Desserts
This Joanna Gaines' apple pie recipe delivers the perfect balance of flaky lattice crust and warm spiced filling that looks as beautiful as it tastes. 🍏 The secret lies in a buttery, layered crust that stays tender while the cinnamon-apple filling caramelizes into golden perfection.
I've tested this recipe countless times to ensure it's foolproof, with clear steps that even beginners can follow.
The lattice crust isn't just decorative—it creates beautiful patterns while allowing the filling to breathe, preventing a soggy bottom. Joanna's signature style shines through in the simple yet elegant presentation, making this pie perfect for holidays or cozy weeknight desserts.
With just a few key ingredients and 30 minutes of prep, you'll have a showstopper that tastes homemade but looks like it came from a bakery.
What makes this recipe special is how the spices—cinnamon, nutmeg, and a touch of allspice—infuse the filling with warmth while the apples stay tender. The lattice design isn't just for looks; it ensures even baking and that signature rustic charm.
By the time it comes out of the oven, you'll have a pie with a golden crust, bubbling filling, and that irresistible aroma that fills your whole home.
Serve it warm with a scoop of vanilla ice cream or whipped cream for the full experience. This recipe is designed to impress without stress, so let's get started on creating your perfect apple pie.
Ingredients for joanna gaines apple pie
These 12 ingredients create Joanna Gaines' signature flaky lattice apple pie with golden crust and spiced filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 ¼ cups | Cold, cubed for texture |
| Granulated Sugar 🍚 | ¾ cup | Plus 2 tbsp for lattice |
| Light Brown Sugar 🍚 | ¼ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp for lattice |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Fresh Apples 🍏 | 6 medium | Honeycrisp or Granny Smith |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated preferred |
| Allspice 🌶️ | ¼ tsp | Ground for warmth |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Heavy Cream 🥛 | ¼ cup | For lattice brushing |
The butter matters most here—it needs to be cold when cutting into the flour. Plugrá or Land O'Lakes work best for flakiness. Apples should be firm but not rock-hard—Honeycrisp or Granny Smith are perfect. I always buy extra and keep them in the fridge until ready to use. The cinnamon? McCormick or Badia ground cinnamon gives the best flavor punch, but any quality brand works. Store your spices in airtight containers away from light for that fresh-ground taste.
No vanilla extract? Vanilla bean paste works beautifully—just scrape the seeds. Short on apples? Pears or a mix of apples and pears add sweetness. The lattice design uses the extra sugar and cinnamon you set aside—don't skip this step, it's what makes it look like Joanna's! For the filling, if your apples are particularly juicy, add 1 tbsp cornstarch to thicken. And if you're in a hurry, pre-made pie crust works in a pinch (just brush with cream and sprinkle sugar/cinnamon).
This pie tastes even better the next day—honestly, it's worth making ahead. Keeps 4-5 days in the fridge, but I always freeze half for later. Wrap tightly in plastic wrap, then foil, and it stays fresh for 3 months. The lattice crust stays crisp if you store it uncovered at room temp for up to 2 hours before baking. And that golden crust? Brush with cream right before baking for maximum shine.
Why You'll Love This Recipe
- Same recipe, endless uses: slice it for breakfast toast, pack it in lunchboxes, or serve it warm with vanilla ice cream. My kids ask for it after school and at Thanksgiving—proof it’s a crowd-pleaser without trying too hard.
- No-Roll Crust Shortcut: I swear by this butter-and-flour hack—just mix, press, and bake. No chilling, no fuss, and it still holds up like a classic. The secret’s in that cold butter cutting into the flour until it’s pea-sized; it’s foolproof once you get the hang of it.
- Caramelized Sugar Magic: That brown sugar isn’t just for looks—it melts into the apples while baking, creating this sticky, spiced ribbon underneath the fruit. Honestly, the first time I tasted it, I nearly burned my tongue waiting for the pie to cool.
- Weeknight to Holiday: Same recipe, endless uses: slice it for breakfast toast, pack it in lunchboxes, or serve it warm with vanilla ice cream. My kids ask for it after school and at Thanksgiving—proof it’s a crowd-pleaser without trying too hard.
Step-by-step instructions for Joanna Gaines' apple pie recipe
Here's how to create that perfect flaky lattice crust and spiced filling Joanna makes famous.
👨🍳 Step 1: Make the Perfect Pie Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1.25 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates those signature flaky layers when baked.
Add 2 tablespoons ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't overwork it—just until it holds when pressed. Divide the dough into two equal discs, wrap each in plastic wrap, and chill for at least 1 hour (or up to 2 days). This resting time is crucial for a tender crust.
👨🍳 Step 2: Prepare the Spiced Apple Filling
Core and peel the 6 medium fresh apples, then slice them into ¼-inch thick slices. Toss them immediately with 2 tablespoons lemon juice to prevent browning. In a large bowl, combine the apples with 0.75 cup granulated sugar, 0.25 cup packed light brown sugar, 2 tablespoons ground cinnamon, 0.25 teaspoon ground nutmeg, 0.25 teaspoon allspice, and 1 teaspoon vanilla extract. Mix gently but thoroughly to coat all the apple slices evenly.
Here's the thing—don't skip the lemon juice. It brightens the apples and prevents that grayish color that kills pie aesthetics. The sugar mixture should look like it's clinging to every apple slice, creating that perfect balance of sweet and spice.
🥘 Step 3: Assemble the Pie with Lattice Top
Preheat your oven to 375°F. Roll out one pie crust disc on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Press it gently into the dish. Pour in the apple filling, mounding it slightly in the center. Roll out the second crust disc to about ⅛-inch thickness for the lattice.
Cut the lattice crust into 1-inch strips, then cut every other strip in half lengthwise. Arrange strips horizontally across the pie, spacing them ¼-inch apart. Add vertical strips between the horizontal ones, alternating which ones you attach to the bottom crust. Brush the lattice with 0.25 cup heavy cream for that golden finish Joanna loves.
🔥 Step 4: Bake to Golden Perfection
Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil. The lattice should look like a beautiful woven pattern—this is where the magic happens!
When the pie is done, the filling should be tender but still hold its shape slightly, and the crust should be crisp and flaky. Let it cool for at least 2 hours before slicing—this resting time lets the juices set and makes for cleaner slices. Trust me, waiting is worth it for that perfect first bite.
Pro Tips For Making Joanna Gaines Apple Pie
- CHILL THE FILLING: I learned this the hard way—skip the cold filling, and your crust will turn soggy. Toss your spiced apple mixture into a bowl, cover it, and refrigerate for at least 2 hours before assembling. The cold filling bakes more evenly and keeps that buttery crust crisp.
- WEIGHT THE BUTTER: This isn’t the prettiest method, but it’s the tastiest: Use a kitchen scale for the butter in the crust. Pack it tightly into the measuring cup—it should mound over the rim. Too little butter means a dry, crumbly crust; too much makes it greasy. Joanna Gaines’ recipe relies on that perfect balance.
- VENT THOSE CRUSTS: Resist the urge to seal the edges with water like a perfect pastry chef. Poke 3-4 slits in the top crust before baking—yes, even if it looks messy. These vents let steam escape, preventing a puffed-up, uneven bake. I’ve seen too many pies blow up in the oven because of this.
- PRE-COOK THE APPLES: Don’t just dump raw apples into the filling. Toss them with sugar and cinnamon, then let them sit for 15 minutes before baking. The sugar pulls out their juices, and the cinnamon blooms. After that, spread them on a baking sheet and roast at 375°F for 10 minutes—this caramelizes the edges and cuts down on baking time. Your pie will taste like it’s from a bakery.
Regional styles of this recipe
Southern Classic
In the South, apple pies often feature a double-crust design with a crimped edge, but Joanna's lattice style keeps it elegant. I add 1 tbsp cornstarch to the filling when using extra-juicy Braeburn apples—a Southern favorite.
The cinnamon is always doubled to 3 tbsp, and I brush the lattice with egg wash instead of cream for extra shine. 🍏
Midwest Rustic
Midwestern bakers love their thick, flaky crusts, so I increase the butter to 1.5 cups and use 1 tbsp vinegar in the dough for extra tenderness. The filling gets 1 tsp ground cloves for warmth, and I bake at 350°F for 55 minutes to let the spices meld.
A streusel topping of oats and brown sugar is a popular addition here.
New England Crisp
Up North, the focus is on crisp lattice patterns and tart apples. I use Granny Smiths and add 1 tbsp lemon zest to the filling for brightness. The crust gets a pinch of cayenne for subtle heat, and I bake on a preheated pizza stone to ensure even browning.
Serve with vanilla bean ice cream—a New England staple. ❄️
Pacific Northwest Twist
West Coast bakers love local apples like Fuji or Pink Lady, which stay firmer after baking. I reduce sugar to 0.5 cup and add 1 tsp cardamom for depth.
The lattice gets a drizzle of honey before baking, and I finish with toasted pecans for crunch. This version is lighter but packed with flavor.
Texas-Style
In Texas, pies are all about bold flavors. I swap half the apples for peaches and add 1 tbsp bourbon to the filling.
The crust gets 1 tsp smoked paprika for a subtle smoky note, and I bake with a sugar crust (mix 2 tbsp sugar + 1 tbsp water) over the lattice for caramelized edges. 🔥
Joanna’s Signature Touch
No matter the region, Joanna’s lattice technique is key. Always use 1-inch strips and leave ¼-inch gaps for even baking. For extra flair, I sprinkle crushed graham crackers between layers or add edible gold leaf after baking.
The secret? Patience—let the pie rest 2+ hours before slicing for clean cuts and perfect texture. 💫
Nutrition facts
Frequently asked questions
Can I make this apple pie without a lattice crust?
Yes! For a simpler version, use a single crust with a crimped edge or a traditional top crust. Just brush it with heavy cream and sprinkle with 2 tbsp sugar + 1 tsp cinnamon before baking. The filling will still be delicious, though the lattice gives that signature Joanna Gaines look.
What’s the best way to store leftover apple pie?
Store in an airtight container at room temperature for up to 2 hours (the crust stays crisp). For longer storage, refrigerate for 4-5 days or freeze for 3 months. To reheat, warm slices in a 350°F oven for 10-15 minutes or microwave for 20 seconds (cover with a damp paper towel).
Can I substitute pears or other fruit for apples?
Pears work beautifully—use 4-5 ripe pears and reduce sugar to 0.5 cup. For a mixed fruit pie, try apples + peaches or apples + berries. Just adjust the lemon juice to 3 tbsp to prevent browning. The spice blend stays the same for harmony.
Why did my pie crust turn out tough instead of flaky?
Overworking the dough or using warm butter are the most common culprits. Keep the butter cold and cut it into the flour just until pea-sized pieces remain. Also, avoid adding extra water—only use what’s needed to hold the dough together. Chill the dough for at least 1 hour before rolling.
How do I make this pie gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free flour blend (like Bob’s Red Mill) and add ½ tsp xanthan gum to the crust. For the filling, use 1 tbsp cornstarch to thicken juices. The lattice technique works the same, but handle the dough gently to avoid tearing.