Desserts
This Pioneer Woman's scrumptious apple pie recipe delivers the perfect balance of flaky lattice crust and spiced apple filling that tastes like autumn in every bite.
The secret lies in a rich, buttery crust that's both sturdy and tender, paired with a filling that's perfectly spiced and juicy—not too wet, not too dry. I've perfected this recipe over years of baking, ensuring it's foolproof for both beginners and experienced bakers alike.
The lattice crust isn't just decorative—it creates beautiful patterns while allowing steam to escape, resulting in a golden, crispy top. For the filling, we use a mix of tart and sweet apples, tossed with cinnamon, sugar, and a touch of lemon juice to keep it bright.
The combination of these elements transforms a simple apple pie into a showstopper dessert that's worth every minute of prep.
Baking at 375°F for 50-60 minutes ensures the crust is golden and the filling is bubbly, with just the right amount of caramelization on the edges.
The egg wash gives that signature glossy finish, while the lattice design adds an elegant touch that makes it perfect for holidays or family gatherings.
Once out of the oven, let it cool slightly before slicing—this ensures clean cuts and prevents a runny filling. Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate comfort food experience.
This recipe is the definition of homemade perfection, and it's sure to become a family favorite.
Ingredients for pioneer woman scrumptious apple pie
Buttery crust meets spiced filling—these are the ingredients for a showstopping apple pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | For crust and filling |
| Large Eggs 🥚 | 1 whole | Cold for egg wash |
| Ice Water 💧 | ½ cup | Plus extra for dough |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Brown Sugar 🍚 | ½ cup | Packed for filling |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Tart Apples 🍎 | 4 medium | Granny Smith or Honeycrisp |
| Sweet Apples 🍎 | 4 medium | Gala or Fuji variety |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
The butter is non-negotiable here—Plugrá or Land O'Lakes unsalted works best, straight from the fridge. For the apples, local orchards in season are ideal, but grocery store finds work too. Look for firm, vibrant fruit—no bruises! I always grab extra apples (about 4 lbs total) because peeling and dicing takes time. The flour matters too: King Arthur or Gold Medal gives that perfect crumb. And that cinnamon? Penzeys brand is my go-to for that warm, spicy kick.
No Granny Smiths? McIntosh or Braeburn work just as well for tartness. Sweet apples missing? Jonagold bridges the gap nicely. Short on vanilla? Almond extract at half the amount gives a different buttery note. The brown sugar can be swapped for white, but it won't caramelize as beautifully. And that ice water? Don't skip it—it keeps the crust flaky. Prefer a different lattice pattern? Use the same dough strips but arrange them in a crisscross instead.
The dough keeps best wrapped in plastic for 2 days in the fridge. Apples can be prepped ahead and stored in lemon water for 24 hours—they'll stay bright. For make-ahead magic, assemble the pie (unbaked) and refrigerate overnight. The filling will meld perfectly, and you'll save 30 minutes on baking day. Leftovers? Reheat slices at 350°F for 10 minutes—they taste even better warmed through.
Why You'll Love This Recipe
- I’ll be real: this pie works everywhere. Need a quick dessert after dinner? Done. Bringing something to a potluck? Check. Holiday table centerpiece? Still check. The crust’s simplicity means you’re not stuck prepping for hours, and the apples’ natural sweetness lets you adjust sugar to taste—so it’s just as happy at a summer picnic as it is at Thanksgiving.
- Here’s what sold me: this pie actually tastes better the next day. The crust firms up just right, the apples soften into perfect slices, and the sugar-butter combo makes it taste like a hug. Plus, it’s budget-friendly—you’re using pantry staples, and a single pie feeds a crowd for less than takeout. (Yes, even on a Tuesday night.)
Step-by-step instructions for Pioneer Woman's scrumptious apple pie
Here's how to create a golden lattice crust and spiced filling that'll make your kitchen smell like autumn.
Prepare the Buttery Crust
In a large bowl, combine the 4 cups All-Purpose Flour and 1 tsp Salt. Cut in the 1 cup 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 when baked.
Add the 0.5 cup Ice Water gradually, one tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should be cold and slightly crumbly—don't overwork it. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. This chilling step prevents shrinking during rolling.
Roll and Assemble the Crust
On a lightly floured surface, roll one dough disc into a 12-inch circle (about ⅛-inch thick). Transfer to a 9-inch pie dish and gently press it into the bottom and up the sides. Trim any excess dough hanging over the edge. Repeat with the second disc, rolling it into a 12-inch square for the lattice top.
Preheat your oven to 375°F. Line the bottom crust with parchment paper, fill with pie weights or dried beans, and blind-bake for 15 minutes. Remove the weights and bake for another 5 minutes until the edges are just starting to golden. This pre-baking prevents a soggy bottom—trust me, it makes all the difference.
Prepare the Spiced Apple Filling
Peel, core, and slice all 8 apples (4 tart and 4 sweet varieties) into ¼-inch thick slices. In a large bowl, toss the apples with 0.75 cup Granulated Sugar, 0.5 cup Brown Sugar, 2 tbsp Ground Cinnamon, 2 tbsp Lemon Juice, 1 tsp Vanilla Extract, and a pinch of salt. Let the mixture sit for 10 minutes—this allows the juices to release and the flavors to meld beautifully.
Spread the apple mixture evenly into the pre-baked crust, mounding slightly in the center. The filling should come about ⅔ of the way up the pie dish edges. Brush the bottom crust edges with the 1 whole Large Eggs (beaten) for a golden finish.
Create the Lattice Topping
Cut the second dough disc into 12 strips (about 1-inch wide). Arrange 6 strips horizontally across the pie, spacing them ½-inch apart. Fold back every other strip, then unfold and press down to create the classic lattice pattern. Repeat with vertical strips, alternating the fold direction for a proper lattice effect.
Brush the lattice with the remaining beaten egg wash for extra shine and color. Bake at 375°F for 45-55 minutes until the crust is deep golden brown and the filling is bubbling. The pie is done when the lattice is crisp and the filling is tender but not mushy.
Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for 2 hours**. This resting period is essential—it allows the filling to set properly and prevents a soggy bottom. Serve warm with a scoop of vanilla ice cream or whipped cream for the ultimate comfort food experience.
Here's the thing—this pie tastes even better the next day, so if you can resist, let it sit overnight. The flavors deepen and the crust becomes perfectly crisp. Trust the process, and you'll have a showstopping pie that'll have everyone asking for seconds!
Pro Tips For Making Pioneer Woman Scrumptious Apple Pie
- CHILL THE BUTTER FIRST: I learned this the hard way—when the butter’s too soft, the crust turns greasy instead of flaky. Take it out of the fridge 15 minutes before mixing, then press it between parchment paper with a rolling pin until smooth. Cold butter = layers that melt into crispy perfection.
- WEIGH YOUR FLOUR: Scooping flour from the bag packs it down, and that’s how you end up with a dense crust. Use a kitchen scale for the dough—1 cup of all-purpose flour actually weighs about 120 grams, not 240. Precision here makes a real difference in texture.
- DON’T OVERWORK THE DOUGH: I used to punch and fold the dough like I was kneading bread, and it ended up tough. Work it just until the flour comes together—about 30 seconds—then let it rest. Overhandling develops gluten, and that’s how you get a chewy crust instead of a tender one.
- EGG WASH AFTER RESTING: Skipping the egg wash is fine, but if you want that golden, bakery-style finish, brush the top with beaten egg after the dough rests. The moisture helps the sugar caramelize better, giving you that glossy crust everyone craves. (Yes, even if you’re impatient like me.)
Storing and reheating this dish
Refrigerator Storage
Store your leftover apple pie in an airtight container at 40°F or below for up to 4 days. The lattice crust stays crisp when properly sealed, and the filling maintains its perfect texture.
I always slice pieces and wrap them individually in parchment paper—this prevents sogginess and keeps the crust from losing its crunch. 🍎
Freezer-Friendly Prep
For longer storage, freeze the unbaked pie (assembled but unbaked) for up to 3 months. Wrap the pie dish tightly in plastic wrap, then place it in a freezer bag with all air removed.
Bake straight from frozen at 375°F for 60-70 minutes, adding 10-15 extra minutes to ensure the center reaches 165°F. The lattice will still crisp beautifully!
Reheating Slices
Reheat individual slices in a 350°F oven for 10-12 minutes on a baking sheet. For a quick fix, microwave slices covered with a damp paper towel for 20-30 seconds on 50% power.
Add a splash of apple cider or water to restore moisture if needed. The pie reheats best when slightly warm—not hot—so it doesn’t lose its delicate balance of flavors.
Reviving Day-Old Crust
If your pie’s crust loses crispness overnight, pop it back in the oven at 350°F for 5-8 minutes to refresh it. A quick egg wash (beat 1 egg yolk with 1 tbsp water) brushed on the lattice before reheating gives it that golden, bakery-fresh shine again.
This trick works like magic for potlucks or family gatherings!
Make-Ahead Magic
Assemble the pie a day ahead and refrigerate unbaked. The filling will meld flavors overnight, and the crust stays sturdy. On baking day, just add 10 minutes to the baking time (account for the cold start).
Pro tip: Chill the pie 30 minutes before baking to prevent leaks. The result? A pie that tastes like it was baked fresh all day. ✨
Serving Warm vs. Cold
Serve warm slices with vanilla ice cream or whipped cream for that classic combo. If you prefer it cold, chill the pie for 2 hours before slicing—this firms up the filling for cleaner cuts.
I love serving it at room temperature for picnics, where the contrast of cool pie and warm weather feels like summer nostalgia. Trust me, the texture is perfect this way! 🌟
Nutrition facts
Frequently asked questions
Can I use a different type of apple for this recipe?
The recipe calls for a mix of tart and sweet apples, but you can substitute based on what's available. For tartness, Granny Smith or McIntosh work best, while Gala, Fuji, or Jonagold add sweetness. Avoid overly soft varieties like Red Delicious, as they won't hold up well during baking. If you only have one type, use a mix of 2 parts tart to 1 part sweet for balance.
Why is my lattice crust not crisping up properly?
Lattice crusts need proper ventilation to crisp. First, ensure your oven is at 375°F—any lower, and the lattice won't fully set. Second, brush the lattice with egg wash after arranging the strips to seal the edges. Finally, bake until the lattice is deep golden brown (not just pale). If it's still soft, bake for 5-10 extra minutes—the filling should be bubbling hot when done.
How do I prevent a soggy bottom crust?
Pre-baking the bottom crust is key! Blind-bake it with pie weights or dried beans for 15 minutes before adding the filling. This creates a sturdy base that won't absorb moisture. Another trick: Chill the assembled pie for 30 minutes before baking to help the filling set faster. For extra insurance, sprinkle a thin layer of granulated sugar on the bottom crust before adding the filling—it acts as a barrier.
Can I make this pie without a lattice top?
If lattice feels too advanced, simply roll out the second crust and place it over the filling. Cut a few slits or a decorative pattern to allow steam to escape, then trim and crimp the edges. Brush with egg wash and bake as directed. The pie will still be delicious—just without the visual flair. For a rustic look, try a crumb topping instead!
What’s the best way to store leftovers?
Store slices in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days. For longer storage, freeze individual slices wrapped in parchment paper for up to 3 months. To reheat, warm at 350°F for 10 minutes or microwave for 20 seconds on 50% power. A quick egg wash before reheating refreshes the crust beautifully!