Martha Stewart Mile-High Apple Pie Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart mile-high apple pie is a deep-dish double-crust pie built the classic American way: flaky butter pastry, a tall mound of sliced apples, and a warm cinnamon-and-nutmeg filling that stays juicy but slices cleanly. The fruit softens into tender layers while the crust bakes to a deep golden brown, with a crackly sugar top. My version is inspired by Martha Stewart’s style of home baking, not a copy of her exact formula, and the method below walks you through each stage so the crust and filling come out right.

Plan on about three hours from start to first slice, since the dough needs an hour to chill and the baked pie needs at least three hours to cool. None of the steps are difficult; most of the work is hands-off waiting. It fits a holiday table, a weekend baking project, or a potluck where you want one showstopper dessert instead of three simple ones.

Why This Martha Stewart Mile-High Apple Pie Works

The crust stays flaky because you stop cutting in the butter while pea-sized pieces are still visible. Those uneven butter pockets melt in the oven and create steam, which separates the dough into layers instead of a solid, tough sheet.

The filling uses two kinds of apples. Granny Smith holds its shape and brings tartness, while Honeycrisp adds sweetness and a softer bite. Draining the juices after the apples sit for 20 minutes keeps the pie from turning soupy once it bakes.

What You’ll Love About It

The towering apple filling makes it a true centerpiece, and the buttery crust is forgiving even for newer bakers. A light thickening and a good long cooldown mean each wedge holds together on the plate. It also freezes well, so you can bake it well ahead of a holiday.

Ingredients

You’ll need 17 ingredients for the crust, filling, and finish. Have everything measured before you start rolling dough.

For the Crust

• 2 1/2 cups (313g) all-purpose flour
• 1 teaspoon (6g) kosher salt
• 1 tablespoon (12g) granulated sugar
• 1 cup (227g) unsalted butter — cold, cut into 1/2-inch cubes; keep it in the fridge until the moment you add it
• 1/4 cup (60ml) ice water — plus more as needed, one tablespoon at a time

For the Filling

• 3 pounds (1.36kg) Granny Smith apples — peeled, cored, and sliced 1/4 inch thick (about 8 medium apples)
• 1 1/2 pounds (680g) Honeycrisp apples — peeled, cored, and sliced 1/4 inch thick (about 4 medium apples)
• 2 tablespoons (30ml) fresh lemon juice
• 2/3 cup (133g) granulated sugar
• 1/4 cup (53g) packed light brown sugar
• 1/4 cup (31g) all-purpose flour — thickens the juices as the pie bakes
• 1 teaspoon (2g) ground cinnamon
• 1/4 teaspoon (0.5g) ground nutmeg
• 1/4 teaspoon (1.5g) kosher salt
• 2 tablespoons (28g) unsalted butter — cut into small pieces for dotting

For the Finish

• 1 large egg (50g) — beaten with 1 tablespoon (15ml) water
• 2 tablespoons (25g) granulated sugar

Equipment

• Pastry blender — or just your fingertips
• 9-inch (23cm) deep-dish pie plate
• Rolling pin
• Rimmed baking sheet — preheated with the oven to catch drips
• Wire rack — for cooling the pie completely
• Aluminum foil — for tenting the crust

How to Make Martha Stewart Mile-High Apple Pie

Step 1: Cut In the Butter

Whisk 2 1/2 cups (313g) flour, 1 teaspoon (6g) salt, and 1 tablespoon (12g) sugar in a large bowl. Scatter the 1 cup (227g) cold butter cubes over the flour and cut in with a pastry blender or rub with your fingertips until the mixture looks like coarse meal with some pea-sized butter pieces left. Stop before it turns uniform — that even, sandy texture is the most common cause of a tough crust.

Step 2: Add Water and Chill the Dough

Drizzle 1/4 cup (60ml) ice water over the flour and toss with a fork until the dough just holds together when squeezed, adding ice water 1 tablespoon at a time if needed. Gather into two disks, one slightly larger, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.

Step 3: Mix and Drain the Filling

Toss the sliced apples with 2 tablespoons (30ml) lemon juice in a large bowl. In a small bowl, whisk 2/3 cup (133g) granulated sugar, 1/4 cup (53g) brown sugar, 1/4 cup (31g) flour, 1 teaspoon (2g) cinnamon, 1/4 teaspoon (0.5g) nutmeg, and 1/4 teaspoon (1.5g) salt, then toss with the apples until evenly coated. Let the filling sit for 20 minutes so the apples release juice, then drain off and discard the excess liquid.

Step 4: Roll the Bottom Crust

Heat the oven to 350°F (175°C) with a rack in the lower third and set a rimmed baking sheet on the rack to preheat. On a lightly floured surface, roll the larger dough disk into a 13-inch (33cm) round, about 1/8 inch thick, and fit it into a 9-inch (23cm) deep-dish pie plate, pressing gently into the corners and leaving a 1-inch overhang.

Step 5: Fill and Top the Pie

Spoon the apple filling into the crust, mounding it high in the center, and dot with 2 tablespoons (28g) butter. Roll the second disk into a 12-inch (30cm) round and drape it over the filling, or cut it into strips and weave a lattice; trim both crusts to a 1-inch overhang, press together, and crimp or flute the edge.

Step 6: Vent, Brush, and Sugar the Top

Cut four 1-inch vents in the top crust if you’re using a solid lid. Brush the crust with the egg wash and sprinkle evenly with 2 tablespoons (25g) granulated sugar. Set the pie on the preheated baking sheet.

Step 7: Bake Until Deeply Golden

Bake for 45 minutes, then tent the edges with foil if they are browning too quickly. Continue baking for 25 to 35 minutes more, until the crust is deep golden brown and the filling bubbles thickly through the vents, 70 to 80 minutes total. If the top browns before the filling bubbles, tent the whole pie loosely with foil. Don’t pull it early — a filling that hasn’t bubbled will stay runny.

Step 8: Cool Completely Before Slicing

Transfer the pie to a wire rack and cool completely, at least 3 hours, before slicing. Cutting a hot pie is the most common mistake and will make the filling run. Serve slightly warm or at room temperature.

What to Serve With It

A scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream is the classic pairing. For a holiday spread, set it alongside roasted turkey, mashed potatoes, or a simple green salad to balance the sweetness. Hot coffee or cold apple cider both work well with a slice.

Tips for the Best Results

• Chill everything — Cold butter and cold water keep the crust flaky.
• Weigh the fruit — A scale gives you the right apple-to-thickener ratio.
• Drain well — Shake the colander so extra juice doesn’t sog the bottom.
• Watch the edges — Foil tents stop the rim from scorching before the center sets.
• Preheat the sheet — A hot pan browns the bottom crust evenly.
• Wait to slice — Three full hours of cooling lets the filling gel.

Easy Variations

• Lattice top — Cut the top round into 1-inch strips and weave them.
• Cheddar crust — Add 1/2 cup (57g) shredded sharp cheddar to the flour.
• Add cranberries — Swap 1 cup (100g) of the apples for fresh cranberries.
• Spiced finish — Add 1/4 teaspoon (0.5g) ground ginger to the sugar topping.

Storing and Reheating

• Refrigerator — Cover leftover pie loosely with foil and refrigerate for up to 4 days.
• Freezer — Bake, cool, wrap tightly, and freeze for up to 2 months.
• Make ahead — Dough keeps 2 days refrigerated; filling keeps 24 hours.
• Reheating — Warm slices at 350°F (175°C) for 10 to 15 minutes, or microwave 20 to 30 seconds.

Nutrition (per serving)

These values are estimates per serving and will vary with your exact apples and slicing.

FAQs

Can I make this Martha Stewart mile-high apple pie recipe ahead of time?

Yes. The dough disks hold in the fridge for up to 2 days, and the filling can be mixed and chilled up to 24 hours before assembly. You can also bake the whole pie a day ahead and rewarm slices before serving.

What apples work best in this pie?

Firm, tart-sweet apples hold up best, which is why this uses Granny Smith and Honeycrisp together. If you swap varieties, avoid very soft apples, which break down into mush.

How do I know the pie is done?

Look for a deep golden crust and thick bubbles of filling rising through the vents, which takes 70 to 80 minutes total. If the top browns first, tent the pie loosely with foil and keep baking.

Why is my apple pie filling runny?

Usually the pie was sliced while still hot, or the apples weren’t drained before going into the crust. Let it cool at least 3 hours and discard the released juices at the filling stage.

Martha Stewart-Inspired Mile-High Apple Pie

Print Recipe

This mile-high apple pie is inspired by Martha Stewart’s classic American baking style: a buttery, flaky double crust piled with tender, cinnamon-scented apples. The filling is lightly thickened so the fruit stays juicy but slices cleanly, and the top crust is brushed with cream and sprinkled with sugar for a golden, crackly finish. It is the kind of showstopping dessert that belongs on a holiday table.

• Author: Anabelle Mclean
• Prep Time: 45
• Cook Time: 75
• Total Time: 180
• Yield: 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 2 1/2 cups (313g) all-purpose flour
• 1 teaspoon (6g) kosher salt
• 1 tablespoon (12g) granulated sugar
• 1 cup (227g) unsalted butter, cold, cut into 1/2-inch cubes
• 1/4 cup (60ml) ice water, plus more as needed

For the Filling

• 3 pounds (1.36kg) Granny Smith apples, peeled, cored, and sliced 1/4 inch thick (about 8 medium apples)
• 1 1/2 pounds (680g) Honeycrisp apples, peeled, cored, and sliced 1/4 inch thick (about 4 medium apples)
• 2 tablespoons (30ml) fresh lemon juice
• 2/3 cup (133g) granulated sugar
• 1/4 cup (53g) packed light brown sugar
• 1/4 cup (31g) all-purpose flour
• 1 teaspoon (2g) ground cinnamon
• 1/4 teaspoon (0.5g) ground nutmeg
• 1/4 teaspoon (1.5g) kosher salt
• 2 tablespoons (28g) unsalted butter, cut into small pieces

For the Finish

• 1 large egg (50g), beaten with 1 tablespoon (15ml) water
• 2 tablespoons (25g) granulated sugar

Instructions

1. Make the crust: whisk the flour, salt, and sugar in a large bowl. Scatter the cold butter cubes over the flour and cut in with a pastry blender or rub with your fingertips until the mixture looks like coarse meal with some pea-sized butter pieces remaining; stop before it turns uniform, which is the most common cause of a tough crust.
2. Drizzle 1/4 cup (60ml) ice water over the flour mixture and toss with a fork until the dough just holds together when squeezed, adding ice water 1 tablespoon at a time if needed. Gather the dough into two disks, one slightly larger, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
3. Make the filling: toss the sliced apples with the lemon juice in a large bowl. In a small bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt, then toss the sugar mixture with the apples until evenly coated. Let the filling sit for 20 minutes so the apples release some juice, then drain off and discard the excess liquid.
4. Heat the oven to 350°F (175°C) with a rack in the lower third and place a rimmed baking sheet on the rack to preheat. On a lightly floured surface, roll the larger dough disk into a 13-inch (33cm) round, about 1/8 inch thick, and fit it into a 9-inch (23cm) deep-dish pie plate, pressing gently into the corners and leaving a 1-inch overhang.
5. Spoon the apple filling into the crust, mounding it high in the center, and dot with the 2 tablespoons (28g) butter. Roll the second dough disk into a 12-inch (30cm) round and drape it over the filling, or cut it into strips and weave a lattice; trim both crusts to a 1-inch overhang, press together, and crimp or flute the edge.
6. Cut four 1-inch vents in the top crust if using a solid lid. Brush the crust with the egg wash and sprinkle evenly with the 2 tablespoons (25g) granulated sugar. Set the pie on the preheated baking sheet.
7. Bake for 45 minutes, then tent the edges with foil if they are browning too quickly. Continue baking for 25 to 35 minutes more, until the crust is deep golden brown and the filling bubbles thickly through the vents, 70 to 80 minutes total. If the top browns before the filling bubbles, tent the whole pie loosely with foil.
8. Transfer the pie to a wire rack and cool completely, at least 3 hours, before slicing; cutting a hot pie is the most common mistake and will make the filling run. Serve slightly warm or at room temperature.

Notes

Storage: Cover leftover pie loosely with foil and refrigerate for up to 4 days. Freezing: Bake the pie completely, cool, wrap tightly in plastic wrap and foil, and freeze for up to 2 months; thaw overnight in the refrigerator. Make-ahead: The dough disks can be refrigerated for up to 2 days or frozen for up to 3 months, and the filling can be prepared and refrigerated for up to 24 hours before assembling. Reheating: Warm slices in a 350°F (175°C) oven for 10 to 15 minutes, or in the microwave for 20 to 30 seconds, to soften the apples and crisp the crust slightly.

Nutrition

• Calories: 640
• Sugar: 49g
• Sodium: 290mg
• Saturated Fat: 17g
• Carbohydrates: 93g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 75mg

Keywords: mile-high apple pie, Martha Stewart apple pie, apple pie recipe, homemade apple pie, double crust apple pie, classic apple pie, Thanksgiving dessert, fall baking, cinnamon apple pie, all-butter pie crust