Martha Stewart Dutch Apple Pie Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

This Martha Stewart Dutch apple pie is a deep-dish dessert with a buttery, flaky crust, a tall mound of cinnamon-tossed apples, and a crisp streusel lid instead of a top pastry. The filling is sweet-tart and tender, the topping is golden and crumbly, and the two textures play off each other in every bite. It is inspired by Martha Stewart’s classic American home baking, and it comes together with pantry staples you probably already have.

From start to finish, expect about 235 minutes, most of which is chilling and cooling time. The hands-on work is straightforward — no lattice, no top crust to roll — so it fits a weekend baking session, a holiday table, or a potluck where you want something that looks impressive but stays simple.

Why This Martha Stewart Dutch Apple Pie Works

The crust stays flaky because the butter goes in cold and the dough gets a full hour in the fridge. Stopping as soon as the dough clumps together keeps it tender instead of tough.

The apples get drained after they sit with the sugar, which pulls out excess juice before baking. That one step is what keeps the bottom crust crisp under all that fruit, and the streusel gives you a rich, crumbly lid without any rolling.

What You’ll Love About It

• No top crust — the streusel goes on in one quick scatter.
• Balanced sweetness — tart Granny Smiths keep it from cloying.
• Make-ahead friendly — the dough chills for up to two days.
• Cuts clean — a fully cooled pie gives neat wedges.

Ingredients

This makes one 9-inch (23cm) deep-dish pie, about 8 servings.

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1/2 cup (113g) unsalted butter — cold, cut into 1/2-inch (1cm) cubes
• 3 to 4 tablespoons (45-60ml) ice water

For the Filling

• 6 medium Granny Smith apples — about 2 1/2 pounds (1.1kg), peeled, cored, and sliced 1/4 inch (6mm) thick
• 2 tablespoons (30ml) fresh lemon juice
• 1/2 cup (100g) granulated sugar
• 1/4 cup (53g) packed light brown sugar
• 2 tablespoons (16g) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

For the Topping

• 3/4 cup (94g) all-purpose flour
• 1/2 cup (105g) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons (85g) unsalted butter — melted

Equipment

• Deep-dish pie plate — 9-inch (23cm), glass or ceramic.
• Pastry blender — or just use your fingertips.
• Rimmed baking sheet — catches any drips.
• Rolling pin — for the crust round.
• Wire cooling rack — lets air circulate under the pie.
• Plastic wrap — for chilling the dough disk.

How to Make Martha Stewart Dutch Apple Pie

Step 1: Make the Crust

Whisk 1 1/4 cups (156g) flour, 1/2 teaspoon salt, and 1 teaspoon sugar in a large bowl. Add the 1/2 cup (113g) cold butter cubes, toss to coat, then cut in with a pastry blender or your fingertips until the mixture looks like coarse meal with some pea-sized butter pieces left, about 3 minutes. Drizzle in 3 tablespoons (45ml) ice water and toss with a fork until the dough just holds together when squeezed, adding the last 1 tablespoon (15ml) only if needed.

Don’t overwork the dough here, or the crust turns out tough — stop the moment it clumps.

Step 2: Chill the Dough

Turn the dough out onto a lightly floured surface and shape it into a 5-inch (13cm) disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. The chill relaxes the gluten and firms the butter so the crust bakes up flaky.

Step 3: Roll and Fit the Shell

Position a rack in the lower third of the oven and preheat to 400°F (200°C). Roll the chilled dough on a lightly floured surface into a 12-inch (30cm) round, about 1/8 inch (3mm) thick, and fit it into a 9-inch (23cm) deep-dish pie plate, pressing gently into the corners. Trim the overhang to 1/2 inch (1cm), fold it under, crimp the edge, and prick the bottom all over with a fork. Freeze the shell for 15 minutes while you make the filling.

Step 4: Make the Filling

In a large bowl, toss the sliced apples with 2 tablespoons (30ml) lemon juice. Whisk 1/2 cup (100g) granulated sugar, 1/4 cup (53g) brown sugar, 2 tablespoons (16g) flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt in a small bowl, then sprinkle over the apples and toss until evenly coated. Let it stand for 10 minutes so the apples release juice, then drain off and discard that liquid so the bottom crust stays crisp.

Step 5: Fill the Shell

Spoon the apple filling into the frozen pie shell, mounding it slightly in the center and pressing down gently to compact the slices. Set the pie on a rimmed baking sheet to catch any drips.

Step 6: Make the Topping

In a medium bowl, whisk 3/4 cup (94g) flour, 1/2 cup (105g) brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the 6 tablespoons (85g) melted butter and stir with a fork until evenly moistened and clumpy, with no dry flour left. Scatter the streusel evenly over the apples, breaking up any large clumps with your fingers so it bakes into an even crust.

Step 7: Bake the Pie

Bake at 400°F (200°C) for 20 minutes, then reduce the oven to 350°F (175°C) and keep baking until the topping is deep golden brown and the filling bubbles thickly through the cracks, 50 to 55 minutes more. If the crust edges brown too fast, tent them loosely with foil after the first 30 minutes. The pie is done when a knife inserted into the center meets little resistance.

Step 8: Cool Completely

Transfer the pie to a wire rack and cool completely, at least 3 hours, so the filling sets. Don’t slice it warm, or the filling will run — a fully cooled pie cuts into clean wedges. Serve at room temperature or slightly warm.

Step 9: Slice and Store

For clean slices, dip a sharp knife in hot water, wipe it dry, and cut straight down through the topping and filling, wiping the blade between cuts. Store leftovers loosely covered at room temperature for up to 1 day or refrigerated for up to 4 days.

What to Serve With It

• Vanilla ice cream — a scoop on the warm slice melts into the filling.
• Whipped cream — lightly sweetened, spooned alongside.
• Hot coffee — a plain cup balances the sweetness.
• Sharp cheddar — a thin slice on the side for a classic pairing.

Tips for the Best Results

Keep everything cold — butter, water, and the shell — and don’t skip the 3-hour cool, since that set filling is what gives you clean slices. If your apples are extra juicy, drain them a second time before they go in the shell, and tent the edges early if they start to darken.

Easy Variations

• Add pecans — stir 1/2 cup (60g) chopped pecans into the streusel.
• Swap the fruit — use 3 pears plus 3 apples for a softer filling.
• Boost the spice — add 1/4 teaspoon ground ginger to the filling.
• Brown the butter — brown the 6 tablespoons (85g) topping butter first for a nuttier flavor.

Storing and Reheating

Keep the cooled pie loosely covered at room temperature for up to 1 day, or refrigerate it for up to 4 days if the filling is very juicy. To freeze, wrap it tightly in plastic wrap and foil for up to 3 months, thaw overnight in the fridge, then reheat uncovered at 350°F (175°C) for 15 to 20 minutes, until warmed through and it reaches 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per serving, based on 8 slices.

FAQs

Can I make this Martha Stewart Dutch apple pie recipe ahead of time?

Yes. The crust dough keeps in the fridge for up to 2 days or in the freezer for up to 1 month, and the streusel can be made 2 days ahead and refrigerated airtight. You can also freeze the unbaked assembled pie for up to 1 month and bake it from frozen, adding 10 to 15 minutes to the total time.

Where did Dutch apple pie come from?

Dutch apple pie refers to the style topped with a crumb or streusel layer rather than a second pastry crust, a topping associated with Dutch baking traditions. It became a popular American home dessert, and today it is a standard fall pie alongside the classic double-crust version.

How do I know when the pie is fully baked?

The topping should be deep golden brown and the filling should bubble thickly through the cracks near the center. A knife slipped into the middle should meet little resistance from the apples — if it still feels firm, give it another 5 to 10 minutes.

Can I use a different apple?

Granny Smith are ideal because their tartness balances the sugar and they hold their shape, but Honeycrisp or Braeburn work well too. Avoid very soft apples, which break down and turn the filling to sauce.

Martha Stewart-Inspired Dutch Apple Pie

Print Recipe

A buttery, flaky crust piled high with cinnamon-tossed apples and finished with a crisp, golden brown streusel topping. Inspired by Martha Stewart’s classic American home baking, this pie balances sweet-tart fruit with a rich, crumbly lid. It is the kind of dessert that looks impressive but comes together with pantry staples.

• Author: Anabelle McLean
• Prep Time: 40
• Cook Time: 75
• Total Time: 235
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1/2 cup (113g) unsalted butter, cold, cut into 1/2-inch (1cm) cubes
• 3 to 4 tablespoons (45-60ml) ice water

For the Filling

• 6 medium Granny Smith apples (about 2 1/2 pounds or 1.1kg), peeled, cored, and sliced 1/4 inch (6mm) thick
• 2 tablespoons (30ml) fresh lemon juice
• 1/2 cup (100g) granulated sugar
• 1/4 cup (53g) packed light brown sugar
• 2 tablespoons (16g) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

For the Topping

• 3/4 cup (94g) all-purpose flour
• 1/2 cup (105g) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons (85g) unsalted butter, melted

Instructions

1. Make the crust: Whisk the flour, salt, and sugar in a large bowl. Add the cold butter cubes and toss to coat, then cut in with a pastry blender or fingertips until the mixture resembles coarse meal with some pea-sized butter pieces remaining, about 3 minutes. Drizzle 3 tablespoons (45ml) ice water over the flour and toss with a fork until the dough just holds together when squeezed; add the remaining 1 tablespoon (15ml) water only if needed. The common mistake is overworking the dough, which makes it tough, so stop as soon as it clumps.
2. Turn the dough out onto a lightly floured surface and shape it into a 5-inch (13cm) disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. Chilling relaxes the gluten and firms the butter so the crust bakes flaky.
3. Position a rack in the lower third of the oven and preheat to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) round, about 1/8 inch (3mm) thick. Fit it into a 9-inch (23cm) deep-dish pie plate, pressing gently into the corners, and trim the overhang to 1/2 inch (1cm). Fold the overhang under itself and crimp the edge; prick the bottom all over with a fork. Freeze the shell for 15 minutes while you make the filling.
4. Make the filling: In a large bowl, toss the sliced apples with the lemon juice. In a small bowl, whisk the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt, then sprinkle over the apples and toss until evenly coated. Let the mixture stand for 10 minutes so the apples release some juice, then drain off and discard the excess liquid to prevent a soggy bottom crust.
5. Spoon the apple filling into the frozen pie shell, mounding it slightly in the center and pressing down gently to compact the slices. Set the pie on a rimmed baking sheet to catch any drips.
6. Make the topping: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Add the melted butter and stir with a fork until evenly moistened and clumpy, with no dry flour remaining. Scatter the streusel evenly over the apples, breaking up any large clumps with your fingers so it bakes into an even crust.
7. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking until the topping is deep golden brown and the filling bubbles thickly through the cracks, 50 to 55 minutes more. If the edges of the crust brown too quickly, tent them loosely with foil after the first 30 minutes. The pie is done when a knife inserted into the center meets little resistance.
8. Transfer the pie to a wire rack and cool completely, at least 3 hours, so the filling sets. Do not slice while warm or the filling will run; a fully cooled pie cuts into clean wedges. Serve at room temperature or slightly warm.
9. For clean slices, dip a sharp knife in hot water, wipe it dry, and cut straight down through the topping and filling. Wipe the blade between cuts. Store leftovers loosely covered at room temperature for up to 1 day or refrigerated for up to 4 days.

Notes

Store the cooled pie loosely covered at room temperature for up to 1 day or refrigerated for up to 4 days; refrigerate if the filling is very juicy. To freeze, wrap the fully cooled pie tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat uncovered in a 350°F (175°C) oven for 15 to 20 minutes, until warmed through and the topping is crisp again. Make ahead: the crust dough can be refrigerated for up to 2 days or frozen for up to 1 month, and the unbaked assembled pie can be frozen for up to 1 month; bake from frozen, adding 10 to 15 minutes to the total time. The streusel topping can be made up to 2 days ahead and refrigerated in an airtight container.

Nutrition

• Calories: 472
• Sugar: 46g
• Sodium: 160mg
• Saturated Fat: 12g
• Carbohydrates: 71g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 50mg

Keywords: Martha Stewart Dutch Apple Pie, Dutch Apple Pie, apple pie recipe, streusel topping pie, homemade apple pie, cinnamon apple pie, Thanksgiving dessert, fall baking, double crust pie, easy apple pie