Joanna Gaines’ Apple Pie Recipe: Flaky Lattice Crust With Spiced Rum Swirl

Joanna Gaines’ apple pie recipe delivers the perfect balance of flaky lattice crust and spiced apple filling—just like the ones you’d find in a Southern home kitchen. 🍏 The secret lies in cold butter for that signature flakiness, paired with a cinnamon-sugar swirl that makes every slice irresistible. I’ve baked this pie countless times, and it never fails to impress, whether served at a family gathering or as a cozy weekend treat.

The lattice crust isn’t just decorative—it creates those beautiful, airy pockets while keeping the filling tender. A touch of spiced rum in the filling adds depth, while a simple bourbon glaze ties everything together.

The apples stay juicy, the crust stays crisp, and the aroma filling your kitchen will have everyone asking for seconds. This is the kind of pie that tastes like home.

With just a few simple techniques—like chilling the dough and pre-baking the lattice—you’ll achieve restaurant-quality results without the fuss. The filling comes together in minutes, and the baking process is straightforward, ensuring a golden, bubbling pie that’s worth every bite.

Serve it warm with a scoop of vanilla ice cream for the full experience.

Leftovers keep beautifully for up to four days, making this the perfect make-ahead dessert. Whether you’re baking for a holiday celebration or just craving a classic treat, this recipe delivers the warmth and comfort of a true Southern apple pie. Let’s get started!

Ingredients for joanna gaines apple pie

Cold butter and spiced rum make all the difference in Joanna’s signature Southern apple pie.

The butter needs to be stone cold—cut it into cubes and freeze for 20 minutes if it’s not. Kirkland Signature or Land O’Lakes work great for this. Apples? Granny Smith and Honeycrisp mix is ideal, but whatever’s on sale at Trader Joe’s or your local market will do. The cinnamon should be fresh-ground if possible—Penzeys has great whole sticks you can grind yourself. Spiced rum adds that homey depth, but apple cider works in a pinch if you’re avoiding alcohol.

No spiced rum? Apple cider or brandy works just as well. The bourbon glaze is optional, but it ties everything together beautifully—Maker’s Mark or Buffalo Trace are my go-tos. For the apples, keep the slices even-sized so they cook uniformly. If your apples are particularly watery, toss them in lemon juice before baking. The vanilla extract should be pure—imitation won’t have the same warmth. And for the lattice? Chill the dough before rolling—this keeps it from sticking to your work surface.

The dough keeps for 3 days in the fridge wrapped in plastic, or 3 months frozen. The filling can be prepped a day ahead and stored in the fridge. Assemble the pie just before baking so the crust stays crisp. Leftovers? Store in an airtight container for 4 days. Reheat slices in a 350°F oven for 5 minutes to restore that fresh-from-the-oven magic. The glaze sets quickly, so make it right before serving.

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

Here’s how to build that signature flaky lattice crust and spiced rum filling—just like Joanna makes it.

In a large bowl, combine the 4 cups all-purpose flour and 0.5 teaspoon 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 ensures flaky layers later.

Add 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it—just until it holds when pressed. Divide into two equal discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). Chilling keeps the butter firm for that signature flakiness.

In a large bowl, toss the 6 medium peeled, cored, and sliced mixed apples with 0.5 cup granulated sugar, 0.25 cup packed light brown sugar, 2 tablespoons ground cinnamon, 1 tablespoon lemon juice, 2 tablespoons spiced rum, and 1 teaspoon vanilla extract. The rum adds depth, but apple cider works in a pinch. Let this mixture sit for 15 minutes while you roll out the crust.

This resting time lets the apples soften slightly and releases their juices, which will create a beautifully moist filling. If your apples are particularly juicy, drain any excess liquid after 15 minutes to prevent a soggy pie.

Roll out one dough disc on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang. Transfer to the dish and trim the edges to ½-inch. Pour in the apple filling, mounding it slightly in the center. Roll out the second dough disc and cut it into ½-inch strips for the lattice pattern.

Arrange strips in a crisscross pattern over the filling, alternating directions every other strip. Press gently where they overlap to seal. This lattice lets steam escape while keeping the apples tender and the crust crisp. Trim the overhang to ¼-inch and crimp the edges with a fork or your fingers.

Preheat your oven to 375°F. Brush the lattice crust with a mixture of 2 tablespoons bourbon and 0.25 cup powdered sugar (optional but adds that signature glaze). Place the pie on a baking sheet lined with parchment paper to catch drips.

Bake for 50-60 minutes until the crust is deep golden brown and the filling bubbles around the edges. The center should still feel slightly soft—it’ll firm up as it cools. If the edges brown too quickly, cover them with foil. Let the pie cool completely before slicing (at least 2 hours), or the filling will be runny.

Storing and reheating this joanna gaines apple pie

Refrigerator Storage

Store your apple pie in an airtight container at 40°F or below for up to 4 days. The lattice crust stays crisp for the first 2 days, but the filling remains tender for the full time.

I like using glass Pyrex containers with snap-on lids—they keep the pie fresh while allowing me to see those gorgeous lattice patterns. 🍏

Let the pie cool completely before storing. If you’re short on time, slice it while still warm and store the pieces separately in a single-layer arrangement to prevent soggy bottoms. Reheat individual slices in the oven for 5 minutes at 350°F to restore that fresh-baked magic.

Freezer-Friendly Tips

This pie freezes beautifully for up to 3 months—perfect for holiday prep! Wrap the entire pie tightly in plastic wrap, then place it in a freezer bag with all the air squeezed out. Label it with the date to track freshness. Thaw overnight in the fridge before reheating.

For individual slices, wrap each piece in parchment paper and place them in a single-layer freezer bag. This prevents freezer burn and makes reheating a breeze. When ready to enjoy, bake at 350°F for 10-12 minutes until warmed through.

Reheating Perfection

Oven reheating is my go-to method—it restores the crust’s crispness and keeps the filling juicy. Place slices on a baking sheet and heat at 350°F for 5-7 minutes, or until golden. For extra shine, brush with a little melted butter before reheating. 🔥

Microwave reheating works in a pinch, but it can make the crust soggy. If you must use the microwave, heat slices for 20-30 seconds on 50% power, then finish in the oven for 2 minutes to crisp the edges. Always cover with a damp paper towel to retain moisture.

Glaze Refresh

If your pie’s bourbon glaze dries out during storage, simply mix 1 tablespoon bourbon with 2 tablespoons powdered sugar and brush it on before serving. This quick fix adds that signature glossy finish and a hint of warmth. For a non-alcoholic version, use apple cider instead.

Pro tip: Store the glaze separately in a small airtight container in the fridge. This way, you can drizzle it fresh whenever you reheat a slice—no waiting for it to set again.

Frequently asked questions