Desserts
Martha Stewart's apple pie recipe delivers that perfect balance of buttery lattice crust and spiced apple filling that feels like a warm hug from your favorite kitchen.
The secret lies in a simple yet precise method: layering tart apples with cinnamon, sugar, and just enough butter to keep them moist, then topping it all with a golden, flaky lattice that shatters at the first bite.
I've spent countless hours perfecting this recipe, and the difference between a good pie and a great one often comes down to those small, intentional details.
What sets this version apart is the lattice crust—a classic technique that adds visual appeal and texture without sacrificing ease. You can make the crust from scratch for that authentic experience, or use store-bought dough to save time, knowing the final result will still be impressive.
The filling is where the magic happens: a mix of apples, spices, and butter that bakes into a tender, fragrant center, while the crust stays crisp and golden.
This pie isn't just dessert; it's a centerpiece for gatherings, a comfort on a cold evening, and a testament to how simple ingredients can create something extraordinary.
By the time it emerges from the oven, you'll have a pie with a lattice crust that's crisp yet tender, edges that are just golden enough, and a filling so perfectly spiced and juicy that it practically melts in your mouth.
The aroma alone will have everyone gathering in the kitchen, and the first slice will be worth every minute of baking. Whether you're baking for a holiday feast or a quiet Sunday afternoon, this recipe delivers results that feel like a professional bakery—without the fuss.
For those who love to customize, you can add a simple glaze or caramel drizzle for extra shine, or serve it with vanilla ice cream for the ultimate dessert experience.
The beauty of this recipe is its adaptability—it works with store-bought crusts, pre-cut apples, or even a shortcut on busy weeknights. Let's get started on creating a pie that tastes like home.
Ingredients for martha stewart's apple pie
Eight simple ingredients transform into Martha's legendary pie—crisp lattice, spiced apples, golden perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| Honeycrisp Apples 🍎 | 4 medium | Peeled, cored, sliced thin |
| All-Purpose Flour 🌾 | 4 cups | Plus 2 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ¼ cups | Plus 2 tbsp for filling |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tsp | Plus extra for dusting |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Large Eggs 🥚 | 1 whole | Cold, for egg wash |
| Heavy Cream 🥛 | 2 tbsp | For egg wash |
| Vanilla Extract 🍯 | ½ tsp | Pure vanilla |
The apples are non-negotiable. Granny Smith and Honeycrisp give you that perfect tart-sweet balance—Granny Smith for acidity, Honeycrisp for texture. Grab them at Whole Foods or your local market, but avoid bruised spots. I always peel them for a cleaner look, but if you're short on time, organic pre-washed apples work too. The flour? King Arthur or Gold Medal are my go-tos—they bake up flaky. And butter? Plugrá or Land O'Lakes unsalted, straight from the fridge. Cold butter is key for that flaky crust.
No Granny Smiths? Fuji or Braeburn hold up well too. Short on time? Pre-cut frozen apples (thawed and drained) save prep work. The vanilla extract can be imitation, but pure Madagascar bourbon makes a world of difference. For the crust, no rolling pin? Use a soda can—works perfectly for shaping. The cinnamon should be fresh—if it smells like dust, toss it. And if you're feeling fancy, add a pinch of nutmeg to the filling. Trust me, it elevates everything.
This pie keeps beautifully—3 days at room temperature if wrapped tightly, or 1 week in the fridge. Freeze portions for up to 3 months. I always bake an extra crust—freeze it wrapped in parchment for future pies. The filling reheats well too, so if you make extra, store it separately and warm before serving. And if anyone asks, the secret is patience—don't rush the butter into the flour. Cut it in until it looks like coarse crumbs, and you'll get that perfect lattice.
Why You'll Love This Recipe
- No-Roll-Shortcut Crust: I swear by Martha’s trick of mixing cold butter into the flour—no chilling, no fuss. The flaky layers happen while you prep the filling, and honestly? That’s my kind of magic when I’m tired but still want to impress.
- Tart-Sweet Balance: Granny Smiths keep it bright, Honeycrisp adds juicy depth, and a pinch of cinnamon ties it all together. The sugar caramelizes just enough to make every bite feel like a hug—no one ever skips seconds with this combo.
- Weeknight to Holiday: Same dough, same filling, but it works for a quick breakfast pie or a showstopping dessert. Between us, I’ve served this at potlucks, Thanksgiving, and lazy Sundays—zero judgment, all love.
- Leftovers That Don’t Suck: The crust stays crisp even after reheating, and the apples hold their shape. I’ll be real: I’ve had this for lunch the next day, and it’s still the star—no sad, soggy slices here.
Step-by-step instructions for Martha Stewart's apple pie recipe
Let's create this classic pie with perfect balance of crisp crust and spiced apple filling.
Prepare the Apple Filling
Peel, core, and slice all 4 medium Granny Smith Apples and 4 medium Honeycrisp Apples into ¼-inch thick slices. I use a mandoline for even slices, but a sharp chef's knife works too. The Granny Smith adds tartness while Honeycrisp provides sweetness and texture.
Toss the apple slices with 1 tbsp lemon juice and 0.5 tsp vanilla extract in a large bowl. This prevents browning and adds depth of flavor. Sprinkle in 1.25 cups granulated sugar, 0.5 cup light brown sugar, 2 tsp ground cinnamon, and 1 tsp salt. Gently mix until the apples are evenly coated but not mashed.
Let the filling sit for 15 minutes while you prepare the crust. This allows the sugars to draw out moisture from the apples, creating a juicier filling. You'll see the apples begin to soften slightly and release their natural juices.
Make the Pie Crust Dough
In a large bowl, combine 4 cups all-purpose flour and 1 tsp salt. Cut in 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. I like to use my fingers for this part—it's more tactile and helps distribute the butter evenly.
Add 2 tbsp heavy cream and mix gently with a fork until the dough just comes together. Be careful not to overwork it. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. This chilling step is crucial for preventing a tough crust.
Assemble the Pie
On a lightly floured surface, roll out one dough disc into a 12-inch circle for the bottom crust. Transfer to a 9-inch pie dish, pressing gently to fit. Trim and crimp the edges with a fork or your fingers. I like to use my thumb to create a decorative edge pattern.
Pour the prepared apple filling into the crust, mounding it slightly in the center. Roll out the second dough disc and cut it into 1-inch wide strips for the lattice pattern. Arrange the strips in a crisscross pattern over the filling, leaving the center open. Brush both crusts with the 1 whole large egg mixed with remaining 2 tbsp heavy cream for a golden finish.
Bake to Golden Perfection
Preheat your oven to 375°F. 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. I check for doneness by looking for a golden crust and seeing the filling rise slightly in the center.
If the edges brown too quickly, cover them with aluminum foil. The pie is done when the crust is golden and the filling has thickened but still has some give in the center. Let the pie cool completely on a wire rack for at least 2 hours before slicing—this allows the filling to set properly and prevents a soggy bottom.
Pro Tips For Making Martha Stewart'S Apple Pie
- Peel Apples Thinly: Martha’s recipe calls for peeled apples, but don’t go full-on Michelin—leave a thin sliver of skin on the Honeycrisp. Granny Smiths peel easier, so work with the grain and resist the urge to strip them bare. The texture stays better, and you won’t end up with a mushy filling that’ll make your crust soggy.
- Chill the Dough Twice: The recipe says to roll it out, but I’ve learned this the hard way—chill the dough for 30 minutes before rolling, then wrap it tightly and stash it in the fridge for another 20. This prevents shrinking, and the butter stays cold enough to create flaky layers. Trust me, your pie crust will thank you.
- Skip the Crowd in Filling: Pack the apples loosely in the crust—like you’re stuffing a pillow, not a sausage. Overcrowding steams the filling instead of baking it, and you’ll end up with a watery mess. Leave gaps so the apples caramelize and the juices thicken properly.
- Brush Butter, Not Water: The classic egg wash gets boring—dot the top crust with softened butter before baking, then sprinkle sugar. The butter melts into a golden, buttery sheen while the sugar crisps into little shards. It’s richer, faster, and way more forgiving than egg wash (no over-browning here).
Wine and beer pairings for this dish
Classic Wine Pairings
Martha's apple pie shines with a dry Riesling from Germany or New York State—its crisp acidity cuts through the buttery crust while complementing the spiced apples. I love a Kabinett-level Riesling with just a hint of sweetness to balance the tart Granny Smith apples.
For a red option, a Pinot Noir from Oregon or Burgundy provides enough fruitiness to stand up to the cinnamon and sugar without overpowering the delicate flavors. 🍷
Creamy Dessert Wines
If you're serving pie with vanilla ice cream, reach for a late-harvest Riesling or Moscato d'Asti—their slight sweetness enhances the pie's spiced notes. A Sauternes from Bordeaux adds a luxurious touch for special occasions, with its honeyed flavors mirroring the caramelized apples.
I once paired a Chardonnay with a touch of oak, but it was too heavy—stick to unoaked whites for the best balance.
Beer Pairing Perfection
A Belgian witbier like Stella Artois or Hoegaarden cleanses the palate between bites with its citrusy notes and effervescence. For a heartier option, a honey brown ale from New Belgium or Allagash complements the pie's sweet-spicy profile beautifully. Avoid heavy stouts or IPAs—they'll clash with the delicate apple filling. 🍺
Seasonal Adaptations
For a fall harvest twist, swap the Riesling for a dry sparkling wine like Prosecco—the bubbles refresh the palate after each rich slice. In winter, a Gewürztraminer with its lychee and rose aromas adds a floral contrast to the warm spices.
I've even tried a dry cider from Strongbow or Woodchuck—it's surprisingly good with the lattice crust's buttery notes.
Coffee or Tea?
If you prefer non-alcoholic pairings, a strong black coffee with vanilla syrup enhances the pie's cinnamon warmth. For tea lovers, Earl Grey with its bergamot notes provides a sophisticated contrast. I once served pie with chai-spiced hot apple cider—the double apple flavor was divine during cold evenings. ✨
Nutrition facts
Frequently asked questions
Can I use frozen apples instead of fresh?
Yes, but with a few adjustments! Thaw frozen apples completely and drain any excess liquid before using. For best results, pat them dry with a paper towel to prevent a soggy filling. You may need to add an extra 1 tbsp cornstarch to thicken the filling if using frozen apples.
How do I prevent a soggy bottom crust?
Prevent soggy crusts by pre-baking the bottom crust for 8-10 minutes at 375°F before adding filling. Another trick is to sprinkle 1 tbsp granulated sugar on the crust before filling—it absorbs moisture and creates a barrier. Always let the pie cool completely before slicing too!
What's the best way to store leftovers?
Wrap cooled pie tightly in plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze portions for 3 months. To reheat, warm slices in a 350°F oven for 10-15 minutes with a splash of water in the pie dish.
Can I make this pie ahead of time?
Assemble the pie (unbaked) up to 24 hours ahead and refrigerate. For best results, bake it 1 hour before serving to let flavors meld. You can also blind-bake the crust the day before and store it wrapped at room temperature.
What if I don't have a mandoline for slicing apples?
No problem! Use a sharp chef's knife and cut apples into ¼-inch thick slices. For even slices, place the apple on its side and rock the knife gently. A kitchen shears also works well for thicker slices if you prefer a rustic texture.