Desserts
Martha Stewart's apple pie recipe delivers the quintessential American dessert with a lattice crust that's both elegant and foolproof. I spent weeks perfecting this version to match her signature style—flaky layers, spiced filling, and that perfect golden-brown finish.
The secret lies in chilling the dough thoroughly and venting the lattice properly for even baking.
This classic recipe combines a simple buttermilk crust with a filling of tart apples, brown sugar, and warm cinnamon spices. The lattice topping isn't just decorative—it creates steam vents that prevent soggy crust while adding visual appeal.
Martha's method ensures every slice has that signature flaky texture and tender apple filling.
By the time you pull it from the oven, you'll have a pie with a crisp, golden crust and a filling that's just soft enough to melt in your mouth.
The aroma alone will have everyone gathering around the table. This is the kind of dessert that feels like a hug—perfect for holidays, family gatherings, or just because.
Whether you're baking for a crowd or treating yourself to a slice, this recipe delivers restaurant-quality results at home. The lattice pattern makes it look impressive without requiring advanced skills. Let's get started on creating your perfect apple pie.
Ingredients for martha stewart's apple pie
Eight ingredients for the crust, seven for the filling—simple but legendary.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| Granulated Sugar 🍚 | ¼ cup | For crust sweetness |
| Ice Water 💧 | ½ cup | Chilled for dough binding |
| Large Eggs 🥚 | 1 whole | Cold for easier handling |
| Granny Smith Apples 🍎 | 6 medium | Peeled, cored, sliced |
| Light Brown Sugar 🍚 | 1 cup | Packed for filling moisture |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| All-Purpose Flour 🌾 | 2 cups | For lattice topping |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Buttermilk 🥛 | ¼ cup | For crust richness |
The apples are everything. Granny Smiths give that perfect tartness, but Honeycrisp or Fuji work too—just make sure they're firm and free of bruises. I always buy mine from Whole Foods or my local orchard in season. If you're using pre-sliced apples, skip the peeling—they're usually pre-treated to stay fresh. For the crust, European-style butter (like Plugrá) has more fat, which makes it extra flaky. If you can't find it, regular unsalted butter works just fine, but keep it cold—don't let it soften before mixing.
No buttermilk? Mix 1/4 cup milk with 1 tbsp vinegar and let it sit for 5 minutes. The cinnamon should be fresh—ground spices lose their punch fast. If you're missing nutmeg, allspice at half the amount gives a similar warmth. For the lattice, I use a pastry brush to paint the strips with egg wash—it makes them crisp up beautifully. The filling can be prepped ahead and refrigerated for up to 24 hours before baking, which is a total game-changer for busy days. Just don't skip the lemon juice—it keeps the apples from browning and adds a bright pop of flavor.
This pie tastes even better the next day—honestly, the filling gets more tender as it sits. Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, wrap the whole pie tightly in plastic and freeze for up to 3 months. When you're ready to serve, let it sit at room temperature for 30 minutes first—it reheats beautifully in the oven at 350°F for 15 minutes. Slice it warm with a little extra whipped cream, and you've got Martha Stewart magic.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, that cold butter cut into flour with ice water? It’s the secret to a flaky crust without the fuss. No food processor, no overworking—just a few minutes of chopping and pressing, and you’ve got a golden, buttery base that holds its shape.
- Golden Crust Magic: The moment that egg wash hits the hot crust? Pure satisfaction. That crispy edge with the tender center—it’s what turns a good pie into a showstopper. And honestly, the sugar in the dough? It caramelizes just enough to give it this subtle sweetness that pairs perfectly with apples.
- Weeknight or Holiday: Here’s what sold me—this crust is just as happy on a Tuesday night with store-bought apples as it is at Thanksgiving. Need to impress? It’s foolproof. Just want comfort food? Same crust, same magic. My daughter even asks for slices when I’m not baking a pie.
Step-by-step instructions for Martha Stewart's apple pie recipe
Here's how to create Martha Stewart's legendary apple pie with a perfect lattice crust and spiced filling.
Prepare the Classic Pie Crust
In a large bowl, combine the 3.5 cups all-purpose flour with the 0.5 teaspoon salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving that signature flaky crust.
Add the 0.25 cup granulated sugar and mix until evenly distributed. Then drizzle in the 0.5 cup ice water and the 0.25 cup buttermilk while stirring gently with a fork. The dough will come together when you add about 2 tablespoons of water. Be careful not to overmix - just combine until the dough forms a shaggy mass.
Shape and Chill the Dough
Turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each portion into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour. This chilling time is essential for developing the gluten structure that will create those beautiful flaky layers in your crust.
While the dough chills, prepare your 6 medium Granny Smith apples by peeling, coring, and slicing them into ¼-inch thick slices. Toss the apple slices with the 2 tablespoons lemon juice to prevent browning. In a medium bowl, combine the 1 cup packed light brown sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, and mix well. Add the apples and toss gently to coat them evenly with the spiced sugar mixture.
Assemble the Pie
Preheat your oven to 375°F. Remove one dough disk from the refrigerator and roll it out on a lightly floured surface to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer the rolled dough to the pie dish and trim the excess dough, leaving about ½-inch. Press the dough gently into the pie dish, including the sides, to create a smooth base.
Pour the apple filling into the prepared crust, mounding it slightly in the center. Roll out the second dough disk to create strips about ¼-inch wide. Create a lattice pattern by weaving the strips over and under each other, starting from the outer edge and working your way toward the center. Trim any excess dough and press the edges to seal the pie completely.
Bake to Golden Perfection
Place the assembled pie on a baking sheet to catch any drips. Brush the lattice crust with the 1 whole cold large egg beaten with a tablespoon of water for a beautiful golden finish. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The pie is done when the crust is crisp and the filling is tender but not mushy.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents the juices from running out when you serve each slice. The aroma that fills your kitchen during this cooling period will make the wait completely worthwhile!
Pro Tips For Making Martha Stewart'S Apple Pie
- CHILL THE DOUGH: DESCRIPTION: Martha’s recipe calls for resting the dough, but I’ve learned the hard way—don’t skip it. Roll the dough between two sheets of parchment, wrap it tightly, and refrigerate for at least 1 hour (or up to 24 hours). This isn’t just about making it easier to roll; it’s about preventing a gummy, uneven crust. Trust me, the extra time keeps the butter from melting into a mess when you bake it.
- WEIGH THE BUTTER: DESCRIPTION: This recipe relies on cold butter for that perfect flaky texture, but eyeballing it leads to disaster. Use a kitchen scale—Martha’s method specifies 1 cup (2 sticks) of cold unsalted butter, cut into ½-inch cubes. If the butter’s too soft, chill it for 10 minutes before mixing. No shortcuts here; the butter’s temperature is the thing that matters most.
- DON’T OVERWORK THE DOUGH: DESCRIPTION: I used to think more mixing = better dough, but that’s how you end up with tough, chewy pie crust. Cut the butter into the flour just until pea-sized crumbs form—no more. Then, when you add the ice water, mix only until the dough comes together. Overmixing develops gluten, and that’s the fast track to a sad, dense crust. Keep it loose.
- EGG WASH FOR GOLDEN BROWN: DESCRIPTION: Martha’s recipe includes an egg wash, but most people slap it on and call it a day. For a proper finish, beat the egg with 1 tablespoon of water, then brush it on the top crust right before baking. Don’t skip the second coat after 15 minutes in the oven—this is what guarantees that golden, bakery-style shine. (Yes, even if you’re impatient like me.)
Creative variations of these flavors
Caramel Apple Twist
Martha's classic pie becomes even more decadent with a homemade caramel drizzle. After baking, let the pie cool completely, then heat 1 cup granulated sugar with ½ cup heavy cream and 2 tbsp butter in a saucepan over medium heat until it turns golden amber.
Pour this glossy caramel over the warm pie and let it set for 10 minutes before slicing. The contrast of tart apples and rich caramel takes this dessert to restaurant-level perfection. 🍯
Spiced Pear Variation
Swap out apples for ripe Bosc pears and adjust the spices to 1 tsp cardamom plus ½ tsp ginger for a Middle Eastern twist. Pears hold their shape better than apples, so you can slice them slightly thicker (⅓-inch).
The cardamom adds a floral note that pairs beautifully with the buttery crust. I first tried this version after a student brought pears from her family's orchard—it became an instant favorite. 🍐
Cheddar-Street Crust
For a savory-sweet twist, add 1 cup shredded sharp cheddar to the pie crust dough before rolling it out. The cheese melts slightly during baking, creating pockets of gooey goodness that cut through the sweet filling.
I discovered this hack after accidentally leaving cheese out overnight—it became a game-changer. Use white cheddar for a milder flavor or pepper jack for a subtle kick. 🧀
Mini Hand Pies
Turn this classic into portable treats by rolling out the dough into 6-inch circles and cutting into 4 wedges before filling. Fold each wedge into a half-moon, seal the edges with a fork, and bake on a parchment-lined tray for 25-30 minutes at 375°F.
These individual pies are perfect for picnics or potlucks—just double the filling recipe. The lattice pattern works beautifully on mini pies too, using ½-inch strips. 🧁
Chocolate Chip Swirl
Add ½ cup mini chocolate chips to the apple filling before baking for pockets of melted chocolate in every bite. Fold the chocolate into the spiced apple mixture, then assemble the pie as directed.
The chocolate chips soften slightly during baking but maintain their shape, creating delightful surprises. For extra decadence, use dark chocolate with a 70% cacao content. 🍫
Gluten-Free Adaptation
Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill) and add ¼ cup cornstarch to the crust recipe for better texture. For the filling, use tapioca starch instead of flour to thicken if needed.
The lattice pattern works the same way, but these pies benefit from a 5-minute longer bake time to ensure the crust is fully crisp. I tested this version after a student with gluten sensitivity asked for it—it was surprisingly close to the original! 🌾
Nutrition facts
Frequently asked questions about Martha Stewart's apple pie
Can I use pre-made pie crust for this recipe?
Martha Stewart's recipe works beautifully with store-bought crusts. For the best results, choose a high-quality brand and chill the dough for at least 30 minutes before rolling to mimic the professional texture. Pre-made crusts save time without sacrificing that signature flaky quality—just be sure to brush with egg wash for that golden finish.
What's the best way to prevent a soggy bottom crust?
Prevent soggy crust by creating a "crust barrier"! Before filling, sprinkle the bottom crust with a thin layer of dried cornstarch or powdered sugar. This creates a moisture barrier while adding subtle sweetness. Another pro tip: Blind-bake the bottom crust for 10 minutes at 375°F before adding filling to ensure it sets properly.
How do I make the lattice crust look perfect?
For clean lattice lines, roll the dough strips to ¼-inch thickness and use a ruler as a guide. Brush the strips with egg wash before weaving to create contrast against the unbaked dough. Start from the outer edge and work inward, alternating over/under patterns. If you make mistakes, gently press the strips back together—they'll still bake beautifully.
Can I make this pie ahead of time?
This pie actually tastes better the next day! Assemble the pie (unbaked) and refrigerate for up to 24 hours before baking. For make-ahead convenience, prepare the filling and crust separately, then assemble and bake when ready. Store baked pies in an airtight container for 5 days or freeze for 3 months. Let frozen pies thaw overnight in the fridge before serving.
What if my apples are too soft or mushy?
Use a mix of tart apples (Granny Smith) and slightly firmer varieties (Honeycrisp or Braeburn) for perfect texture. If your apples are already soft, toss them with 1 extra tablespoon lemon juice and add 1 teaspoon cornstarch to the filling to help thicken. For extra insurance, pre-cook the apples for 5 minutes before assembling to remove excess moisture.