Desserts
Martha Stewart's old-fashioned apple pie recipe delivers the perfect balance of flaky crust and tender filling that stays crisp all night. This iconic dessert has been a staple in American kitchens for generations, and its buttery oat crown crust sets it apart from standard recipes.
The secret lies in the precise technique of layering ingredients and baking at the right temperature to achieve that signature golden-brown finish.
What makes this recipe truly special is the combination of a traditional lattice top with a rich, spiced apple filling. The lattice not only creates an elegant presentation but also allows for even baking while keeping the filling moist.
I've perfected this method over years of baking, ensuring that every slice delivers that perfect harmony of textures and flavors. The crust remains crisp even when served cold, making it ideal for picnics or potlucks.
By following these time-tested instructions, you'll achieve a pie with a tender, flaky crust that's buttery yet not greasy, and a filling that's perfectly spiced and just sweet enough. The aroma alone will have everyone gathering in the kitchen, anticipating that first bite of warm, comforting apple pie.
This recipe is designed to impress, whether you're baking for a holiday gathering or simply treating yourself to a classic dessert.
The beauty of this old-fashioned apple pie is its versatility—it works equally well as a centerpiece for Thanksgiving or a comforting dessert on a chilly autumn evening. With a few simple adjustments, you can even adapt it for dietary preferences without sacrificing flavor.
Let's get started on creating this timeless dessert that brings warmth and tradition to any table.
Ingredients for martha stewart old fashioned apple pie
Classic apple pie ingredients with a buttery oat crown twist for Martha Stewart's signature crisp crust.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for best texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | ¾ cup | Plus 2 tbsp for lattice |
| Light Brown Sugar 🍚 | ½ cup | Packed for filling |
| Old-Fashioned Rolled Oats 🌾 | 1 cup | Toasted for crown crust |
| Ice Water 💧 | ½ cup | For pie dough |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Ground Allspice 🌶️ | ½ tsp | For depth of flavor |
| Apples 🍎 | 6 medium | Mixed variety, peeled |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Cornstarch 🌾 | 2 tbsp | For thickening filling |
The apples are non-negotiable—Honeycrisp and Granny Smith give the perfect balance of sweet and tart. Buy them firm and store them in the fridge until ready to use. For the oats, Quaker Old-Fashioned Rolled Oats work best, but any plain rolled oats will do. The butter should be European-style if possible—it has higher fat content and creates a more tender crust. Most grocery stores carry it in the international section or near the baking aisle. If you can't find it, regular unsalted butter works fine, but chill it thoroughly before mixing.
No cornstarch? Arrowroot powder at the same amount works perfectly. Running short on apples? Pears or a mix of apple and pear adds a nice variation. The spices are crucial here—Penzeys or McCormick are reliable brands for quality ground spices. If you can't find allspice, a pinch of cloves will give a similar warmth. For the lattice, use a sharp knife to cut the dough strips—a pizza cutter works too—but don't press down on the filling or you'll crush it. The dough can be made a day ahead and stored in the fridge, wrapped tightly in plastic.
This pie keeps beautifully for 4-5 days in an airtight container at room temperature, though it's best enjoyed fresh. The filling will firm up slightly as it cools, but reheating for 10 minutes at 350°F restores its perfect texture. For make-ahead convenience, assemble the pie uncooked and refrigerate for up to 24 hours before baking. The crust stays crisp even when served cold, making it perfect for picnics or potlucks. Store leftovers in the fridge, and if you have extra filling, it reheats wonderfully as a crumble topping.
Why You'll Love This Recipe
- I swear by this trick: the rolled oats soak up juices like a sponge, so you’re not staring at a soggy mess. Just toss in peeled apples, sugar, and a splash of water—then bake. That’s it. The butter seals the crust perfectly, and the oats give it this textured bite that’s not too sweet, not too tart.
- No-Fuss Filling: I swear by this trick: the rolled oats soak up juices like a sponge, so you’re not staring at a soggy mess. Just toss in peeled apples, sugar, and a splash of water—then bake. That’s it. The butter seals the crust perfectly, and the oats give it this textured bite that’s not too sweet, not too tart.
- Crust So Simple: Between us, I’ve burned store-bought crusts and cried. This one? Just flour, butter, and ice water—no fancy rolling or lattice work. The cold butter cuts in fast, and the dough stays together like it’s held by magic. Even if your kitchen’s hotter than a summer pie contest, it won’t crack.
- Leftovers That Shine: This pie actually improves the next day. The oats firm up just enough to hold slices together, and the flavor deepens—like it’s been marinating in vanilla and cinnamon. I freeze slices too; reheat them in the oven for 10 minutes, and they taste like you spent hours baking. (Spoiler: You didn’t.)
Step-by-step instructions for Martha Stewart's old fashioned apple pie
Here's how to create Martha's signature pie with a buttery oat crown that stays crisp even after hours.
Prepare the Apple Filling
Peel, core, and slice the 6 medium apples into ¼-inch thick rounds. Toss them immediately with the 2 tablespoons lemon juice and 2 tablespoons cornstarch in a large bowl. This prevents browning and helps thicken the filling as it cooks.
In a separate medium bowl, whisk together the 0.75 cup granulated sugar, 0.5 cup light brown sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon ground allspice. Sprinkle this spice mixture evenly over the apple slices and toss gently to coat. The filling should look uniformly dusted with spices and slightly glistening from the lemon juice.
Make the Pie Crust
Place the 3.5 cups all-purpose flour and 1 teaspoon salt in the bowl of a food processor. Pulse to combine. Add the 1 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for creating flaky layers.
With the processor running, gradually add the 0.5 cup ice water through the feed tube, pulsing until the dough just comes together. The dough should hold when pressed but not be sticky. Turn it out onto a lightly floured surface and divide into two equal disks. Wrap each in plastic wrap and refrigerate for at least 1 hour. Chilling relaxes the gluten for easier rolling.
Assemble the Pie
Preheat your oven to 375°F. Roll out one disk of pie dough on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang. Transfer to the pie dish and trim the edges to ¼-inch. Roll out the second disk for the lattice top.
Arrange the spiced apple filling in the prepared crust, mounding slightly in the center. Cut the second dough disk into 1-inch wide strips, then weave them over the filling in a lattice pattern. Brush the lattice with a lightly beaten egg wash for a golden finish. Sprinkle the 1 cup toasted old-fashioned rolled oats over the lattice in an even layer. This creates the signature oat crown that stays crisp.
Bake to Golden Perfection
Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling through the lattice. The oat crown should be crisp and toasted to a rich caramel color.
Remove from the oven and let cool on a wire rack for at least 2 hours before slicing. This resting period allows the filling to set properly and the crust to firm up. The pie will continue to improve as it cools, with flavors deepening and the texture becoming perfectly balanced between crisp crust and tender filling.
Pro Tips For Making Martha Stewart Old Fashioned Apple Pie
- Chill the Dough: Martha’s recipe calls for a cold butter crust, but I learned the hard way—if your butter melts while mixing, the texture turns greasy. Stick the dough in the fridge for at least 30 minutes before rolling, even if it feels like a pain. Trust me, the flakiness is worth the wait.
- Toast the Oats: The rolled oats in this pie aren’t just filler—they add chew and depth. Lightly toast them in a dry pan over medium heat for 3–4 minutes until golden and fragrant. Skipping this step means missing that nutty, caramelized flavor that ties the whole pie together.
- Don’t Overmix the Filling: The filling in this recipe is a balance of sweetness and texture, but too much stirring turns it into mush. Mix the apples, sugars, and oats just until combined—lumps are fine. Overworking it releases too much juice, and that’s how you end up with a soggy bottom.
- Preheat the Pan: This pie relies on a crisp, golden crust, and cold pans kill that. Preheat your 9-inch pie dish in the oven for 5–10 minutes before adding the dough. It’s an extra step, but it guarantees the crust sets up fast and browns evenly—no more pale, doughy edges.
Wine and beer pairings for martha stewart old fashioned apple pie
Classic Wine Pairings
For this old-fashioned apple pie, I always reach for a dry Riesling from Germany—specifically a Dr. Loosen Blue Slate—because its bright acidity and subtle honey notes complement the spiced apple filling beautifully.
The slight sweetness in the wine balances the pie's spices while enhancing its caramelized crust. Serve it slightly chilled (50-55°F) to let its crispness shine through each bite. 🍷
Cider Synergy
A crisp, hard apple cider like Woodchuck Hard Cider's Unfiltered is the perfect non-alcoholic match. Its tartness mirrors the pie's lemony filling, while its natural sweetness echoes the caramelized apples.
I like to serve it in small glasses alongside the pie for a cozy, autumnal pairing that feels nostalgic and refreshing. For a festive touch, rim the glasses with cinnamon sugar.
Beer Complements
When it comes to beer, I turn to a Belgian-style witbier like Hoegaarden—its coriander and citrus notes cut through the richness of the pie while harmonizing with the cinnamon and nutmeg.
For a bolder option, a honey ale such as Allagash Honey Farmer adds a subtle sweetness that pairs wonderfully with the caramelized oat crown. Serve both beers well-chilled (40-45°F) for the best experience.
Port for Dessert
If you're serving the pie as a standalone dessert, a tawny Port like Graham's 10-Year-Old elevates the experience. Its nutty, caramelized flavors mirror the pie's spices and toasted oat crown, while its slight sweetness provides a luxurious finish.
I recommend serving it in small 2-ounce portions after the pie to cleanse the palate without overpowering the dish.
Seasonal Adaptations
For a fall twist, swap the Riesling for a dry sparkling wine like La Crema Cuvee—its effervescence and citrus notes create a refreshing contrast to the warm pie.
In winter, a Burgundy Pinot Noir (such as Louis Jadot) adds depth, with its red fruit and earthy undertones complementing the spiced filling. Always ensure your wine or beer is served at the correct temperature to enhance its flavor profile. ✨
Nutrition facts
Frequently asked questions
Why does Martha Stewart's recipe use oats in the crust?
The oats create a signature "oat crown" that adds a delightful crunch while keeping the crust extra crisp even after cooling. The toasted oats also caramelize beautifully during baking, adding a subtle nutty flavor that complements the spiced apples. This technique dates back to traditional American pie-making where coarser textures were prized for their rustic appeal.
Can I make this pie ahead of time?
You can assemble the pie uncooked and refrigerate it for up to 24 hours before baking. For best results, bake it straight from the fridge without preheating the oven. The crust will still achieve that perfect golden-brown finish. Alternatively, bake it fully and store at room temperature for 4-5 days in an airtight container - the flavors actually improve as it sits!
What's the secret to a flaky crust?
Three key factors: cold butter, minimal handling, and proper chilling. Use ice water and keep everything cold until assembly. The butter should remain in pea-sized pieces when mixed with flour - never overwork the dough. Let the chilled dough rest for at least 1 hour before rolling to relax the gluten.
Can I substitute the apples?
While Honeycrisp and Granny Smith work perfectly, you can use Braeburn, Fuji, or even pears for variation. Avoid overly soft varieties like McIntosh. For a sweeter pie, use more Honeycrisp; for tartness, add extra Granny Smith. The key is a mix that stays firm during baking but becomes tender when cooked.
How do I fix a soggy bottom crust?
Prevent it by blind-baking the bottom crust for 10 minutes at 375°F before adding filling. If it happens, try this fix: Brush the soggy bottom with a mixture of 1 egg white + 1 tbsp water, then bake at 400°F for 5-8 minutes until crisp. For future pies, sprinkle 1 tbsp cornstarch on the bottom crust before adding filling.