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Martha Stewart Apple Pie is a classic double-crust dessert with an all-butter pastry, a mix of crisp apples and warm cinnamon that is ready in 6 hours including cooling. This simple recipe fits holiday tables, fall gatherings and Sunday dinners, and one pie easily serves 8 people.
Pack the apple slices snugly into the crust and cut vents in the top, so steam can escape while the pie bakes. Skip that and air pockets collapse the filling, while trapped steam turns the crust soggy.
Martha uses a mix of apple varieties like Empire, Granny Smith and Gala, which gives the filling both tartness and sweetness instead of one flat note. She also folds the overhang under into a thick rim and crimps it deeply, so the edge stays put in the dish and doesn't shrink.
What you need for this recipe
Pyrex 9.5-inch glass pie plate
A 9-inch pie plate holds the apples snugly and bakes the bottom crust evenly.
Buy on AmazonJ.K. Adams French rolling pin
It rolls each disk into an even 12-inch circle and helps carry the dough into the plate.
Buy on AmazonVictorinox Fibrox 8-inch chef's knife
It cuts the 5 to 6 steam vents in the top crust cleanly without tearing the dough.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Apple Pie
Course: DessertCuisine: AmericanDifficulty: Medium8
servings40
minutes1
hour20
minutes420
kcalTender, juicy apples sit under a flaky all-butter crust that bakes up golden with bubbling juices at the edges. A long cool-down lets the filling set, so every slice holds its shape.
Ingredients
1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1 recipe (2 disks) Basic Pie Dough for Apple Pie
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
Directions
- Roll out the dough: Lightly flour a large piece of waxed paper and set one disk of dough in the center. Roll from the middle outward into a 12-inch circle, flouring the pin and paper as needed.
- Chill the crusts: Slide the dough, still on its paper, onto a baking sheet, then cover and refrigerate it. Repeat with the second disk so both crusts stay cold while you work.
- Line the pie plate: Preheat the oven to 450°F with a rack in the lowest position. Wrap the first circle around the rolling pin, unroll it over a 9-inch pie plate and lower it in without stretching, then refrigerate.
- Slice the apples: Pour 2 tablespoons lemon juice into a large bowl. Peel, core and cut the apples into 1/4-inch slices, dropping them into the juice as you go so they don't brown.
- Season the filling: Add 3/4 cup sugar, 1/4 cup flour, 1 teaspoon cinnamon and 1/2 teaspoon salt to the apples. Toss until every slice is evenly coated.
- Fill the pie: Pull the lined pie plate from the fridge and fill it with the apple mixture. Pack the slices gently, mound them slightly in the center, then dot the top with 2 tablespoons butter.
- Add the top crust: Brush the rim of the shell lightly with water, then lay the second circle of dough over the apples. Press along the moistened rim to seal and trim the overhang to 1 inch with kitchen shears.
- Fold and crimp the rim: With floured fingers, fold the overhang under itself to make a thick rim. Press the dough against the knuckle of your other hand with your thumb and index finger, working all the way around.
- Cut the vents: Use a floured paring knife to cut 5 to 6 slits in the top, radiating from the center. Set the pie plate on a rimmed baking sheet to catch any drips.
- Bake the pie: Bake at 450°F for 20 minutes, then reduce the heat to 375°F. Keep baking 50 to 60 minutes more, until the crust is golden and the juices bubble.
- Cool completely: Let the pie cool for at least 6 hours before cutting. That time lets the juices thicken, so the slices come out neat instead of runny.
Tools for this recipe
- Pyrex 9.5-inch glass pie plate, J.K. Adams French rolling pin, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Martha's cookbook Fruit Desserts.
FAQs
What are the best apples for apple pie?
Martha suggests Empire, Granny Smith, Gala, Cortland or Winesap, or a mix of them. A blend works best because tart apples hold their shape while sweeter ones add flavor. You need 4 pounds, which is 8 to 10 apples.
How long does leftover apple pie keep?
Lightly cover it and leave it at room temperature for up to 2 days. After that, move it to the fridge for 1 to 2 more days. The longer it sits, the more moisture the crust absorbs, so the bottom can turn soggy.
How do I reheat leftover apple pie?
Tent the pie with foil so the crust doesn't brown further, then warm it in a preheated 350°F oven for about 15 minutes. That brings back some of the freshly baked flavor and crisps the crust a bit.
Why does the pie need to cool for 6 hours?
The filling is very juicy straight from the oven and needs time to set. Cutting too early lets the juices run across the plate. If you want a warm slice, reheat a cooled piece in the oven instead.
Why do I need to cut vents in the top crust?
Vents let steam escape while the apples cook. Without them, the pressure builds under the crust and the filling can turn watery. Five or six slits radiating from the center are plenty.
This week on Amazon
Prime Big Deal Days run October 6 and 7, two days of deals for Prime members. The picks from this recipe we would check first: Pyrex 9.5-inch glass pie plate, J.K. Adams French rolling pin, Victorinox Fibrox 8-inch chef's knife.
See the dealsBlack Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Pyrex 9.5-inch glass pie plate, J.K. Adams French rolling pin, Victorinox Fibrox 8-inch chef's knife.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
