Martha Stewart's Old-Fashioned Apple Pie Recipe: Buttery Lattice Crust With Spiced Filling Secrets

Martha Stewart's old-fashioned apple pie recipe delivers the kind of buttery lattice crust and spiced filling that makes every slice taste like a homecoming.

This is the classic version I’ve perfected over years of baking—where flaky layers meet tender apples in a balance of cinnamon, nutmeg, and just enough brown sugar to caramelize during baking.

The secret lies in the crust’s precise butter-to-flour ratio and the way the apples release their juices without turning the pie soggy.

The lattice topping isn’t just decorative—it creates golden, crispy edges while allowing steam to escape, ensuring the filling stays moist. I use a mix of Granny Smith and Honeycrisp apples for the perfect tart-sweet contrast, and a touch of lemon juice to keep the filling bright.

This isn’t a pie that requires fancy techniques; it’s about precision in the basics, like chilling the dough and pre-cooking the filling to lock in flavors before baking.

What you’ll end up with is a pie that smells like autumn in the oven—warm, spiced, and impossible to resist. The crust holds its shape, the filling bubbles with caramelized apples, and the lattice adds that elegant, rustic charm.

Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert that’s both comforting and impressive. Let’s get baking.

This recipe works for both deep-dish and traditional pies, and the lattice can be adjusted to your preference. Whether you’re baking for a holiday gathering or a quiet Sunday dinner, this is the apple pie that brings people together. Here’s how to make it exactly as Martha would.

Ingredients for martha stewart old fashioned apple pie

Buttery crust, spiced filling, and apples that caramelize perfectly—here's everything you need.

The butter-to-flour ratio is non-negotiable for that classic flaky crust. Use European-style butter if you can find it—higher fat content means more layers. I always grab Plugrá or Land O'Lakes unsalted from the store, but if you're feeling fancy, Whole Foods carries the good stuff. For the apples, Granny Smith and Honeycrisp are my go-tos—the tartness of Granny Smith balances Honeycrisp's sweetness perfectly. If you can only get one, go with Honeycrisp. Look for firm, unblemished apples—those soft spots turn mushy in the oven.

No Granny Smith? McIntosh or Braeburn work in a pinch, but expect less tartness. Short on apples? Pears or a mix of apples and pears add a nice twist (I’ve done it with Anjou pears). The spices are key—Penzeys or McCormick have great pre-ground blends, but if you’re grinding your own, toast the spices in a dry pan for 30 seconds to wake up the flavors. The lemon juice is non-negotiable—it keeps the filling bright and prevents browning. No vanilla? Vanilla bean paste is a great upgrade, but extract works fine.

The dough needs to chill for at least 1 hour—don’t skip this. Store it wrapped in plastic in the fridge for up to 3 days or freeze for 3 months. The filling can be prepped a day ahead and kept in the fridge. Once baked, pies reheat beautifully—wrap tightly in foil and warm at 350°F for 15 minutes. Leftovers keep for 4 days in the fridge, but they won’t last that long.

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

Here's the classic method that delivers a perfect balance of flaky crust and spiced apple filling every time.

In a large mixing bowl, combine the 4 cups all-purpose flour and 1 teaspoon salt. Cut in the 2 cups unsalted butter, cubed and cold, using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for that signature flaky crust.

Gradually add ¼ cup ice water, 1 tablespoon at a time, mixing gently just until the dough begins to come together. Be careful not to overwork it—handle only enough to form a cohesive mass. Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. The cold rest time relaxes the gluten, preventing shrinking during baking.

In a large bowl, combine the 4 medium Granny Smith apples and 4 medium Honeycrisp apples, peeled, cored, and sliced into ¼-inch thick pieces. Toss with 2 tablespoons lemon juice to prevent browning. In a separate bowl, whisk together 1.25 cups granulated sugar, ½ cup packed light brown sugar, 2 tablespoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon allspice, and 1 teaspoon vanilla extract. Pour the spice mixture over the apples and toss gently to coat evenly.

Let the mixture sit for 15 minutes while you prepare the crust. This allows the apples to soften slightly and the flavors to meld. In a small bowl, whisk together 2 tablespoons cornstarch and 1 tablespoon cold water to create a slurry. Add this to the apple mixture just before filling the pie—this will help thicken the juices and prevent a soggy bottom.

On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle, about ⅛-inch thick. Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough, leaving about ½-inch overhang. Cover the crust with plastic wrap and refrigerate while you prepare the lattice top.

For the lattice, cut the second dough disc into ½-inch wide strips, alternating between longer and shorter lengths. Arrange the strips in a herringbone pattern over the filled pie, brushing each strip with ¼ cup heavy cream as you go. This creates a decorative pattern while sealing in moisture. Fold the overhanging bottom crust up and over the lattice, pinching to seal. Cut a few slits in the top crust to allow steam to escape.

Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil. The pie is done when the filling is thick and the crust is crisp.

Remove from the oven and let the pie cool on a wire rack for at least 2 hours before slicing. This resting time allows the filling to set properly and prevents a runny center. Serve warm with vanilla ice cream or whipped cream for the ultimate old-fashioned apple pie experience.

Pro cooking tips for martha stewart old fashioned apple pie

Crust Perfection

The secret to Martha Stewart’s signature flaky crust lies in the butter-to-flour ratio and proper chilling. Use European-style butter (like Plugrá) for maximum fat content—this creates those iconic layers. Cut the butter into the flour until you see pea-sized pieces, not a paste.

Overmixing develops gluten, which makes the crust tough. Chill the dough for at least 1 hour—I’ve seen home bakers skip this and end up with a shriveled pie. 🧈

Preventing Soggy Bottoms

A soggy crust is the #1 pie disaster, and it’s avoidable. First, pre-cook the filling for 10-15 minutes on the stovetop before pouring it into the crust. This thickens the juices and locks in flavors.

Second, use a cornstarch slurry (2 tbsp cornstarch + 1 tbsp water) mixed into the filling right before baking. Third, vent the crust with a few slits—steam needs an escape route! I’ve baked hundreds of pies, and these three steps alone fix 90% of soggy crust problems. 🍎

Lattice Mastery

The lattice isn’t just for looks—it controls browning and steam release. Cut strips ½-inch wide, alternating long and short for the herringbone pattern. Brush each strip with heavy cream before arranging—this creates a golden finish. Pro tip: Use a pizza cutter for clean, even cuts.

If your lattice collapses during baking, it’s likely because the filling wasn’t thickened enough. A 10-minute pre-bake of the crust (before adding filling) can also help if you’re worried about structure. ✨

Oven Temperature Control

Martha’s recipe calls for 375°F, but don’t assume your oven is accurate. Invest in an oven thermometer—I use the Thermoworks Oven Thermometer—to confirm your oven’s true temperature. If the edges brown too fast, cover them with aluminum foil after 20 minutes.

The filling should bubble before the crust gets too dark. For deep-dish pies, add 5-10 minutes to baking time. 🌡️

Resting for Success

This is where most home bakers fail. Let the pie cool on a wire rack for at least 2 hours—I wait 3-4 hours for maximum firmness. Cutting too soon releases all the juices, turning your pie into a puddle.

If you’re short on time, chill it in the fridge for 1 hour before serving. And here’s a Martha-approved trick: Brush the warm crust with egg wash (1 egg + 1 tbsp water) before baking for extra shine. 💫

Equipment Upgrades

Skip the cheap pie dish—ceramic or glass (like Corelle or Pyrex) distributes heat evenly, while dark metal can cause hot spots. A rolling pin with a handle (I love OXO Good Grips) prevents dough from sticking.

For lattice perfection, use a sharp chef’s knife or pizza cutter—dull blades crush the dough. And if you’re making this often, a pie bird (a decorative steam vent) is a fun Martha-approved touch. 🔪

Frequently asked questions