Desserts
Ree Drummond’s apple pie recipe delivers the perfect balance of a crisp oat crown crust and a spiced filling that bursts with flavor in every bite. This classic dessert combines traditional techniques with a modern twist that makes it foolproof for home bakers.
The secret lies in the oat topping, which adds a satisfying crunch while keeping the pie’s texture tender inside.
The recipe begins with a flaky, buttery crust that forms the foundation, while the filling is packed with cinnamon, nutmeg, and just enough brown sugar to caramelize beautifully.
What sets this version apart is the oat crown topping, which adds a rustic, textured finish that contrasts perfectly with the soft, spiced apples. It’s the kind of pie that tastes like a hug—warm, comforting, and impossible to resist.
Baking time is carefully timed to ensure the crust stays golden and crisp while the filling remains tender and juicy. The result is a pie that looks stunning on the table and tastes even better when sliced.
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 simply treating yourself, this apple pie recipe brings the warmth of the Prairie Home kitchen to your own home.
The combination of traditional methods and simple ingredients makes it achievable for any baker, while the oat crown topping adds a special touch that elevates it to restaurant-quality.
Ingredients for ree drummond apple pie
The perfect blend of flaky crust, spiced apples, and crunchy oat crown—no shortcuts needed.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Large Brown Sugar 🍚 | ½ cup | Packed firmly |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Vanilla Extract 🍯 | 1 tsp | Pure extract preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Granny Smith Apples 🍎 | 6 medium | Peeled, sliced thin |
| Old-Fashioned Rolled Oats 🌾 | 1 ½ cups | Quick oats won't work |
| Light Brown Sugar 🍚 | ¼ cup | Packed firmly |
| Ground Cinnamon 🌿 | 1 tbsp | For oat topping |
| Unsalted Butter 🧈 | ¼ cup | Melted for oat mix |
| Vanilla Ice Cream 🍦 | 1 quart | For serving |
The butter quality is non-negotiable here. Plugrá or Land O’Lakes unsalted from the grocery store freezer section works best—it’s cold enough to cut properly. For the apples, Granny Smiths are ideal (tartness balances the sweetness), but Honeycrisp or Fuji also work. Peel them first—no one wants to bite into apple skin in their pie. The oats? Bob’s Red Mill old-fashioned is my go-to, but any store-brand rolled oats will do. Just don’t use quick oats—they’ll turn mushy. If you’re short on time, Costco’s bulk oats are a great deal and keep indefinitely.
No Granny Smiths? McIntosh or Braeburn are solid backups—they brown faster, so toss them with a teaspoon of lemon juice to keep them bright. Running low on brown sugar? White sugar plus a pinch of molasses mimics the flavor. The vanilla extract matters—Nielsen-Massey or McCormick pure extract is worth the splurge. For the oat topping, if you can’t find old-fashioned oats, blend quick oats in a food processor for 30 seconds to mimic the texture. The cinnamon should be fresh—ground spices lose potency fast, so buy small amounts or check the date on the package.
This pie keeps beautifully—3-4 days at room temperature under a loose cloth, or up to 2 weeks refrigerated. For the oat topping, mix the dry ingredients first, then stir in the melted butter last to avoid lumps. If you’re making it ahead, bake the crust and filling first, then add the oat topping just before serving—it stays crisp that way. Freezes well too: up to 3 months if you wrap it tightly in plastic wrap and foil. Reheat slices in a 350°F oven for 10 minutes to restore that fresh-out-of-the-oven warmth.
Why You'll Love This Recipe
- No-Roll Crust Hack: I swear by this shortcut—just mix the flour, butter, and ice water until it barely holds together. No chilling, no fuss, and that buttery crunch? Still spot-on. Honestly, my pie game changed the day I stopped fussing over a perfect lattice.
- Sweet-Spiced Magic: That combo of brown sugar and granulated sugar in the filling? It’s the secret weapon. The brown sugar caramelizes while baking, giving those apples this deep, almost cinnamon-kissed richness. I’ll be real: I’ve made apple pie before, but this? It’s the kind people ask for seconds without even thinking.
- Weeknight Crowd-Pleaser: Between us, this pie is my go-to for game day, book club gatherings, or when my in-laws show up unannounced. The crust holds up like a champ, the filling stays gooey but not soupy, and—here’s the kicker—it’s ready in under an hour. No one ever leaves with leftovers (or if they do, they’re secretly thrilled).
- Budget-Friendly Comfort: Flour, butter, sugar—these are pantry staples that won’t break the bank. And the best part? The recipe scales easily. Make one for a small family, double it for a party, or freeze half for when you’re too tired to bake. My college apartment was full of these pies; they’re the kind of dish that makes you feel like you’ve got it together.
Step-by-step instructions for ree Drummond's apple pie recipe
This method delivers a perfect balance of flaky crust, spiced filling, and crunchy oat topping.
Prepare the Classic Pie Crust
In a large mixing bowl, combine the 2.5 cups all-purpose flour with 0.5 teaspoon salt. Cut in the 1 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for creating flaky layers.
Add 0.75 cup granulated sugar and 0.5 cup large brown sugar, then mix until evenly distributed. Drizzle in 1 teaspoon vanilla extract and work it into the dry ingredients. The sugar will help create a tender crust while balancing the tartness of the apples.
Gradually add 1 whole large egg and mix just until the dough comes together. Avoid overworking the dough—handle it as little as possible to prevent gluten development. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling step is essential for easier rolling and a better texture.
Create the Spiced Apple Filling
Peel, core, and slice the 6 medium Granny Smith apples into ¼-inch thick slices. Toss them immediately with 2 tablespoons ground cinnamon and 0.5 teaspoon ground nutmeg to prevent browning. The tartness of Granny Smith apples pairs perfectly with these warm spices.
In a medium bowl, combine the sliced apples with 0.25 cup light brown sugar and 1 tablespoon ground cinnamon. This combination enhances the natural sweetness of the apples while keeping the filling flavorful. Spread the apple mixture evenly in a 9-inch pie dish, mounding slightly in the center. The apples should be packed tightly but not overlapping.
Assemble and Bake the Pie
Roll out the chilled pie dough on a lightly floured surface to a 12-inch circle, about ⅛-inch thick. Transfer it to the pie dish, carefully draping it over the apples. Trim excess dough from the edges and crimp decoratively to create a sealed crust. Cut a few small slits in the center to allow steam to escape.
Preheat your oven to 375°F. Place the unbaked pie on a baking sheet lined with parchment paper to catch any drips. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling. The apples should be tender but not mushy—this ensures a perfect texture.
Prepare and Add the Oat Crown
While the pie bakes, prepare the oat topping by combining 1.5 cups old-fashioned rolled oats, 0.25 cup light brown sugar, and 1 tablespoon ground cinnamon in a bowl. Melt the 0.25 cup unsalted butter in a small saucepan over low heat, then pour it over the oat mixture. Stir until evenly coated and the oats are toasted slightly.
Remove the pie from the oven and immediately sprinkle the oat mixture evenly over the top. Return the pie to the oven and bake for an additional 10-15 minutes until the oat topping is golden and crispy. The contrast between the soft pie filling and crunchy oat crown is what makes this recipe special.
Cool and Serve
Let the pie cool for at least 2 hours before slicing. This resting period allows the filling to set and the juices to distribute evenly. The pie will be warm but firm enough to slice cleanly. Serve each slice with a generous scoop of 1 quart vanilla ice cream to complement the spiced apple filling.
For best results, serve the pie within 24 hours of baking. The flavors deepen as it sits, but the oat topping remains crispest when enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Pro Tips For Making Ree Drummond Apple Pie
- CHILL THE DOUGH: Ree’s recipe calls for cold butter, but I learned the hard way—if your dough feels even slightly soft, the crust will turn out greasy instead of flaky. Press the butter-flour mixture into a disc, wrap it in plastic, and refrigerate for at least 30 minutes. (Yes, even if you’re eager to bake.)
- CUT BUTTER IN SMALL: This isn’t just about mixing—use a pastry cutter or two knives to work the cold butter into the flour until it resembles coarse crumbs, not pea-sized chunks. If you skip this, the crust will shrink in the oven. I used to rush it, and the difference is night and day.
- DON’T SKIP THE EGG WASH: The egg wash (1 egg + 1 tbsp water) isn’t just for looks—it creates a golden, crisp finish. Brush it on after docking the pie (poking holes with a fork) and right before baking. If you’re lazy and skip it, you’ll end up with a dull, pale crust.
- BAKE WITH A TRY: Ree’s recipe uses a 9-inch pie dish, but if yours is slightly larger, the filling might overflow or cook unevenly. I now use a pie dish with a 2-inch rim to give myself a little buffer. And for the love of pie, don’t overfill—leave at least ½ inch of space at the top.
Essential equipment for this recipe
Pie Dish Essentials
Start with a 9-inch glass or ceramic pie dish—glass conducts heat evenly, ensuring a golden crust and even baking. I recommend Pyrex for its durability and heat resistance, or Corelle for a lighter option. Avoid dark-colored dishes, as they absorb heat and can over-bake the bottom crust. 🌟
Rolling Pin & Dough Tools
A wooden rolling pin (like OXO Good Grips) is ideal for rolling out pie dough without tearing. For extra control, use a pie crust roller or even a wine bottle in a pinch.
Keep your work surface lightly floured—King Arthur all-purpose flour works best for dusting. A pastry brush (like OXO Good Grips) helps seal edges with egg wash.
Measuring & Mixing
Precision matters! Use a stainless steel measuring cups set (like OXO Good Grips) for accurate flour and sugar measurements. A digital kitchen scale (such as Escali Primo) ensures consistency, especially for butter. For mixing, a large mixing bowl (preferably stainless steel or glass) prevents dough from sticking.
Butter & Spice Tools
Cold butter is key—use a microplane (like OXO Good Grips) to grate Plugrá unsalted butter quickly. For spices, a spice grinder (like Spiceworks) keeps cinnamon and nutmeg fresh. A small saucepan (for melting butter in the oat topping) should have a heat-resistant handle for safety.
Baking & Crisping
An oven thermometer (like Thermoworks) ensures your oven stays at 375°F—critical for even baking. For the oat topping, a small saucepan with low sides makes stirring easier. A pie cooling rack (like OXO Good Grips) prevents soggy bottoms while cooling.
Serving & Storage
Serve slices on white ceramic plates to highlight the golden crust. Store leftovers in an airtight container (like Rubbermaid) to maintain freshness. A sharp pie server (like Dexter-Russell) ensures clean cuts through the oat crown. 💫
Nutrition facts
Frequently asked questions
Why does this recipe use old-fashioned oats instead of quick oats?
The old-fashioned rolled oats create a perfect crunchy texture that quick oats can't replicate. Their larger size and slower cooking time maintain that satisfying bite, while quick oats would turn mushy during baking. This texture contrast is what makes the oat crown so special!
Can I make this pie ahead of time?
Assemble the pie (including the filling) and refrigerate it overnight. When ready to bake, add the oat topping just before putting it in the oven. The crust will still be flaky, and the oats will stay crisp. For best results, serve within 24 hours of baking.
What's the best way to prevent a soggy bottom crust?
Use a 9-inch glass pie dish (like Pyrex) and bake on a parchment-lined tray to catch drips. Pre-bake the crust for 5 minutes before adding filling, or sprinkle 1 tablespoon cornstarch on the bottom. Chill the pie for 2 hours before slicing to let juices set properly.
Can I substitute Granny Smith apples with another variety?
Yes! Honeycrisp, Fuji, or Braeburn work well. For extra tartness, mix varieties. Toss sliced apples with 1 teaspoon lemon juice to prevent browning. The key is balancing sweetness with tartness—adjust sugar if using sweeter apples.
How do I make this pie gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and use 1 extra tablespoon per cup. For the crust, add 1/4 teaspoon xanthan gum if your blend doesn't include it. The oat topping can stay the same—just ensure your oats are certified gluten-free.