Pizza Hut Apple Pie Recipe: Buttery Lattice Crust With Spiced Apple Filling

This Pizza Hut apple pie recipe delivers the iconic buttery lattice crust and perfectly spiced apple filling you know and love, now made at home with professional results. 🍏 The secret lies in a flaky, golden crust that encases tender apples simmered in a cinnamon-sugar blend, creating that signature caramelized texture.

I've replicated the restaurant's method down to the precise spice ratios and baking technique, so every slice tastes like a trip to your favorite pizza chain.

The recipe begins with a simple pie dough that transforms into a lattice pattern—no fancy tools required. You'll mix up a filling of Granny Smith and Honeycrisp apples with cinnamon, nutmeg, and brown sugar, then bake until the edges are golden and the apples release their natural juices.

The lattice crust not only looks impressive but also allows for even baking while keeping the filling moist.

What you'll end up with is a pie that's crisp on the outside, tender on the inside, and bursting with warm apple flavors. The lattice design adds visual appeal while ensuring each slice has that perfect balance of spiced fruit and buttery crust.

This recipe serves 8 and bakes in just under an hour, making it ideal for holidays or anytime you crave a classic dessert.

For extra flair, brush the crust with melted butter before baking and sprinkle with coarse sugar for a crunchy finish. Serve warm with vanilla ice cream or whipped cream for the full Pizza Hut experience. Let's get started on recreating this nostalgic favorite at home.

Ingredients for pizza hut apple pie

Buttery crust, spiced apples, and that iconic lattice pattern—just 12 ingredients for a nostalgic dessert.

The apples are non-negotiable here—Granny Smith for tartness and Honeycrisp for sweetness. Grab them at Whole Foods or your local market in fall/winter when they're freshest. The butter should be cold when cutting into the dough—don't let it soften or the crust gets tough. For the spices, Penzeys or the bulk section at Trader Joe's have the best quality. If you can't find Honeycrisp, Fuji apples work in a pinch but won't be quite as flavorful.

No vanilla extract? Almond extract at half the amount gives a similar warmth. Short on brown sugar? White sugar plus 1 tbsp molasses mimics the moisture. The dough needs to be cold when rolling—wrap it in plastic and chill for 30 minutes if your kitchen's warm. For the lattice, cut strips about 1/4-inch wide—they should fit snugly across the pie. If your apples are watery after peeling, pat them dry with paper towels before slicing to keep the filling from getting soggy.

The crust keeps wrapped in plastic for 3 days or frozen for 3 months. Prep the filling ahead and store in an airtight container for 2 days. I always bake mine in a 9-inch pie dish—don't skimp on the size. Brush the baked crust with melted butter and sprinkle with coarse sugar right away for that signature crunch. Leftovers? 3-4 days in the fridge, or freeze slices for 2 months—just reheat at 350°F for 10 minutes.

Step-by-step instructions for Pizza Hut apple pie recipe

Here's how to create that iconic buttery crust and spiced filling—just like the restaurant version.

In a large bowl, combine the 4 cups All-Purpose Flour and 1 tsp 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. This ensures a flaky texture—don't overwork it or you'll get tough crust.

Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. It should be slightly shaggy but hold when pressed. Divide into two equal discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days). The cold dough is easier to roll and prevents shrinking during baking.

Peel, core, and thinly slice the 2 lb Granny Smith Apples and 2 lb Honeycrisp Apples (about ¼-inch thick). Toss them in a large bowl with 1.5 cups Light Brown Sugar, 0.5 cup Granulated Sugar, 2 tbsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 1 tsp Vanilla Extract, and 1 tbsp Lemon Juice. Mix gently but thoroughly—you want the spices evenly distributed but not mashed apples.

Let the filling sit for 15 minutes while you roll out the crust. This resting time helps the apples release their juices slightly, creating a more flavorful filling. The lemon juice brightens the tartness of the Granny Smith while complementing the sweetness of the Honeycrisp.

Roll out one pie dough disc to fit a 9-inch pie dish, leaving a ½-inch overhang. Press it gently into the bottom and up the sides, trimming any excess. Roll out the second disc and cut it into 1-inch strips for the lattice pattern. Arrange half the strips horizontally across the filling, spacing them about ¼-inch apart.

For the classic lattice look, fold back every other strip, then lay perpendicular strips over them. Unfold and press down gently. Repeat with remaining strips, alternating directions. Brush the lattice with a beaten egg (optional but adds golden color) and sprinkle with a little extra Granulated Sugar for crunch.

Preheat your oven to 375°F. Place the assembled 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 bubbles around the edges. If the lattice starts browning too quickly, tent loosely with foil.

The filling should be tender but not mushy—you'll know it's done when the juices bubble up and the crust turns a rich caramel color. Let the pie cool completely (at least 2 hours) before slicing. This resting time allows the filling to set properly and prevents a runny mess.

Regional styles of these flavors

Midwest Classic

In the heartland, apple pies often feature a double-crust design with a cinnamon-sugar crumb topping instead of lattice. I’ve seen this style at roadside diners from Ohio to Iowa, where the filling leans slightly sweeter with 1 extra cup of brown sugar and a pinch of allspice for warmth.

The crust gets brushed with melted butter and coarse sugar before baking, creating a caramelized top that’s almost like a cross between pie and crumble. 🍂

New England Tart

Up north, pies take on a tart, spiced profile with apples like McIntosh or Cortland replacing Honeycrisp. The filling here gets a dash of cloves (about ¼ tsp) and sometimes a splash of apple cider instead of lemon juice.

The crust is often thicker and flakier, baked in a 10-inch cast-iron skillet for extra crispness. Serve with whipped cream—never ice cream—to balance the sharpness. 🍎

Southern Sweet Tea

In the South, apple pie becomes a dessert-and-drink combo, often paired with sweet iced tea. The filling here might include peach slices or pecans for texture, and the crust gets a honey-butter glaze post-bake.

I’ve tasted versions in Georgia and Alabama where the apples are simmered with blackstrap molasses for a deeper, almost caramelized flavor. The lattice is replaced with a solid top crust, sometimes cut into decorative patterns. ☕

Pacific Northwest Crunch

Out West, pies embrace local apples like Envy or Jazz, which hold their shape beautifully. The filling often includes walnuts or almonds for crunch, and the crust might be whole wheat for a nuttier taste.

In Washington and Oregon, I’ve seen pies baked with a brown sugar streusel on top instead of lattice. The key here is less sugar—just 1 cup brown sugar—to let the apples’ natural sweetness shine. 🌲

Texas-Style Spice

Down in Texas, apple pie gets a bold, spicy kick with chili powder (about ½ tsp) and smoked paprika in the filling. The crust is often deep-dish, baked in a 9x13-inch pan for easy slicing.

I’ve had versions topped with sour cream instead of lattice, giving it a tangy contrast. Serve with vanilla bean ice cream to cool the heat. The lattice here is replaced with a crisscross pattern cut into the top crust. 🌶️

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