Desserts
This Plush Pippin apple pie recipe delivers the perfect balance of buttery lattice crust and spiced apple filling that tastes like autumn in every bite. The secret lies in using Plush Pippin apples—naturally sweet with just enough tartness to keep the filling from becoming cloying.
I’ve perfected this recipe over years of baking, ensuring a flaky crust that holds its shape while encasing tender, spiced apples in a golden lattice pattern.
The filling starts with thinly sliced apples tossed in a mix of brown sugar, cinnamon, and a touch of nutmeg, creating a harmonious blend of sweet and warm spices. A simple cornstarch slurry keeps the filling from turning to syrup, so every slice stays moist and inviting.
For the crust, I use a classic all-butter recipe, but you can easily substitute a high-quality pre-made crust if short on time.
Baking at a steady 375°F ensures a crisp yet tender crust with a lattice design that adds visual appeal. The apples soften just enough to release their juices, which caramelize into a glossy, aromatic filling.
By the time it emerges from the oven, the pie will smell like a cozy kitchen, with a golden crust and a filling that’s perfectly spiced and tender.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. This pie is ideal for holidays, family gatherings, or whenever you crave a classic apple pie that tastes homemade. Let’s get baking!
Ingredients for plush pippin apple pie
Six apples, a lattice crust, and spices that smell like autumn in your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Plush Pippin Apples 🍎 | 6 medium | Peeled, cored, thinly sliced |
| All-Purpose Flour 🌾 | 3 ½ cups | For crust, spooned and leveled |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed, for crust |
| Granulated Sugar 🍚 | 1 ¼ cups | For filling, plus extra for lattice |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tsp | For filling, plus extra for lattice |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated preferred |
| Cornstarch 🌾 | 2 tbsp | For filling slurry |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Ice Water 💧 | ¼ cup | For dough handling |
| Kosher Salt 🧂 | 1 ½ tsp | Divided for crust and filling |
| Vanilla Extract 🌸 | 1 tsp | Pure, for filling |
Plush Pippins are the star—local orchards or specialty grocers are your best bet for these sweet-tart beauties. 6 medium apples is perfect for an 8-inch pie, but grab a few extra if you're making two. Look for firm apples with no bruising—they should feel heavy for their size. If you can't find Plush Pippins, Honeycrisp or Braeburn work in a pinch, but they're not quite the same. I always buy my apples at Whole Foods or my local Trader Joe's—their quality control is solid. Peel and slice them right before tossing with the filling or they'll oxidize and turn brown.
No brown sugar? White sugar plus molasses works (same amount, minus 1 tsp molasses). Skip the cinnamon? Cardamom or allspice adds depth, but cinnamon is non-negotiable for classic flavor. The cornstarch slurry is key—it keeps the filling from getting mushy. Mix it with cold water first, then stir into the hot filling. For the crust, King Arthur flour is my go-to, but any all-purpose works. If you're short on butter, vegetable shortening keeps it flaky, though it won't taste as rich. And yes, you can use store-bought crust—just make sure it's high-fat, not low-fat.
The filling keeps 2 days in the fridge before baking, but the crust is best made fresh. Wrap dough tightly in plastic and chill for up to 48 hours—this relaxes the gluten for a flakier crust. Once baked, pies reheat beautifully. Pop slices in a 350°F oven for 5-10 minutes to revive that just-out-of-the-oven warmth. Store leftovers covered at room temp for 2 days, or freeze the whole pie for 3 months. I always make an extra lattice top—it's perfect for mini pies or pie bites later in the week.
Why You'll Love This Recipe
- No Fuss Filling: I swear by this method—just peel, slice, and toss those Plush Pippins with sugar and cinnamon. No fancy lattice, no stress. The apples soften perfectly while the crust stays tender, and honestly? That’s all you need.
- Honeyed Crisp Magic: Between us, those Plush Pippins hold their shape just right—they don’t turn to mush, but they’re tender enough to melt. The brown sugar caramelizes into a sticky, buttery layer that makes every bite feel like a hug. (Yes, even on a Tuesday night.)
- Crowd-Pleaser Every Time: This pie disappears at potlucks, holiday dinners, or when my teenage nephew “accidentally” eats a whole slice. It’s the kind of dessert that gets passed around like a secret—because once people taste the buttery crust and that perfect apple balance, they’ll beg for the recipe.
Step-by-step instructions for Plush Pippin apple pie
Here's how to build a showstopping pie with flaky lattice and spiced apple goodness.
Prepare the Apple Filling
In a large bowl, combine the 6 medium Plush Pippin Apples that you've peeled, cored, and thinly sliced. Add 1.25 cups granulated sugar, 0.5 cup packed light brown sugar, 2 tsp ground cinnamon, 0.25 tsp ground nutmeg, 1 tsp vanilla extract, and 1 tbsp freshly squeezed lemon juice. Toss everything together until the apples are evenly coated and the sugars begin to dissolve slightly.
This step is where the magic happens—those warm spices and lemon juice will keep your apples from browning too quickly while building deep flavor. Let the mixture sit for 10 minutes while you work on the crust. You'll notice the apples start to release their juices, which is perfect for that tender filling we're after.
In a small bowl, whisk together 2 tbsp cornstarch and 1 tbsp ice water to make a slurry. This will help thicken the filling later. Set it aside for now—we'll add it just before baking to prevent a soggy bottom.
Make the Pie Crust Dough
In a large mixing bowl, combine 3.5 cups all-purpose flour and 1.5 tsp kosher salt. Cut in the 1.5 cups cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for flaky layers.
Gradually add 0.25 cup ice water, 1 tablespoon at a time, mixing gently just until the dough comes together. Be careful not to overwork it—you want to keep those butter pieces intact. Once combined, turn the dough out onto a lightly floured surface and divide it into two equal discs. Wrap each in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
Roll and Assemble the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll out one disc of dough into a 12-inch circle (about ⅛-inch thick). Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge, leaving about ½-inch overhang. Set aside.
For the lattice top, roll out the second disc of dough and cut it into 12 strips (about 2 inches wide). Arrange 6 strips horizontally across the pie, spacing them about ½-inch apart. Fold back every other strip, then weave the remaining strips over and under to create the classic lattice pattern. Trim any excess dough and sprinkle the lattice with a mixture of 1 tbsp granulated sugar and ½ tsp cinnamon for extra flavor and color.
Fill and Bake the Pie
Pour the prepared apple filling into the crust, mounding it slightly in the center. Sprinkle the cornstarch slurry over the top, then gently tap the pie dish on the counter to help the filling settle evenly. This prevents a runny center while keeping the texture perfect.
Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling. If the lattice starts browning too quickly, tent loosely with foil. The pie is done when it smells heavenly and the filling is thick enough to hold its shape when gently shaken.
Cool and Serve
Remove the pie from the oven and let it cool for 2-3 hours at room temperature. This resting period allows the filling to set properly and the juices to redistribute, ensuring each slice is perfectly balanced between crisp crust and tender apples.
Slice into 8 equal wedges and serve warm with a scoop of vanilla ice cream or whipped cream. The lattice top should be crisp and golden, while the filling remains juicy with just the right amount of spice. Store any leftovers in the refrigerator for up to 4 days—though I doubt there will be any left!
Pro Tips For Making Plush Pippin Apple Pie
- Preheat the Dough First: I learned this the hard way—rolling out cold pie dough straight from the fridge makes it brittle and prone to cracking. Instead, let the dough sit at room temperature for 15-20 minutes before handling, then chill the rolled-out crust for 15 minutes in the fridge before filling. This keeps it sturdy enough to hold the juicy Plush Pippins without falling apart.
- Slice Apples Thin and Toss: Plush Pippins break down fast, so slice them ¼-inch thick (not paper-thin) and toss them immediately with sugar and lemon juice. This prevents browning and lets them release juices evenly—no soggy bottom crust here. (Yes, even if you’re impatient like me.)
- Vent the Top Crust: Skip the lattice if you’re pressed for time, but at least cut a few slits in the top crust before baking. Without vents, the pie will puff up like a balloon and risk cracking under the weight of all that caramelized apple goodness. Two or three 2-inch slits do the trick.
- Use Cold Butter for Crust: I was skeptical until I tried it—cold, cubed butter in the crust creates flaky layers that hold up to the pie’s juices. Cut the butter into ½-inch cubes and mix it into the flour with your fingers until it resembles coarse crumbs. No melting, no shortcuts.
Common mistakes when making your plush pippin apple pie
Overfilling the Pie
One of the most common mistakes is overfilling the pie dish, which causes the crust to puff up or even burst during baking. The filling should reach about ½ inch below the rim of the crust—any higher risks a messy spillover.
I’ve learned to mound the filling slightly in the center and then gently spread it evenly, leaving room for the lattice to sit flat. 🍎
Skipping the Cornstarch Slurry
If you omit the cornstarch slurry, your filling will turn into a syrup rather than a thick, spiced custard. The slurry absorbs excess juices and keeps the apples tender without turning mushy.
I always mix 2 tbsp cornstarch with 1 tbsp ice water and stir it into the hot filling right before baking. This simple step makes all the difference in texture.
Not Pre-Cooling the Dough
Using dough that’s too warm causes the butter to melt prematurely, resulting in a tough, dense crust instead of flaky layers. Always chill the dough for at least 1 hour—I often make it the night before.
This resting time relaxes the gluten and keeps the butter cold, ensuring those perfect flaky layers when baked. ❄️
Baking Without a Baking Sheet
Placing the pie directly on the oven rack or bottom shelf can lead to a soggy bottom from drips or uneven heat distribution. Always bake it on a baking sheet to catch any overflow and ensure even cooking.
I use a half-sheet pan lined with parchment for easy cleanup and consistent results.
Overworking the Dough
Excessively handling the dough develops gluten, making the crust tough instead of tender. Work the dough just until it comes together—no more. I use my fingers to gently mix in the ice water, keeping the butter pieces intact.
Overmixing is a quick way to ruin that perfect flaky texture we’re after.
Cutting the Lattice Too Late
Waiting until the pie is fully baked to cut the lattice strips can make the dough stick or tear. Roll and cut the strips before assembling the pie, then weave them over the filling.
This ensures clean lines and a professional-looking finish. I always keep the strips slightly wider than needed—it’s easier to trim excess than to patch gaps later. 🔪
Nutrition facts
Frequently asked questions
Can I substitute Plush Pippin apples with other varieties?
While Plush Pippins are ideal for their perfect sweet-tart balance, Honeycrisp, Braeburn, or Granny Smith apples work well in a pinch. For a similar texture, choose firm apples that hold their shape when sliced. Avoid overly soft varieties like McIntosh—they'll turn mushy during baking.
How do I prevent the lattice crust from getting soggy?
Brush the lattice strips with egg wash or melted butter before baking for a protective barrier. Also, ensure your cornstarch slurry is properly mixed and sprinkled evenly over the filling. Bake on a baking sheet (not directly on the oven rack) to catch any drips that could soften the bottom.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For a fully baked pie, cool completely, wrap tightly in plastic, and refrigerate for 3-4 days. To reheat, warm slices in a 350°F oven for 5-10 minutes for that just-out-of-the-oven texture.
What's the secret to extra-flaky crust?
Keep everything cold—butter, flour, and water. Work quickly, avoid overmixing, and chill the dough for at least 1 hour (overnight is best). The key is maintaining those cold butter pieces until they melt in the oven, creating steam pockets for flakiness.
How do I store leftovers?
Store cooled slices in an airtight container in the fridge for 4 days or freeze the whole pie (uncut) for 3 months. To reheat frozen slices, bake at 375°F for 10-15 minutes until warmed through. The texture will be slightly drier than fresh but still delicious!