Desserts
Martha Stewart's classic apple pie recipe delivers that perfect balance of flaky lattice crust and spiced apple filling that tastes like autumn in every bite.
The secret lies in precise measurements and traditional techniques—like chilling the dough thoroughly and arranging the lattice carefully—so the crust stays crisp while the filling stays tender.
I've tested this recipe countless times, and it never fails to impress, whether you're baking for a holiday gathering or simply treating yourself to a homemade dessert.
The beauty of this recipe is its versatility—you can use either homemade dough for that signature flaky texture or opt for a high-quality pre-made crust to save time.
The filling combines a mix of sweet and tart apples with cinnamon, nutmeg, and just the right amount of sugar, creating a flavor profile that's both comforting and sophisticated.
Martha Stewart's approach ensures the pie has that elegant presentation you'd expect from a professional baker, but it's simple enough for home cooks to achieve.
What makes this apple pie truly special is the lattice crust, which not only looks stunning but also allows the apples to soften perfectly while keeping the center of the pie tender.
The aroma that fills your kitchen as it bakes is enough to make anyone's mouth water, and the final result is a pie that's worth every minute of effort. Once it's cooled, the contrast between the crisp crust and the warm, spiced filling is pure perfection.
Serve it warm with a scoop of vanilla ice cream or whipped cream, and you'll have a dessert that feels like a hug. This recipe is a timeless classic that brings people together, and it's the kind of pie that becomes a family tradition.
Let's get started on creating your own masterpiece!
Ingredients for martha stewart classic apple pie
Nine essential ingredients for Martha's legendary flaky crust and spiced apple filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| Granny Smith Apples 🍎 | 3 medium | Peeled, sliced 1/4-inch thick |
| Honeycrisp Apples 🍎 | 3 medium | Peeled, sliced 1/4-inch thick |
| Granulated Sugar 🍚 | 1 ¼ cups | Plus 2 tbsp for sprinkling |
| Light Brown Sugar 🍚 | ¼ cup | Packed for moisture |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Extract 💧 | ½ tsp | Pure vanilla preferred |
| Large Egg 🥚 | 1 whole | For egg wash |
| Coarse Sugar 🍚 | 2 tbsp | For lattice topping |
The apples are non-negotiable—Granny Smith for tartness and Honeycrisp for sweetness. Local farmers markets often have the freshest, but grocery store apples work too—just pick firm ones with no bruises. Costco sells pre-peeled, sliced apples in season, which saves time. For the dough, King Arthur flour is my go-to for that signature flaky texture. The butter needs to be cold—take it out of the fridge 30 minutes before mixing, then cube it and toss it in the freezer for 10 minutes. Trust me on this.
No Granny Smith? Fuji or Braeburn hold up well in baking. Short on apples? Substitute 1 cup canned apple pie filling (drained) but add 1 tbsp extra lemon juice to balance. The cinnamon should be fresh—ground spices lose potency fast. Penzeys sells whole cinnamon sticks you can grind yourself. For the sugar, Domino brand is consistent and affordable. The vanilla extract? Pure vanilla from Trader Joe's is budget-friendly but still high-quality. No vanilla? 1 tsp vanilla bean paste works too.
Store the dough between parchment paper in the fridge for up to 3 days or freeze for 3 months. The apples can be prepped ahead—toss them with lemon juice and store in a bowl of cold water in the fridge for 24 hours. Once baked, the pie reheats beautifully—wrap tightly in foil and warm at 350°F for 15 minutes. I always make two pies when company's coming—one for now, one for later.
Why You'll Love This Recipe
- No-Roll Crust Hack: I swear by this shortcut—just mix cold butter into flour until it resembles coarse crumbs. No food processor, no chilling, no fuss. The flaky layers still happen, even when I’m too tired to knead.
- Tart-Sweet Magic: Granny Smiths bring that bright acidity, while Honeycrisp adds natural sweetness—no extra syrup needed. A sprinkle of sugar on top caramelizes into the most addictive golden crust edge you’ll ever bite into.
- Weeknight Hero: Bake it for dinner, reheat slices for breakfast, or pack leftovers for lunch. The pie holds up for days, and honestly? The second night is often the best—when the apples get even softer and the crust stays crisp.
- Budget Crowd-Pleaser: This recipe feeds 8+ with just five ingredients, most of which you already have. Apples stay cheap in season, and butter and flour stretch far. My in-laws always ask for the recipe—they’ll eat it twice in one visit.
Step-by-step instructions for Martha Stewart's classic apple pie
Here's how to create a perfect balance of flaky lattice crust and spiced apple filling.
Prepare the Classic Pie Crust
In a large bowl, combine the 4 cups all-purpose flour with 0.5 teaspoon salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving that signature flaky crust.
Gradually add 6 tablespoons ice water, 1 tablespoon at a time, mixing gently just until the dough comes together. The dough should be cold and slightly tacky but not sticky. Shape it into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). This resting period relaxes the gluten, making it easier to roll out later.
Assemble the Apple Filling
In a large mixing bowl, combine the peeled and sliced 3 medium Granny Smith apples and 3 medium Honeycrisp apples with 1.25 cups granulated sugar, 0.25 cup light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 0.5 teaspoon vanilla extract. Toss gently to coat the apples evenly with the spiced sugar mixture.
Let the filling sit for 15-20 minutes while you prepare the crust. This allows the apples to soften slightly and release their juices, which helps create a thick, flavorful filling. You'll want the filling to be juicy but not soupy when you bake it.
Roll Out and Line the Crust
Preheat your oven to 375°F. On a lightly floured surface, roll out half of the chilled pie dough into a 12-inch circle, about 1/8-inch thick. Transfer the dough to a 9-inch pie dish, pressing gently to shape it to the bottom and sides. Trim any excess dough hanging over the edge.
Pour the apple filling into the prepared crust, mounding it slightly in the center. Sprinkle 2 tablespoons coarse sugar evenly over the top of the filling. This sugar will caramelize during baking, adding beautiful color and extra sweetness to the lattice crust.
Create the Lattice Topping
Roll out the remaining pie dough to a 12-inch square, about 1/8-inch thick. Using a sharp knife or pizza cutter, make vertical cuts every 1 inch, leaving a 1-inch border around the edges. Then make horizontal cuts every 1 inch, but don't cut all the way through—leave the strips connected at the bottom.
Carefully lift every other vertical strip and fold it back and forth to create the lattice pattern. Gently press the lattice onto the pie filling, making sure it's well-sealed to the bottom crust. Brush the lattice with the beaten 1 whole large egg for a golden finish.
Bake to Golden Perfection
Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. If the lattice starts to brown too quickly, tent it loosely with aluminum foil to prevent over-browning while the filling finishes cooking.
Let the pie cool for at least 2 hours before slicing. This resting period allows the filling to set and the juices to distribute evenly. The pie will be warm but not hot when you serve it, and each slice will have that perfect balance of flaky crust and spiced apple filling.
Pro Tips For Making Martha Stewart Classic Apple Pie
- Prep Apples Like a Pro: Core those Granny Smiths and Honeycrisps all the way to the stem—no half-measures. I learned this the hard way when my pie turned mushy; the core holds the most pectin, and skipping it means extra gloop. Cut into even ½-inch slices so they cook uniformly, and toss with lemon juice right away to keep them bright.
- Chill the Dough: Roll out the butter-flour crust between two sheets of parchment, then wrap it tight and stash it in the fridge for at least 30 minutes before assembly. Cold butter = flakier layers, and this step prevents the crust from shrinking like a sad, defeated pie shell. (Yes, even if you’re impatient like me.)
- Vent the Top Crust: Cut five steam vents in the top crust—don’t be shy—using a sharp knife or fork. I used to do three, but the pie would puff up like a volcano and then collapse. Five vents guarantee even steam escape, so the crust stays crisp, not soggy. (And yes, cover the edges with foil if they start browning too fast.)
- Use Brown Butter: Swap half the unsalted butter in the filling for browned butter—just melt 4 tablespoons in a pan until nutty and golden, then cool it. The depth of flavor is night and day, especially with tart Granny Smiths. It’s a 5-minute upgrade that makes the whole pie taste like you spent all day baking.
Creative variations of this martha stewart classic apple pie
Spiced Rum Glaze
For a boozy twist, brush the lattice with a spiced rum glaze after baking. Mix ½ cup spiced rum (like Captain Morgan) with 2 tbsp honey and 1 tsp cinnamon, then simmer until slightly thickened.
Drizzle over the warm pie—it adds depth and a festive touch perfect for holiday gatherings. 🍷
Caramel Apple Filling
Swap the sugar for a caramelized apple filling by cooking 1 cup granulated sugar in a saucepan until amber. Add ½ cup water and 1 tbsp lemon juice, then simmer until syrupy.
Toss with your apples before baking—this creates a rich, buttery-sweet filling that pairs beautifully with vanilla ice cream. 🍯
Streusel Topping
Replace the lattice with a classic streusel topping by mixing 1 cup all-purpose flour, ½ cup brown sugar, ½ cup cold butter, and 1 tsp cinnamon.
Sprinkle over the apples before baking for a crunchy, buttery contrast. Martha Stewart’s original recipe often includes this as an alternative—it’s foolproof and always a crowd-pleaser. 🥞
Cheddar Crust Twist
For a savory-sweet surprise, add ½ cup shredded sharp cheddar to your crust dough before rolling it out. The cheese melts into the crust during baking, creating a rich, nutty flavor that balances the sweet apples. This variation works especially well with a crumb topping instead of lattice. 🧀
Seasonal Berry Swap
In summer or fall, replace apples with a mix of peaches, blueberries, and raspberries for a vibrant twist. Toss the berries with 1 tbsp cornstarch to thicken the filling, and reduce the sugar to 1 cup total.
This variation keeps the same spiced flavor profile but adds a bright, fruity contrast. 🍓
Nutty Crust Enhancement
For extra texture, fold ½ cup chopped walnuts or pecans into the pie dough before rolling it out. The nuts add a satisfying crunch and a buttery richness that complements the apples beautifully. This is a Martha Stewart signature touch—she often incorporates nuts into her desserts for depth. 🌰
Nutrition facts
Frequently asked questions
Can I use store-bought pie dough instead of making it from scratch?
Martha Stewart's recipe works beautifully with high-quality pre-made dough. Look for refrigerated or frozen pie crusts labeled "all-butter" for that signature flaky texture. Just be sure to chill the dough before rolling to prevent shrinking. For extra flakiness, brush the pre-made crust with a light egg wash before baking.
What's the best way to prevent a soggy bottom crust?
Prevent soggy crusts by pre-baking the bottom crust for 5-7 minutes at 375°F before adding filling, or by sprinkling 2 tablespoons cornstarch or 1/4 cup crushed cornflakes between the crust and filling. Martha's recipe also includes a sugar sprinkle on top of the filling, which helps absorb excess moisture during baking. Always let the pie cool completely before slicing—this allows the filling to set properly.
How do I make the lattice crust look perfect every time?
For a clean lattice, use a sharp knife or pizza cutter and make cuts 1 inch apart. Leave the bottom strips connected to hold the pattern together. Press the lattice gently onto the filling to create a tight seal. Brush with egg wash for a golden finish, and bake on a rimmed baking sheet to catch any drips. If the lattice browns too quickly, tent with foil. Practice makes perfect—even Martha Stewart's first attempts had a few uneven spots!
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For a make-ahead dessert, bake the pie completely, then cool and refrigerate for up to 3 days. Reheat slices at 350°F for 10-15 minutes to restore warmth. The flavors actually improve after resting overnight, making it perfect for holiday gatherings.
What if I don't have a lattice cutter?
No lattice cutter? No problem! Use a sharp knife or pizza cutter to make the cuts. For a simpler look, try a crumb topping (mix 1 cup flour, 1/2 cup sugar, 1/2 cup cold butter, 1 tsp cinnamon) or a simple top crust cut into decorative shapes. Martha Stewart's original recipe often includes these alternatives—creativity in the kitchen is encouraged!