Desserts
Martha Stewart's old-fashioned apple pie recipe delivers that nostalgic, homestyle comfort you crave—with a flaky crust, perfectly spiced filling, and all the classic details that make it unforgettable.
The secret lies in a precise balance of cinnamon, nutmeg, and brown sugar, layered between two buttery crusts that stay tender even after baking. I’ve tested this recipe countless times, and it never fails to bring back memories of Sunday afternoons spent in the kitchen.
What sets this pie apart is Martha’s signature approach: a lattice crust for that rustic charm, a filling that’s neither too runny nor too dry, and a finishing touch of cinnamon sugar that adds just the right crunch.
The crust starts with cold butter cut into flour, ensuring maximum flakiness, while the apples are tossed in lemon juice to keep their vibrant color and sharpness. This isn’t just dessert—it’s a piece of tradition.
By the time it emerges from the oven, you’ll have golden-brown crust edges, a filling that’s tender yet holds its shape, and an aroma that fills your home like a warm embrace. The lattice design isn’t just decorative—it allows steam to escape while keeping the filling moist.
This is the kind of pie that disappears quickly, so expect to make it again before the week is over.
Perfect for holidays, family gatherings, or simply treating yourself to a taste of nostalgia. Let’s get baking—this is the apple pie Martha Stewart would serve at her own table.
Ingredients for martha stewart old fashioned apple pie
Buttery crust, spiced apples, and that perfect lattice—just like Martha’s kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus extra for dusting |
| Granulated Sugar 🍚 | ¾ cup | For crust and filling |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Allspice 🌶️ | ¼ tsp | Optional but traditional |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Fresh Lemon Juice 🍋 | 2 tbsp | Brightens apple flavor |
| Medium Apples 🍎 | 6 whole | Granny Smith or Honeycrisp |
| Large Egg 🥚 | 1 whole | For egg wash |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Granulated Sugar 🍚 | 2 tbsp | For cinnamon sugar topping |
| Ground Cinnamon 🌿 | 1 tbsp | For cinnamon sugar topping |
The butter is non-negotiable here—European-style unsalted butter from Plugrá or Land O’Lakes works best. Grab it chilled from the store and let it sit in the fridge until you’re ready to cut it into cubes (the colder, the better for flakiness). Flour? King Arthur or Bob’s Red Mill are my go-tos—they bake up lighter than store brands. For the apples, Granny Smith for tartness or Honeycrisp for sweetness—whatever’s on sale, really. Just make sure they’re firm and free of bruises. I always buy a few extra and keep them in the fridge for snacks, but don’t let them sit around too long—they’ll get mealy.
No vanilla extract? Vanilla bean paste works too, or even a pinch of vanilla sugar if you’re in a bind. Short on cinnamon? Cassia cinnamon is a fine swap, but the flavor’s slightly different. The nutmeg? Pre-ground is fine, but freshly grated from a whole nutmeg (if you’ve got one) adds real depth. For the lattice, I use thin strips of dough cut with a pizza cutter—it’s foolproof and looks rustic. No pizza cutter? Scissors work in a pinch. And if you’re worried about the filling being too runny, toss the apples with an extra tablespoon of flour when you mix them—it thickens beautifully.
This pie keeps for 3-4 days in the fridge, though it’s best the first day. For leftovers, slice it and reheat in a 350°F oven for 10-15 minutes to crisp up the crust. Freezes beautifully too—just wrap it tightly in plastic and foil, and it’ll stay good for up to 3 months. I always make a double batch because it disappears faster than you’d think. The cinnamon sugar topping? Save half for garnishing the top—it’s the finishing touch that makes it look (and taste) like Martha’s.
Why You'll Love This Recipe
- No-Fuss Dough: I swear by Martha’s cold butter method—just mix, chill, roll. No overworking, no stress, and that flaky crust? It’s exactly what you want without the fuss.
- Caramelized Core: The brown sugar and cinnamon blend turns apples into something magical—soft but with that perfect chewy edge. Honestly, the first bite makes me close my eyes.
- Weeknight to Holiday: Same recipe, endless uses. Whip it up for a lazy Sunday breakfast or pull it out for Thanksgiving. The crust stays crisp, the filling stays warm—no last-minute panic.
- Budget-Friendly Luxury: Butter and flour make this feel special without breaking the bank. And leftovers? Slice into thick wedges, toast them, and suddenly you’ve got dessert for days.
Step-by-step instructions for Martha Stewart's old-fashioned apple pie
Here's how to create Martha's signature flaky crust and perfectly spiced filling that stays moist and flavorful.
Make the Classic Two-Crust Pastry
In a large bowl, combine the 2.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in the 1 cup unsalted butter (cold and cubed) 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, one tablespoon at a time, mixing gently just until the dough comes together. The dough should be slightly shaggy but hold when pressed. Divide into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour. Chilling firms the butter so it won't melt during rolling.
Prepare the Signature Apple Filling
Peel, core, and slice the 6 whole medium apples into ¼-inch thick slices. Toss immediately with 2 tablespoons fresh lemon juice to prevent browning. In a separate bowl, whisk together 0.5 cup light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon allspice, and 1 teaspoon vanilla extract. Mix well to distribute the spices evenly.
Combine the apple slices with the spice mixture in a large bowl. Let sit for 15 minutes while you roll out the crust. This resting time allows the apples to soften slightly and absorb the spices, creating a more flavorful filling. The mixture should look glossy from the lemon juice and coated with warm spices.
Assemble the Pie with Perfect Layers
On a lightly floured surface, roll out one dough disc into a 12-inch circle, about ⅛-inch thick. Transfer carefully to a 9-inch pie dish, trimming any excess dough. The edges should extend about 1 inch over the rim. Sprinkle the bottom crust lightly with 2 tablespoons granulated sugar to prevent browning during baking.
Fill the crust with the apple mixture, mounding slightly in the center. Dot the top with small pats of the remaining 1 cup unsalted butter (about 4 tablespoons total). This creates steam during baking for a tender filling. Roll out the second dough disc and place it over the filling, sealing the edges by pinching with your fingers and crimping decoratively.
Create the Signature Cinnamon Sugar Topping
In a small bowl, mix together 2 tablespoons granulated sugar and 1 tablespoon ground cinnamon. Brush the top crust generously with the 1 whole large egg beaten with 1 tablespoon water, then sprinkle evenly with the cinnamon sugar mixture. This creates the signature lattice pattern when baked.
Cut the top crust into 8-10 strips (about ½-inch wide) using a sharp knife. Fold every other strip back to create a lattice design, tucking the ends under the edges. Brush again with egg wash and sprinkle with any remaining cinnamon sugar. The lattice allows steam to escape while keeping the filling moist.
Bake to Golden Perfection
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 50-60 minutes until the crust is deep golden brown and the filling is bubbling through the lattice. The edges should be crisp but not burnt.
For the final touch, brush the hot pie with 1 tablespoon apricot jam diluted with 1 teaspoon water using a pastry brush. This creates that signature Martha Stewart shine. Let the pie cool for at least 4 hours before slicing—this allows the filling to set properly and the flavors to meld completely.
Pro Tips For Making Martha Stewart Old Fashioned Apple Pie
- CHILL THE BUTTER: Martha Stewart’s recipe calls for cold butter cut into chunks—don’t skip this. I used to melt it into the dough like a lazy shortcut, and the crust turned out greasy instead of flaky. Cut the butter into ½-inch cubes, pop them in the freezer for 10 minutes, then toss them in the flour mix. The contrast in temperatures is what creates those perfect layers.
- WEIGH YOUR FLOUR: This isn’t just a fussy detail—it’s the thing that matters most. Scooping flour from the bag packs it down, and suddenly your crust is tough instead of tender. Use a kitchen scale for the all-purpose flour (you’ll need about 250g for this recipe). If you’re measuring by cup, spoon the flour into the cup, then level it off with a knife—don’t tap the bowl.
- DON’T OVERMIX THE FILLING: The apples in this recipe are supposed to stay chunky, not turn into mush. After tossing them with sugar, cinnamon, and butter, resist the urge to stir them like you’re making applesauce. A quick, gentle fold is all you need—just enough to coat the fruit evenly. Overmixing releases pectin, and your pie will end up gloppy instead of holding its shape.
- VENT THAT TOP CRUST: Even if you’re using a lattice or a full top crust, poke a few holes in the center before baking. I learned this the hard way—once, I got so focused on the pretty design that I forgot, and the pie puffed up like a balloon before collapsing. Three or four small slashes with a sharp knife are enough to let steam escape without ruining the look. (Yes, even if you’re impatient like me.)
Make-ahead tips for this recipe
Prep Ahead for Crust
The dough is the foundation of your pie, so I recommend making it a day ahead. Wrap the chilled discs tightly in plastic wrap and store in the refrigerator. The cold butter stays firm, making rolling out the dough much easier.
If you’re really ahead, you can even freeze the dough discs for up to 2 months—just thaw in the fridge overnight before using. 🧈
Filling Prep Timing
Peel and slice your apples up to 24 hours ahead of baking, then store them in a bowl with 2 tablespoons lemon juice and a pinch of salt. Cover and refrigerate. This prevents browning and lets the apples absorb the spices gradually.
When ready to assemble, toss with the spice mixture and let sit for 15 minutes at room temperature before filling the crust.
Assemble the Night Before
Here’s my favorite trick: assemble the pie completely (including the top crust and lattice) and refrigerate overnight. This gives the filling time to release juices, which helps prevent a soggy bottom.
Cover loosely with plastic wrap and let it come to room temperature before baking. The crust will be easier to handle, and the filling will be perfectly set. ✨
Baking Shortcuts
If you’re short on time, you can blind-bake the bottom crust for 15 minutes at 375°F before adding the filling. Line it with parchment paper and fill with pie weights or dried beans.
This pre-baking ensures the crust holds its shape during the long bake. For the lattice, use store-bought puff pastry strips if you’re in a rush—they create a similar effect with less effort.
Freezing the Finished Pie
This pie freezes beautifully for up to 3 months. After baking, let it cool completely, then wrap tightly in plastic wrap followed by a layer of aluminum foil. Label with the date and freeze.
When ready to serve, thaw overnight in the fridge and reheat at 350°F for 20-25 minutes to restore the crust’s crispness. The filling will still be tender and flavorful. ❄️
Make-Ahead Serving Tips
Slice the pie and store individual portions in airtight containers for up to 4 days. Reheat slices at 350°F for 10-15 minutes to warm through and crisp the edges.
For a restaurant-style presentation, dust with powdered sugar or serve with a scoop of vanilla ice cream. I always make extra—it’s the kind of dessert that disappears quickly! 🍎
Nutrition facts
Frequently asked questions
Can I use store-bought crust instead of homemade?
Martha Stewart often uses store-bought crusts for convenience, especially when hosting. For best results, choose a high-quality pie crust (like Pillsbury Classic) and blind-bake it for 15 minutes at 375°F before adding filling. This prevents a soggy bottom while keeping the homemade flavor of the spiced apples intact.
What if my lattice doesn't look perfect?
Don't stress—rustic is beautiful! Even if the strips aren't perfectly straight, the lattice still serves its purpose of letting steam escape while keeping the filling moist. For extra stability, brush the strips with egg wash before baking. If you're really struggling, try using a pizza cutter for cleaner lines or even a simple crisscross pattern.
How do I prevent the crust from getting soggy?
The key is proper pre-baking and butter placement. First, blind-bake the bottom crust for 15 minutes before adding filling. Then, dot the top of the filling with small pats of butter (4 tablespoons total) before sealing with the top crust. This creates steam during baking that keeps the crust crisp while the filling stays tender. A sprinkle of sugar on the bottom crust also helps absorb moisture.
Can I substitute tart apples for sweet ones?
Yes, but adjust the sugar! Granny Smith apples are ideal for their tartness, but if using sweeter varieties like Honeycrisp or Gala, reduce the brown sugar in the filling by 2 tablespoons and add 1 teaspoon lemon juice. The goal is balance—you want the filling to taste complex, not cloyingly sweet. Always taste before baking!
Why does Martha's pie need to cool for 4 hours?
The long cooling time lets the filling set properly and prevents it from being too runny when sliced. During baking, the apples release juices that need time to thicken. Cutting too soon risks a watery filling and a soggy crust. For impatient bakers, refrigerate for at least 2 hours, but 4 hours gives the best texture. Patience pays off with every slice!