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Martha Stewart-Inspired Dutch Apple Pie

Close-up of Martha Stewart-Inspired Dutch Apple Pie showing its texture
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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.

Ingredients

Scale

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

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

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