Ree Drummond's Caramel Apple Pie Recipe: Buttery Lattice Crust With Spiced Apple-Caramel Fusion

Ree Drummond's caramel apple pie brings the cozy, comforting flavors of Pioneer Woman fame straight to your kitchen—where buttery lattice crust meets spiced apples and a gooey caramel layer in perfect harmony. 🍏✨ The secret lies in her signature technique: layering caramel between the apples and crust, creating a rich, sticky contrast that balances the tartness of the fruit. I’ve tested this recipe countless times, and it never fails to deliver that restaurant-worthy finish with crisp edges and tender filling.

What makes this pie truly special is the attention to detail—from the way the apples are prepped (tossed in cinnamon and sugar for maximum flavor) to the lattice crust that adds a delicate, decorative touch.

Ree’s method ensures the caramel stays gooey while the apples soften just enough to release their juices, creating a filling that’s both comforting and sophisticated. The lattice isn’t just for looks; it allows heat to circulate, ensuring every bite is warm and inviting.

By the time it emerges from the oven, you’ll have a pie that’s golden, fragrant, and impossible to resist—the kind that disappears in minutes, leaving only crumbs on the plate. The caramel layer adds a luxurious depth, while the spiced apples bring warmth and nostalgia.

This isn’t just dessert; it’s a centerpiece for gatherings, a showstopper for holidays, or the perfect way to end a cozy weeknight dinner.

The best part? It’s easier than it looks. With a few key techniques—like chilling the dough and pre-baking the caramel—you’ll achieve professional results without the fuss. Let’s get started on a pie that tastes like home.

Ingredients for ree drummond caramel apple pie

Buttery crust, spiced apples, and gooey caramel—these ingredients create Ree Drummond's legendary pie.

The apples are non-negotiable—Granny Smiths bring that perfect tartness to balance the sweetness. Buy them firm and store them in the fridge until ready to use. For the crust, King Arthur flour is my go-to for that flaky texture, but any all-purpose works. The butter? Use European-style if you can find it—it's higher in fat, which makes the crust extra crisp. Chill the dough for at least 30 minutes before rolling, or it'll be a nightmare to handle. And don't skip the ice water—it keeps the dough from getting too warm while you work with it.

No Granny Smiths? Honeycrisp or Fuji apples work too—just make sure they're tart enough to stand up to the caramel. Running short on butter? Substitute with vegan butter (like Miyoko's), but add an extra tablespoon of ice water to compensate. The caramel sauce is where Ree's magic happens—Smucker's or homemade both work, but avoid the cheap stuff (you'll taste the difference). For the cinnamon, Penzeys brand is my secret weapon, but regular grocery store stuff is fine if you're in a pinch. Want extra flavor? Add a pinch of nutmeg to the filling—it's a game-changer.

This pie tastes even better the next day, so make it ahead if you can. Store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze the whole pie (unbaked or baked) for up to 3 months. Just thaw it overnight in the fridge before serving. The caramel layer will soften slightly when reheated, but that's what makes it so irresistible. And if you're serving a crowd? Double the caramel—trust me, you won't regret it.

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

This buttery lattice crust with spiced apple-caramel filling is pure comfort—let's build it together.

In a large bowl, combine the 3.5 cups All-Purpose Flour and 1.5 tsp 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 ensures flaky layers later.

Add the 1 large cold Eggs and 2 tbsp Ice Water to the flour mixture. Mix gently with a fork until the dough just comes together—don't overwork it. Divide the dough into two equal discs, wrap in plastic wrap, and chill for at least 1 hour (or up to 24 hours). Chilling prevents shrinking and makes rolling easier.

In a large bowl, toss the 6 medium peeled, cored, thinly sliced Granny Smith Apples with 1.25 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tbsp Cinnamon, 1 tsp Vanilla Extract, and 1 tbsp Lemon Juice. The lemon juice prevents browning while adding brightness to the apples. Let this mixture sit for 15 minutes to macerate—you'll see the apples soften slightly and release juices.

In a separate bowl, whisk together the 0.5 cup Heavy Cream and 1.5 cups Store-Bought Caramel Sauce. This creamy caramel mixture will be the star of your filling. The acidity in the caramel balances the sweetness of the apples beautifully. Set aside until ready to assemble.

Roll out one disc of chilled dough to fit a 9-inch pie dish, leaving a ½-inch overhang on all sides. Press it gently into the dish and trim the edges. Pour the apple mixture into the crust, then spoon the caramel mixture evenly over the top. Press down lightly to ensure the apples are submerged in the caramel.

Roll out the second dough disc to create the lattice. Cut strips about ½-inch wide and arrange them in a crisscross pattern over the filling, alternating directions for a classic lattice effect. Trim any excess dough from the edges. Brush the lattice with a little water to help it stick, then bake immediately.

Preheat your oven to 375°F. Place the pie on a 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 crisp, and the caramel should be slightly caramelized on top.

Here's the thing—don't overbake. The apples should be tender but still hold their shape. If the crust starts browning too quickly, tent it loosely with foil. Remove from the oven and let cool for at least 2 hours before slicing—this resting time allows the filling to set and the flavors to meld beautifully.

Slice the pie into 8 even wedges (remember, this makes 8 servings). Serve warm with a scoop of vanilla ice cream to balance the rich caramel and spiced apples. The contrast of warm pie and cold ice cream is pure magic. Store any leftovers in the refrigerator for up to 3 days, though I doubt it'll last that long!

Wine and beer pairings for these flavors

Sweet Wine Pairings

For this caramel apple pie, I always reach for a Moscato d'Asti—its light effervescence and honeyed sweetness mirror the pie's caramel notes while cutting through the spiced apples. A Riesling from Germany's Mosel region also works beautifully, especially if you prefer a touch of acidity to balance the richness.

Both wines complement the pie's warm spices without overpowering them. 🍷

Rich Dessert Reds

If you prefer red wine, a Pinot Noir with its red fruit flavors and silky texture pairs surprisingly well. Look for one from Oregon or Burgundy—these regions produce wines with enough sweetness and acidity to stand up to the caramel.

Avoid heavy Cabernets, as their tannins can clash with the pie's delicate filling.

Creamy Beer Options

A Belgian Dubbel like Westmalle's 8° offers malty sweetness and caramel undertones that echo the pie's flavors. For something lighter, try a Honey Brown Ale—its subtle sweetness and smooth finish make it a perfect match. Avoid hoppy IPAs, as their bitterness can overpower the pie's delicate balance.

Coffee or Tea Pairings

For a non-alcoholic option, serve the pie with a spiced chai latte—the cinnamon and cardamom enhance the pie's warm spices. A dark roast coffee with a hint of vanilla also works wonderfully, especially if you're serving it with vanilla ice cream.

The bitterness of the coffee balances the pie's sweetness beautifully. ☕

Seasonal Adaptations

In fall, I often pair this pie with apple cider—its warm, spiced notes complement the pie's flavors perfectly. For summer, a sparkling peach iced tea adds a refreshing contrast to the rich dessert.

Both options highlight the pie's versatility across seasons while keeping the focus on its caramel apple goodness. 🍏

Frequently asked questions