Anabelle McLean Joanna Gaines Apple Pie is a classic double-crust dessert built on a buttery, flaky pastry and a warmly spiced filling of Granny Smith apples, brown sugar, and cinnamon. It is American home baking at its most comforting, and the lattice top makes it look far harder than it actually is.
Total time runs 80 minutes, with 30 minutes of prep and 50 minutes in the oven, plus at least an hour of chilling and three hours of cooling. Set aside a weekend afternoon for this one. It suits a holiday table, a Sunday dinner, or any autumn evening when the house could use the smell of baking apples.
What is Joanna Gaines Apple Pie?
It is a lattice-topped apple pie made with a homemade all-butter crust and a filling of thinly sliced Granny Smith apples tossed with brown sugar, granulated sugar, cinnamon, and nutmeg. Everything bakes in a 9-inch pie plate at two temperatures — hot first, then lower.
The crust comes out shatteringly crisp and layered, while the apples soften into a tender, syrupy filling that tastes bright from the lemon juice and deep from the brown sugar. It lands firmly in intermediate territory, mostly because of the dough.
Why You Should Try This Recipe
- Butter does the heavy lifting — An all-butter crust tastes richer than anything made with shortening, and the cold cubes create visible flakes.
- The filling balances sweet and tart — Granny Smith apples hold their shape and their acidity keeps the pie from turning cloying.
- The lattice is more forgiving than it looks — Strips of dough weave over and under each other, and small imperfections disappear once the crust browns.
- It travels well to a gathering — A fully cooled pie slices cleanly and holds at room temperature for hours.
- Two spices, one clear flavor — Cinnamon leads and nutmeg sits underneath it, so the apple stays the point.
Ingredients Needed to Make Joanna Gaines Apple Pie
You need 14 items total, split between the crust, the filling, and the finish. Nothing here is hard to find.
For the Crust
- All-purpose flour (2 1/2 cups) — The base of the dough. Standard all-purpose gives you tenderness without too much gluten.
- Kosher salt (1 teaspoon) — Keeps the crust from tasting flat. Diamond Crystal and Morton measure differently, so taste your dough if you can.
- Unsalted butter (1 cup, cold, cut into 1/2-inch cubes) — Cold is non-negotiable. Those cubes are what create the flaky layers.
- Ice water (1/4 cup) — Added a tablespoon at a time. You may not use all of it, and that is fine.
For the Filling
- Granny Smith apples (6 medium, about 2 1/2 pounds) — Peeled, cored, and sliced thin. Swap in Honeycrisp for a sweeter pie, but expect a softer texture.
- Light brown sugar (2/3 cup, packed) — Brings moisture and a molasses note that white sugar alone cannot match.
- Granulated sugar (1/3 cup) — Helps the juices thicken and set as the pie cools.
- All-purpose flour (1/4 cup) — The thickener. Toss it with the apples so it coats evenly.
- Ground cinnamon (1 1/2 teaspoons) — The dominant spice. Freshly ground makes a noticeable difference.
- Ground nutmeg (1/4 teaspoon) — A little goes a long way. Skip it and the filling tastes one-dimensional.
- Kosher salt (1/4 teaspoon) — A small amount in the filling sharpens every other flavor.
- Fresh lemon juice (2 tablespoons) — Cuts the sweetness and slows browning in the sliced apples.
For the Finish
- Egg wash (1 large egg beaten with 1 tablespoon water) — Gives the crust its deep golden shine.
- Granulated sugar (1 tablespoon) — Sprinkled over the top for a light crunch.
Step by Step Instructions to Prepare Joanna Gaines Apple Pie
Eight steps, and the dough needs at least an hour in the fridge before you roll anything.
- Make the dough — Whisk 2 1/2 cups flour with 1 teaspoon salt in a large bowl. Add the cold butter cubes and toss to coat, then cut the butter in with a pastry blender or your fingertips until the mixture looks like coarse meal with some pea-sized pieces left. Those larger butter bits are what create flakes.
- Add the water and chill — Sprinkle 1/4 cup ice water over the flour one tablespoon at a time, tossing with a fork after each addition. Stop as soon as the dough holds together when squeezed. Shape into two disks, wrap in plastic, and refrigerate at least 1 hour or overnight.
- Preheat and mix the filling — Heat the oven to 425°F (220°C) with a rack in the lower third. In a large bowl, combine the sliced apples, brown sugar, granulated sugar, 1/4 cup flour, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon juice. Toss until every slice is coated.
- Roll the bottom crust — On a lightly floured surface, roll one chilled disk into a 12-inch circle. Transfer it to a 9-inch pie plate and press it gently against the sides. Trim the overhang to 1/2 inch. Roll the second disk into a 12-inch circle and cut it into 1-inch-wide strips.
- Fill and weave the lattice — Spoon the apple filling into the crust and mound it slightly in the center. Weave the strips over the filling, then trim and crimp the edges to seal. Brush the lattice and crust with the egg wash and sprinkle with 1 tablespoon granulated sugar.
- Bake at two temperatures — Set the pie on a parchment-lined baking sheet to catch drips. Bake at 425°F (220°C) for 20 minutes, then drop the oven to 375°F (190°C) and bake another 30-35 minutes, until the crust is deep golden brown and the filling bubbles thickly through the lattice.
- Shield the edges if needed — Any browning that runs ahead of the rest can be slowed with foil or a pie shield after the first 20 minutes. The pie is ready when a skewer slides easily into the apples and the juices look thick and glossy.
- Cool completely before slicing — Move the pie to a wire rack and let it sit at least 3 hours. Cutting early is the number one cause of a runny slice. Serve slightly warm or at room temperature.
What Goes Well With Joanna Gaines Apple Pie
A slice is good on its own, but a few additions make it feel like a proper dessert course.
- Vanilla ice cream — The cold, creamy scoop melting into warm filling is the classic pairing for a reason.
- Whipped cream — Lightly sweetened and softly whipped, it adds richness without competing with the spices.
- Sharp cheddar — A thin slice on top of a warm wedge is a New England habit that genuinely works.
- Coffee — Black and unsweetened, it cuts through the sugar and highlights the cinnamon.
- Bourbon or spiced cider — Either one echoes the warm spices in the filling, especially on a cold evening.
- Salted caramel drizzle — A light pour over the slice adds a bit of salt that balances the sweetness.
Essential Tips for Perfecting Joanna Gaines Apple Pie
Most apple pie problems trace back to temperature and timing. These are the things worth getting right.
- Keep everything cold — Chill the butter, the water, and even the bowl if your kitchen runs warm. Warm dough means melted butter, and melted butter means a tough, flat crust instead of a flaky one.
- Slice the apples thin and uniform — Even 1/4-inch slices cook at the same rate. Thick chunks stay crunchy while thin ones turn to mush.
- Do not skip the rest in the fridge — That hour lets the gluten relax and the flour fully hydrate, which makes the dough easier to roll and less likely to shrink in the pan.
- Cool for the full three hours — The filling thickens as it sits. Slice at the one-hour mark and the juices will flood the plate.
- Taste the raw filling — If your apples are especially tart, a spoonful of the sugar mixture will tell you whether it needs a pinch more.
- Use a baking sheet underneath — Parchment catches the drips and saves you from scrubbing the oven floor.
- Weigh your flour if you can — Scooping straight from the bag compacts it. Too much flour makes a dry, crumbly dough.
Variations of Joanna Gaines Apple Pie
The method stays the same across all of these. Only the fillings and toppings shift.
- Caramel apple version — Drizzle 1/4 cup of thick caramel sauce over the filling before you add the lattice. It melts into the apples as it bakes.
- Mixed apple blend — Use three Granny Smith and three Honeycrisp for a pie that is tart and sweet at once, with slightly varied texture.
- Cranberry addition — Scatter 1/2 cup of fresh cranberries over the apples for a tart pop and a bit of holiday color.
- Streusel topping — Replace the lattice with a crumble of flour, butter, brown sugar, and oats for a Dutch-style finish.
- Cheddar crust — Fold 1/2 cup of finely shredded sharp cheddar into the dough for a savory edge that plays well with the sweet filling.
- Individual hand pies — Cut the dough into 4-inch rounds, fill, seal, and bake at 375°F (190°C) for about 25 minutes.
Storing Joanna Gaines Apple Pie: Best Practices
How you store it depends on how long you plan to keep it around.
- Room temperature — Cover leftovers loosely with foil and keep them on the counter for up to 2 days. Plastic wrap traps moisture and softens the crust.
- Refrigerator — For longer storage, refrigerate for up to 4 days. The crust loses some crispness, but the filling stays fresh.
- Freezer, unbaked — An assembled, unbaked pie freezes well for up to 3 months. Bake it straight from frozen and add 15-20 minutes to the total baking time.
- Freezer, baked — Baked slices can be frozen individually, wrapped tightly, and thawed overnight in the fridge.
- Foil over plastic — If you must wrap tightly, put foil over a layer of parchment rather than plastic to reduce sogginess.
Reheating Joanna Gaines Apple Pie: Best Practices
A slice tastes best warm, but the oven is the only method that brings the crust back to life.
- Oven — Warm slices at 350°F (175°C) for 10 minutes on a baking sheet. The crust re-crisps and the filling loosens up.
- Microwave — 20-30 seconds on a microwave-safe plate is enough. Go longer and the crust turns rubbery.
- Air fryer — A single slice at 320°F (160°C) for 4-5 minutes gets the bottom crisp again. Watch it closely near the end.
- Skillet — A nonstick pan over medium heat for 3-4 minutes warms the slice and re-crisps the base without drying out the apples.
FAQs
Can I freeze Joanna Gaines Apple Pie?
Yes, and it freezes well. Assemble the pie in the plate, wrap it tightly, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time.
How long does Joanna Gaines Apple Pie last in the fridge?
Up to 4 days, covered loosely. At room temperature, plan on 2 days max. After that the crust softens noticeably and the filling starts to weep.
Why is my apple pie runny?
Usually it was sliced too soon. The filling needs the full 3 hours of cooling to set. A too-thick pile of apples or skipping the 1/4 cup of flour can also leave extra liquid.
Can I use a different type of apple?
Absolutely. Granny Smith is the standard because it holds shape and stays tart, but Honeycrisp, Braeburn, and Jonathan all work. Avoid Red Delicious, which turns soft and bland.
Do I have to make a lattice top?
No. A solid top crust with a few vents cut into it works just as well and takes less time. The bake time stays the same.
Can I make the dough ahead of time?
Yes. The wrapped disks keep in the refrigerator overnight, or in the freezer for up to 2 months. Thaw frozen dough in the fridge before rolling.
Final Words
A good apple pie comes down to cold butter, thin slices, and patience during the cooling window. Get those three right and the rest is straightforward. Give this Joanna Gaines Apple Pie a try this weekend, and serve the first slice warm with a scoop of vanilla ice cream on top.
Print
Joanna Gaines Apple Pie
- Prep Time: 30
- Cook Time: 50
- Total Time: 80
- Yield: 4 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Inspired by Joanna Gaines’ classic apple pie, this version features a flaky, buttery double crust and a warmly spiced apple filling. The apples are tossed with brown sugar and cinnamon, then layered into a golden, lattice-topped pie that bakes to bubbling perfection. Serve warm with a scoop of vanilla ice cream for a truly comforting dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water
- 6 medium Granny Smith apples, peeled, cored, and thinly sliced (about 2 1/2 pounds)
- 2/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon kosher salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. This creates flaky layers.
- Sprinkle 1/4 cup ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork after each addition. Add just enough water until the dough holds together when squeezed. Shape into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 425°F (220°C) with a rack in the lower third. In a large bowl, combine the sliced apples, brown sugar, granulated sugar, 1/4 cup flour, cinnamon, nutmeg, 1/4 teaspoon salt, and lemon juice. Toss until apples are evenly coated.
- On a lightly floured surface, roll one chilled dough disk into a 12-inch circle. Carefully transfer to a 9-inch pie plate, pressing it gently against the sides. Trim the overhang to 1/2 inch. Roll out the second disk into a 12-inch circle and cut into 1-inch-wide strips for a lattice top.
- Spoon the apple filling into the crust, mounding it slightly in the center. Weave the dough strips over the filling in a lattice pattern, then trim and crimp the edges to seal. Brush the lattice and crust with the egg wash and sprinkle with 1 tablespoon granulated sugar.
- Place the pie on a baking sheet lined with parchment paper to catch drips. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 30-35 minutes, until the crust is deep golden brown and the filling bubbles thickly through the lattice.
- If the edges brown too quickly, cover them with aluminum foil or a pie shield after the first 20 minutes. The pie is done when the apples are tender when pierced with a skewer and the juices are thick and glossy.
- Transfer the pie to a wire rack and cool completely for at least 3 hours before slicing. This allows the filling to set, preventing a runny pie. Serve slightly warm or at room temperature.
Notes
Storage: Cover leftover pie loosely with foil and store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freezing: The unbaked pie can be frozen for up to 3 months; bake from frozen, adding 15-20 minutes to the baking time. Reheating: Warm slices in a 350°F (175°C) oven for 10 minutes or in the microwave for 20-30 seconds. Serve with vanilla ice cream or whipped cream.
Nutrition
- Calories: 650
- Sugar: 47g
- Sodium: 300mg
- Unsaturated Fat: 18g
- Carbohydrates: 89g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
Keywords: apple pie, Joanna Gaines apple pie, homemade apple pie, classic apple pie recipe, flaky pie crust, lattice top pie, cinnamon apple pie, fall dessert, holiday baking, American dessert
