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Martha Stewart-Inspired Mile-High Apple Pie

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

Ingredients

Scale

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

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

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