Pioneer Woman Apple Pie Recipe

This warm, flaky Pioneer Woman Apple Pie is made with tart Granny Smith apples, cinnamon, and a buttery crust, ready in about an hour and twenty minutes. The bubbly, cinnamon-spiced fruit juices seep through the golden brown pastry slits as it finishes baking. I always look forward to serving this comforting dessert during autumn weekends.

Why This Classic Works

I used to struggle with watery fruit fillings that turned the bottom crust to mush. Baking this version taught me that tossing the apples with just the right amount of flour makes a thick, rich syrup.

The balance of white and brown sugars adds a deep caramel note that pairs beautifully with the tart apples. I make sure to chill the dough thoroughly to keep those flaky layers intact.

Pioneer Woman Apple Pie Ingredients

• 2 unbaked pie crusts (store-bought or homemade)
• 7 cups Granny Smith apples, peeled, cored, and sliced
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons cold butter, diced

How To Make Pioneer Woman Apple Pie

1. Preheat and Prep: Preheat your oven to 375°F and line a 9-inch pie dish with the bottom crust.
2. Mix the Filling: In a large bowl, toss the sliced apples with the granulated sugar, brown sugar, flour, cinnamon, salt, and lemon juice until well coated.
3. Assemble the Pie: Pour the apple mixture into the prepared pie crust and dot the top evenly with the diced cold butter.
4. Add the Top Crust: Cover with the second pie crust, crimp the edges to seal, and cut three to four small slits in the top to vent steam.
5. Bake and Cool: Bake for 50 to 60 minutes until the crust is golden brown and the filling is bubbly, then let it cool for 2 hours before slicing.

Recipe Tips

• Choose tart apples: Granny Smith apples hold their shape and balance the sweetness of the sugars perfectly.
• Vent the crust: Cutting slits in the top crust allows steam to escape so the filling thickens properly.
• Protect the edges: If the crust edges brown too quickly, cover them with strips of aluminum foil halfway through baking.

What To Serve With Apple Pie

A warm slice pairs best with a generous scoop of vanilla bean ice cream. You can also drizzle salted caramel sauce over the top for extra richness.

How To Store

Keep the baked pie at room temperature for up to two days, loosely covered with foil. For longer storage, refrigerate it for up to five days or freeze baked slices for up to three months.

FAQs

Can I use a different type of apple?

Yes, Honeycrisp or Braeburn apples work well. Just avoid overly soft varieties like Macintosh.

Why did my pie crust shrink?

Stretching the dough when placing it in the pan causes it to shrink back while baking. Gently press it into the dish instead.

Can I make this ahead of time?

You can assemble the entire unbaked pie and freeze it for up to a month. Bake it straight from frozen, adding 15 to 20 extra minutes to the bake time.

Nutrition

• Calories: 380
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 15mg
• Sodium: 210mg
• Total Carbohydrate: 58g
• Protein: 3g

Try More Recipes:

• Pioneer Woman Carrot Cake Recipe
• Pioneer Woman Pie Crust Recipe
• Pioneer Woman Cookies