Desserts
Martha Stewart's apple pie recipe delivers the perfect balance of flaky crust and spiced filling that tastes like autumn in every bite. I spent years perfecting this classic—starting with my grandmother's Sunday roast chicken, then adapting her techniques to dessert baking.
The secret lies in cold butter for the crust and a well-spiced filling that holds its shape during baking.
What makes this recipe special is the combination of traditional methods and modern shortcuts. You can make the crust from scratch for that signature flakiness, or use high-quality pre-made dough if you're short on time.
The filling requires just six simple ingredients, but the cinnamon and nutmeg create a warm, aromatic flavor that's impossible to resist.
By the time you pull it from the oven, you'll have a golden-brown pie with a crisp, flaky crust and tender, spiced apples that release their juices just enough to create a lightly caramelized filling.
The aroma alone will have everyone gathering around your kitchen, and the first bite delivers that perfect combination of sweet, spiced, and buttery.
Serve it warm with vanilla ice cream or whipped cream for the full experience. This is the kind of pie that becomes a family tradition—worth every minute of prep and baking. Let's get started!
Ingredients for martha stewart's apple pie
Six apples, cold butter, and a handful of spices create Martha's legendary flaky crust and spiced filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | Plus 2 tbsp for crust |
| Light Brown Sugar 🍚 | ½ cup | Packed for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Apples 🍎 | 6 medium | Peeled, cored, sliced |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 tsp | Plus extra for crust |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla extract |
| Egg 🥚 | 1 large | For egg wash |
| Heavy Cream 🥛 | ¼ cup | Optional for lattice |
| Ice Water 💧 | ¼ cup | For dough handling |
The apples are everything—Granny Smiths and Honeycrisp hold their shape best. Buy organic if possible to avoid peeling wax. I always grab mine at Whole Foods or the farmers market in season. The butter must be cold—take it out of the fridge right before mixing. For the crust, I use Plugrá butter because it's high-fat and stays flaky. If you're short on time, Pepperidge Farm pie crust works in a pinch, but it won't be as flaky.
No Granny Smiths? Fuji or Braeburn apples work too—just toss them in lemon juice right after slicing to keep them from browning. Want extra spice? Add a pinch of cardamom or half a tsp of allspice. The crust can be made a day ahead—wrap it tightly in plastic and refrigerate. If you're making a lattice top, heavy cream brushed on strips makes it golden and crispy. No vanilla? Vanilla bean paste works too, just use half the amount.
The crust keeps well for 3 days in the fridge or 3 months in the freezer. Once baked, the pie stays fresh for 4 days at room temperature or 1 week in the fridge. I always make an extra crust—freeze it for next time. The filling reheats beautifully in the oven at 350°F for 10 minutes if you want to serve it warm later.
Why You'll Love This Recipe
- No-Roll-Shortcut Crust: I swear by this butter-and-flour crust—just mix, press, bake. No chilling, no fuss, and it still gets that golden, flaky edge Martha’s known for. The cold butter cubes cut in like magic, and honestly? My pie comes out better than half the ones I’ve bought pre-made.
- Spiced Sugar Magic: That perfect balance of granulated and brown sugar with cinnamon? It’s not just sweet—it’s warm. The brown sugar caramelizes just enough to coat the apples, while the cinnamon lingers like a hug. I’ll be real: I’ve caught myself sneaking bites straight from the pan.
- Leftovers for Days: This pie keeps for weeks in the fridge, and the flavor only deepens. Slice it for breakfast toast, crumble it over yogurt, or reheat slices with vanilla ice cream. My freezer’s always stocked with at least two pies—because why bake once when it’s this easy?
- Budget Bakery Win: Flour, butter, sugar, cinnamon—these are pantry staples that won’t break the bank. A single pie costs me less than $5 to make, and it feeds a crowd. Plus, the crust uses half the butter of most recipes, so you’re not drowning in fat. Smart, simple, and still feels special.
Step-by-step instructions for Martha Stewart's apple pie recipe
Here's how to achieve that legendary flaky crust and perfectly spiced filling every time.
Prepare the Crust for Maximum Flakiness
In a large bowl, combine the 3.5 cups all-purpose flour with 1 tsp salt and 2 tbsp granulated sugar (from the extra amount mentioned in the ingredients). Cut in the 1.5 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures those signature flaky layers.
Gradually add the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should hold its shape when pressed but not be sticky. Avoid overworking it—just combine until it forms a rough ball. Wrap in plastic and chill for at least 1 hour (or up to 2 days). This resting period relaxes the gluten and prevents shrinking during baking.
Assemble the Filling with Perfect Balance
Peel, core, and slice the 6 medium apples into ¼-inch thick slices. Toss them immediately with 2 tbsp lemon juice to prevent browning. In a large bowl, combine the sliced apples with 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tsp vanilla extract. Mix gently but thoroughly to coat all apple slices evenly—this ensures consistent flavor and texture throughout.
Let the filling sit for 15 minutes at room temperature. This allows the juices to release slightly, which helps create a more cohesive filling when baked. If your apples are particularly juicy, you might want to drain them briefly in a colander before assembling, but don't skip the lemon juice—it's what keeps that bright, fresh apple flavor.
Roll Out and Layer the Crust
On a lightly floured surface, roll out half of the chilled dough to a 12-inch circle about ⅛-inch thick. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge, leaving about ½-inch overhang. Save the remaining dough for the top crust.
Spread the apple filling evenly into the bottom crust, mounding it slightly in the center. The filling should come up to within ½-inch of the pie's edge—this prevents overflow during baking. Brush the bottom crust edges with the 1 large egg beaten with 1 tablespoon water. This creates a seal that prevents the filling from bubbling out.
Create the Top Crust and Vent for Steam
Roll out the remaining dough to another 12-inch circle. For a classic lattice look, cut the dough into 1-inch strips and arrange them in a crisscross pattern over the filling. For a simpler approach, simply roll out the dough and place it over the pie, trimming to fit. Cut 4-5 small slits in the center to allow steam to escape—this prevents a soggy bottom.
Brush the top crust with the remaining 1 tablespoon egg wash (mix the remaining egg with 1 tablespoon water). If using, drizzle 0.25 cup heavy cream over the top crust for extra shine and tenderness. Sprinkle with a pinch of granulated sugar if you like a touch of caramelization on the crust edges. This final step gives that professional bakery look.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the assembled pie on a parchment-lined baking sheet to catch any drips. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. If the edges brown too quickly, cover them with aluminum foil.
For the last 10 minutes, increase the oven temperature to 400°F to encourage browning. The pie is done when the crust is crisp and the filling is tender but not mushy. Let it cool for at least 2 hours before slicing—this allows the filling to set properly and makes for cleaner slices. Serve warm with vanilla ice cream for the ultimate experience.
Pro Tips For Making Martha Stewart'S Apple Pie
- CHILL THE BUTTER: Martha’s recipe calls for cold butter in the crust—don’t skip this. Cut the butter into ¼-inch cubes and freeze them for 10 minutes before mixing with flour. I learned this the hard way when my crust turned greasy instead of flaky. (Yes, even if you’re impatient like me.)
- TOSS APPLES IN CITRIC: The recipe’s sugar and spices won’t caramelize as well without it. Toss your sliced apples with 1 tablespoon lemon juice right after prepping them—this keeps them bright and prevents a mushy filling. My grandmother swore by this, and she was right: the pie stays crisp longer.
- BAKE AT 375°F STRICTLY: Martha’s recipe specifies 375°F for a reason—any hotter, and the crust burns before the filling sets; any cooler, and the center stays undercooked. Preheat your oven for at least 20 minutes and use an oven thermometer to double-check. (Your future self will thank you.)
- USE A THICKENED TOPPING: Skip the watery egg wash on the crust. Instead, mix 1 tablespoon milk with 1 egg yolk and brush it on—it’s less likely to steam and make the crust soggy. For extra shine, sprinkle a pinch of sugar on top before baking. (Does it look weird? Yes. Does it work? Every single time.)
Perfect pairings for martha stewart's apple pie
Classic Ice Cream
Vanilla bean ice cream is the ultimate pairing for Martha's apple pie—its creamy texture and sweetness balance the warm spices perfectly. I always use Häagen-Dazs vanilla bean or Ben & Jerry's vanilla for that rich, authentic flavor.
For a homemade option, blend 2 cups heavy cream, 1 cup whole milk, 1 vanilla bean (scraped)
or 2 tbsp vanilla extract, and ½ cup sugar. Chill the mixture overnight before churning in an ice cream maker. The cold, creamy scoop contrasts beautifully with the warm pie, creating a sensory experience that feels like a hug. 🍦
Whipped Cream
Homemade whipped cream adds a light, airy contrast to the dense pie filling. Whip 1 cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla extract until soft peaks form.
I like to add a pinch of cinnamon for extra warmth. For a shortcut, use Cool Whip and fold in 1 tbsp cinnamon sugar—it's not homemade, but it delivers fast.
Dollop it generously on each slice and watch it melt slightly from the pie's heat. The contrast between the cool cream and warm pie is what makes this dessert feel special. My grandmother always served it this way, and it's a tradition I never skip. ✨
Caramel Sauce
Drizzle warm caramel sauce over each slice for an extra layer of richness. Heat 1 cup granulated sugar in a saucepan until melted, then slowly add ¼ cup heavy cream, stirring constantly until smooth.
Let it cool slightly before drizzling—it should be thick enough to coat the back of a spoon. Store-bought caramel like Smucker's works in a pinch, but homemade tastes far superior.
The caramel's buttery sweetness complements the pie's spices, creating a perfect balance. I often make a double batch because it disappears fast. For a spiced version, add ½ tsp cinnamon to the warm caramel before serving. 🍯
Cheese Pairings
A sharp cheddar or aged gouda adds a savory contrast that cuts through the pie's sweetness. I like Cabot Clothbound Cheddar or Point Reyes Aged Gouda for their rich, nutty flavors.
Serve small cubes alongside the pie for guests to add to their plates. The cheese's tanginess balances the pie's sweetness, making each bite more complex.
For a dessert-only option, try cream cheese frosting—mix 8 oz cream cheese, ½ cup butter, 3 cups powdered sugar, and 1 tsp vanilla until smooth. Spread it over cooled pie slices for a no-fuss, crowd-pleasing finish. 🧀
Nutrition facts
Frequently asked questions
Can I use pre-made pie crust instead of making it from scratch?
For convenience, use a high-quality pre-made crust like Pepperidge Farm or Pillsbury. Chill it before using and blind-bake the bottom crust for 10 minutes at 375°F to prevent sogginess. The flavor won't be identical, but it saves time while keeping the pie delicious.
What's the best way to prevent a soggy bottom crust?
Prevent sogginess by pre-baking the bottom crust for 10 minutes before adding filling, or sprinkle ½ cup crushed cornflakes or finely chopped nuts on the crust before filling. The egg wash on the edges also creates a seal that keeps juices contained. Always let the pie cool 2 hours before slicing.
How do I make a lattice crust if I'm not experienced?
Start with a simple strip lattice: Roll out the top dough, cut into 1-inch strips, and arrange in a crisscross pattern. Brush strips with heavy cream for extra shine. For beginners, try a full top crust with slits instead—it's foolproof and looks elegant. Practice on parchment first if needed.
Can I make this pie ahead of time?
Yes! Assemble the pie (unbaked) and refrigerate for up to 24 hours. Bake as directed. For make-ahead convenience, bake the pie 1 day ahead and store at room temperature. Reheat slices in a 350°F oven for 10 minutes before serving. The flavors deepen overnight!
What if my crust turns out too dark before the filling is done?
Cover the crust edges with aluminum foil during baking to slow browning. For extra protection, create a foil tent over the entire pie if needed. Focus on baking until the filling is bubbly and golden—you can always add more time after removing the foil.