Desserts
Martha Stewart's old-fashioned apple pie recipe delivers the perfectly golden, flaky crust and tender filling that makes every slice taste like a homecoming. This isn't your average pie—it's a timeless classic built on traditional techniques like blind-baking and an egg wash that guarantees that signature caramelized finish.
I've baked this version more times than I can count, and it never fails to impress, whether served warm with ice cream or at room temperature the next day.
The secret to this pie lies in the crust: a foolproof all-butter dough that stays crisp yet tender, with a lattice top that adds visual appeal while keeping the filling juicy.
We're talking about layers of buttery pastry wrapped around a spiced apple filling that's just sweet enough to balance the tartness of the apples. The filling bakes until bubbly but never mushy, and the crust maintains its golden perfection through every slice.
What makes this recipe truly special is how it combines Martha's signature attention to detail with techniques that work for home bakers. Blind-baking the crust ensures it doesn't get soggy, while the egg wash creates that irresistible golden-brown color.
The result is a pie that looks as good as it tastes—crisp edges, tender apples, and a flaky crust that melts in your mouth. This is the kind of dessert that becomes a family tradition.
Serve it warm with a scoop of vanilla ice cream or let it cool slightly for clean, perfect slices. The aroma alone will have everyone gathering in the kitchen, and the first bite will remind them why homemade pie beats store-bought every time. Let's get baking!
Ingredients for martha stewart old fashioned apple pie
Eight simple ingredients transform into Martha's legendary golden crust and spiced apple filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakier crust |
| Granny Smith Apples 🍎 | 6 medium | Peeled, sliced 1/4-inch thick |
| All-Purpose Flour 🌾 | 2 ½ cups | Plus 1 tbsp for dusting |
| Granulated Sugar 🍚 | 1 ½ cups | Divided for crust/filling |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Large Eggs 🥚 | 1 whole | Plus 1 yolk for egg wash |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Ground Cinnamon 🌿 | 2 tsp | Plus extra for dusting |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | 1 tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Ice Water 💧 | ½ cup | For dough consistency |
The butter matters here—European-style or Plugrá from the store's butter case gives the best flakiness. I always buy a pound and keep it in the freezer until needed. For the apples, Granny Smiths are ideal (their tartness balances the sweetness), but Honeycrisp or Braeburn work too. Look for firm, unblemished fruit—avoid those with soft spots. The cinnamon should be fresh; if it smells like dust, toss it. Penzeys or the bulk bins at Whole Foods are great for quality spices.
No Granny Smiths? Mix Honeycrisp with Fuji for a sweeter-tart combo. Running short on butter? Vegetable shortening works in a pinch (though it's not as flavorful). The brown sugar can be swapped for white sugar if you prefer, but the molasses in brown sugar adds depth. For nutmeg, if you can't find freshly grated, pre-grated is fine—just don't use the whole nut. The vanilla extract? Pure vanilla is worth the splurge; imitation tastes artificial in the filling. And if you're feeling fancy, add a pinch of cardamom to the filling for a Martha-approved twist.
The dough keeps best wrapped in plastic in the fridge for up to 3 days—or freeze it for 3 months. Prep the filling ahead too; it can sit overnight covered in the fridge. The pie itself? Best served warm but stays perfect at room temperature for 2 days. I always bake a second crust to freeze for emergencies—nothing beats reheating a slice straight from the freezer.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this pie comes together faster than my coffee order at the drive-thru. You’re basically mixing a filling with prepped apples, rolling out one crust, and folding it like a taco—no lattice fuss, no weeping crust drama.
- Tart-Sweet Magic: That Granny Smith tang cut with brown sugar? Chef’s kiss. The butter in the crust melts into flaky layers while the filling stays just firm enough—no mushy middle, no sad soggy bottom.
- Weeknight Hero: Between us, I’ve served this at book club, holiday dinners, and even my kid’s soccer game (yes, the one with the questionable snacks). It’s fancy enough for company but zero-stress for when you’re just trying to feed people.
- Leftovers Win: One pie lasts me four days—sliced for breakfast toast, reheated with vanilla ice cream, or packed in lunchboxes. And honestly? The second day is often better than the first. (Don’t tell Martha.)
Step-by-step instructions for Martha Stewart's old fashioned apple pie recipe
Here's how to create a classic pie with a golden crust and tender filling that stays perfect slice after slice.
Prepare the Flaky Crust
In a large bowl, combine the 1 cup unsalted butter (cold, cubed) and the 2.5 cups all-purpose flour (plus 1 tablespoon for dusting). Use a pastry cutter or your fingers to work the butter into the flour until you have pea-sized crumbs with some larger butter pieces remaining. This ensures a flaky texture.
Gradually add the 0.5 cup ice water while mixing with a fork until the dough just comes together. Be careful not to overmix—just until it holds when pressed. Divide the dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour. This resting time is crucial for a tender crust that won't shrink during baking.
Make the Spiced Apple Filling
In a large bowl, combine the peeled and sliced 6 medium Granny Smith apples with the 1.5 cups granulated sugar (reserved for filling), 0.5 cup light brown sugar, 2 tablespoons lemon juice, 2 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 1 teaspoon salt, and 1 teaspoon vanilla extract. Toss gently to coat the apples evenly. Let the mixture sit for 15 minutes—this allows the sugars to draw out moisture and creates a juicier filling.
Line a 9-inch pie dish with one of the chilled dough discs, pressing gently to fit. Trim any excess dough hanging over the edge. Pour the apple mixture into the crust, mounding it slightly in the center. This prevents the filling from spilling over during baking.
Assemble and Create the Top Crust
Roll out the second dough disc on a lightly floured surface to about 12 inches in diameter. Place it over the apple filling, trimming excess dough to create a clean edge. Fold the top and bottom crusts together at the edge, pressing firmly to seal. This creates a decorative fluted edge that holds its shape beautifully.
Cut 4-5 slits in the top crust to allow steam to escape. Brush the entire top crust with the beaten 1 whole large egg (plus 1 yolk for egg wash). Sprinkle with a pinch of ground cinnamon for extra flavor. The egg wash gives that classic golden finish, while the cinnamon adds warmth to the aroma.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the assembled 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 through the slits. The edges should be set, but the center should still have a slight jiggle when shaken gently.
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 a runny pie. The crust will firm up as it cools, resulting in that perfect balance of tender yet flaky texture.
Serve Warm with Vanilla Ice Cream
Slice the pie into 8 equal wedges using a sharp knife dipped in hot water and wiped clean between cuts. Serve warm with a scoop of vanilla ice cream to balance the spiced apples. The contrast of warm pie and cold ice cream creates the ultimate homestyle dessert experience.
This pie tastes even better the next day, so consider making it ahead. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. The flavors deepen as it sits, making every slice worth the wait.
Pro Tips For Making Martha Stewart Old Fashioned Apple Pie
- CHILL THE APPLE FILLING: Martha’s recipe calls for a thick, spiced apple mixture—but if you skip chilling it for at least 30 minutes before baking, the juices will leak like a sieve. I learned this the hard way when my first pie turned into a soggy bottom mess. Trust me, the wait makes the crust worth it.
- PEEL THE APPLES (YES, REALLY): Granny Smiths are tart and thick-skinned, but peeling them first cuts down on that weird, chewy texture in the filling. Use a vegetable peeler—it’s faster than a knife and leaves the fruit intact. (I know, I know, it’s extra work, but the smooth filling is worth it.)
- BRUSH THE CRUST WITH EGG WASH: The classic butter crust in this recipe is rich, but it needs help browning. Whisk 1 egg with 1 tablespoon water and brush it on the top crust and the edges before baking. The crust will turn golden, not pale—no one wants a sad, undercooked lid.
- USE COLD BUTTER FOR THE CRUST: Cut the unsalted butter into the flour mixture using a pastry cutter or your fingers until it’s pea-sized and cold. If the butter melts too soon, the crust will turn greasy instead of flaky. Work fast, but don’t rush—this is the thing that matters most for that perfect layering.
Storing and reheating this dish
Refrigerator Storage
This pie is a dream to store—just let it cool completely before transferring to an airtight container (I love Pyrex glass containers with snap-on lids). Keep it in the fridge at 40°F or below for up to 3 days, but honestly?
It tastes even better the next day as the flavors meld together. The crust stays crisp, and the filling holds its perfect texture. 💫
Freezer Prep
For long-term storage, wrap the entire pie tightly in plastic wrap followed by foil to prevent freezer burn. I like to freeze it at room temperature (not cold) to avoid condensation.
Label with the date and freeze for up to 3 months. When ready to serve, thaw overnight in the fridge—no need for the microwave!
Reheating Warm Slices
For the best experience, reheat individual slices in a 350°F oven for 8-10 minutes on a baking sheet. The heat revives the crust's crispness and warms the filling without drying it out. Alternatively, warm in the microwave for 20-30 seconds (cover with a damp paper towel to prevent sogginess).
Lattice Top Care
If you made the classic lattice crust, reheat the pie covered with foil for the first 5 minutes to protect the delicate dough strips. The lattice will crisp up beautifully when exposed to the final 3-5 minutes of uncovered heating. This keeps the aesthetic intact while maintaining texture.
Make-Ahead Filling Tip
Prep the apple filling up to 24 hours ahead and store it covered in the fridge. This gives the spices time to infuse fully, resulting in deeper flavor. Just assemble the pie when ready to bake—no need to refrigerate the filling longer than a day. 🍏
Crust Refresh Trick
If the crust loses its crispness after storage, brush the top with 1 tablespoon melted butter and bake at 375°F for 5-7 minutes before serving. This simple step restores that golden, flaky perfection without overcooking the filling.
Nutrition facts
Frequently asked questions
Why does Martha's recipe use both granulated and brown sugar in the filling?
The combination creates the perfect balance of sweetness and depth. Granulated sugar dissolves quickly for even distribution, while brown sugar adds molasses notes that enhance the apple's natural flavors and help thicken the filling as it bakes. The slightly caramelized edges from the brown sugar are what give this pie its signature richness.
Can I make this pie with a store-bought crust instead of homemade dough?
For convenience, use a high-quality pre-made pie crust (like Pillsbury or Whole Foods brand) but blind-bake it for 10 minutes at 375°F before adding filling. The extra baking time prevents a soggy bottom. Just brush the top crust with egg wash and sprinkle with cinnamon as directed. The texture won't be quite as flaky, but it'll still taste delicious.
What's the best way to prevent a soggy bottom crust?
Martha's method includes blind-baking the bottom crust for 15 minutes before adding filling. For extra insurance, sprinkle 1 tablespoon cornstarch over the pre-baked crust before pouring in the apples. This creates a barrier that absorbs excess moisture. Also, avoid overfilling—the apples should mound slightly in the center, not overflow.
How do I know when the pie is fully baked?
The pie is done when the crust is deep golden brown and the filling bubbles through the slits in the top crust. The edges should be set but still slightly soft, and the center should jiggle gently when shaken. Inserting a knife near the center should come out clean or with just a few moist crumbs—never with wet filling. Let it cool 2 hours before slicing for clean cuts.
Can I substitute pie apples for Granny Smiths?
Yes, but adjust the sugar slightly. For sweeter varieties like Honeycrisp or Gala, reduce the granulated sugar by 2 tablespoons. Tart apples like Braeburn work well too. The key is balancing tartness with sweetness—taste the filling before baking. If using pre-sliced pie apples, drain them well and pat dry to prevent excess moisture in the crust.