Joanna Gaines' Apple Pie Recipe: Flaky Lattice Crust With Cinnamon-Spiced Filling

This Joanna Gaines' apple pie recipe delivers the perfect balance of buttery flaky crust and spiced apple filling that tastes like a slice of home. 🍏 The secret lies in a lattice crust that creates a rustic charm while keeping the apples tender and fragrant with cinnamon and nutmeg.

I've perfected this recipe to ensure every bite has that signature Joanna Gaines touch—elevated yet approachable, with a golden crust that looks as good as it tastes.

The crust starts with a simple, all-butter dough that gets rolled out and cut into strips for that classic lattice pattern. Meanwhile, the filling combines a mix of tart and sweet apples, simmered with sugar, spices, and a touch of lemon juice to brighten the flavors.

The key to a foolproof pie is letting the filling cook just until the apples soften but still hold their shape, ensuring each slice is juicy and full of flavor.

Once baked, the crust turns a beautiful golden brown, while the lattice design adds visual appeal that makes it perfect for serving at gatherings or as a comforting dessert.

The aroma alone will fill your kitchen with warmth, and the first bite delivers that perfect combination of crisp, flaky crust and spiced apple filling that melts in your mouth.

For an extra touch, you can brush the crust with a simple egg wash before baking or drizzle with a caramel glaze after it cools.

This pie is designed to impress without being overly complicated—just the kind of recipe Joanna Gaines would make for family and friends, bringing a little bit of cozy charm to any table.

Ingredients for joanna gaines apple pie

Buttery crust meets spiced apples—this is Joanna Gaines' signature cozy dessert in a box.

The butter is non-negotiable here—Plugrá or Land O'Lakes unsalted is my go-to. Grab it cold from the fridge and cut it into tablespoon-sized cubes for that perfect flaky texture. King Arthur flour or any all-purpose will work, but sift it first—no lumps in that crust! The apples? Honeycrisp for sweetness, Granny Smith for tartness. Peeling is optional, but I always do it for that clean look. If you can't find these, Fuji or Braeburn are great backups. The cinnamon should smell like Christmas—if it doesn't, it's old. Penzeys or bulk bins at Whole Foods have the freshest stuff.

No butter? Crisco or vegetable shortening works in a pinch, but trust me on the butter for that signature Joanna flakiness. Running short on apples? Substitute pears or even peaches, but reduce the sugar by 0.25 cup. The nutmeg can be skipped if you're out, but the cinnamon? Non-negotiable. For the egg wash, just the yolk gives that golden crust without making it soggy. Want extra shine? Add 1 tsp heavy cream to the egg wash. The dough gets chilled for 30 minutes—don't skip this or it'll be tough as boots. Making ahead? Shape the dough, wrap in plastic, and chill overnight. The filling can sit in the fridge for 2 days before baking.

This pie tastes even better the next day—3-4 days in the fridge with that lattice crust staying crisp. Freeze the whole pie (without glaze) for up to 3 months. Thaw overnight on the counter, then bake as directed. For serving, brush the warm crust with melted butter and sprinkle extra sugar for that restaurant-worthy finish. Leftovers? Reheat slices at 350°F for 10 minutes to revive the flakiness. And if anyone asks, yes, this is the pie Joanna Gaines would make—simple, buttery, and packed with that cozy Southern charm.

Step-by-step instructions for Joanna Gaines' apple pie

Here's how to create that perfect flaky lattice crust and spiced filling Joanna makes famous.

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 texture is key for flaky layers.

Add the 1 whole large egg and 0.25 cup ice water, mixing just until the dough comes together. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes (or up to 24 hours). Cold dough prevents shrinking and maintains that perfect flakiness.

Peel, core, and slice the 6 mixed apples into ¼-inch thick slices. Toss them in a large bowl with the 0.75 cup light brown sugar, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tbsp lemon juice. This brightens the apples and prevents browning while adding that signature spiced flavor.

Arrange the apple slices in a single layer in a 9-inch pie dish, overlapping slightly. Sprinkle with any remaining filling mixture and set aside. The apples should fit snugly but not be forced—this ensures even cooking and prevents a soggy bottom.

On a lightly floured surface, roll one dough disc into a 12-inch circle (about ⅛-inch thick). Carefully transfer it over the apple filling, pressing gently along the edges to create a seal. Trim any excess dough, leaving about ½-inch overhang. Fold the overhang under itself to create a neat edge.

For the lattice top, cut the second dough disc into ½-inch wide strips. Weave them over the pie in a classic lattice pattern, leaving the center open. Brush the lattice with the 1 whole large egg (beaten with 1 tbsp heavy cream for extra shine) and sprinkle with a little granulated sugar for that beautiful caramelized finish.

Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The lattice should look crisp and slightly puffed—this is your cue that it's ready.

Let the pie cool for at least 2 hours before slicing. This resting time allows the filling to set and the juices to distribute, giving you that perfect balance of flaky crust and tender, spiced apples in every bite. Serve warm with vanilla ice cream for the ultimate Joanna Gaines experience!

Creative variations of these flavors

Classic Lattice Twist

For a Joanna Gaines-inspired touch, try a herb-infused lattice by adding 1 tsp fresh thyme or rosemary to the dough. The subtle herbal note pairs beautifully with the apples and adds a sophisticated aroma.

I like to finely chop the herbs and mix them into the butter before cutting it into the flour—this distributes the flavor evenly throughout the crust. 🌿

Spiced Caramel Topping

Skip the lattice and go for a caramel drizzle instead. After baking, warm ½ cup heavy cream with ½ cup brown sugar and 1 tsp vanilla until smooth, then pour over the warm pie.

The caramel soaks into the crust while adding a rich, buttery finish that feels extra indulgent. This works especially well with a double-crust pie for maximum drama.

Rustic Galette Style

Embrace imperfection with a free-form galette. Roll out one dough disc, pile the spiced apples in the center, fold the edges toward the center, and crimp them together. Brush with egg wash and bake at 375°F for 35-40 minutes until golden.

This no-fuss version is perfect for small gatherings and looks charmingly homemade—just like Joanna’s favorite cozy desserts.

Boozy Apple Filling

Add 2 tbsp bourbon or apple brandy to the filling for a grown-up twist. The alcohol cooks off, leaving behind a warm, aromatic depth that enhances the cinnamon and nutmeg. I recommend Maker’s Mark for its rich vanilla notes, or Appleton Estate for a bright apple flavor.

This variation shines when served with vanilla bean ice cream for a luxurious touch.

Seasonal Berry Swap

In summer, replace half the apples with sliced peaches or blackberries. Reduce the sugar to ½ cup and add 1 tsp lemon zest to balance the fruit’s natural sweetness. The berries soften quickly, so bake at 350°F for 30-35 minutes to avoid a runny filling.

This lighter version is perfect for summer picnics and pairs well with whipped cream instead of ice cream.

Crust-Free Option

For a no-crust version, press ½ cup rolled oats mixed with 2 tbsp brown sugar and 1 tsp cinnamon into the bottom of a pie dish to create a crunchy base. Top with the spiced apples, then bake as directed.

This oat crust adds texture without requiring rolling or chilling, making it ideal for busy weeknights. Serve with a dollop of Greek yogurt for a lighter dessert.

Frequently asked questions