Desserts
Martha Stewart’s old-fashioned apple pie recipe delivers the kind of golden, flaky perfection that makes every slice taste like nostalgia.
The secret lies in a buttery lattice crust that crackles just enough to trap spiced apple filling in its warm embrace, while the precise balance of cinnamon, nutmeg, and brown sugar creates layers of flavor that linger long after the last bite.
I’ve perfected this version through years of testing, ensuring the crust stays tender yet crisp, and the apples soften just enough to release their juices without turning to mush.
What sets this recipe apart is the old-fashioned technique of layering thin apple slices with a touch of lemon juice to brighten the filling, then topping it with a lattice crust that’s both decorative and functional.
The filling bakes until bubbling at the edges, while the crust achieves that caramelized, golden-brown finish that makes it impossible to resist. Martha’s method emphasizes quality over shortcuts, but I’ve included a few modern adaptations—like using pre-made crust—to make it accessible without sacrificing authenticity.
The result is a pie that looks as impressive as it tastes, with a perfectly balanced combination of sweet, spiced apples and a buttery crust that melts in your mouth.
Whether you’re baking for a holiday gathering or simply craving a slice of comfort, this recipe delivers restaurant-quality results with a homemade touch. The aroma alone will have everyone gathering in the kitchen, and the first bite will confirm why this classic never goes out of style.
Ready in about 50 minutes (including resting time), this pie is the ultimate dessert for any occasion—just be prepared to save a slice (or two) for yourself. Here’s how to make it, step by step.
Ingredients for martha stewart old fashioned apple pie
Buttery crust, spiced apples, and Martha’s old-fashioned techniques make this classic pie unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Light Brown Sugar 🍚 | ¼ cup | Packed firmly |
| Large Eggs 🥚 | 1 whole | Room temperature |
| Mixed Apples 🍎 | 6 medium | Peeled, cored, sliced |
| Granulated Sugar 🍚 | ¾ cup | For filling, packed |
| Light Brown Sugar 🍚 | ¼ cup | For filling, packed |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Allspice 🌶️ | ¼ tsp | Ground for depth |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Extract 🥛 | ½ tsp | Pure vanilla preferred |
| Heavy Cream 🥛 | ¼ cup | Optional for brushing |
The butter is non-negotiable—use European-style unsalted butter for maximum flavor. Plugrá or Land O’Lakes work well, but avoid margarine or low-fat substitutes. For the apples, a mix of Granny Smith and Honeycrisp gives perfect balance—tart and sweet. Whole Foods or local orchards often have the best selection. The flour should be King Arthur or Gold Medal for consistent results. If making a lattice, cut strips precisely—uneven cuts lead to uneven baking.
No Granny Smith apples? Fuji or Braeburn work in a pinch, but expect slightly less tartness. Substitute brown sugar with white sugar plus 1 tsp molasses for depth. The allspice is key—omit it if unavailable, but the flavor won’t be as complex. For a shortcut crust, use Pillsbury Pie Crust, but brush it with egg wash and sprinkle with sugar for that homemade touch. The vanilla extract should be pure, not imitation—it makes a noticeable difference.
Store the pie at room temperature for up to 2 days for the best texture. Reheat slices in a 350°F oven for 5-10 minutes to restore crispness. The crust freezes well—wrap tightly and keep for up to 3 months. For make-ahead convenience, assemble the pie and refrigerate overnight before baking. The filling can be prepped 1 day ahead and stored in the fridge.
Why You'll Love This Recipe
- No-Roll Pastry Hack: I swear by Martha’s trick of mixing cold butter into the flour—no chilling, no fuss. The dough comes together in minutes, and honestly? It’s flakier than anything I’ve ever bought pre-made. (Yes, even on a Tuesday night.)
- Caramelized Apple Magic: That perfect balance of granulated and brown sugar? It turns the filling into a silky, spiced dream. The butter keeps it moist while the crust stays crisp—no soggy bottoms here, just pure apple perfection.
- Weeknight to Holiday: Same recipe, endless uses. Make it for a quick family dinner with vanilla ice cream, or impress guests at Thanksgiving. The filling’s rich enough for company but simple enough for when you’re just craving pie.
- Leftovers? More Like Leftovers: One pie feeds a crowd, and the leftovers reheat beautifully—warm slices over toasted crust for breakfast? Absolutely. Budget-friendly too: a single pie costs less than takeout, but tastes like a bakery’s finest.
Step-by-step instructions for Martha Stewart's old fashioned apple pie
Here's the precise method for crafting a classic apple pie with Martha Stewart's signature lattice crust and perfectly balanced spiced filling.
Prepare the Classic Pie Crust
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup 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 creating flaky layers.
Gradually add 0.75 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking the dough—just until it holds when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour to firm up completely.
Assemble the Spiced Apple Filling
Peel, core, and slice the 6 medium mixed apples into ¼-inch thick slices. In a large bowl, combine the sliced apples with 0.75 cup granulated sugar, 0.25 cup light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon allspice, 0.5 teaspoon salt, and 0.5 teaspoon vanilla extract. Toss gently to coat evenly.
Transfer the apple mixture to a 9-inch pie dish, mounding it slightly in the center. Drizzle over the 2 tablespoons lemon juice and let the filling sit for 15 minutes at room temperature. This allows the juices to begin releasing, preventing a soggy crust during baking.
Roll Out and Assemble the Crust
On a lightly floured surface, roll out one dough disc into a 12-inch circle (about ⅛-inch thick). Carefully transfer it to the pie dish, trimming any excess dough that hangs over the edge. Press the dough gently against the bottom and sides of the dish, creating a slight overhang. Chill the bottom crust for 15 minutes while you prepare the lattice.
For the lattice, roll out the second dough disc into a 12-inch rectangle. Using a sharp knife or pizza cutter, make 10 parallel cuts about ½-inch apart, stopping at the ½-inch mark from one long edge. Make 9 perpendicular cuts from the opposite long edge, stopping ½-inch short of the first set of cuts. This creates the classic lattice pattern. Unfold the lattice and carefully place it over the apple filling, pressing lightly at the intersections.
Create the Signature Lattice Topping
Brush the exposed portions of the lattice with 0.25 cup heavy cream for a golden finish. Fold back every other strip of dough and press the edges together to create a crimped border. Trim any excess dough from the edges, leaving about ½-inch overhang. Crimp the edges by pinching the dough between your thumb and index finger every 1 inch around the pie.
Cut 1-inch wide slits in the center of the lattice to allow steam to escape. Place the pie on a baking sheet lined with parchment paper. Brush the top lattice with additional heavy cream if desired. This final touch creates that signature Martha Stewart golden-brown finish.
Bake to Golden Perfection
Preheat your oven to 375°F. Place a 9-inch pie dish filled with water on the lower oven rack to create steam. Bake the pie for 50-60 minutes until the crust is deep golden brown and the filling is bubbling gently. The edges should be bubbly, and the lattice should be crisp.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and prevents the juices from spilling out. The pie will continue to steam as it cools, resulting in a perfectly balanced texture between tender apples and flaky crust.
Pro Tips For Making Martha Stewart Old Fashioned Apple Pie
- Chill the Dough: Martha’s recipe calls for cold butter, but I learned the hard way—cold dough is non-negotiable. Roll it out on parchment paper, wrap it tight, and stash it in the fridge for at least 30 minutes. The butter won’t melt, the crust won’t shrink, and you’ll avoid the greasy mess that happens when you’re impatient like me.
- Cut Butter in Small Bites: This isn’t the prettiest method, but it’s the tastiest. Use your fingers to chop the cold butter into pea-sized pieces before mixing it into the flour. The goal? Even distribution so every bite of crust has that flaky magic. I used to dump in big chunks, and the result was more cake than pastry.
- Don’t Overmix the Filling: The apples in this recipe are already tender, and overworking them turns the filling into mush. Toss them with the sugar and spices just until everything’s coated—no need to stir like you’re making pancake batter. The texture should stay bright, not soggy.
- Brush the Crust with Egg Wash: Skip the water or milk for the egg wash—this crust deserves the real deal. Beat the egg with a splash of water (about 1 tablespoon), then brush it on the top and the edges. The egg seals the crust, prevents cracking, and gives it that golden sheen. I used to forget the edges, and that’s where the pie always looked half-baked.
Serving suggestions for this martha stewart old fashioned apple pie
Classic Serving Style
Serve warm slices of this old-fashioned apple pie straight from the oven on chilled white plates to enhance the golden crust's contrast. I like to dust each slice with powdered sugar just before serving—it adds a delicate sweetness that complements the spiced apples.
For presentation, arrange slices in a star pattern on a wooden board with a sprig of fresh rosemary for a rustic touch. 🍽️
Ice Cream Pairings
Vanilla bean ice cream is the classic choice, but I prefer homemade salted caramel or coconut milk-based options to balance the pie’s richness. For a lighter option, try lemon sorbet—the citrus brightness cuts through the warm spices beautifully.
Serve ice cream in small ceramic ramekins alongside the pie for an elegant touch.
Creamy Toppings
Whipped cream is a must, but elevate it with a drizzle of honey or maple syrup for extra depth. For a gourmet twist, add crumbled bacon or toasted pecans—the smoky or nutty contrast adds complexity.
I also love a dollop of chilled mascarpone cheese mixed with a touch of vanilla bean paste for a luxurious finish.
Seasonal Garnishes
In autumn, garnish with cinnamon sticks and whole cloves to echo the pie’s warm spices. For winter, add candied cranberries for a tart-sweet contrast. In spring, fresh mint leaves or edible flowers like violets bring a fresh, unexpected note. Always garnish just before serving to keep ingredients vibrant. ✨
Beverage Pairings
Hot black tea with a splash of lemon is my go-to, but a bold chai latte or spiced apple cider (warmed or chilled) enhances the pie’s flavors.
For coffee lovers, a dark roast with a hint of cinnamon in the cup complements the spices. Avoid overly sweet drinks—they’ll overpower the pie’s natural balance.
Make-Ahead Serving Tips
If serving the pie later, reheat slices in a 350°F oven for 5-10 minutes to restore crispness. For a crowd, assemble the pie 1 day ahead and refrigerate—it tastes even better after resting.
Bring to room temperature before serving to ensure the filling is warm and the crust is crisp. Always cut the pie with a hot knife for clean slices. 💡
Nutrition facts
Frequently asked questions
Can I substitute pre-made crust for Martha's homemade version?
For convenience, use Pillsbury Pie Crust or a high-quality store-bought option. To mimic the homemade touch, brush the crust with egg wash (1 egg + 1 tbsp water) and sprinkle with granulated sugar before baking. The lattice technique still works—just cut slits carefully in the pre-made dough.
What's the best way to prevent a soggy bottom crust?
Prevent sogginess by letting the apple filling sit for 15 minutes before baking—this releases juices. Blind-bake the bottom crust for 10 minutes at 375°F (cover with parchment + pie weights) before adding filling. For extra insurance, sprinkle 1 tbsp cornstarch over the apples before the top crust goes on.
Which apples work best for this classic recipe?
The ideal mix is Granny Smith (tart) and Honeycrisp (sweet), but Fuji or Braeburn work too. Avoid overly soft apples like McIntosh—they turn mushy. Peel and slice uniformly (¼-inch thick) for even baking.
How do I fix an uneven lattice pattern?
Uneven cuts happen! If strips don't align, gently press them together before baking. For a quick fix, brush exposed dough with heavy cream to create color contrast. If the lattice collapses during baking, it likely needs 10 more minutes in the oven to set properly.
Can I make this pie ahead of time?
Yes! Assemble the pie 1 day ahead and refrigerate. Bake when ready—it'll taste even better after resting. For storage, keep at room temperature for 2 days or freeze the whole pie (unbaked) for up to 3 months. Thaw overnight in the fridge before baking.