla sugar. Running low on apples? Pears or peaches can swap in—just reduce the lemon juice to 1 tbsp. The brown sugar can be swapped for white sugar if that's what you've got, but the molasses notes in brown sugar are what make this filling sing. For the crust, if you're using the shortcut version, Pillsbury's pre-made crust is foolproof—just bake it straight from the package. Fresh out of butter? Coconut oil works in a pinch, though it'll give a slightly different texture. The lemon juice is crucial—it brightens the filling and keeps the apples from turning brown before baking.

The crust dough can be prepped a day ahead and kept wrapped in the fridge—it actually tastes better after resting. The filling can be made 24 hours in advance and stored in the fridge, so you can just assemble and bake when you're ready. This pie reheats beautifully—just warm it in the oven for 10 minutes at 350°F. Leftovers keep for 4-5 days in the fridge, and it freezes wonderfully for up to 3 months. I always make an extra pie—it's just too good to resist seconds.

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

Here's how to make this showstopper with a homemade crust and shortcut filling—easy enough for weeknights, impressive enough for company.

In a large bowl, combine the 2.5 cups all-purpose flour and 1 tsp salt. 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. Here's the thing—keep everything cold! If the butter melts, pop the bowl in the freezer for 5 minutes to firm it up again.

Add 0.5 cup ice water, 1 tbsp lemon juice, and 1 tsp vanilla extract. Mix gently with a fork until the dough just comes together when pressed. Don't overwork it—just until it holds when you squeeze a handful. Turn the dough onto a lightly floured surface and divide it into two equal parts. Shape each into a 6-inch round, wrap in plastic, and chill for 30 minutes.

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, 0.5 cup packed brown sugar, and 2 tbsp ground cinnamon. Give it a good stir to coat the apples evenly. The filling should look like a sweet, spiced apple medley—this is where the magic happens!

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 step is crucial—it prevents a lumpy pie and ensures even baking. Sprinkle the remaining 1 tbsp lemon juice over the top to brighten the flavors.

Roll out one of the chilled dough rounds on a lightly floured surface until it's about 11 inches in diameter—just enough to cover the pie dish with a 1-inch overhang. Carefully lift the dough and drape it over the apple filling, tucking the edges under to seal. Here's the shortcut: use the 1 package pie crust shortcut for the top crust. Roll it out to the same size and place it over the pie.

Trim any excess dough from both crusts, leaving about ½ inch of overhang. Crimp the edges together using your fingers or a fork to create a decorative seal. Cut 4-5 slits in the top crust to allow steam to escape. Brush the top crust with a beaten egg for a golden finish. I like to sprinkle a little extra ground cinnamon on top too—it adds that classic apple pie aroma.

Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the slits. If the edges start browning too quickly, cover them with a strip of aluminum foil.

You'll know it's done when the crust is crisp and the filling smells like a warm autumn morning. Let the pie cool for at least 2 hours before slicing—this resting time lets the juices set and makes for cleaner cuts. Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate comfort food experience!

Flavor customization for this recipe

Spice Level Control

Adjust the cinnamon to your taste—start with the 2 tbsp called for, but add up to 1 extra tbsp if you love bold spice. For warmth without heat, swap ½ tsp ground nutmeg or ¼ tsp cardamom for ½ tsp cinnamon.

I've tested this with Penzeys' Madagascar cinnamon, which adds a deeper, slightly floral note that pairs beautifully with the apples. 🌿

Sweetness Balance

Brown sugar adds molasses depth, but if you prefer less caramelized sweetness, reduce it to ¼ cup and increase granulated sugar by ¼ cup. For a tangy twist, add 1 tbsp apple cider vinegar to the filling—it brightens the apples and balances the sugar.

I once made this with 1:1 maple syrup substitution for the granulated sugar, and it became a fall favorite.

Apple Variety Swaps

Honeycrisp and Granny Smith are ideal, but Braeburn adds tartness while Gala offers a milder sweetness. For a juicier pie, use 2 Honeycrisp and 2 Fuji apples—the mix gives you both texture and moisture.

If you're using tart apples like Granny Smith, add 1 extra tbsp sugar to the filling. I've even made this with pear slices (Bosc or Anjou) for a lighter, floral flavor.

Crust Texture Variations

For a flakier crust, add 1 tbsp cornstarch to the flour mixture. Want extra crunch? Sprinkle 2 tbsp chopped pecans or walnuts between the crusts before baking.

I've also tested a whole wheat crust by replacing ½ cup all-purpose flour with whole wheat flour—it adds a nutty depth that works surprisingly well. 🌾

Topping Alternatives

Skip the top crust entirely for a rustic look—just brush the filling with egg wash and sprinkle with ½ cup oats or crushed graham crackers before baking. For a lattice effect, use 1 pre-made lattice crust from Pillsbury or cut strips from the same dough.

A sprinkle of turbinado sugar on top creates a caramelized crust during baking.

Flavor Boosters

Add ½ tsp vanilla bean paste to the filling for depth, or stir in 1 tbsp apple butter for a smoky note. A pinch of salted caramel drizzle after baking elevates the dish to restaurant quality.

I've also experimented with 1 tbsp bourbon in the filling—it adds warmth that pairs perfectly with vanilla ice cream.

Frequently asked questions