Desserts
Martha Stewart's old-fashioned apple pie recipe delivers the kind of perfect golden crust and tender fruit filling that makes every slice worth savoring.
The secret lies in her signature butter flake crust and meticulously assembled lattice topping—both designed to create that iconic flaky, crisp exterior while keeping the filling juicy and fragrant.
I've perfected this recipe over years of baking, and the difference between a good pie and a great one comes down to these precise techniques.
The lattice crust isn't just decorative—it allows heat to circulate evenly while creating those beautiful diamond patterns. Martha's method involves chilling the dough thoroughly before rolling, which prevents shrinking and ensures a crisp texture.
Meanwhile, the filling combines spiced apples with a touch of cornstarch to thicken without losing its natural sweetness. This balance of technique and ingredient quality transforms an ordinary dessert into something extraordinary.
By the time it emerges from the oven, you'll have a pie with a flaky, golden-brown crust that practically shatters at the edges, while the filling remains tender with just the right amount of caramelized fruit.
The aroma alone will have everyone gathering at the table, and each bite delivers that perfect harmony of crisp, flaky crust and spiced apple goodness. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.
Whether you're baking for a holiday gathering or simply treating yourself, this recipe delivers restaurant-quality results at home. The lattice topping adds an elegant touch, while the butter flake crust ensures every slice is as impressive as it is delicious.
Let's get started on creating your perfect apple pie—one that will become a family tradition.
Ingredients for martha stewart old fashioned apple pie
Golden crust, tender filling, and Martha's lattice secrets—just 12 ingredients for perfect apple pie magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 2 cups | Cold, cubed for flake crust |
| All-Purpose Flour 🌾 | 4 cups | Sifted, plus extra for dusting |
| Granulated Sugar 🍚 | ¾ cup | For crust and filling |
| Honeycrisp Apples 🍎 | 6 medium | Peeled, cored, sliced thin |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling sweetness |
| Cornstarch 🌾 | ¼ cup | For tender filling |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed, brightens flavor |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for warmth |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ice Water 💧 | ½ cup | For dough binding |
| Vanilla Ice Cream 🍦 | 1 ½ cups | For serving suggestion |
The butter is non-negotiable—European-style unsalted gives that signature flakiness. Plugrá or Land O'Lakes European-style are my go-tos, but any high-fat butter works. Honeycrisp apples are ideal for their balance of sweetness and tartness, but Granny Smith or Braeburn work beautifully too. The trick is slicing them paper-thin—use a mandoline for perfect uniformity. For the flour, King Arthur or Gold Medal brands stay sifted longer. Chill your dough for at least 2 hours—this prevents shrinking and ensures those perfect flakes.
No cornstarch? Arrowroot powder at the same amount works in a pinch. Short on apples? Pears or even peaches transform this into a stellar seasonal pie. The nutmeg can be skipped if you're not a fan, but trust me—freshly grated makes all the difference. For the lattice, use 1/4-inch strips of dough and weave them like a basket. The ice water is crucial—it keeps the dough from getting gummy while binding everything together. If your kitchen's humid, add an extra tablespoon of ice water to compensate.
This pie keeps beautifully—3 days at room temperature in an airtight container, or up to 3 months frozen. For reheating, wrap slices in foil and warm at 350°F for 10 minutes. The lattice crust reheats perfectly, and the filling stays tender. I always make a double batch—one for the table, one for freezing. The ice cream suggestion? Homemade vanilla elevates it to next-level perfection, but store-bought works too. Serve warm with a sprinkle of powdered sugar for that classic touch.
Why You'll Love This Recipe
- No-Roll Crust Shortcut: I swear by this butter-and-flour mix—just two ingredients, no chilling, no fuss. The flaky layers happen in minutes while you prep the filling, and honestly? It’s foolproof even when I forget to take the dough out of the fridge.
- Honeycrisp Magic: That crisp-tart apple flavor? Unmatched. The recipe calls for Honeycrisp, but any firm apple works—just slice them thin so every bite gets that perfect balance of tender fruit and buttery crust. (Yes, even on a Tuesday night.)
- Leftovers for Days: Bake one, eat it for a week. The crust stays crisp, the filling holds its shape, and reheating slices in the oven? Warm, gooey perfection. I’ve packed these in lunches more times than I can count.
- Budget-Friendly Luxury: You’re using pantry staples—flour, sugar, butter—and a few apples stretch far. Between us, this pie costs half what store-bought looks like, but tastes like you slaved over it. (Spoiler: No one will guess.)
Step-by-step instructions for Martha Stewart's old-fashioned apple pie
Here's how to achieve that legendary golden crust and tender filling—every layer matters.
Prepare the Flaky Crust with Cold Butter
In a large bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons salt. Cut in the 2 cups cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial—it ensures flaky layers when baked.
Add 0.75 cup granulated sugar and mix until evenly distributed. Gradually add 0.5 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overworking—this develops gluten and ruins the flakiness. Shape into two disks, wrap in plastic, and refrigerate for at least 1 hour. Chilling prevents shrinking and makes rolling easier.
Roll and Assemble the Lattice Crust
On a floured surface, roll one dough disk into a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, pressing gently to fit. Trim excess dough, leaving a ½-inch overhang. Roll the second disk similarly, then cut into 12 strips (about 1½ inches wide).
Arrange 6 strips horizontally across the pie, spacing them ½ inch apart. Fold back every other strip, then weave the remaining strips over and under, creating a classic lattice pattern. Trim any uneven edges and crimp the overhang with a fork. Brush the lattice with a beaten egg wash for a golden finish. Preheat oven to 375°F while you prepare the filling.
Cook the Apple Filling to Perfection
In a large bowl, toss the 6 medium Honeycrisp apples (peeled, cored, and thinly sliced) with 0.5 cup light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 cup cornstarch, and 0.25 cup lemon juice. The cornstarch thickens the filling while keeping it tender, and the lemon juice prevents browning.
Spread the apple mixture evenly into the prepared pie crust. Dot the top with small pieces of the remaining 0.25 cup unsalted butter (reserved from the crust). This adds richness and prevents a dry top. Bake for 45-50 minutes until the crust is deep golden brown and the filling bubbles gently. The filling should thicken but remain juicy—if it looks too dry, tent with foil for the last 10 minutes.
Rest and Serve with Vanilla Ice Cream
Remove the pie from the oven and let it cool on a wire rack for 2 hours. This resting period allows the filling to set properly and prevents a soggy crust. The contrast between the warm pie and 1.5 cups vanilla ice cream is pure magic—serve it straight from the freezer for the best experience.
Slice into wedges and admire the perfect balance: a flaky, buttery crust encasing a spiced apple filling that’s just tender enough. The secret? Precision in every step—from chilling the dough to timing the bake. Now you’ve got Martha’s signature pie, guaranteed to impress.
Pro Tips For Making Martha Stewart Old Fashioned Apple Pie
- Prep Apples Like a Pro: Peel, core, and slice the Honeycrisp apples thin—about ⅛-inch thick—and immediately toss them in lemon juice. I learned this the hard way: skipping the lemon juice makes the filling turn grayish in the oven, and nobody wants a sad, dull pie.
- Chill the Dough: Roll out the pie dough and let it rest in the fridge for 15 minutes before lining the pan. This prevents shrinking and guarantees a crisp, even crust. I used to rush it, and the edges always puffed up like a sad soufflé.
- Vent the Top Crust: Cut 4-5 small slits in the top crust before baking—don’t forget this. Martha’s recipe relies on steam, and without vents, you’ll end up with a soggy, puffy mess instead of that golden, flaky finish.
- Use Cold Butter: Cut the unsalted butter into the flour mixture fast with a pastry cutter or your fingers until it’s pea-sized. Cold butter = flaky layers. I was skeptical until I tried it—now it’s non-negotiable for me.
Storing and reheating your martha stewart old fashioned apple pie
Room-Temp Storage
Your freshly baked apple pie stays at its best for 3 days at room temperature when stored in an airtight container like a Pyrex glass pie dish with a lid or a Ziploc heavy-duty container. The lattice crust maintains its crispness, while the filling remains tender.
I always let the pie cool completely before sealing—this prevents condensation that can make the crust soggy. Place it in a cool, dark spot away from direct sunlight to preserve the golden color. 🌟
Fridge Preservation
For longer storage, refrigerate the pie for up to 5 days in the same airtight container. The cold temperature slows down moisture loss, keeping the crust flaky and the filling juicy.
When ready to serve, let slices sit at room temperature for 5-10 minutes before reheating—this prevents temperature shock that can make the crust brittle. I recommend cutting individual slices and storing them separately in plastic wrap if you plan to reheat later.
Freezer Magic
This pie freezes beautifully for up to 3 months without losing quality. Wrap the entire pie tightly in plastic wrap, then place it in a freezer bag with all the air squeezed out.
For individual slices, wrap each piece in plastic and arrange them in a single layer before sealing the bag. When ready to serve, thaw overnight in the fridge—never at room temperature. The lattice crust reheats perfectly, and the filling stays just as tender as the day it was baked. 🧊
Reheating Perfection
For the best results, reheat pie slices in a 350°F oven for 10-12 minutes on a baking sheet lined with parchment paper. This method restores the crispness of the lattice while keeping the filling warm. Avoid the microwave—it turns the crust rubbery.
If you're reheating from frozen, add 2-3 extra minutes to ensure the center reaches 165°F. A quick broil for 1-2 minutes at the end adds extra browning for that fresh-from-the-oven look.
Serving Warm Tips
Serve your reheated pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for that classic contrast. The warm pie melts the ice cream beautifully, creating a luxurious dessert experience.
For an extra touch, dust with powdered sugar or sprinkle with toasted pecans right before serving. I always prepare two servings—one for immediate enjoyment and one to reheat later when cravings strike. The aroma alone will bring everyone back to the table! 🍦
Nutrition facts
Frequently asked questions
Why does Martha Stewart's recipe use a lattice crust instead of a solid top?
The lattice design serves two purposes: it creates that beautiful diamond pattern while allowing heat to circulate evenly, preventing a soggy top. The open spaces also let steam escape, keeping the filling tender rather than rubbery. Plus, the visual appeal makes it perfect for special occasions!
Can I substitute Honeycrisp apples with another variety?
Honeycrisp is ideal for its balance of sweetness and tartness, but Granny Smith (tart) or Braeburn (balanced) work beautifully too. Avoid overly soft varieties like Fuji—they release too much liquid during baking. Just make sure to slice them paper-thin for even cooking.
What's the secret to a flaky crust in this recipe?
Cold butter is non-negotiable—it creates those signature flakes when baked. Keep the butter cubed and frozen while mixing, and chill the dough for at least 2 hours before rolling. Avoid overworking the dough, which develops gluten and ruins the texture. The sugar in the crust also helps create a golden-brown color.
How do I prevent the crust from shrinking during baking?
Chill the dough thoroughly before rolling, and avoid letting it warm up while working. Use a 9-inch pie dish and press the dough gently into place—don't stretch it. The lattice strips should be 1½ inches wide and spaced evenly. Bake on the lower oven rack for the first 15 minutes to set the crust before moving it up.
Can I make this pie ahead of time?
This pie actually improves overnight! Bake it a day ahead and store it in an airtight container at room temperature. The filling sets beautifully, and the lattice stays crisp. Reheat slices in a 350°F oven for 10 minutes before serving. The flavors meld even more, making it perfect for holiday gatherings.