Martha Stewart Apple Pie Recipe

A Martha Stewart apple pie is the kind of dessert that makes everyone at the table go quiet for a moment. You get a deep golden, shatteringly flaky double crust wrapped around tender apples in a glossy cinnamon and brown sugar filling. It is sweet but balanced, warmly spiced, and firm enough to slice into clean wedges. This version is inspired by Martha Stewart’s classic American home baking approach.

It takes about 1 hour and 50 minutes from start to finish, with most of that time spent chilling the dough and letting the pie bake slowly. The steps are straightforward even if you have never made a double crust before. It fits a holiday table beautifully, but it is simple enough to make on a cool weekend afternoon with no special occasion at all.

Why This Martha Stewart Apple Pie Works

The crust uses very cold butter worked into the flour just until pea-sized pieces remain. Those small butter bits steam in the oven and create the flaky layers that make every bite feel rich rather than heavy. Chilling the dough before rolling and again before baking keeps the butter from melting too soon.

In the filling, a mix of Granny Smith and Honeycrisp apples gives you both tartness and a tender, juicy texture. Just two tablespoons of flour, along with a long cooling time after baking, sets the juices without making the filling pasty or cloudy.

What You’ll Love About It

The crust stays flaky and golden all the way through. The filling is spiced and juicy but slices cleanly. And the whole thing holds up beautifully for holidays, potlucks or a quiet dessert at home.

Ingredients

Every ingredient works together to build a buttery crust and a filling that thickens just enough to hold its shape.

For the Crust

• 2 1/2 cups (313g) all-purpose flour — plus more for dusting
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1 cup (227g) unsalted butter — cold and cut into 1/2-inch cubes
• 6 to 8 tbsp ice water

For the Filling

• 3 pounds (1.4kg) Granny Smith apples — peeled, cored, and sliced 1/4-inch thick
• 1 pound (450g) Honeycrisp apples — peeled, cored, and sliced 1/4-inch thick
• 3/4 cup (150g) granulated sugar
• 1/4 cup (53g) packed brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For Assembly

• 1 large egg — lightly beaten with 1 tbsp water, for egg wash
• 1 tbsp granulated sugar — for sprinkling

Equipment

• Large mixing bowl — for the dough and filling
• Pastry blender — or use your fingertips
• Plastic wrap — for chilling the dough
• Rolling pin
• 9-inch deep-dish pie plate — about 23cm
• Rimmed baking sheet — to catch drips
• Wire rack — for cooling

How to Make Martha Stewart Apple Pie

Step 1: Mix the Dry Ingredients and Butter

Whisk together the flour, salt, and sugar in a large bowl. Add the cold butter cubes and toss to coat, then work the butter into the flour with a pastry blender or your fingertips until the largest pieces are the size of peas. Do not overwork it here, or the crust will turn out tough instead of flaky.

Step 2: Add Ice Water and Form the Dough

Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. Add up to 2 more tablespoons, a little at a time, if it still seems dry and crumbly. Turn the dough onto a lightly floured surface, divide it into two portions with one slightly larger than the other, and shape each into a flat disk. Stop as soon as it holds together when pressed.

Step 3: Chill the Dough Disks

Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling keeps the butter firm so the crust bakes up flaky rather than greasy and tough. This resting time also relaxes the gluten so the dough rolls out without shrinking back.

Step 4: Toss the Apple Filling

Combine the prepared apple slices, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice and vanilla extract in a very large bowl. Toss with clean hands until the apples are evenly coated and the sugars begin to dissolve into a thin syrup. You will see a light glaze forming on the apple slices almost immediately.

Step 5: Roll and Fit the Bottom Crust

Roll the larger dough disk on a lightly floured surface into a 12-inch (30cm) circle, rotating and flouring the surface as needed to prevent sticking. Transfer it to a 9-inch (23cm) deep-dish pie plate, gently pressing it into the bottom and up the sides. Trim the overhang to 1 inch (2.5cm).

Step 6: Fill and Cover the Pie

Pile the apple filling into the crust, pressing gently to eliminate large air pockets. Roll the second disk into an 11-inch (28cm) circle, drape it over the filling, and trim the overhang to match the bottom crust. The apples will mound high, but they cook down significantly in the oven.

Step 7: Seal, Vent, and Brush the Crust

Fold the overhanging dough under itself all the way around and crimp with your thumb and forefinger or the tines of a fork to seal. Cut 4 to 5 slits in the top crust so steam can escape and the filling can bubble instead of bursting through the sides. Brush the entire surface with the egg wash and sprinkle evenly with the tablespoon of granulated sugar.

Step 8: Chill Before Baking

Chill the assembled pie in the refrigerator for 20 minutes while the oven preheats to 425°F (220°C). Cold dough going into a hot oven helps the crust hold its shape and promotes flakiness. The brief chill also firms the crimp so the edges stay defined as the pie bakes.

Step 9: Bake Until Golden and Bubbling

Place the pie on a parchment-lined rimmed baking sheet to catch any drips and bake at 425°F (220°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, until the crust is deep golden brown and the filling is visibly bubbling through the vents. If the edges brown too quickly, cover them loosely with foil during the last 15 minutes.

Step 10: Cool Completely Before Slicing

Cool the pie on a wire rack for at least 4 hours before slicing. This cooling time allows the filling to set up; cutting too soon is the most common way to end up with a runny pie rather than clean, beautiful slices. The juices will thicken as the pie reaches room temperature.

What to Serve With It

• Vanilla ice cream — a scoop melts into the warm filling.
• Fresh whipped cream — a light, soft topping for each slice.
• Sharp cheddar slices — a classic savory contrast to the sweet apples.
• Hot black coffee — balances the richness of the buttery crust.

Tips for the Best Results

• Keep butter cold — cold cubes make flaky layers in the crust.
• Slice apples evenly — 1/4-inch pieces cook at the same rate.
• Don’t skip chilling — cold dough holds its crimp and shape.
• Bake on a sheet — a rimmed pan catches any drips.
• Watch the vents — bubbling juices mean the filling is thickened.
• Wait before slicing — four hours of cooling prevents a runny center.

Easy Variations

Use all Granny Smith apples for a tarter pie, or swap the Honeycrisp for Golden Delicious if you want extra sweetness. Add 1/4 teaspoon of ground allspice or ginger for a deeper spice blend. For a textured top, brush the top crust with egg wash and sprinkle with coarse sugar instead of granulated.

Storing and Reheating

Store the pie loosely covered at room temperature for up to 2 days, then refrigerate for up to 4 additional days. To freeze, wrap the fully baked and cooled pie tightly in plastic wrap and then foil for up to 3 months, and thaw it in the refrigerator overnight. Reheat slices on a parchment-lined baking sheet in a 350°F (175°C) oven for about 10 minutes until warmed through, aiming for 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving.

Nutrient	Amount
Calories	456 kcal
Protein	5g
Carbs	67g
Fat	20g
Fiber	5g
Sodium	310mg

FAQs

Can I make the pie dough ahead of time?

Yes, the dough disks can be made ahead and refrigerated for 2 days or frozen for 3 months. Thaw frozen dough in the refrigerator overnight before rolling it out.

Why is my apple pie filling runny?

The filling usually runs because the pie was cut before it cooled completely or because the juices did not bubble long enough in the oven. Let the pie rest for at least 4 hours and look for thick, vigorous bubbling through the vents before you pull it out.

Can I use a different apple variety in this Martha Stewart apple pie recipe?

You can use any firm, tart-sweet baking apple such as Braeburn, Jonagold, or Pink Lady. Keep the total apple weight at 4 pounds (1.8kg) so the filling thickens the same way in the described baking time.

Where did apple pie come from?

Apple pie has roots in England and other parts of Europe, where fruit pies with double crusts were widely baked. The dish came to North America with early English settlers and was especially popular in New England, where apple orchards thrived.

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