Desserts
Joanna Gaines' apple pie recipe brings that perfect balance of buttery crust and cinnamon-spiced layers we all crave—just like the ones from her farmhouse kitchen. 💛 The secret lies in a flaky, golden crust that holds its shape while delivering that signature Joanna Gaines flair: warm spices, tender apples, and a lattice top that makes every slice look as good as it tastes.
This isn't your average apple pie. The dough starts with cold butter cut into the flour for maximum flakiness, while the filling gets its depth from brown sugar and warm spices like cinnamon and nutmeg.
The lattice crust isn't just decorative—it creates those perfect pockets for filling to peek through while keeping the pie tender.
What you'll end up with is a pie that's crisp on the edges, tender in the center, and perfumed with cinnamon and apple throughout. The lattice design adds that rustic charm while keeping the filling warm and inviting.
It's the kind of pie that makes your home smell like comfort, and every slice tastes like a hug.
Perfect for holidays, family gatherings, or just because—this pie delivers restaurant-quality results with a homemade touch. Let's get baking!
Ingredients for joanna gaines apple pie
Eight ingredients for Joanna's signature pie: flaky crust, spiced apples, and that perfect lattice charm.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for flakier crust |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ½ cup | For crust sweetness |
| Ice Water 💧 | ¼ cup | Chilled for dough binding |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Mixed Variety Apples 🍎 | 8 medium | Honeycrisp, Granny Smith mix |
| Light Brown Sugar 🍚 | 1 cup | Packed, for filling depth |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for warmth |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| All-Purpose Flour (for lattice) 🌾 | 1 cup | Extra for lattice strips |
| Egg Wash 🥚 | 1 whole | 1 egg beaten with water |
The butter is non-negotiable—use cold, unsalted sticks for that signature flakiness. Kroger or Whole Foods sell the best quality in bulk. For apples, Honeycrisp and Granny Smith give that perfect mix of sweet and tart. If you can only get one variety, Honeycrisp is forgiving. Toss them in lemon juice right away to keep that bright color—don't skip this step. The cinnamon? Penzeys or Spicewalla for the best quality, but regular grocery store works fine too. Just make sure it smells fresh when you open the jar.
No cold butter? Chill it for 30 minutes in the fridge—works in a pinch. Short on apples? Pears work too (same prep). Want more spice? Add 1/4 tsp cardamom. No nutmeg? Allspice at half the amount gives similar warmth. The brown sugar should be packed—lightly tap the measuring cup to settle it. For the lattice, cut the strips 1/4-inch wide—any wider and they won't fit right. And yes, you can use store-bought dough if you're in a hurry—just don't tell anyone.
Apples keep 1 week in the fridge, but use them within 3 days for best texture. The dough can be rolled out and chilled 24 hours ahead—perfect for lazy bakers. Lattice strips? Wrap in plastic to keep them from drying. Baked pie reheats beautifully—350°F for 10 minutes makes it warm and gooey again. Freezes for 3 months if you want to make it ahead. Just don't freeze the lattice—assemble it fresh after baking.
Why You'll Love This Recipe
- Foolproof Crust: I’ve made pie crusts that crumble into dust—this one’s different. Cold butter cut into flour with ice water? It’s a flaky, golden dream every time, even if I’m not in the mood for fussing.
- Sweet But Simple: No weird spices or fancy fillings—just spiced apples, sugar, and a touch of cinnamon. The butter in the crust melts into the filling, making each bite rich and homey without overpowering.
- Weeknight or Holiday: Bake it for a quick family dinner or pull it out for Thanksgiving. The same easy dough and filling work for both, and leftovers? Warm slices with ice cream are my go-to lazy dessert.
- Budget Magic: Four ingredients, zero waste. That butter and flour stretch to make a whole pie, and the sugar keeps it affordable. Honestly, it’s the kind of recipe that makes me feel like I’m feeding a crowd without breaking the bank.
Step-by-step instructions for Joanna Gaines' apple pie
Here's how to create that perfect buttery crust and spiced apple filling Joanna makes famous!
👨🍳 Step 1: Make the Perfect Flaky Crust
In a large bowl, combine the 3.5 cups all-purpose flour and 1 tsp salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This is crucial—don't overwork it or you'll get tough pastry instead of flaky layers.
Gradually add the 0.5 cup granulated sugar and mix until evenly distributed. Then, drizzle in the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork just until the dough comes together. The dough should be cool to the touch and hold together when pressed. If it's too crumbly, add a splash more water; if too sticky, chill for 10 minutes before proceeding.
🥘 Step 2: Assemble the Pie Crust
Divide the dough into two equal portions and shape each into a disk. Wrap in plastic and refrigerate for at least 1 hour (or up to 2 days). This resting time relaxes the gluten for maximum flakiness. Meanwhile, preheat your oven to 375°F and grease a 9-inch pie dish lightly with butter.
Roll out one dough disk on a floured surface to fit your pie dish, about 1/8-inch thick. Transfer carefully to the pie dish, trim the edges, and crimp decoratively. Roll out the second disk for the lattice top. Here's the thing—don't worry if it's not perfect. Joanna's pies always look rustic and delicious, even with imperfect edges!
🍳 Step 3: Prepare the Apple Filling
Peel, core, and slice the 8 medium mixed variety apples into 1/4-inch thick slices. Toss immediately with 2 tbsp lemon juice to prevent browning. In a large bowl, combine the sliced apples with 1 cup packed light brown sugar, 2 tbsp ground cinnamon, and 0.5 tsp ground nutmeg. Mix gently but thoroughly—this is where that warm spice flavor comes to life.
Spread the apple mixture evenly into the prepared pie crust, mounding slightly in the center. Don't press down—you want those apples to stay juicy and cook through gently. The filling should come about 3/4 of the way up the pie dish edges, leaving room for the lattice top.
🔥 Step 4: Create the Lattice Topping
Cut the second dough disk into 8 strips, about 1/2-inch wide. This is where the magic happens—arrange 4 strips horizontally across the pie, spacing them evenly. Then, weave the remaining 4 strips vertically through the horizontal strips, pressing gently at each intersection. Trim any excess dough. Brush the lattice with the 1 whole egg wash for a beautiful golden finish.
Here's the crucial part: don't cover the pie completely. The lattice allows steam to escape while keeping the filling contained. This creates that perfect balance of tender apples and crisp crust. The egg wash will give you that gorgeous golden color Joanna's pies are known for.
🔥 Step 5: Bake to Golden Perfection
Place the pie on a baking sheet (to catch any drips) and bake at 375°F for 45-50 minutes. You'll know it's done when the crust is deep golden brown** and the filling is bubbling gently through the lattice openings. If the edges start browning too quickly, cover them loosely with aluminum foil.
Let the pie cool completely on a wire rack before slicing—this is non-negotiable. The filling needs time to set properly, and the crust will be at its crispest after cooling. The aroma filling your kitchen will make every minute of waiting worth it. Serve warm with vanilla ice cream for the ultimate Joanna Gaines experience!
Pro Tips For Making Joanna Gaines Apple Pie
- CHILL THE BUTTER FIRST: Joanna Gaines’ recipe calls for cold butter, and I learned this the hard way—using warm butter from the fridge leads to a soggy crust. Cut the butter into ½-inch cubes and pop them in the freezer for 10 minutes before mixing with flour. No food processor? Grate it instead—it distributes faster and keeps everything cold.
- WEIGH THE FLOUR: That 2 cups of flour in the recipe isn’t precise enough. Use a kitchen scale for the dough—250 grams gives you a consistent texture every time. Scoop flour into the scale, then level it off with a knife. Trust me, your crust will thank you (and stop cracking like mine did the first five times).
- DON’T SKIP THE ICE WATER: The recipe says ice water, not cold water, and there’s a reason. Ice water lowers the dough’s temperature faster, which means less gluten development and a flakier crust. Fill a glass with ice and water, then use that to mix—your dough will handle rolling out like a dream.
- BLIND BAKE THE CRUST: If you’re nervous about a soggy bottom (been there), blind bake the crust for 10 minutes before adding the filling. Weigh it down with pie weights or dried beans, then bake at 375°F until the edges are just starting to golden. Remove the weights, prick the bottom with a fork, and bake another 5 minutes—no one will guess it wasn’t pre-baked.
Make-ahead tips for this joanna gaines apple pie
Prep Ahead Like Joanna
Joanna always says good pies start with good prep. Make the dough 2 days ahead—wrap it tightly in plastic and refrigerate. This gives the gluten time to relax, making rolling out easier.
I like to roll it out on parchment paper, then transfer it with the paper to my pie dish for foolproof handling. 💫
Filling Prep Shortcut
Peel and slice all your apples the night before, then store them in a bowl with 2 tbsp lemon juice and 1 tbsp water in the fridge. This prevents browning and keeps them crisp. When ready to assemble, simply drain and mix with your spices—no last-minute chopping stress!
Lattice Assembly Hack
Cut your lattice strips 1/4-inch wide and keep them covered with a damp towel until ready to use. This prevents them from drying out. I find it easiest to arrange the horizontal strips first, then weave the vertical ones through like a basket.
Pro tip: Use a toothpick to secure any loose intersections before baking. ✨
Overnight Baking Strategy
For a showstopper pie with minimal effort, assemble your pie completely (including lattice) the night before. Cover it loosely with plastic wrap and refrigerate overnight. When you're ready to bake, simply add the egg wash and pop it in the oven—no morning rush! The cold filling will bake through beautifully.
Freezer-Friendly Assembly
You can even assemble the entire pie (crust, filling, and lattice) and freeze it unbaked for up to 3 months. When ready to bake, thaw in the fridge overnight, then bake as directed.
The lattice will still look perfect, and the filling will stay juicy. Just add 10-15 extra minutes to your baking time if it's frozen solid.
Warm Serving Prep
To serve your pie warm from the fridge, place it on a baking sheet and heat at 350°F for 10-15 minutes. This reheats the filling beautifully while keeping the crust crisp. I like to dust with powdered sugar right before serving—it adds that final Joanna Gaines touch. 🍎
Nutrition facts
Frequently asked questions
Can I make Joanna Gaines' apple pie without a lattice crust?
If lattice seems tricky, use a traditional top crust with a few slits cut into it for steam to escape. For extra rustic charm, brush the top crust with egg wash and sprinkle with coarse sugar before baking. The key is still to leave space for steam—just don't cover the filling completely.
What's the best way to store leftover apple pie?
Store cooled pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 4-5 days or freeze for 3 months. To reheat, cover with foil and warm at 350°F for 10-15 minutes—this keeps the crust crisp while melting the filling.
How do I prevent a soggy bottom crust?
Prevent soggy bottoms by pre-baking the crust for 10 minutes at 375°F before adding filling. Another trick is to sprinkle 1 tbsp cornstarch over the apples before assembling. This creates a barrier that keeps the crust crisp while the filling stays juicy.
Can I substitute tart apples for sweet varieties?
Yes, but balance flavors carefully. For every 2 tart apples (like Granny Smith), add 1 sweet apple (like Honeycrisp) to maintain the perfect sweet-tart ratio. Increase cinnamon to 2.5 tbsp if using all tart apples to enhance the spice profile.
Why did my lattice collapse during baking?
Lattice collapses when strips aren't properly secured or the filling expands too much. Press intersections firmly with a toothpick and ensure strips are 1/4-inch wide. Also, don't overfill the pie—leave 1-inch space at edges for proper expansion.