Martha Stewart’s Old-Fashioned Apple Pie is the quintessential American dessert that combines tender apples with a flaky, buttery crust. Using fresh apples, cinnamon, nutmeg, and a hint of lemon, this recipe results in a perfectly balanced pie with a warm, comforting filling. Whether you’re baking for a special occasion or just because, this classic pie brings the flavors of fall straight to your table. With Martha Stewart’s expert technique, this pie has a rustic elegance that will have your guests raving and coming back for more.
Why Everyone Will Love This Recipe
What makes Martha Stewart’s Old-Fashioned Apple Pie a standout is its perfect balance of flavors and textures. The apples are tender but still have a slight bite, while the filling is both sweet and aromatic thanks to the cinnamon, nutmeg, and lemon. The flaky pate brisee (pie dough) crust adds richness and a satisfying crunch to each bite. With Martha’s attention to detail, you’ll learn how to achieve that perfect golden brown crust and perfectly cooked filling. Whether you’re a seasoned baker or a beginner, this pie is sure to impress.
What Is Martha Stewart’s Old-Fashioned Apple Pie?
Martha Stewart’s Old-Fashioned Apple Pie is a traditional pie made with a simple, buttery pie crust (pate brisee) and filled with a mixture of sweet apples, spices, and a touch of lemon juice. The crust is flaky and golden, while the apple filling is perfectly spiced with cinnamon, nutmeg, and a pinch of salt. This pie embodies the classic flavors of fall and is a crowd-pleasing dessert for any occasion. The recipe is straightforward, yet the technique used ensures that every bite of this apple pie is flavorful and indulgent.
Cooking Tips
- Use a mix of apples: For the best flavor and texture, use a variety of apples, such as Granny Smith and Honeycrisp. Granny Smith apples hold their shape, while Honeycrisp adds sweetness.
- Chill the dough: Don’t skip the step of chilling the pie dough. Chilling helps the dough stay firm, making it easier to roll out and preventing it from shrinking during baking.
- Dot with butter: Dotting the apple filling with small pieces of butter ensures a rich, flavorful filling. It helps the apples break down into a soft, luscious filling.
- Crimp edges tightly: Crimp the edges of the pie crust well to keep the filling from spilling over. If you don’t have a crimping tool, you can also use your fingers or a fork.
- Watch the browning: If the crust is browning too quickly, cover the edges with foil to prevent burning while the filling continues to cook.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes! You can make the pie up to a day ahead and store it in the refrigerator. Reheat it in the oven before serving to ensure it’s warm and the crust stays crisp.
What kind of apples are best for this pie?
Granny Smith apples are a great choice for their tartness and ability to hold up during baking. Combine them with sweet apples like Honeycrisp or Gala for a balanced flavor.
How can I avoid a soggy bottom crust?
To prevent a soggy bottom crust, make sure to bake the pie long enough for the filling to thicken, and consider pre-baking the bottom crust for 10 minutes before adding the filling.
Can I make a lattice top?
Absolutely! You can top the pie with a lattice crust instead of a solid top. Just follow the same steps for the top crust, but cut the dough into strips and weave them in a criss-cross pattern.
How to Store
Store the baked pie at room temperature for up to 2 days. If you have leftovers, cover it loosely with plastic wrap and keep it in the refrigerator for up to 5 days.
How to Freeze
To freeze the pie, wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. When ready to bake, either bake it from frozen (add about 10 minutes to the baking time) or thaw it overnight in the refrigerator and bake as directed.
Ingredients
For the Crust (Pate Brisee):
- 5 tbsp unbleached all-purpose flour, plus more for dusting
- 1 large egg yolk
- 1 tbsp heavy cream
For the Filling:
- 4 pounds assorted cooking apples (peeled, cored, and cut into ¼- to ½-inch-thick slices)
- 3 tbsp fresh lemon juice
- ½ cup granulated sugar
- 1 ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- ¼ cup cold (½ stick) unsalted butter, cut into ½-inch pieces
- Sanding sugar, for sprinkling
For the Egg Wash:
- 1 egg yolk
- 1 tbsp heavy cream
How to Make Martha Stewart's Old-Fashioned Apple Pie
- Preheat your oven to 400°F (200°C). Line a 9-inch pie plate with parchment paper, then grease and dust the sides with flour.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. In a separate bowl, mix together the butter, sugars, and vanilla until creamy. Gradually add the dry ingredients to the wet ingredients and stir to combine. Once the dough is firm, wrap it in plastic wrap and chill for at least 30 minutes.
- In a large bowl, combine the apples, lemon juice, sugar, cinnamon, nutmeg, and salt. Toss until well mixed.
- Roll out the dough on a lightly floured surface. Place it in the prepared pie dish and trim the edges. Add the apple mixture into the crust, and dot with butter. Roll out the second piece of dough and lay it over the apples. Trim and crimp the edges of the dough, then brush the top with egg wash.
- Bake the pie at 400°F for 20 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 35 minutes, or until the crust is golden and the juices are bubbling. Let the pie cool completely on a wire rack before slicing.
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