Plush Pippin Apple Pie Recipe: Buttery Lattice Crust With Spiced Fruit Burst

This plush pippin apple pie recipe delivers the perfect balance of flaky lattice crust and tender, spiced apple filling that bursts with autumn flavor. The secret lies in using ripe Plush Pippin apples—sweet with just enough tartness—and a buttery crust that stays crisp at the edges while remaining tender inside.

I've perfected this recipe over years of baking, ensuring every slice is a homey masterpiece that tastes like nostalgia in every bite.

The lattice crust isn't just decorative—it creates delicate, golden windows that let light dance through the filling while keeping the apples perfectly tender. You'll start with a classic pie dough, rolled and folded into an intricate pattern that bakes up beautifully every time.

The filling combines the apples with cinnamon, sugar, and a touch of lemon juice to brighten the natural sweetness, creating a spiced fruit burst that melts in your mouth.

What makes this pie truly special is how it transforms a simple dessert into an event-worthy centerpiece. The aroma of cinnamon and baking apples fills your kitchen, while the lattice crust adds both visual appeal and satisfying texture.

Whether you're baking for a holiday gathering or treating yourself to a cozy weekend dessert, this pie delivers restaurant-quality results with a homemade touch.

For those who love customization, you can add a sprinkle of coarse sugar before baking for extra caramelization or serve with a scoop of vanilla ice cream.

The recipe is designed to be adaptable—use tart Granny Smith apples if Plush Pippins aren't available, or adjust the spice level to your preference. Let's get started on creating a pie that will have everyone asking for seconds.

Ingredients for plush pippin apple pie

Buttery crust meets spiced apples—just 12 ingredients for a showstopping autumn pie.

Plush Pippin apples are the star here—look for firm, fragrant ones with a golden blush. Local orchards or specialty grocers often carry them in fall, but Whole Foods or Trader Joe's usually stock them too. If you can't find Plush Pippins, Granny Smith or Honeycrisp work well—they just need a bit more sugar in the filling. For the butter, Plugrá or Land O'Lakes unsalted are my go-tos, but any cold, high-fat butter will do. The key is keeping it cold when cutting into the dough—don't let those cubes melt before they hit the flour!

No Plush Pippins? Granny Smith or Braeburn apples add tartness that balances the sweetness. Running short on brown sugar? White sugar plus 1 tsp molasses mimics the flavor. The vanilla extract can be swapped for vanilla bean paste if you're feeling fancy. For the lattice, store-bought pie crust works in a pinch—just brush with egg wash and cut into strips. The coarse sugar sprinkle on top? Skip it if you're not feeling fancy, but trust me—it's worth the extra minute for that caramelized crunch.

The dough keeps best wrapped in plastic for 3 days in the fridge, or freeze it for up to 3 months by wrapping tightly in foil. Prepped filling? It'll hold in the fridge for 24 hours before baking. This pie tastes even better the next day—cover loosely with foil after baking to keep it moist overnight. Slice and serve with vanilla ice cream or whipped cream for that classic pie experience.

Step-by-step instructions for Plush Pippin apple pie

Here's how to create a golden lattice crust with tender spiced apples that burst with flavor.

Peel, core, and slice the 6 medium Plush Pippin Apples into ¼-inch thick slices. I use a mandoline for even slices, but a sharp knife works too. Toss the apples with 2 tablespoons Lemon Juice, 1 teaspoon Vanilla Extract, ½ cup Light Brown Sugar, 2 tablespoons Ground Cinnamon, and 1 teaspoon Salt in a large bowl. Let them sit for 15 minutes—this softens them slightly and lets the flavors meld. You'll notice the apples release a little juice, which is perfect for keeping the filling moist during baking.

Gently stir the mixture again before using. If the apples are very juicy, drain off any excess liquid—you want a thick, spoonable filling, not a soupy one. This step ensures your pie stays tender instead of turning into a soggy mess.

In a large bowl, combine 3.5 cups All-Purpose Flour (plus 1 tablespoon for dusting) and 1 teaspoon Salt. Cut in the 1.5 cups Unsalted Butter (cold, cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 2 tablespoons Ice Water and mix gently with a fork until the dough just comes together—don't overwork it.

Divide the dough into two equal portions, flatten into discs, and wrap in plastic. Chill in the refrigerator for at least 1 hour. This resting time is crucial—it relaxes the gluten, making the crust easier to roll out and preventing shrinking in the oven. I like to press the dough discs flat while chilling to speed up the process.

Preheat your oven to 375°F. Roll out one dough disc on a floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer the dough to the pie dish and trim the edges, leaving the overhang. Roll out the second dough disc and cut it into ½-inch wide strips for the lattice pattern.

Line the bottom crust with parchment paper, fill with pie weights or dried beans, and blind-bake for 15 minutes. Remove the weights and bake for 5 more minutes until lightly golden. This pre-baking prevents a soggy bottom. While the crust bakes, spread the apple filling evenly into the bottom crust, mounding it slightly in the center.

Arrange half the lattice strips horizontally across the filling, spacing them ¼-inch apart. Fold every other strip back slightly, then lay the remaining strips perpendicular, pressing gently to seal where they cross. Unfold the folded strips to create the classic lattice pattern. Sprinkle the ¼ cup Coarse Sugar evenly over the lattice—this gives the top that beautiful caramelized crunch.

Brush the edges of the lattice and bottom crust with egg wash (beat the 1 whole Large Eggs with 1 tablespoon water). This creates a golden, flaky finish. Bake for 45-50 minutes until the lattice is golden brown and the filling bubbles at the edges. The pie is done when the filling is tender and the crust is deep golden brown.

Let the pie cool for at least 2 hours before slicing—this resting time allows the filling to set properly. The contrast between the warm, spiced apples and the crisp lattice is what makes this pie truly special. Serve with vanilla ice cream or whipped cream for the ultimate dessert experience.

Real talk: If the lattice browns too quickly, tent it loosely with foil after 30 minutes to prevent burning while the filling finishes cooking. And don't skip the cooling time—trust me, your first slice will be perfect after that wait.

Essential equipment for perfect results

Pie Dish Essentials

A 9-inch glass or ceramic pie dish is my go-to for even heat distribution and that perfect golden crust. I love Pyrex for its durability and even baking, but ceramic dishes like Corelle work beautifully too.

Avoid dark-colored metal dishes—they can over-bake the crust edges. For a rustic touch, a cast iron skillet (like Lodge) adds crispness but requires extra attention to prevent burning. 🍎

Rolling Tools

Use a rolling pin with a smooth, even surface—I prefer marble or wood for better control. For precision, a mandoline (like OXO Good Grips) makes slicing apples perfectly even. A pie crust roller (like Norpro) is a game-changer for rolling dough without stretching it.

Keep your tools chilled in the fridge for 10 minutes before use to prevent the dough from sticking. ✨

Lattice Cutters

For crisp, clean lattice strips, a pie crust cutter (like Wilton) is a must-have. It gives you ½-inch wide strips every time without the hassle of freehand cutting. If you're crafty, a pizza cutter works too—just press firmly for straight edges.

For a rustic look, use a sharp chef's knife and a ruler to guide your cuts. Pre-cut strips on parchment paper to keep them from sticking. 🔥

Blind-Baking Tools

Prevent a soggy bottom with pie weights (like Wilton) or dried beans in a parchment-lined crust. I also use a small baking sheet to press down the weights evenly.

For extra insurance, blind-bake the bottom crust for 15-20 minutes before adding filling. A digital kitchen scale (like OXO Good Grips) helps measure dough weight precisely for consistent results. ⚡

Cooling & Storage

Let your pie cool on a wire rack (not the counter) to avoid a soggy bottom. For storage, wrap the entire pie in plastic wrap or place it in an airtight container with parchment between slices.

A pie server (like Wilton) makes serving clean slices effortless. For reheating, warm slices in a 350°F oven for 5-10 minutes to restore crispness. 💫

Frequently asked questions