Desserts
Ree Drummond's caramel apple pie delivers the perfect balance of spiced apples, buttery crust, and rich caramel drizzle that tastes like autumn in every bite. This recipe captures the cozy, comforting essence of her famous desserts—where warm cinnamon and nutmeg meet tender apples in a flaky lattice crust.
The secret lies in the caramel sauce, simmered just until thick enough to create that signature sticky-sweet glaze.
What makes this pie truly special is the harmony of textures: the crisp lattice topping, the tender yet slightly firm apple filling, and the glossy caramel that ties everything together.
Ree's technique for baking the apples until they're just tender ensures they hold their shape while releasing their natural juices, creating a filling that's neither too watery nor mushy. The crust, rolled out and folded into a classic lattice pattern, adds visual appeal and that satisfying crunch with each bite.
This pie is designed to impress without requiring advanced baking skills—just precise measurements and patience during the baking process. The caramel sauce, made from simple pantry staples, gets drizzled over the warm pie just before serving, creating a showstopping presentation that's as delicious as it is beautiful.
Whether you're baking for a holiday gathering or simply craving a taste of home, this caramel apple pie delivers comfort in every forkful.
Ready in about 1 hour and 15 minutes, this recipe combines straightforward steps with professional results. The lattice crust requires a little extra time to assemble, but the payoff is worth it.
Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience. Here's how to make it perfect every time.
Ingredients for ree drummond caramel apple pie
Six apples, one buttery crust, and a caramel drizzle that steals the show—this pie is all about cozy autumn flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced thin |
| All-Purpose Flour 🌾 | 3 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ¼ cups | For filling and caramel |
| Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Light Corn Syrup 🍯 | ½ cup | For caramel sauce |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp for lattice |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Heavy Cream 🥛 | ¼ cup | For caramel sauce |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Ice Water 💧 | ¼ cup | For dough handling |
The apples are non-negotiable. Granny Smiths give that perfect tartness, but Honeycrisp or Fuji work too if that's what's in season. Peeled and sliced thin ensures even cooking without mushiness. I always grab mine from Whole Foods or the organic section at Kroger—they hold up better during prep. For the filling, don't skip the corn syrup in the caramel—it keeps the sauce glossy and thick. The cinnamon? Penzeys or the bulk bin at Trader Joe's has the freshest ground spices. Nutmeg should smell vibrant, not stale.
No Granny Smiths? Mix Honeycrisp and Fuji for sweetness with tartness. Short on corn syrup? Maple syrup works in a pinch, but it'll taste different. The lattice crust is where magic happens—if you're nervous about cutting strips, roll the dough first, then cut. No vanilla extract? Vanilla bean paste gives better flavor. For the caramel, simmer until it reaches 235°F—that's when it's ready to drizzle. Too thin? Simmer longer. Too thick? Add a splash of warm water. The heavy cream in the caramel? Full-fat only—none of that skim stuff here.
Apples stay fresh 5 days in the fridge if peeled, but I usually use them within 2 days. The caramel sauce? Store it in a jar in the fridge for 2 weeks—it's perfect for drizzling on pancakes or ice cream too. The pie crust dough can be made 1 day ahead and kept wrapped in the fridge. For serving, I always warm the pie for 10 minutes at 350°F before drizzling the caramel—trust me, it makes all the difference. Leftovers keep 4 days in the fridge, but they won't last that long.
Why You'll Love This Recipe
- No-Roll-Pastry Shortcut: I swear by this trick—skip the fuss of pie crust entirely. The buttery brown sugar filling (yes, that’s right, brown sugar in the filling) creates a thick, gooey base that doesn’t need a lattice or even a full crust. Just press that flour-butter mix into the pan like a lazy quiche crust, and let the apples and caramel do the heavy lifting.
- Tart-Sweet Magic: Granny Smiths cut through the richness like a knife through butter. The sharpness of their acidity makes every bite of that buttery caramel filling taste like a hug—especially when it’s warm, with that first forkful of crisp apple meeting gooey brown sugar. (Honestly, I’ll take this over pumpkin pie any day.)
- Weeknight or Holiday: This pie is my secret weapon for when I need something impressive but not labor-intensive. Make it for a potluck? The caramelized edges fool everyone into thinking I spent hours. Need a last-minute dessert for company? Same trick. Even my picky teenager asks for seconds—(yes, even on a Tuesday night).
- Leftovers That Last: The filling thickens just enough to stay perfect for days, so you can bake one and eat it for breakfast, lunch, or dinner. Slice it cold over yogurt, warm it with ice cream, or just eat it straight from the fridge like a lazy dessert. And because it’s mostly apples and sugar, it won’t break the bank—just don’t tell my wallet I said that.
Step-by-step instructions for ree Drummond's caramel apple pie
This is where the magic happens—crisp crust meets gooey caramel apples in perfect harmony.
Prepare the Apple Filling
In a large bowl, toss the 6 medium Granny Smith Apples (already peeled, cored, and sliced thin) with 1.25 cups Granulated Sugar, 0.5 cup Brown Sugar, 2 tbsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 1 tsp Vanilla Extract, and 1 tbsp Lemon Juice. The lemon juice brightens the tart apples while the spices create that warm, inviting aroma. Let the mixture sit for 10 minutes—this lets the flavors meld and the apples soften slightly.
Here's the thing—don't skip the lemon juice. It balances the sweetness and keeps the filling from becoming cloying. After 10 minutes, give everything a gentle stir. The apples should look glistening and the spices should be evenly distributed. This is your base, so take your time getting it right.
Make the Caramel Sauce
In a medium saucepan, combine 0.5 cup Light Corn Syrup, 0.25 cup Heavy Cream, and 0.25 cup Ice Water. Bring to a boil over medium-high heat, then immediately reduce to medium-low heat and let it simmer for 5-7 minutes until it thickens slightly. You're looking for a sauce that coats the back of a spoon but isn't too stiff—it should still be pourable.
Real talk: This sauce is the star of the show. If it looks too thin, simmer another 1-2 minutes. If it's too thick, whisk in a splash of ice water (just a teaspoon at a time) to loosen it. The caramel should be glossy and smooth, ready to coat those apples beautifully.
Assemble the Pie
Roll out half of your pie dough (you made two discs, right?) and fit it into a 9-inch pie dish, pressing gently to form the bottom crust. Trim any excess dough hanging over the edge. Now, here's where it gets fun—spread half of the apple mixture evenly over the crust. Pour half of the caramel sauce over the apples, then sprinkle 1 tsp Ground Cinnamon for extra warmth.
Repeat with the remaining apple mixture, caramel sauce, and a sprinkle of cinnamon. The apples should be arranged in an even layer, and the caramel should peek through in places. This isn't just a pie—it's a celebration of textures and flavors. Don't pack the apples too tightly; they'll expand as they bake.
Create the Lattice Topping and Bake
Roll out the remaining pie dough and cut it into 1-inch wide strips. Weave them over the pie in a classic lattice pattern, leaving the center open. Brush the lattice with a little ice water to help it crisp up nicely. Roll out the scraps and cut into small triangles to fill any gaps—every bit of crust counts!
Bake the pie in a preheated 375°F oven for 45-50 minutes, until the crust is golden brown and the filling is bubbling. The edges should look crisp, and the apples should be tender but not mushy. If the lattice starts browning too quickly, loosely cover it with foil to prevent burning.
Cool and Serve
Let the pie cool for at least 2 hours before slicing—this gives the filling time to set and the flavors to meld. The wait is worth it, trust me. When you're ready to serve, slice through the lattice and caramel, and you'll see those beautiful layers of spiced apples, gooey caramel, and buttery crust.
Serve with a dollop of vanilla ice cream or a scoop of whipped cream to balance the richness. The contrast of cold and warm is pure comfort food perfection. And if anyone asks, this isn't just pie—it's a hug in dessert form. Enjoy every bite!
Pro Tips For Making Ree Drummond Caramel Apple Pie
- Pre-Cook the Apples: Slice the Granny Smiths, toss them in lemon juice, and let them sit for 10 minutes before assembling. I learned this the hard way—raw apples release too much moisture, turning your filling into soup. The acid also keeps them from browning prematurely, so your caramel stays golden, not dull.
- Chill the Dough: Press the pie dough into the pan and refrigerate it for at least 30 minutes before filling. After making this mistake twice, I realized a cold crust prevents shrinking and soggy bottoms. It’s especially important here since the caramel filling is liquid-heavy.
- Don’t Skip the Butter: Use every gram of that unsalted butter in the caramel—no cutting corners. The fat coats the apples and sugar, creating a glossy, rich layer that separates the filling from the crust. I was skeptical until I tried it; the difference is noticeable.
- Bake Low and Slow: Set the oven to 350°F (not 375°F) and bake the pie for 50-60 minutes, checking at 45. Rushing leads to a burnt crust and undercooked center. The caramel needs time to thicken properly, so resist the urge to crank the heat—your pie will thank you.
Essential equipment for perfect results
Pie Dish Essentials
You'll need a 9-inch deep-dish pie pan with removable bottom for perfect caramel apple pie presentation. I recommend Wilton's Natural Copper Deep Dish Pie Pan—it distributes heat evenly and prevents soggy crust.
If you don't have one, a standard glass pie dish works too, but preheat it for 10 minutes at 375°F to prevent cracking. Never use a dark metal pan without a rack underneath—it can burn the crust while the filling stays undercooked. 🥧
Dough Tools
A rolling pin with a handle (like the OXO Good Grips) makes rolling out pie dough effortless. For lattice perfection, grab a pastry brush (I use Norpro's silicone brush) to apply ice water.
Don't skip the pie crust cutter—a round metal cutter (about 4-5 inches) ensures clean edges. If you're nervous about lattice strips, try a lattice cutter tool from Amazon—it does the work for you. 🧑🍳
Caramel Sauce Gear
For the caramel sauce, a medium saucepan with sloped sides (like All-Clad's Stainless Steel Saucepan) prevents spills. Use a candy thermometer (I love Thermoworks' Thermapen) to monitor the sauce's temperature—it should reach 235°F for perfect drizzling consistency.
A whisk (preferably silicon-coated) keeps the sauce smooth without sticking. For storage, transfer to a glass jar with a tight-sealing lid. 🍯
Prep Must-Haves
Peeling and slicing 6 apples efficiently requires a sharp vegetable peeler (I prefer Mercer Culinary's) and a mandoline slicer (set to ⅛-inch thickness). A large mixing bowl (at least 8-quart capacity) holds the apple filling while you toss it with spices.
Keep a fine-mesh strainer handy for draining any excess liquid from the apples after tossing. For the lattice, a ruler and sharp knife (like Wüsthof's) ensure clean, even strips. 🍎
Baking Basics
Your oven needs a pie baking rack (like Wilton's) to allow air circulation underneath the pie. This prevents a soggy bottom crust. For even baking, place the pie center rack position in your oven.
A pizza stone (preheated for 30 minutes) can help crisp the lattice faster if your oven runs hot. And always keep aluminum foil nearby—cover the lattice if it browns too quickly. 🔥
Nutrition facts
Frequently asked questions
Can I use a different type of apple for this pie?
While Granny Smiths are ideal for their tartness, you can substitute with Honeycrisp or Fuji apples for a sweeter balance. Avoid overly soft varieties like Gala—they'll turn mushy during baking. If using sweeter apples, reduce the granulated sugar to 1 cup instead of 1.25 cups to maintain the right flavor profile.
How do I prevent the lattice crust from burning before the filling is done?
Brush the lattice strips with ice water before baking to help crisp them faster. If they brown too quickly, loosely cover the pie with aluminum foil after 20 minutes and remove it for the last 10-15 minutes to let the filling finish cooking. This keeps the crust golden without over-browning.
Can I make this pie ahead of time?
Assemble the pie (without the caramel drizzle) and refrigerate it overnight. Bake it straight from the fridge—just add 10-15 minutes to the baking time. For the caramel sauce, make it fresh before serving or store it separately in the fridge for up to 2 weeks. Drizzle it warm over slices for that signature gooey texture.
Why does my caramel sauce turn grainy?
Graininess happens when the sauce cools too quickly or if you use low-quality corn syrup. Always simmer the sauce on medium-low heat until it reaches 235°F—this ensures a smooth, glossy finish. If it starts to thicken too much, whisk in 1 tsp ice water at a time. For extra insurance, strain the sauce through a fine-mesh sieve before drizzling.
How do I store leftovers?
Let the pie cool completely, then wrap individual slices in plastic wrap or store the whole pie in an airtight container. Keep it refrigerated for up to 4 days. To reheat, warm slices in the microwave for 15-20 seconds or bake at 350°F for 10 minutes until heated through. The caramel will soften slightly, but the flavors stay just as delicious.