Pioneer Woman Apple Pie Recipe

This Pioneer Woman Apple Pie is everything you want when you’re half-dead on a Tuesday and need to feel something. It’s warm, gooey, sugary but not sickly, with crunchy topping vibes and a buttery crust holding it all together. Like a hug. That you chew. Bonus: it’s not fussy. No lattice work. No pie drama.

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Ingredients Needed

For the Pie:

• 1 unbaked pie crust: store-bought or homemade, whatever. No one’s judging.
• 3 large Granny Smith apples: or 4–5 small ones. Tart = good. Peel ’em. Core ’em. Slice ’em thin like you mean it.
• ½ cup brown sugar: gives it that molasses-caramel note.
• ½ cup sugar: for classic sweet apple pie vibes.
• 1 Tbsp all-purpose flour: thickens the juicy stuff so it’s not soup.
• ½ cup heavy cream: sounds weird but trust me — it turns into this rich apple-pudding-custard thing.
• 2 tsp vanilla extract: warm, fragrant, makes the kitchen smell like a candle store in autumn.
• 1/8 tsp cinnamon: just a little. This pie isn’t cinnamon-forward, and that’s okay.
• Ice cream or whipped cream (or hard sauce): optional… unless you’re human.

For the Topping:

• 7 Tbsp butter: cold-ish, cubed. Or just throw it in there, I’m not your mum.
• ¾ cup all-purpose flour: makes the crumble base.
• ½ cup brown sugar: adds the sweet, rich flavour.
• ¼ cup pecans: chopped or smashed or left kinda chunky. Go wild.
• Dash of salt: makes everything taste better. Even dessert.

How To Make Pioneer Woman Apple Pie

Preheat + prep:
Get your oven hot — 375°F. Place your pie crust in a pan and do something pretty with the edges if you feel inspired. I usually just press a fork around and call it rustic.

Mix the filling:
Toss your sliced apples into a big bowl. In a smaller one, mix cream, both sugars, vanilla, flour, cinnamon. Stir it up. Pour that creamy sugar magic over the apples. Mix again. Dump it all in the pie shell. Try not to eat a slice raw. (Or do. Honestly.)

Make the topping:
Use a food processor or just a bowl and a pastry cutter (or fork, or fingers). Combine butter, flour, brown sugar, pecans, and salt. Mix until crumbly and clumpy. Don’t overdo it — you want big bits, not sand.

Top it off + bake:
Sprinkle the topping all over the apple filling. Now wrap foil around the edge of the pie to stop it burning. Loosely lay another sheet of foil over the top. Not tight. Like a pie blanket.

Bake it forever:
Set the pie on a cookie sheet (because spillage) and bake for 1 hour. Then yank off the foil and keep baking — 15 to 20 more mins — until it’s golden and bubbly and your kitchen smells criminally good.

Cool (a little) + serve:
Let it rest. You could eat it right away, but hot apple napalm isn’t cute. Serve with ice cream or cream or nothing at all if you’re chaotic.

Recipe Tips

• Apples need to be tart. Granny Smith or bust. Sweet apples make it mushy.
• Cream in pie? Yes. It makes the filling velvety, not soupy.
• Topping can be made ahead. Stick it in the fridge or freezer for lazy baking days.
• Hard sauce = booze. Like butter-rum cream. Optional but kinda amazing.

How to Store & Reheat

• Room Temperature: Safe for one day, covered lightly with foil.
• Fridge: Keeps 3–4 days in an airtight container.
• Freezer: Wrap slices individually. Reheat at 325°F till warm and crisp again.

Nutrition Facts (Approx. per slice, makes 8)

• Calories: 490
• Sodium: 160mg
• Protein: 3g
• Fat: 28g
• Carbs: 58g
• Fibre: 3g
• Sugar: 39g

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