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Martha Stewart-Inspired Apple Pie

Close-up of Martha Stewart-Inspired Apple Pie showing its texture
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A classic double-crust apple pie with a buttery, flaky pastry and a warmly spiced filling of tender apples. The filling is thickened just enough to hold its shape when sliced, with a glossy cinnamon-brown sugar glaze. Inspired by Martha Stewart’s timeless American home baking style.

Ingredients

Scale

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 the Assembly

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

Instructions

  1. 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.
  2. 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 seems dry. 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.
  3. 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.
  4. 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.
  5. 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, and trim the overhang to 1 inch (2.5cm).
  6. 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.
  7. 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 to let steam escape, then brush the entire surface with the egg wash and sprinkle evenly with the tablespoon of granulated sugar.
  8. 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.
  9. 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.
  10. 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.

Notes

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; thaw it in the refrigerator overnight. The dough disks can be made ahead and refrigerated for 2 days or frozen for 3 months. Reheat slices on a parchment-lined baking sheet in a 350°F (175°C) oven for about 10 minutes until warmed through.

Nutrition

Keywords: Martha Stewart apple pie, apple pie recipe, classic apple pie, double crust apple pie, homemade apple pie, fall dessert, Thanksgiving dessert, cinnamon apple pie, American apple pie, baking, Martha Stewart recipes, pie crust from scratch

Find it online: https://marthadishes.com/martha-stewart-apple-pie/