Pippin Apple Pie Recipe: Buttery Lattice Crust and Spiced Filling Magic

This pippin apple pie recipe delivers the perfect balance of crisp lattice crust and spiced apple filling that tastes like autumn in every bite. The secret lies in using firm Pippin apples—tart enough to hold their shape while baking yet sweet enough to caramelize beautifully.

I’ve perfected the technique of blind-baking the crust to ensure a flaky, golden lattice that stays crisp even after slicing.

The filling starts with a mix of brown and granulated sugar for depth, cinnamon for warmth, and a splash of lemon juice to brighten the apples. A cornstarch slurry thickens the juices just enough to create that signature tender yet slightly jammy texture.

Baking at 375°F for 45 minutes yields a bubbling, fragrant pie with edges that turn golden and crisp.

What makes this recipe stand out is the buttery lattice crust—easy to assemble with just a few cuts and folds, yet impressive enough for company. The aroma alone will have everyone gathering in the kitchen, and that first forkful?

Warm, spiced apples with a flaky crust that melts in your mouth. Serve with vanilla ice cream or whipped cream for the ultimate dessert.

Whether you’re baking for a holiday gathering or a cozy weeknight treat, this pie is foolproof and always a crowd-pleaser. The lattice design adds visual appeal, while the spiced filling ensures every slice tastes like a hug from Grandma’s kitchen. Ready to bake?

Ingredients for pippin apple pie

Six apples, three cups flour, and a touch of autumn magic—here’s what makes this pie unforgettable.

Pippin apples are the heart of this pie. Local farmers markets or specialty grocers carry them, but if unavailable, Granny Smith or Honeycrisp work as substitutes—they hold their shape while baking. For the crust, King Arthur or Gold Medal flour yields the best texture, but all-purpose works fine. The butter should be cold and cubed—don’t let it warm up while mixing, or the crust will toughen. If you’re in a hurry, store-brand butter works just as well as premium, as long as it’s at least 80% fat.

No Pippin apples? Braeburn or Cortland are close seconds—they’re tart enough to balance the sugar. For the filling, swap brown sugar for white sugar plus 1 tsp molasses if needed. The cornstarch slurry is non-negotiable—it keeps the filling tender without being soupy. If you’re gluten-free, substitute a 1:1 gluten-free flour blend for the crust, but add an extra tablespoon of cold butter. The vanilla extract should be pure, not imitation—it makes all the difference in flavor depth.

Store the pie crust dough between two sheets of parchment paper for up to 2 days in the fridge, or freeze for 3 months. The filling can be prepped ahead and refrigerated for 1 day—just bake straight from the fridge. For the lattice, cut strips 1/2-inch wide and fold them like a book before weaving. The pie reheats beautifully—just warm at 350°F for 10 minutes to revive the crust’s crispness.

Step-by-step instructions for Pippin apple pie

Here's how to create a classic apple pie with a buttery lattice crust and perfectly spiced filling.

Peel, core, and slice the 6 medium Pippin Apples into ¼-inch thick pieces. Toss them immediately with 2 tablespoons Lemon Juice in a large bowl—this prevents browning and adds brightness. In a separate bowl, whisk together 1.5 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tablespoons Ground Cinnamon, 2 tablespoons Cornstarch, 1 teaspoon Salt, and 1 teaspoon Vanilla Extract. Pour this dry mixture over the apples and toss gently until evenly coated.

Transfer the filling to a 9-inch pie dish and press down lightly with your fingers. This ensures the apples stay submerged in juice during baking, preventing a dry pie. The filling should look moist but not soupy—if it's too wet, add 1 tablespoon Cornstarch to bind it. Cover and refrigerate while you prepare the crust.

In a large bowl, combine 3.5 cups All-Purpose Flour and 1 teaspoon Salt. Cut in the 1 cup 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 0.25 cup Ice Water, 1 tablespoon at a time, mixing just until the dough comes together. Avoid overworking—it should hold when pressed but still be slightly crumbly.

Divide the dough into two equal portions. On a lightly floured surface, roll out one portion into a 12-inch circle (about ⅛-inch thick) for the bottom crust. Transfer it to the pie dish, trim the edges, and press firmly against the sides. Chill the crust in the refrigerator while you roll out the second portion for the lattice.

Roll out the second dough portion into a 12-inch rectangle (about ⅛-inch thick). Use a sharp knife or pizza cutter to cut the rectangle into 1-inch strips. Lay 6 strips horizontally across the pie, spacing them ½-inch apart. Fold back every other strip, then lay a perpendicular strip over the folded sections. Unfold the strips and press gently to seal the lattice. Repeat until the entire pie is covered, leaving the center open for steam to escape.

Brush the lattice with a beaten 1 large Egg mixed with 0.25 cup Heavy Cream for a golden finish. If you prefer, skip the cream and use just the egg wash for a simpler look. The lattice should look delicate but sturdy—if it tears, gently press the edges together and seal with a bit of water.

Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 50-60 minutes until the crust is deep golden brown and the filling bubbles around the edges. If the lattice browns too quickly, tent it loosely with foil after 30 minutes to prevent burning while the filling finishes cooking.

Remove the pie from the oven and let it cool for 2 hours before slicing. This resting time allows the filling to set and the juices to distribute evenly. Serve warm with vanilla ice cream or whipped cream for the ultimate experience.

Best sauces and condiments for this pippin apple pie

Classic Vanilla Ice Cream

Nothing beats the contrast of warm apple pie with cold vanilla ice cream. I recommend Blue Bell Homemade Vanilla or Breyers Natural Vanilla—both melt beautifully and complement the pie’s spiced filling. For a lighter option, try Häagen-Dazs Dutch Chocolate to add a rich contrast to the tart apples.

Scoop generously and let it soften slightly before serving to create a creamy, dreamy bite. 🍦

Caramel Drizzle

A drizzle of salted caramel elevates this pie to restaurant-level deliciousness. I make my caramel by simmering 1 cup granulated sugar with ½ cup heavy cream and ½ cup unsalted butter until golden, then whisking in 1 tablespoon flaky sea salt.

Let it cool slightly before drizzling over each slice. For store-bought convenience, Trader Joe’s Salted Caramel Sauce is my go-to—just heat it gently to thin it out. 🍯

Whipped Cream

For a lighter topping, homemade whipped cream is the way to go. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. I like to add a pinch of ground cinnamon for extra warmth.

For a shortcut, Cool Whip works in a pinch, though it lacks the freshness of homemade. Add a sprinkle of toasted pecans for crunch. ✨

Spiced Bourbon Glaze

This is my secret weapon for adding depth to every slice. Simmer ½ cup bourbon (like Maker’s Mark) with ½ cup brown sugar, 1 cinnamon stick, and 1 star anise pod for 10 minutes.

Strain and reduce by half, then brush over warm pie slices. The boozy, spiced glaze cuts through the richness of the apples and crust. 🥃

Cheddar Cheese Crumbles

For a savory-sweet twist, sprinkle sharp cheddar cheese crumbles (like Cabot Clothbound Cheddar) over the pie before baking. The cheese melts slightly, adding a salty contrast that balances the sweetness.

I also love adding crumbled bacon for a smoky depth—just bake it with the pie for 10 minutes before adding the lattice. 🧀

Lemon Curd Swirl

Brighten the pie with a swirl of homemade lemon curd. Mix ½ cup lemon juice, ½ cup sugar, 3 egg yolks, and ¼ cup butter, then cook over a double boiler until thickened.

Let it cool, then swirl it into the filling before baking. For store-bought ease, Bon Appétit Lemon Curd is a great shortcut. The tangy citrus cuts through the apple’s sweetness beautifully. 🍋

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