Martha Stewart's World's Best Apple Pie Recipe: Double-Crust Brilliance With Cinnamon-Infused Filling

Martha Stewart’s world’s best apple pie recipe delivers the kind of double-crust perfection that makes every slice worth savoring. This isn’t just dessert—it’s a foolproof masterpiece with a cinnamon-infused filling that balances sweetness and spice, encased in a golden, flaky crust.

I’ve perfected the technique over years of baking, ensuring the lattice or solid top turns out crisp yet tender, while the filling stays juicy and aromatic.

The secret lies in precision: pre-cooked apples release their juices just enough to create a thick, fragrant filling without turning soggy, while the crust’s butter content guarantees layered flakiness. Martha’s signature touch?

A light dusting of flour on the apples before baking prevents browning, keeping them bright and inviting. This pie isn’t just delicious—it’s a showstopper that looks as impressive as it tastes.

By the time it emerges from the oven, you’ll have a golden-brown masterpiece with a caramelized lattice or a sealed, flaky top, all encasing a filling that’s spiced to perfection.

The aroma alone will have everyone gathering around the table, and the first bite delivers that unmistakable balance of buttery crust, warm spices, and tender apples. This is the pie that makes holidays feel special—even on a Tuesday.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that’s restaurant-quality at home. The recipe scales beautifully for gatherings, and leftovers reheat perfectly. Let’s get baking—this is the apple pie that becomes a family tradition.

Ingredients for martha stewart's world's best apple pie

Six apples, two spices, one golden crust. Martha's secret to perfect pie starts here.

The apples are non-negotiable—Granny Smiths and Golden Delicious give you that perfect tart-sweet balance. Local farmers markets often have the best selection, but grocery store apples work too (just avoid anything mealy). Peel and slice them the same day you bake—oxydation happens fast. For the butter, Plugrá or Land O'Lakes are reliable, but if you're fancy, grab European-style butter from Whole Foods. The key? Keep it cold until mixing. The cinnamon should be freshly ground—pre-ground loses its punch after a few weeks. If you're using a jar, check the date. Penzeys or Trader Joe's bulk bins are great for quality spices.

No Granny Smiths? Honeycrisp or Braeburn work in a pinch, but you'll lose some tartness. Short on butter? Lard or shortening keeps the crust flaky, but butter's the star here. The flour matters too—King Arthur or Bob's Red Mill are ideal, but don't stress if you've got basic all-purpose. For the nutmeg, freshly grated is worth it, but pre-ground works if it's labeled 'pure.' The lemon juice? Freshly squeezed brightens everything—bottled won't cut it. And that extra tablespoon of sugar in the egg wash? Don't skip it—it's what gives Martha's pie that signature golden sheen.

This pie keeps beautifully—3-4 days at room temperature in a cool pantry, or up to 2 months in the freezer. Wrap it tightly in plastic, then foil. For serving, reheat at 350°F for 15-20 minutes—the crust gets crispy again. I always make two pies when company's coming. One for now, one for later. The leftovers? Even better the next day—the filling thickens up perfectly. Store the crust scraps in a baggie—they make great mini hand pies later.

Step-by-step instructions for Martha Stewart's world's best apple pie

The secret to this legendary pie lies in the perfect balance of tart and sweet apples, a flaky crust, and Martha's signature cinnamon-spice blend. Here's how to make it shine.

Peel, core, and slice all 6 medium Granny Smith Apples and 6 medium Golden Delicious Apples into ¼-inch thick slices. The Granny Smith adds tartness while the Golden Delicious brings natural sweetness—together they create the perfect flavor balance. Toss the sliced apples immediately with 2 tablespoons lemon juice to prevent browning and preserve their vibrant color.

In a large bowl, combine the apples with 1.5 cups granulated sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, 1 teaspoon vanilla extract, and 1 cup all-purpose flour. Gently toss until every slice is evenly coated. The flour helps thicken the filling and prevents a runny pie. Let the mixture sit for 15 minutes while you prepare the crust—this allows the flavors to meld and the apples to release some of their juices.

In a large mixing bowl, combine 3.5 cups all-purpose flour, 1 teaspoon Diamond Crystal kosher salt, and 1 cup cold cubed unsalted butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving a flaky crust. If the dough feels too dry, add 1 tablespoon ice water at a time until it just comes together when pressed.

Divide the dough into two equal portions. On a lightly floured surface, roll one portion into a 12-inch circle for the bottom crust, about ⅛-inch thick. Transfer it to a 9-inch pie dish and trim the edges, leaving a ½-inch overhang. Chill the crust in the fridge while you roll out the second portion for the top crust. The cold dough prevents shrinking and makes rolling much easier.

Preheat your oven to 375°F. Remove the chilled bottom crust from the fridge and fill it with the prepared apple mixture, pressing down gently to create an even layer. The filling should come up to about ½-inch below the pie dish's rim, allowing room for the top crust. Brush the edges of the bottom crust with 1 lightly beaten egg to create a seal that prevents leakage.

Roll out the second dough portion into another 12-inch circle. Place it over the filling, trim the excess, and crimp the edges using your fingers or a fork to create a decorative pattern. Cut 4-5 small slits in the center of the top crust to allow steam to escape—this prevents a soggy bottom. Brush the top crust with the remaining 1 lightly beaten egg mixed with 1 tablespoon granulated sugar for a golden, glossy finish.

Place the assembled pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated oven for 50-55 minutes, until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. The edges should be crisp, and the apples should be 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 and the juices to redistribute, ensuring each slice has that perfect balance of crisp crust and spiced apple filling. Serve warm with a scoop of vanilla ice cream for the ultimate experience.

Creative variations of this dish

Spiced Rum Caramel

Swap out the sugar in the egg wash for a ½ cup spiced rum caramel made by simmering ½ cup brown sugar, ¼ cup heavy cream, and 1 tbsp dark rum until thickened.

Brush this over the top crust before baking for a boozy, aromatic twist. The rum caramel adds depth and a subtle warmth that pairs beautifully with the cinnamon-spiced filling. 🍷

Lattice Top Crust

Instead of a full top crust, create a classic lattice design using strips of pie dough cut into 1-inch wide rectangles. Weave them over the filling in a checkerboard pattern for a rustic, elegant look.

This allows steam to escape while keeping the filling juicy and the crust crisp. I use a pastry brush to seal the edges between strips to prevent air gaps. ✨

Pecan Streusel Topping

Replace the top crust with a pecan streusel made from 1 cup chopped pecans, ½ cup brown sugar, ¼ cup flour, and 2 tbsp melted butter. Sprinkle this over the filling before baking for a buttery, crunchy contrast.

The pecans add a nutty richness that complements the apples perfectly. Store extra streusel in an airtight container for future use on cobblers or muffins.

Cheddar & Chive Crust

For a savory-sweet twist, fold ½ cup shredded sharp cheddar and 2 tbsp chopped chives into the bottom crust dough before rolling it out. The cheese adds a sharp, umami edge that cuts through the sweetness of the apples.

This variation works surprisingly well with a brown sugar glaze> drizzled over the top after baking. 🧀