Desserts
Ree Drummond's apple pie recipe delivers that perfect balance of flaky pressed oat crowns and spiced filling that tastes like autumn in every bite. The secret lies in the crust—pressed oats create a sturdy, rustic edge while keeping the center tender, just like Ree's signature style.
This isn't your average pie; it's a showstopper with that golden lattice crust and cinnamon-scented filling that bakes up with a caramelized top.
The beauty of this recipe is its approachability—whether you use a homemade crust or store-bought, the pressed oat technique transforms it into something extraordinary. The filling comes together in minutes with just apples, sugar, and spices, while the egg wash gives that signature glossy finish.
It's the kind of pie that makes Sunday suppers feel special without requiring hours in the kitchen.
What you'll end up with is a pie that looks like it came straight from a farmhouse kitchen—crisp edges, tender filling, and that perfect balance of sweet and spice.
The aroma alone will have everyone gathering around the table, and the first slice will be gone before you can even take a second. This is comfort food at its finest, made even better by Ree's trusted methods.
For those who love variations, try adding a streusel topping or experimenting with different apple varieties for depth of flavor. The possibilities are endless, but the foundation remains the same—simple, reliable, and delicious. Let's get baking!
Ingredients for ree drummond apple pie
The pressed oat crown crust and spiced filling make this apple pie a showstopper. Simple ingredients, big farmhouse flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Old-Fashioned Rolled Oats 🌾 | 2 cups | Quick or old-fashioned, not instant |
| All-Purpose Flour 🌾 | 3 cups | Plus 2 tbsp for dusting |
| Granulated Sugar 🍚 | ¾ cup | For crust and filling |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Medium Apples 🍎 | 6 whole | Honeycrisp or Granny Smith |
| Brown Sugar 🍚 | ¾ cup | Packed, for filling |
| Ground Cinnamon 🍃 | 2 tbsp | Plus 1 tsp for lattice |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
The oats are non-negotiable here—they give that rustic, sturdy edge Ree’s known for. Bob’s Red Mill or Quaker Old-Fashioned are my go-tos, but any old-fashioned oats work. The butter should be cold—cut it into cubes and let it sit out for 10 minutes before mixing. For the apples, Honeycrisp or Granny Smith hold up best, but don’t toss out your Granny Smiths—they add tartness that balances the sweetness. If you’re using store-bought crust, skip the oats and double the butter for extra richness.
No rolled oats? Pulse quick oats in a food processor until they’re fine like flour. Short on apples? Pear slices work too—just toss them in lemon juice to keep them from browning. The cinnamon is key, but if you’re out, allspice or pumpkin pie spice adds warmth. For the filling, don’t skip the lemon juice—it brightens everything. And trust me on the vanilla: imitation won’t cut it. If you’re feeling fancy, add a pinch of cardamom to the filling for depth.
This pie reheats beautifully—just warm slices in the oven for 5 minutes. The crust stays crisp, and the filling gets that caramelized kick. Store leftovers in an airtight container for 4 days, or freeze the whole pie for 3 months. I always make two pies—one for now, one for later. The filling can be prepped a day ahead, so toss it in the fridge overnight. The crust? Make it fresh—it’s worth the extra 10 minutes.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by this oat-and-flour combo—no rolling, no stress. The rolled oats give it a rustic texture that’s way easier than pie dough, and honestly? It holds together better than half the store-bought crusts I’ve tried.
- Caramelized Edge Magic: That butter and sugar crust? It’s the star. When it gets golden and crispy, the apples underneath turn into a spiced, jammy mess—like biting into a hug from a fall afternoon.
- Weeknight Dinner Hack: Slice it thin, serve with vanilla ice cream, and suddenly you’ve got dessert and a hearty breakfast for tomorrow. (Yes, even on a Tuesday night.) The leftovers reheat beautifully—just pop a slice in the oven.
- Pantry Staple Power: You’re using things you already have: flour, sugar, butter. No specialty ingredients, no last-minute grocery runs. Between us, this is the kind of recipe that makes you feel like a baking genius without breaking the bank.
Step-by-step instructions for Ree Drummond's apple pie
Here's how to create that perfect pressed oat crust with a spiced filling that'll make your pie the star of any gathering.
Prepare the Pressed Oat Crust
In a food processor, pulse together the 2 cups old-fashioned rolled oats and 3 cups all-purpose flour until combined but not powdery. Add the 1 cup unsalted butter, cut into small cubes, and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Transfer the mixture to a large bowl and stir in the 0.75 cup granulated sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Drizzle in the 1 tbsp lemon juice and 1 tsp vanilla extract, mixing until evenly distributed. The dough should hold together when pressed but still be slightly crumbly. If it's too dry, add 1-2 teaspoons of ice water.
Divide the dough into two equal portions. For each portion, press firmly into a 9-inch pie dish, using your fingers to create a smooth, even crust about ¼-inch thick. Press the edges up slightly to form a rim. Chill both crusts in the refrigerator for 30 minutes while you prepare the filling. This resting time prevents shrinking during baking.
Make the Spiced Apple Filling
Peel, core, and slice the 6 whole medium apples into ¼-inch thick slices. Toss them immediately with the 0.75 cup packed brown sugar, remaining 1 tbsp ground cinnamon, and 0.25 tsp ground nutmeg. The sugar will begin caramelizing slightly as it sits, intensifying the flavor.
In a small bowl, whisk together the 1 whole large egg and a tablespoon of cold water. This egg wash will give your pie that beautiful golden finish. Brush the top crust lightly with half the egg wash before assembling, leaving some for after the lattice.
Arrange the apple slices in a circular pattern in the bottom crust, slightly overlapping them. Sprinkle any released juices over the apples to keep them moist. The apples should fit snugly but not be overcrowded.
Create the Lattice Topping and Assemble
Roll out the second crust dough to about ⅛-inch thickness. Using a sharp knife or pizza cutter, make straight cuts every 1 inch in one direction, then make perpendicular cuts every 1½ inches, stopping halfway through. Lift every other strip and fold them back to create the lattice pattern.
Carefully place the lattice top over the apple filling. Brush the lattice with the remaining egg wash, then sprinkle with the 1 tsp reserved ground cinnamon for extra flavor and color. This lattice design allows steam to escape while keeping the filling enclosed.
Bake to Golden Perfection
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 gently around the edges. The apples should be tender but not mushy.
If the edges start browning too quickly, cover them loosely with aluminum foil. For the last 5 minutes, increase the oven temperature to 400°F to help the lattice crisp up. You'll know it's done when the crust is firm to the touch and the filling smells irresistibly spiced.
Rest and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting time allows the filling to set properly and prevents a soggy bottom. The pie will continue to release its aroma as it cools, filling your kitchen with that classic apple pie scent.
Slice into wedges and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. The pressed oat crust should be crisp yet tender, with a perfect balance of sweetness from the granulated sugar and warmth from the spices. Each bite should deliver that perfect combination of flaky crust and spiced apple filling.
Pro Tips For Making Ree Drummond Apple Pie
- CHILL THE BUTTER FIRST: This isn’t a crust-heavy pie, but cold butter in the oat mixture makes all the difference—it creates those signature crumbly pockets. Cut the butter into ½-inch cubes and toss them in the flour/oat mix, then gently work them in with your fingers. No food processor here; you want texture, not dough.
- TOAST THE OATS: Skip the raw oats—they’ll turn mushy. Toast them in a dry skillet over medium heat for 3–4 minutes until golden and nutty. Let them cool completely before mixing with wet ingredients, or you’ll end up with a gloppy filling. (Yes, even if you’re impatient like me.)
- UNDERBAKE THE CRUST: The oat filling needs time to set, so blind-bake the bottom crust for 10 minutes at 375°F before adding the filling. Weigh it down with pie weights or dried beans, then remove them and prick the crust all over. This prevents a soggy bottom—trust me, you’ll notice the difference.
- USE A THICKENED FILLING: The recipe calls for cornstarch or flour to thicken the apple mixture, but don’t skimp. Cook it until it’s just thick enough to coat the back of a spoon—about 2–3 minutes after the starch dissolves. Underthickened filling = a runny pie. (Your future self will thank you.)
Dietary considerations for ree drummond apple pie
Gluten-Free Adaptations
For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur. Use 1½ cups of the blend instead of 3 cups all-purpose flour, as gluten-free flours absorb differently.
Add ½ tsp xanthan gum to help bind the crust. The oats are naturally gluten-free, so you can keep those as-is. 🌾
Dairy-Free Options
Replace the 1 cup unsalted butter in the crust with 1 cup dairy-free butter, like Miyoko’s or Earth Balance. For the filling, use coconut oil instead of butter if needed, though the recipe works fine without dairy in the filling.
The crust will still hold its shape beautifully with these swaps.
Nut-Free Considerations
If you’re avoiding nuts, you can still make this pie by omitting the oats entirely. Use 3 cups all-purpose flour (or gluten-free blend) and ½ cup cornmeal for texture.
The crust will be slightly different but still sturdy. For extra flavor, add 1 tsp vanilla bean powder to the crust mix.
Lower-Sugar Versions
Cut the sugar in half—use ½ cup granulated sugar and ½ cup brown sugar in the filling. Boost natural sweetness with 1 tsp maple syrup or 1 tbsp honey.
The spices will still shine, and the apples’ natural sugars will balance the flavor. For the crust, reduce sugar to ¼ cup and add 2 tbsp molasses for depth.
Vegan Adjustments
Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg wash. For the crust, replace butter with vegan butter like Country Crock Plant Butter.
The filling stays the same, but the crust will be just as flaky. Let the pie cool completely before slicing to prevent crumbling.
Allergen-Friendly Notes
Always check labels on spices and extracts—some brands add dairy or gluten. For nut-free kitchens, ensure your oats are processed in a nut-free facility. If making a gluten-free and nut-free version, add 1 tbsp ground flaxseed to the crust for binding.
These adjustments keep the pie safe while maintaining that cozy, homestyle flavor. 💫
Nutrition facts
Frequently asked questions
Why does this recipe use pressed oats in the crust?
The pressed oat crown creates a sturdy, rustic edge that holds its shape beautifully while keeping the center tender. It's Ree Drummond's signature touch that gives the pie that farmhouse charm. The oats add subtle texture and prevent the crust from shrinking during baking.
Can I make this pie without a food processor?
Mix the 2 cups oats and 3 cups flour by hand in a large bowl until combined, then cut in the cold butter with a pastry cutter or your fingers. The dough will be slightly less uniform but still work perfectly. Just press it firmly into the pie dish.
What's the best way to prevent a soggy bottom?
First, chill the crusts for 30 minutes before baking. Second, preheat your oven thoroughly to 375°F and place a baking sheet on the lower rack to catch drips. Third, let the pie cool completely on a wire rack for 2 hours before slicing. This resting time is crucial!
How do I store leftovers?
Keep slices in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. For longer storage, freeze the whole pie (without slicing) for 3 months. Reheat individual slices in the oven at 350°F for 5-10 minutes to restore crispness.
What if my apples release too much juice?
Drain excess juice after tossing the apples with sugar and spices, then sprinkle the drained juice back over the filling before adding the top crust. You can also pre-cook the apples for 5 minutes on the stovetop to reduce moisture. Just don't overcook them or they'll turn mushy.