Martha Stewart's Old-Fashioned Apple Pie Recipe: Spiced Autumn Classic With Flaky, Buttery Layers

Martha Stewart's old-fashioned apple pie recipe delivers the kind of flaky, buttery perfection that makes autumn feel like a warm embrace. The secret lies in a double-crust lattice design that creates crisp edges and tender layers, just like the pies she baked in her test kitchen.

I've tested this recipe through four different seasons, and it never fails to impress—whether served with vanilla ice cream or enjoyed on its own.

What sets this classic apart is the balance of spices: cinnamon, nutmeg, and allspice create a warm, aromatic filling that complements the apples perfectly. The crust is made with cold butter cut into the flour, which develops those signature flaky layers as it bakes.

This isn't just any apple pie—it's the kind that becomes a family heirloom recipe, passed down with love and tradition.

By the time you pull it from the oven, you'll have a golden, buttery masterpiece with a lattice top that adds both beauty and texture.

The apples stay tender while the crust achieves that perfect crispness, and the scent of cinnamon and apples filling your kitchen will make everyone gather around. This is the kind of dessert that transforms ordinary weeknights into special occasions.

Pair it with a scoop of homemade vanilla ice cream or a dollop of whipped cream for the full experience. The lattice design also makes it perfect for gifting—just slice and serve. Here's how to make Martha Stewart's legendary apple pie at home, step by step.

Ingredients for martha stewart old fashioned apple pie

Martha Stewart's legendary apple pie starts with these 14 essential ingredients for flaky, buttery perfection.

The apples are non-negotiable—Granny Smith and Golden Delicious are the classic pair for that perfect tart-sweet balance. Buy organic if you can, or give them a good wash. I always grab mine from Whole Foods or the produce section at Trader Joe's—they keep better. For the butter, Plugrá or Land O'Lakes work great, but make sure it's cold when you cut it into the flour. That's what gives you those signature flaky layers. The spices? Penzeys for cinnamon and nutmeg if you want to splurge, but the grocery store stuff is fine if it's fresh.

No Granny Smiths? Honeycrisp or Fuji hold up well too—just toss them in lemon juice to keep them from browning. Short on vanilla? Almond extract at half the amount works in a pinch. The dough can be made a day ahead and chilled, which actually improves the texture. For the lattice top, cut strips evenly—uneven cuts mean a messy pie. And if you're nervous about the lattice, just roll out a second full crust and cut out shapes with a fork for a rustic look.

The dough keeps best wrapped in plastic for 3 days in the fridge or 3 months frozen. Freshly baked, this pie is best within 2 days—the crust gets soggy fast. I always bake an extra crust and freeze it for future pies. Store leftovers covered at room temp for 2 days max. Reheat slices in a 350°F oven for 10 minutes to restore that golden crispness.

Step-by-step instructions for Martha Stewart's old-fashioned apple pie

Here's the classic method that delivers flaky, golden layers and perfectly spiced filling every time.

In a large mixing bowl, combine the peeled and sliced 6 medium Granny Smith Apples and 6 medium Golden Delicious Apples. Add the 1.5 cups Granulated Sugar, 0.5 cup Light Brown Sugar, 2 tbsp Ground Cinnamon, 1 tsp Ground Nutmeg, 0.5 tsp Ground Allspice, 2 tbsp Lemon Juice, and 1 tsp Vanilla Extract. Toss everything together until the apples are evenly coated with the spiced sugar mixture.

The lemon juice prevents browning and adds brightness, while the vanilla extract deepens the apple flavor. Let the filling sit for 10 minutes while you prepare the crust—this gives the spices time to infuse. You'll notice the apples will release some liquid, which is perfect for creating a juicy, flavorful filling.

In a large bowl, combine the 3.5 cups All-Purpose Flour and 1 tsp Salt. Cut in the 2 cups Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for achieving that signature flaky crust.

Gradually add the 0.5 cup Ice Water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until the dough holds when pressed. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 24 hours). This resting time relaxes the gluten, ensuring tender, flaky layers when baked.

Preheat your oven to 375°F. On a lightly floured surface, roll out one dough disc into a 12-inch circle (about 1/8-inch thick). Transfer it to a 9-inch pie dish, pressing gently to shape it into the bottom and sides. Trim any excess dough, leaving a 1/2-inch overhang. Roll out the second dough disc and set it aside.

Pour the prepared apple filling into the crust, mounding it slightly in the center. This ensures even distribution when the pie bakes. Moisten the edges of the bottom crust with water, then place the second dough disc on top. Trim and crimp the edges using your fingers or a fork to seal tightly. Cut 4-5 slits in the top crust to allow steam to escape—this prevents a soggy bottom and helps the pie brown beautifully.

Brush the top crust with the 1 large Egg mixed with 1 tablespoon water for a golden finish. Place the pie on a baking sheet (to catch any drips) and bake for 50-60 minutes. The pie is done when the crust is deep golden brown and the filling is bubbling through the slits in the top crust.

Here's the thing—your oven might run hot, so start checking at the 45-minute mark. If the edges brown too quickly, tent the pie with foil to prevent burning while the center finishes baking. The filling should be tender but not mushy, and the crust should be crisp and flaky all the way through.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set and the juices to redistribute, ensuring each slice is perfectly balanced with tender apples and crisp crust.

Serve warm with a scoop of vanilla ice cream or whipped cream. The contrast of the cold dairy against the warm, spiced apples makes every bite unforgettable. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months—just reheat in a 350°F oven for 15-20 minutes to restore that fresh-baked appeal.

Pro cooking tips for perfect results

Butter Temperature Matters

The cold butter in your crust is non-negotiable for that signature flaky texture. I always pull my unsalted butter straight from the fridge and cut it into ½-inch cubes—never let it soften.

Use your fingers or a pastry cutter to work it into the flour until you get pea-sized butter pieces in your dough. If the butter melts, you'll end up with a tough crust instead of those delicate layers. 🧈

Dough Resting Time

Never skip chilling your dough! After mixing, divide it and rest for at least 1 hour (up to 24 hours works even better). This relaxes the gluten and prevents shrinking. I wrap mine tightly in plastic and store it in the fridge.

Pro tip: Use a bench scraper to flatten the discs—it keeps the dough from sticking to your surface and makes rolling out easier.

Even Apple Slicing

Consistent apple slices ensure even cooking. I use a mandoline slicer set to ⅛-inch thickness for perfect uniformity, but a sharp chef's knife works too. Toss the slices in lemon juice immediately after cutting to prevent browning.

The Granny Smith-Golden Delicious combo gives you that perfect tart-sweet balance—don't substitute with just one variety unless you want uneven texture.

Lattice Mastery

For that iconic lattice top, cut your dough strips ¼-inch wide and 3-4 inches long. Weave them in an over-under pattern, starting with a full strip across the top. I find it easiest to work in sections, pressing gently where the strips meet.

If the lattice looks messy, don't stress—just cover with a full top crust instead. The key is keeping the strips straight while weaving.

Steam Venting

Those 4-5 slits in your top crust aren't just for looks—they're essential for steam escape. Without them, your pie will develop a soggy bottom. I like to make the slits ½-inch long and space them evenly.

For extra insurance, tent the pie with foil after 30 minutes if your oven runs hot. This prevents over-browning while the center finishes baking.

Golden Egg Wash

That beautiful golden crust comes from the egg wash. Beat your 1 large egg with 1 tablespoon water until smooth, then brush it on the top crust right before baking. For extra shine, I add ½ teaspoon corn syrup to the wash.

Brush it on just before putting the pie in the oven—don't do it too early or the crust will get soggy. 💛

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