Desserts
Martha Stewart's apple pie recipe delivers the kind of golden, flaky crust and spiced filling that turns every kitchen into a bakery. I spent weeks perfecting this version after realizing my grandmother's Sunday roast chicken skills could translate to pie crusts—this one's foolproof with a few signature touches.
The secret lies in the cinnamon-sugar mix dusted on top and the way butter flakes melt into the crust during baking.
What makes this recipe special is Martha's signature techniques: blind-baking the crust for perfect flakiness and creating a lattice top that ensures even browning while keeping the filling tender.
The filling balances sweet and tart apples with just the right amount of spice, while the egg wash gives that signature golden sheen. This is the kind of pie that tastes like home, with every bite offering that perfect combination of crisp crust and warm, spiced filling.
By the time you're done, you'll have a pie that looks like it came straight from a bakery window—golden crust with delicate lattice patterns, a bubbling filling that's just tender enough, and that irresistible cinnamon-sugar crunch on top.
The aroma alone will have everyone gathering around your kitchen, and the taste will make this your new go-to recipe for holidays or family dinners.
Whether you're making it for a special occasion or just because it's Friday, this apple pie delivers restaurant-quality results with home kitchen simplicity. Let's get started on creating your perfect slice of Americana.
Ingredients for martha stewart's apple pie
This legendary apple pie starts with just 13 ingredients that transform into golden crust and spiced filling perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Pie Apples 🍎 | 6 medium | Honeycrisp or Granny Smith |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Granulated Sugar 🍚 | ¼ cup | For topping |
| Ground Cinnamon 🌿 | 1 tbsp | For topping |
| Ice Water 💧 | ½ cup | For dough |
The butter and flour are your crust game-changers. Use European-style butter if you can find it—it has more fat content for that signature flakiness. I always grab mine from Whole Foods or Trader Joe's when I'm making pies. For flour, King Arthur All-Purpose is my go-to—it's got that perfect balance of protein for structure without being too tough. The apples? Honeycrisp or Granny Smith are non-negotiable—they hold their shape while baking and give that perfect tart-sweet balance. Peeling them is optional, but I always do it for that bakery-style look.
No European butter? Plug or Land O'Lakes work fine—just make sure it's cold when you cut it into cubes. Running out of Granny Smiths? Fuji or Braeburn apples will work in a pinch, but you might need to add an extra tablespoon of lemon juice to keep them from browning. The cinnamon-sugar topping is where the magic happens—Bob's Red Mill spices are my favorite for this. Want extra crunch? Toast your cinnamon in a dry pan for 30 seconds before mixing it with sugar. And if you're worried about the crust being too rich, substitute 2 tablespoons of the butter with lard for a lighter texture.
This pie tastes even better the next day, so make it ahead if you can. Store it in an airtight container at room temperature for up to 3 days, or freeze the whole pie for up to 3 months. To reheat, wrap it in foil and warm at 350°F for 15 minutes. The secret to keeping the crust crisp? Slice it right before serving—that's when it gets that perfect golden crunch. And if you're making this for a crowd, double the recipe—trust me, you'll want seconds.
Why You'll Love This Recipe
- I swear by this trick: mix cold butter into the flour until it looks like crumbs, then add ice water. No rolling pin, no stress—just press it into the pan. The crust still turns out golden and flaky, even if I’m not feeling fancy.
- No-Roll Shortcut: I swear by this trick: mix cold butter into the flour until it looks like crumbs, then add ice water. No rolling pin, no stress—just press it into the pan. The crust still turns out golden and flaky, even if I’m not feeling fancy.
- Golden Caramel Bite: That brown sugar in the filling? It’s the secret weapon. The apples caramelize just enough to get that perfect balance—tart from the pie apples, sweet from the sugar, and a hint of buttery richness from the crust. One bite and you’ll understand why this is my go-to dessert.
- Crowd-Pleaser Any Day: Between us, this pie works for everything. Thanksgiving? Check. A lazy Sunday with coffee? Done. Even my picky teenager sneaks seconds. The lattice top makes it look fancy, but the real magic is how universally loved it is—no one ever asks for store-bought after this.
Step-by-step instructions for Martha Stewart's apple pie recipe
Here's how to create a perfect golden crust and spiced filling that'll make your apple pie unforgettable.
Prepare the Classic Pie Crust
In a large bowl, combine the 4 cups all-purpose flour, 0.5 teaspoon salt, and 1 cup unsalted butter (cold and cubed). Use a pastry cutter or your fingers to work the butter into the flour until you achieve a crumbly texture with pea-sized butter pieces. This ensures flaky layers later.
Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork it—just until it holds when pressed. Divide the dough into two equal discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour. This resting period is crucial for preventing a tough crust.
Create the Perfect Apple Filling
Peel, core, and slice the 6 medium pie apples into ¼-inch thick slices. Toss them in a large bowl with 2 tablespoons lemon juice, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.75 cup granulated sugar, and 0.5 cup light brown sugar. The lemon juice prevents browning while the spices and sugars enhance the natural sweetness of the apples.
Let the apple mixture sit for 15 minutes while you roll out the crust. This allows the flavors to meld slightly, creating a more cohesive filling. You'll notice the apples begin to soften slightly and release their juices, which is perfect for that juicy pie texture we're after.
Assemble the Pie with Precision
On a lightly floured surface, roll out one of the chilled dough discs to fit a 9-inch pie dish, leaving a ½-inch overhang on all sides. Gently transfer it to the pie dish and trim the edges to create a neat border. Fill the crust with the prepared apple mixture, mounding it slightly in the center.
Roll out the second dough disc and place it on top of the apples. Trim the top crust to match the bottom edge, then crimp the two crusts together using your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape during baking. This prevents a soggy bottom crust while allowing the filling to cook properly.
Bake to Golden Perfection
Preheat your oven to 375°F. In a small bowl, beat the 1 whole large egg and brush it over the top crust. Then sprinkle with the 0.25 cup granulated sugar and 1 tablespoon ground cinnamon for that classic pie look. Place the pie on a baking sheet lined with parchment paper to catch any drips.
Bake for 50-60 minutes until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. The edges should be crisp, and the apples should be tender but not mushy. If the crust starts browning too quickly, cover it loosely with aluminum foil to prevent burning while it continues to bake.
Cool and Serve for Maximum Enjoyment
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting period allows the filling to set slightly and the juices to distribute evenly, preventing a runny pie. The contrast between the warm, spiced filling and the crisp crust is what makes this pie truly special.
Slice and serve warm with a scoop of vanilla ice cream or whipped cream. The aroma alone will transport you to a cozy kitchen scene straight out of Martha Stewart's world. Each bite should deliver that perfect balance of sweet, spiced apples with a flaky, buttery crust that simply melts in your mouth.
Pro Tips For Making Martha Stewart'S Apple Pie
- Chill the Butter First: Martha’s recipe calls for cold butter in the crust, but I learned this the hard way—soft butter means a flaky promise that never delivers. Cut those 2 sticks into ½-inch cubes, pop them in the freezer for 10 minutes, then toss them with the flour. Cold butter = real layers, not greasy disappointment.
- Pre-Cook the Apples: Raw apples release too much juice, drowning your filling. Toss sliced apples with 1 tablespoon sugar and 1 teaspoon cinnamon, then cook them in a skillet for 5–7 minutes until just softening. This reduces moisture and concentrates the flavor—no soggy bottom crust here.
- Don’t Overwork the Dough: The moment the flour-butter mix starts clumping, stop. I used to think pressing it together harder would make it better, but that just develops gluten and ruins the texture. Gently combine with a fork or your fingers until it holds when pressed—no more, no less.
- Use a Mix of Apples: Honeycrisp alone? Too sweet. Granny Smith alone? Too tart. Martha’s recipe works best with a balance—try 2 firm (like Braeburn) and 2 juicy (like Fuji) apples. The contrast keeps the pie from tasting one-note, especially when paired with the brown sugar filling.
Creative variations of this dish
Lattice Crust Magic
Martha Stewart’s signature lattice top transforms a simple pie into a showstopper. Cut the second dough disc into 1-inch wide strips—I use a pizza cutter for clean lines—and weave them over the apples in a classic diamond pattern.
For extra flair, brush each strip with 1 tablespoon melted butter before baking. The lattice allows steam to escape while keeping the filling tender, and it browns beautifully for that bakery-style look. 🌟
Spiced Cider Twist
Swap the traditional filling for a spiced apple cider reduction—simmer 2 cups apple cider, ¼ cup maple syrup, and 1 cinnamon stick> for 10 minutes until syrupy.
Pour this over sliced apples before baking. The cider adds depth and a subtle tang that balances the sweetness. Top with extra cinnamon-sugar for a fall-inspired variation that feels festive year-round.
Mini Hand Pies
Turn this recipe into portable bites by rolling out the dough into 3-inch circles> (use a glass as a guide) and filling each with ¼ cup apple mixture. Crimp the edges with a fork, then brush with egg wash and bake at 375°F for 20-25 minutes>.
These handheld pies are perfect for potlucks or game day—everyone loves a bite-sized treat that tastes like home. 🍏
Gluten-Free Adaptation
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend> (like King Arthur Measure for Measure). Add ½ teaspoon xanthan gum> to the dough for structure. The crust will still be flaky, though slightly denser.
Use Granny Smith apples> for extra tartness to complement the gluten-free texture. This adaptation proves even classic recipes can be inclusive without sacrificing flavor.
Savory-Sweet Twist
Add ½ cup cooked bacon crumbles> or ½ cup caramelized onions> to the filling for a savory depth. The smoky bacon or sweet onions pair surprisingly well with the spiced apples.
Sprinkle with ½ teaspoon smoked paprika> on top before baking for an unexpected but delicious twist. This variation is a crowd-pleaser for those who love bold flavors.
Make-Ahead Magic
Assemble the pie (unbaked) up to 24 hours ahead> and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes> before baking as directed. For a freezer-friendly option, bake the pie, cool completely, then wrap tightly in plastic wrap and foil.
Freeze for up to 3 months**>. Thaw overnight in the fridge before serving—this ensures the crust stays crisp and the filling remains juicy. 💡
Nutrition facts
Frequently asked questions
Can I use frozen apples instead of fresh?
Frozen apples work perfectly—just thaw them first and pat dry before slicing. For best results, add 1 extra tablespoon of lemon juice to prevent excess moisture in the filling. The texture will be slightly softer but still delicious when baked with the spices.
How do I prevent a soggy bottom crust?
Martha Stewart's trick is blind-baking the bottom crust for 10-12 minutes at 375°F before adding filling. Place pie weights or dried beans on top, then remove them before filling. For extra insurance, sprinkle 1 tablespoon cornstarch over the crust before adding apples.
What's the best way to store leftovers?
Store cooled slices in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months. Reheat in a 350°F oven for 10-12 minutes to restore crispness.
Can I make this pie ahead of time?
Yes! Assemble the unbaked pie up to 24 hours ahead and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes first. For a frozen version, bake the pie, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight before serving.
What if my crust turns out too dark?
Cover the edges with aluminum foil during baking to prevent over-browning. For a lighter color, reduce oven temperature to 350°F and bake for 10-15 minutes longer. The filling should be bubbly and tender while the crust remains golden.