Martha Stewart Best Apple Pie

Martha Stewart Best Apple Pie is a flaky double-crust dessert with mixed apples, cinnamon, ginger and buttery pate brisee that bakes up golden in 11 hours 45 minutes. Try this classic apple pie recipe for Thanksgiving, Christmas or fall dinners, since it's make-ahead friendly and holds its slices.

Let the sliced apples sit with the sugar, vinegar and spices for at least 3 hours, then drain the juices and boil them down. Skipping this leaves the apples releasing watery juice in the oven, so the bottom crust turns soggy and the slices shrink away from the top.

Martha mixes several apple varieties, such as firm Braeburn, tart Granny Smith and classic McIntosh, so the filling has depth and still holds its shape. She also starts the bake at 400°F for 20 minutes, then drops to 375°F so the crust browns well without turning tough.

Martha Stewart Best Apple Pie

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

Cooking time

1

hour 

20

minutes

Calories

420

kcal

Sliced apples soften into a jammy, spiced filling under a flaky, golden double crust. The thickened apple juices keep every slice neat, and a slow, full cool lets the filling set.

Ingredients

• 3 pounds mixed apple varieties (see cook's note), peeled, cored, and cut into ½-inch-thick slices (8 cups)
  

• 3/4 to 1 cup granulated sugar
  

• 1/2 teaspoon kosher salt
  

• 1 tablespoon apple-cider vinegar
  

• 1/2 teaspoon ground cinnamon
  

• 1/4 teaspoon ground ginger
  

• 1/8 teaspoon ground cardamom
  

• 1/8 teaspoon freshly ground black pepper
  

• Pinch of ground cloves
  

• 1/4 cup unbleached all-purpose flour, plus more for dusting
  

• 1 recipe Test Kitchen's Favorite Pate Brisée
  

• 2 tablespoons unsalted butter, cut into pieces
  

• 1 large egg, beaten
  

• Sanding sugar (optional)
  

Directions

• Macerate the apples: Toss 3 pounds sliced apples, 3/4 to 1 cup granulated sugar, 1/2 teaspoon kosher salt, 1 tablespoon apple-cider vinegar, cinnamon, ginger, cardamom, pepper and cloves in a large heatproof bowl. Let it stand at room temperature for at least 3 hours, stirring now and then, or cover and refrigerate up to 24 hours.
• Thicken the juices: Stir 1/4 cup flour into the apples, then drain them in a colander set over a bowl and save the liquid. Boil the liquid in a small saucepan over medium-high heat, whisking constantly. After 1 to 2 minutes it looks like loose pudding, so stir it back into the apples.
• Assemble the pie: Preheat the oven to 400°F with a rack in the bottom third. Roll one disk of pate brisee 1/8 inch thick, fit it into a 9-inch pie dish, fill it with the apples and dot with 2 tablespoons butter.
• Top and seal: Roll out the second disk 1/8 inch thick and drape it over the filling. Trim the overhang to 1 inch, pinch to seal, fold the edges under and crimp them.
• Vent and chill: Cut five 2-to-3-inch vents in the top crust and brush it with the beaten egg. Sprinkle with sanding sugar if you like some sparkle, then refrigerate the pie for 15 minutes so the crust holds its shape in the oven.
• Bake the pie: Bake at 400°F for 20 minutes, then reduce the oven to 375°F. Bake 50 to 60 minutes more until the crust is golden all over and the center bubbles, tenting with foil if the top browns too fast.
• Cool completely: Move the pie to a wire rack and let it cool for at least 6 hours. That time lets the juices set, so the slices hold together when you cut them.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, J.K. Adams French rolling pin, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Which apples are best for this pie?

Use a mix of sweet-tangy, tart and classic-flavored apples so the filling tastes layered. Martha suggests 1 1/2 pounds Braeburn, 1 1/2 pounds Granny Smith and 1/2 pound McIntosh. The firm Braeburn and Granny Smith keep the slices from turning into applesauce.

Can I make the apple filling ahead of time?

Yes, the apples can sit in the refrigerator, covered, for up to 24 hours after you toss them with the sugar, vinegar and spices. That makes it easy to do the macerating the night before and bake the next day.

Why does the oven temperature drop partway through baking?

The first 20 minutes at 400°F jump-starts the crust and gets the filling bubbling. Dropping to 375°F for the last 50 to 60 minutes keeps the crust from turning tough before the center is cooked.

What can I do if the top crust browns too fast?

Tent the pie loosely with foil, which shields the top while the filling finishes cooking. You can also leave out the sanding sugar, since sugar on top browns faster.

Why does the pie need 6 hours to cool?

The thickened juices need time to set, and slicing a warm pie sends the filling running across the plate. Plan to bake it in the morning or the day before so it's ready for dinner.