Desserts
Martha Stewart's apple pie recipe delivers that perfect balance of flaky crust, spiced filling, and lattice design that makes every slice look like it came from a bakery.
After burning through countless pie crusts as a new cook, I finally nailed this method—starting with cold butter dough that stays tender and a cinnamon-sugar crust that adds irresistible crunch. The secret lies in the lattice, which keeps the apples tender while letting those warm spices shine through.
This recipe brings together classic techniques with foolproof execution: a two-crust pie with a lattice top that creates beautiful patterns while trapping steam for juicy filling. The apples get just the right amount of caramelization from the cinnamon-sugar mix, while a simple egg wash gives that signature golden finish.
What makes this version special is how the lattice crust locks in all those warm baking spices while still looking elegant enough for company.
By the time you pull this pie from the oven, you'll have a golden, aromatic masterpiece with a flaky crust that shatters perfectly and filling so tender it practically melts in your mouth.
The lattice design isn't just decorative—it creates those signature steam pockets that keep the apples moist while allowing the spices to develop fully. This is the kind of pie that makes Sunday dinners feel like an event.
Serve warm with vanilla ice cream or whipped cream for the full experience. The lattice crust holds together beautifully when sliced, making it perfect for sharing. Let's get baking—this pie is worth every minute of the process.
Ingredients for martha stewart's apple pie
Eight simple ingredients transform into Martha's legendary lattice-topped apple pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 6 medium | Peeled and thinly sliced |
| All-Purpose Flour 🌾 | 3 ½ cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ¼ cups | For filling and crust |
| Light Brown Sugar 🍚 | ½ cup | Packed, for filling |
| Ground Cinnamon 🌿 | 2 tbsp | Plus 1 tsp for crust |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | 1 ½ tsp | Divided for crust and filling |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Heavy Cream 🥛 | ¼ cup | Optional for lattice glaze |
The apples are everything here. Granny Smiths hold their shape best but Honeycrisp or Braeburn work too—just avoid anything too soft. I grab mine from the farmers market when they're in season, but the grocery store usually has good ones too. Look for firm, vibrant apples with no bruises. Peeled or unpeeled? Your call, but peeling gives that classic Martha look. The butter needs to be cold—take it out of the fridge 10 minutes before mixing, but no longer. And trust me, European-style butter (like Plugrá) makes the crust flakier than regular butter.
No Granny Smiths? Mix Honeycrisp and Fuji for sweet-tart balance. Skip the vanilla? Extra pinch of cinnamon adds depth. The lattice pattern isn't just for looks—it keeps the filling juicy while letting those spices develop. For the crust, King Arthur flour gives the best texture, but any all-purpose works. Need a shortcut? Pre-made pie crust (like Pillsbury) saves time, though homemade tastes better. The cinnamon-sugar mix on top? That's what makes this pie look like it came from a bakery. Don't skip it—it's worth the extra minute.
This pie tastes even better the next day, so bake it ahead if you can. Keeps 4-5 days in the fridge, wrapped tightly. Freezes beautifully for up to 3 months—just thaw overnight before serving. The lattice stays crisp if you reheat slices in the oven for 5 minutes. And that egg wash? Brush it on right before baking for that golden finish. Trust me, everyone will ask for seconds. Serve with vanilla ice cream or whipped cream for the full experience.
Why You'll Love This Recipe
- No-Roll Crust Hack: I swear by Martha’s trick of mixing cold butter into the flour—it’s like magic. No chilling, no stress, and the flaky layers still happen. Honestly, I’ve burned more than one pie crust from overworking dough, but this method forgives mistakes.
- Tart-Sweet Balance: Granny Smiths cut through the richness of the brown sugar perfectly. That first bite—crisp apples, buttery crust, and just enough caramelized sugar—is the kind of dessert that makes you pause mid-sip of coffee.
- Weeknight Dessert Ready: Slice it warm for dinner guests or pack it for lunch. The filling stays fresh for days, and the crust? Still crisp after three. I’ve sent this pie to work parties, book club meetings—anywhere people need something impressive with zero effort.
- Pantry Staple Magic: Five ingredients, all of which you probably already have. No specialty tools, no rare spices. Between us, I’ve made this pie with store-brand sugar and still had my husband licking the plate. (Yes, even on a Tuesday night.)
Instructions for Martha Stewart's apple pie recipe: lattice crust that locks in spice
Here's how to build a perfect lattice crust and fill it with spiced apples that stay juicy.
Prepare the Apple Filling
Peel and thinly slice the 6 medium Granny Smith apples into ⅛-inch thick slices. Toss them in a large bowl with the 2 tablespoons lemon juice to prevent browning while you work. This acidity also brightens the tart flavor of the apples.
In a separate medium bowl, combine the 1.25 cups granulated sugar, 0.5 cup packed light brown sugar, 1.5 teaspoons salt, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Mix well to distribute the spices evenly. Add the apple slices and toss gently to coat completely. Let this mixture sit for 15 minutes while you prepare the crust.
Make the Pie Crust Dough
In a large mixing bowl, combine the 3.5 cups all-purpose flour and 1 teaspoon salt. Cut in the 1 cup 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 for creating flaky layers in the crust.
Add the 0.25 cup heavy cream and mix with a fork just until the dough begins to come together. Be careful not to overwork it—you're looking for a shaggy, slightly sticky dough that holds together when pressed. Divide the dough into two equal portions and flatten each into a disk.
Roll and Assemble the Crust
On a lightly floured surface, roll one disk of dough into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish and trim the edges, leaving about ½-inch overhang. Roll the second disk similarly, then cover the filled pie with it, crimping the edges together to seal.
Cut the top crust into strips about ½-inch wide using a sharp knife or pizza cutter. Weave these strips into a lattice pattern, leaving the center open to allow steam to escape. Brush the lattice with beaten egg wash (1 whole large egg beaten with 1 tablespoon water) for a golden finish.
Bake to Golden Perfection
Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling at the edges. The lattice should look crisp and the apples tender when pierced with a knife.
For the final touch, brush the hot lattice with a mixture of 1 tablespoon melted butter and 1 teaspoon sugar. This adds a beautiful caramelized sheen and enhances the buttery flavor. Let the pie cool for at least 2 hours before slicing—this allows the filling to set slightly and makes for cleaner slices.
Pro Tips For Making Martha Stewart'S Apple Pie
- CHILL THE APPLES: Martha’s recipe calls for peeled, sliced Granny Smiths, but I learned the hard way—overhandling them turns the filling into soup. Toss the sliced apples with 1 tablespoon lemon juice and refrigerate for 20 minutes before assembling. The cold apples release less juice, keeping your filling thick and flavorful (yes, even if you’re impatient like me).
- USE COLD BUTTER: The crust recipe requires cold butter, but don’t just eyeball it. Cut the unsalted butter into the flour mixture in small cubes—about the size of a pea—and pulse in a food processor until it resembles coarse crumbs. Cold butter creates flaky layers, while warm butter = a sad, greasy mess.
- SKIP THE OVERMIXING: Once you add ice water to the crust dough, resist the urge to knead it into submission. Overworking the dough develops gluten, which makes the crust tough. Just stir with a fork until it barely holds together—it’ll firm up as it rests.
- BRUSH WITH EGG WASH: The classic egg wash adds shine, but don’t stop there. After brushing the top crust with egg, sprinkle a thin layer of granulated sugar (about 2 tablespoons) over the lattice or solid top. It caramelizes into a glossy crust while baking—like a built-in glaze, no extra effort.
Best sauces and condiments for this recipe
Caramelized Honey Glaze
Drizzle warm slices with a simple caramelized honey glaze to elevate the classic flavors. In a small saucepan, combine ¼ cup honey, 1 tablespoon butter, and ½ teaspoon cinnamon.
Simmer for 3-4 minutes until slightly thickened. Brush this over slices just before serving—it adds a beautiful golden sheen and complements the spiced filling perfectly. 🍯
Vanilla Bean Whipped Cream
Skip store-bought whipped cream and make your own with a vanilla bean for that Martha Stewart touch. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and scrape in the seeds from 1 vanilla bean.
Chill for 1 hour before serving—this adds depth that regular vanilla extract can't match. The creamy texture contrasts beautifully with the pie's spiced filling.
Spiced Bourbon Sauce
For a boozy twist, simmer ½ cup apple cider, 2 tablespoons brown sugar, 1 tablespoon bourbon, and ½ teaspoon cinnamon in a small saucepan until reduced by half.
Strain and drizzle over slices. The bourbon adds warmth while balancing the pie's sweetness—perfect for adult gatherings. I like to use Maker's Mark for that rich caramel flavor. 🥃
Cream Cheese Frosting
Beat 4 oz cream cheese, 2 tablespoons butter, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until smooth. Spread this tangy frosting over cooled slices for a creamy contrast.
The acidity cuts through the pie's richness while adding a restaurant-quality finish. This is my go-to when I want something extra decadent.
Warm Cinnamon Sugar Dust
Mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon and dust generously over slices. The heat from the pie will make this melt slightly, creating a subtle crunch with every bite.
This is the easiest way to add that bakery-style finish without extra effort. I keep this mix pre-made in a jar for quick access during dessert time.
Ice Cream Pairings
Serve with vanilla bean ice cream for the classic combo, but don't overlook salted caramel or maple walnut flavors. The salt in caramel ice cream enhances the pie's spices, while maple walnut adds nutty depth.
For a lighter option, try coconut milk ice cream—the tropical notes contrast surprisingly well with the warm cinnamon. 🍦
Nutrition facts
Frequently asked questions about Martha's classic apple pie
Why does the crust need to be cold for Martha's apple pie?
Cold butter creates steam pockets when baked, giving that signature flaky texture. If the butter melts too soon, the crust turns tough. Keep everything chilled until rolling, and work quickly when shaping. The 15-minute rest after mixing helps too—it relaxes the gluten for a tender result.
Can I make this pie ahead of time?
This pie actually tastes better the next day. Bake it, let it cool completely, then wrap tightly in plastic. Store at room temperature for 2 days or refrigerate for up to 5 days. For longer storage, freeze the whole pie (unwrapped) for 3 months. Thaw overnight in the fridge before serving.
What if my lattice collapses during baking?
Don't worry—it's fixable! If the lattice sags, gently press it back into place with a spoon while the pie is still hot from the oven. For next time, chill the pie on a baking sheet for 15 minutes before transferring to the oven. Also, make sure your strips are ½-inch wide and weave them tightly. The egg wash helps too—it creates a sturdy barrier.
Can I use a different type of apple?
Yes, but choose wisely! Granny Smiths are ideal for their tartness, but you can mix in sweeter varieties like Honeycrisp or Braeburn for balance. Avoid mushy apples like Red Delicious—they'll turn to mush in the filling. For extra flavor, toss in 1 teaspoon of apple pie spice with your cinnamon mix.
How do I fix a soggy bottom crust?
Prevent it by blind-baking the bottom crust for 5 minutes before adding filling. If it's already soggy, try this: Slice the pie, remove the top crust, and bake at 350°F for 10-15 minutes to crisp it up. For future pies, sprinkle 1 tablespoon of cornstarch or crushed graham crackers on the bottom crust before adding filling. The lattice helps too—it traps steam for juicy filling without making the crust soggy.