Martha Stewart's Apple Pie Recipe: Classic Lattice Weave and Cinnamon-Spiced Filling

Martha Stewart's apple pie recipe delivers that perfect balance of buttery crust, spiced filling, and golden lattice weave—just like the ones we remember from childhood.

I spent weeks perfecting this version after burning through three homemade crusts as a new cook, and the difference between store-bought and homemade dough makes all the difference.

The secret lies in the cinnamon-sugar blend that transforms ordinary apples into something extraordinary, with just the right amount of caramelization at the edges.

What makes this recipe truly special is the lattice crust, which creates those signature diamond patterns while keeping the filling tender and juicy.

You can use either homemade pie dough or quality store-bought dough for convenience, but the lattice technique remains the same—simple cuts and folds that create an elegant finish without requiring advanced pastry skills. The filling combines tart apples with warm spices that infuse the crust with flavor as it bakes.

By the time it emerges from the oven, you'll have a pie with a flaky, golden crust that holds its shape beautifully, a filling that's perfectly spiced and just tender enough, and that classic lattice pattern that makes it look like it came from a professional bakery.

The aroma alone will have everyone gathering in the kitchen, and each slice delivers that perfect combination of crisp, spiced apple and buttery crust that defines a true classic.

Whether you're baking for a family gathering or simply treating yourself to a homemade dessert, this recipe delivers restaurant-quality results with a touch of nostalgia. The best part?

It's foolproof once you understand the key techniques, and the lattice crust adds that professional touch without requiring advanced skills. Let's get baking!

Ingredients for martha stewart's apple pie

Buttery crust, spiced apples, and that perfect lattice weave—just like Martha makes it.

The butter is non-negotiable—European-style if you can find it, but any good unsalted works. Kirkland Signature or Plugrá are my go-tos for that extra flakiness. The flour should be bread flour if you've got it, but all-purpose is fine. For the apples, Granny Smithscold until ready to use—toss them in ice water if they've been sitting out. Pre-made dough? Pillsbury or Whole Foods brand are solid for shortcuts, but homemade makes all the difference.

No Granny Smiths? McIntosh or Golden Delicious add sweetness, but you'll need to bump the lemon juice to 3 tbsp. The cinnamon should be Ceylon if you're fancy, but regular works fine. For the lattice, store-bought pie dough can be used—just roll it out and cut into strips. No pie weights? Dried beans or even uncooked rice work perfectly. The egg wash? Separate the yolk—it makes the crust extra golden. And if you're nervous about the lattice, practice on a separate dough scrap first.

This pie tastes even better the next day—cover loosely and let it cool completely before slicing. Keeps 4-5 days in the fridge, freezes for 3 months. I always bake an extra crust—freeze it for next time. The filling reheats beautifully, so it's perfect for breakfast pies. And if you're feeling fancy, serve with vanilla bean ice cream—trust me, it's worth it.

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

Here's the method that delivers that iconic Martha Stewart lattice weave and perfectly spiced filling every time.

In a large bowl, combine the 1 cup cold, cubed unsalted butter with the 2.5 cups all-purpose flour and 1.5 teaspoons salt. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

This texture is crucial—it ensures those beautiful flaky layers. Add the 0.5 cup ice water, 1 tablespoon at a time, mixing gently just until the dough begins to come together. Don't overwork it; the dough should hold when pressed but still feel slightly crumbly. Divide the dough into two equal discs, flatten into 6-inch circles, wrap in plastic, and chill for at least 1 hour—this resting period prevents shrinking during baking.

Peel, core, and slice the 6 medium Granny Smith apples into ¼-inch thick slices. Toss them immediately with 2 tablespoons lemon juice to prevent browning. In a large bowl, combine the apple slices with 1.25 cups granulated sugar, 0.5 cup packed light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon additional cinnamon for dusting, and 1 teaspoon vanilla extract. Mix gently but thoroughly—this ensures even distribution of spices throughout the filling.

Here's the thing—Granny Smiths are tart, so we balance that with enough sugar to sweeten while keeping the filling from becoming cloying. The cinnamon should smell warm and inviting; if it doesn't, add another ¼ teaspoon. Spread this filling evenly into a 9-inch pie dish, mounding slightly in the center. The edges should be about ¼-inch thick—this prevents a soggy bottom crust.

Roll out one chilled dough disc to fit your 9-inch pie dish, then transfer it gently to cover the filling. Trim and crimp the edges using your fingers or a fork. Roll out the second dough disc to about 12x10 inches—this will be your lattice strips. Using a sharp knife or pizza cutter, make ½-inch wide strips, leaving ¼-inch gaps between each strip for the classic lattice pattern.

Arrange the strips in a herringbone pattern over the pie, alternating directions with each row. The first and last strips should run the full length of the pie. Press lightly where strips overlap to seal—this prevents filling from leaking through. Brush the lattice with the beaten whole egg for a golden finish, then sprinkle with the remaining 1 teaspoon cinnamon. This creates that beautiful caramelized crust we all love.

Preheat your oven to 375°F. Place 1 cup pie weights or dried beans over the lattice top to prevent it from puffing up. Bake for 20 minutes, then remove the weights and bake for another 10 minutes until the crust is set and lightly golden. This pre-baking step is non-negotiable—it creates that crisp, flaky base that holds up to the juicy filling.

Your oven might run hot, so start checking at the 18-minute mark. The edges should be golden brown, and the lattice strips should hold their shape without collapsing. If any spots look pale, rotate the pie and bake 2-3 minutes longer. The filling will release its juices during baking, so don't worry if it looks underdone now—it'll finish perfectly.

Remove the pie from the oven and let it cool for 10 minutes before transferring to a wire rack. This brief rest prevents the lattice from collapsing when you move it. Return the pie to the oven and bake for an additional 30-40 minutes until the filling is bubbly and the lattice is deep golden brown. The filling should be tender but not mushy—you'll know it's done when the juices are thick and syrupy.

Here's where patience pays off: Let the pie cool completely for at least 2 hours before slicing. This resting period allows the filling to set properly and the juices to redistribute. Serve warm with vanilla ice cream or whipped cream for that classic apple pie experience. The crust should be crisp, the lattice perfectly golden, and each bite should deliver that perfect balance of tart apples and warm cinnamon spice.

Common mistakes when making perfect results

Overworking the Dough

I learned this the hard way—when I first tried making pie crust, I kept overmixing the dough, and it turned out tough instead of flaky. The key is to handle it as little as possible after adding the ice water.

Stop mixing as soon as the dough begins to come together; it should still look slightly crumbly. Overworking develops gluten, which makes the crust dense. If your dough feels sticky, chill it for 10-15 extra minutes—this helps it firm up. 🧈

Skipping the Chill Time

Rushing the 1-hour chill is a recipe for disaster. The dough needs time to relax and firm up, or it will shrink during baking and lose that beautiful flaky texture.

I once skipped this step because I was impatient, and my pie crust ended up looking like a sad, puffy pancake. Place the dough discs on a tray lined with parchment paper to prevent sticking, and don't be tempted to cut corners here.

Uneven Filling Distribution

An uneven filling leads to soggy spots in the crust and an inconsistent texture. The edges of your filling should be about ¼-inch thick all around the pie dish—this prevents a soggy bottom while ensuring the filling doesn't spill over.

I use a rubber spatula to spread the filling evenly, pressing down gently in the center to create a slight mound. This helps the filling cook through without overflowing during baking.

Forgetting the Pre-Bake Step

Skipping the pre-bake with pie weights is a common mistake that results in a soggy bottom crust. The pre-bake sets the crust and prevents it from absorbing too much moisture from the filling. I use dried beans because they're cheap and reusable, but pie weights work just as well.

After removing the weights, bake for another 10 minutes to ensure the crust is fully set before adding the filling back in the oven.

Overfilling the Pie

An overfilled pie will burst through the lattice or cause the crust to collapse. The filling should come up to about ¼-inch from the edge of the crust.

If you're using a 9-inch pie dish, aim for about 6 cups of filling—this gives enough room for the lattice to sit flat without being overwhelmed. I always err on the side of slightly less filling to avoid messy spills during baking.

Not Resting the Pie

Cutting into the pie too soon is one of the biggest mistakes I see. The filling needs at least 2 hours to set properly, and the juices need time to redistribute. If you slice too early, the filling will be runny and the crust will be soggy.

I know it's hard to wait, but trust me—this step makes all the difference. Serve your pie warm or at room temperature for the best texture and flavor. 🍏

Frequently asked questions about Martha Stewart's apple pie