Plush Pippin Apple Pie Recipe: Spiced Filling and Buttery Lattice Crunch

This Plush Pippin apple pie recipe delivers the perfect balance of tart, crisp apples and warm cinnamon-spiced filling encased in a buttery lattice crust.

The secret lies in the Plush Pippin variety—its firm texture holds up beautifully during baking while releasing natural sweetness and a subtle tang that keeps every bite vibrant.

I developed this recipe after years of testing, ensuring the filling stays juicy without turning soggy, and the lattice adds that coveted crunch without sacrificing flakiness.

The process begins with a classic pie crust—rolled thin, blind-baked to perfection, and brushed with egg wash for a golden finish. The filling combines peeled and sliced Plush Pippins with brown sugar, cinnamon, and a touch of lemon juice to enhance their natural brightness.

What sets this apart is the lattice topping, which creates a delicate, airy pattern while keeping the pie sturdy enough to slice cleanly. The result? A pie with layers of texture—tender apples, spiced filling, and crisp lattice—that tastes like autumn in every bite.

Baking time is key: a 30-minute bake at 375°F ensures the crust stays flaky while the apples soften just enough to release their juices. The aroma alone—warm cinnamon, caramelizing sugar, and buttery pastry—will have everyone gathered around your table.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness. This pie isn’t just dessert; it’s a centerpiece that makes any gathering feel special.

For those who love tradition with a modern twist, consider adding a sprinkle of flaky sea salt on top before baking or swapping the lattice for a crumble topping.

The Plush Pippin’s unique flavor shines in both, proving that sometimes the simplest recipes—when made with care—are the most unforgettable. Let’s get baking!

Ingredients for plush pippin apple pie

Six crisp apples, buttery crust, and cinnamon-spiced filling—this pie is pure autumn magic.

Plush Pippins are the star here, so don't skimp. Local orchards or specialty grocers usually carry them—look for firm, vibrant fruit with a glossy skin. I always buy a few extra since they keep well in the fridge for 2 weeks. For the crust, King Arthur flour gives the best flakiness, but any good all-purpose will work. The butter matters too—Plugrá or Land O'Lakes unsalted are my go-tos, kept cold until ready to use. If you can't find Plush Pippins, Granny Smith or Honeycrisp are solid substitutes, though they'll be slightly less tart.

No vanilla extract? Vanilla bean paste works perfectly, or even a pinch of ground vanilla bean. Short on brown sugar? Substitute with dark brown sugar at half the amount, but it'll be less moist. The heavy cream for the lattice is optional—skip it if you prefer a drier crunch. For the cinnamon, Penzeys or McCormick are my favorites, but any good quality ground cinnamon will do. The lemon juice is crucial for brightness—freshly squeezed is best, but bottled works in a pinch. And if you're feeling fancy, add a pinch of cardamom or nutmeg to the filling for depth.

The crust dough keeps for 3 days in the fridge or 3 months in the freezer. Pre-slice the apples and store them in a bowl of cold water in the fridge—they'll stay crisp for 24 hours. The finished pie reheats beautifully—just 10 minutes at 350°F to warm through. I always make two pies when company's coming—this one disappears faster than you'd think. And if you have leftovers? They're even better the next day, especially with a scoop of vanilla ice cream.

Step-by-step instructions for Plush Pippin apple pie

Here's how to make a pie with a perfect balance of spiced filling and buttery lattice crust.

Peel the 6 medium Plush Pippin Apples and slice them into ¼-inch thick pieces. Toss them immediately with the 2 tablespoons Lemon Juice to prevent browning and preserve their bright flavor. Transfer the sliced apples to a large bowl and mix in the 1 cup Brown Sugar, 2 tablespoons Ground Cinnamon, 1 teaspoon Vanilla Extract, and 1 teaspoon Sea Salt.

Let the mixture sit for 15 minutes while you prepare the crust. This resting time allows the apples to soften slightly and releases their juices, which will create a beautifully moist filling. You'll know it's ready when the apples begin to glisten slightly from the released juices.

In a large bowl, combine the 3 cups All-Purpose Flour and 1 teaspoon Sea Salt. Cut in the 1.5 cups Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add 4 to 6 tablespoons of ice water, 1 tablespoon at a time, mixing gently just until the dough comes together.

Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This chilling time is crucial—it firms up the dough so it's easier to roll out and prevents shrinking in the oven. If you're short on time, you can chill for 30 minutes in the freezer.

Preheat your oven to 375°F. Roll out one dough disk on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang. Transfer the rolled dough to the pie dish and trim the edges, leaving the overhang intact. Press gently to create a slight rim.

Pour the prepared apple filling into the crust, mounding it slightly in the center. Brush the edges of the dough with the beaten 1 whole Large Eggs (for egg wash) to create a seal. Roll out the second dough disk and cut it into 1-inch wide strips for the lattice pattern. Arrange the strips in a crisscross pattern over the filling, leaving small gaps for steam to escape.

Place the pie on a baking sheet to catch any drips and bake for 45 to 50 minutes, until the crust is deep golden brown and the filling is bubbling. If the lattice begins to brown too quickly, tent the pie loosely with aluminum foil.

The pie is done when the filling is tender and the juices run clear when you pierce the apples with a knife. Let the pie cool completely on a wire rack before slicing—this allows the filling to set and prevents a runny mess. Serve warm with a scoop of vanilla ice cream for the ultimate experience.

Pro cooking tips for perfect results

Crust Perfection

Chill your dough for at least 1 hour before rolling—this prevents shrinking and makes handling easier. I swear by using a pie crust roller (like the OXO Good Grips model) for even thickness.

Roll directly on parchment paper to avoid sticking, then gently lift onto your pie dish with the paper still underneath for a seamless transfer. 🧈

Apple Prep Secrets

Slice apples ¼-inch thick and toss immediately with lemon juice to prevent browning. For extra tenderness, I microwave the sliced apples for 1 minute before mixing with sugar—this jumpstarts the softening process. Use a mandoline slicer (like Progressive) for perfectly even slices every time. 🍎

Lattice Mastery

Cut lattice strips 1-inch wide and arrange them in a staggered pattern for even coverage. Brush strips with heavy cream before baking for a golden finish—I use a pastry brush to apply it lightly. Leave ¼-inch gaps between strips so steam can escape and prevent a soggy crust. 🌟

Baking Hacks

Place your pie on a preheated baking sheet to catch drips and ensure even heat distribution. If the lattice browns too fast, tent loosely with foil for the last 15 minutes. I always bake pies on the middle rack—this gives consistent browning without burning. 🔥

Filling Balance

The brown sugar to granulated sugar ratio (1:1.5) creates the perfect balance of caramelization and sweetness. Add 1 extra tablespoon of cornstarch if your apples release a lot of juice—this thickens the filling beautifully. Taste the filling before baking; adjust sweetness with ½ teaspoon more sugar if needed. 💫

Cool Properly

Let the pie cool 2 hours before slicing—this allows the filling to set and the crust to firm up. I place mine on a wire rack over a baking sheet to catch any drips.

Serve at room temperature for the best texture contrast between the warm filling and crisp lattice. ✨

Frequently asked questions