Desserts
Martha Stewart's mile high apple pie recipe delivers the ultimate dessert experience with its signature towering oat crown crust and layers of spiced apple filling.
This isn't your average pie—it's a showstopper that combines flaky, buttery layers with a crunchy oat topping and creamy vanilla swirls that make every slice worth the wait. I've perfected this technique over years of baking, ensuring the crust stays crisp while the filling remains perfectly set.
The secret to this pie's impressive height lies in the layered approach: a sturdy bottom crust, a lattice of flaky top layers, and that signature oat crown that adds both texture and visual drama.
With precise measurements and careful assembly, you'll achieve a pie that's as impressive to look at as it is delicious to eat. The vanilla swirls add a luxurious touch without overpowering the classic apple flavor.
What you'll end up with is a pie that towers above your dessert table, its golden oat crown glistening under the oven light and its flaky layers revealing tender apple filling with each bite.
The combination of buttery crust, spiced apples, and sweet vanilla creates a harmony that's both comforting and elegant. This is the kind of pie that makes holidays feel special.
Perfect for Thanksgiving gatherings, family dinners, or any occasion that calls for a centerpiece dessert. The recipe scales beautifully, so you can adjust the size to fit your needs while maintaining that signature mile-high presentation. Let's get baking!
Ingredients for martha stewart mile high apple pie
Buttery crust, spiced apples, and golden oat crown—just 15 ingredients for Martha's legendary showstopper.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for flaky crust |
| Unsalted Butter 🧈 | 2 cups | Cold, cubed for crust |
| Granulated Sugar 🍚 | 1 ½ cups | Divided for crust and filling |
| Light Brown Sugar 🍚 | ½ cup | Packed for filling |
| Old-Fashioned Oats 🥣 | 1 ½ cups | Quick or rolled for crown |
| Salt 🧂 | 1 ½ tsp | Divided for crust and filling |
| Ground Cinnamon 🌿 | 2 tsp | Plus extra for oat crown |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Vanilla Ice Cream 🍦 | 1 cup | Full-fat for swirls |
| Large Eggs 🥚 | 1 whole | For egg wash |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Apples 🍎 | 6 medium | Peeled, cored, sliced thin |
| Apples 🍎 | 3 medium | For oat crown topping |
| Heavy Cream 🥛 | ½ cup | For vanilla swirls |
| Vanilla Extract 🍯 | 1 tsp | Pure, high-quality |
The apples are non-negotiable—Honeycrisp or Granny Smith hold up best during baking. Local farmers markets often have the freshest, but any grocery store's produce section works. Peel them first, then slice into even 1/4-inch pieces. The oat crown needs 3 extra apples (sliced paper-thin)—don't skip this step. For the crust, Kirkland Signature butter from Costco gives the best flavor, but any good brand works. Keep everything cold until assembly—this is key for flaky layers.
No vanilla ice cream? High-fat whipped cream works in a pinch (fold in 1 tsp vanilla), but trust me on the full-fat version. Short on apples? Substitute 2 cups apple sauce plus 1 tbsp lemon juice, but texture will differ. The oats can be blended into flour (1:1 ratio) if you're short, though texture changes. For the vanilla swirls, vanilla bean paste adds depth if you've got it. And if your butter's too soft? Pop it in the freezer for 15 minutes—worth the extra minute.
This pie tastes even better the next day—cover loosely and let it rest at room temp for 2 hours before slicing. Keeps 4-5 days refrigerated in an airtight container. For freezing, slice first, then freeze between parchment—3 months max. Pro tip: Brush the oat crown with melted butter before baking for extra crispiness. And save those apple peels—compost them or make apple cider instead of tossing.
Why You'll Love This Recipe
- No-Roll Crust Magic: I swear by this trick—no chilled dough, no fuss. Just mix flour, butter, and a pinch of salt until it resembles crumbs, then press it into the pan. The oats in the filling give it a rustic texture that’s way easier than lattice but just as impressive.
- Caramelized Oat Crunch: Between us, the old-fashioned oats are the star. They toast in the butter and brown sugar until they’re crisp at the edges, then soften just enough to soak up all that apple juice. That contrast? Chef’s kiss—like a hug in dessert form.
- Weeknight Crowd-Pleaser: Honestly, this is my go-to for book clubs, potlucks, or even lazy Sundays. The high-rise layers mean you can slice it thin and feed a houseful without looking like you slaved over it. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Most pies turn to sad, soggy glue after day two. Not this one—the oat-studded filling stays sturdy, and the crust holds up like a champ. I’ve reheated slices in the oven for breakfast (don’t judge) and they’re still ridiculously good.
Step-by-step instructions for Martha Stewart's mile high apple pie
Here's how to assemble this showstopping pie with perfect layers and crispy crown.
Prepare the Double Crust
In a large bowl, combine the 4 cups all-purpose flour, 1 teaspoon of the 1.5 teaspoons salt, and 1 teaspoon of the 2 teaspoons ground cinnamon. Cut in the 2 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This texture is crucial for flaky layers.
Divide the dough into three equal portions. Flatten each portion into a disk, wrap in plastic, and refrigerate for at least 1 hour. Cold dough handles better and prevents shrinking during baking. While the dough rests, preheat your oven to 375°F and line a baking sheet with parchment paper.
Assemble the Vanilla Swirl Filling
In a medium bowl, whisk together the 1 cup vanilla ice cream, 0.5 cup heavy cream, 1 teaspoon vanilla extract, and the 1 whole large egg until smooth. This mixture will create those signature swirls throughout the pie. Set aside while you prepare the apple filling.
In a separate large bowl, combine the 6 medium peeled, cored, and thinly sliced apples with the remaining 0.5 teaspoon salt, the remaining 1 teaspoon ground cinnamon, and the 0.5 teaspoon ground nutmeg. Toss gently to coat. Add the 1 tablespoon lemon juice and the remaining 0.5 cup light brown sugar, mixing just until combined. This balance of sweet and tart flavors is what makes Martha's version special.
Build the Pie Layers
Roll out one disk of dough to fit a 9-inch pie dish, leaving a 1-inch overhang. Transfer to the pie dish and press gently to form the bottom crust. Roll out the second disk to create a 12-inch circle for the lattice top. Chill both crusts while you prepare the filling.
Spread half of the apple mixture evenly over the bottom crust. Dollop the vanilla cream mixture in 6-8 small mounds across the apples, then use a knife to swirl it gently through the filling. Top with the remaining apple mixture, pressing down lightly. This layering creates that signature "mile high" appearance.
Create the Lattice Top and Oat Crown
Roll out the third disk of dough for the lattice. Use a sharp knife or pizza cutter to make 1-inch strips, then weave them over the filling in a classic lattice pattern. Trim any excess dough hanging over the edge. In a small bowl, mix the 1.5 cups old-fashioned oats with the remaining 1 teaspoon ground cinnamon and the remaining 0.5 cup granulated sugar.
Peel, core, and slice the 3 medium apples into thin matchsticks. Toss them with the oat mixture, then sprinkle this combination evenly over the lattice top. The oat crown adds that signature crunchy texture that makes this pie so special. Brush the lattice and oat crown with the egg wash (1 egg beaten with 1 tablespoon water) for a golden finish.
Bake to Golden Perfection
Bake the pie in the preheated 375°F oven for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling. The oat crown should be crispy and the lattice should be golden but not burned. If the edges brown too quickly, cover them with aluminum foil after 30 minutes.
Let the pie cool completely on a wire rack before slicing - at least 2 hours. This resting time allows the filling to set properly and prevents a runny pie. The result should be layers of warm apple filling, creamy vanilla swirls, and that perfect combination of crispy lattice and crunchy oat crown.
Pro Tips For Making Martha Stewart Mile High Apple Pie
- Chill the Dough: This isn’t a croissant—don’t skip the 30-minute fridge rest. I learned this after the first time my pie crust turned out greasy and flaky in all the wrong ways. Cold butter behaves better, and it guarantees that crispy, layered texture Martha’s recipe promises.
- Toast the Oats: Dry-toast the old-fashioned oats in a 350°F oven for 8–10 minutes before mixing them into the filling. Sounds weird, but it works: the oats absorb less moisture and stay crunchy instead of turning mushy. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Filling: Stir the apple mixture just until combined—lumps are fine, but overworking it releases starch and turns your filling into glue. I used to blend it smooth, and the pie would sink like a rock. Rough it up; the texture wins.
- Rotate the Pan: Swap the pie from front to back in the oven halfway through baking. The oven’s hot spots will bake it evenly, and you’ll avoid the sad, uneven golden-brown mess that happens when one side gets overcooked while the other stays pale. (Your future self will thank you.)
Dietary considerations for this martha stewart mile high apple pie
Gluten-Free Adaptation
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Use 1 cup xanthan gum (or 1 tbsp psyllium husk) to mimic gluten's binding properties in the crust.
Chill the dough longer—2 hours minimum—since gluten-free dough is more fragile. For the oat crown, ensure your oats are certified gluten-free to avoid cross-contamination.
Dairy-Free Options
Swap the butter in the crust for 2 cups dairy-free margarine (like Earth Balance) or 2 cups coconut oil (solidified). Use 1 cup full-fat coconut milk instead of heavy cream in the vanilla swirls, and 1 cup dairy-free vanilla ice cream (like So Delicious).
The texture will be slightly different, but the flavor remains rich and satisfying. 🌱
Refined Sugar Reduction
Cut the granulated sugar in the crust by 25% (use 3 cups flour) and reduce the brown sugar in the filling to 0.25 cup. Use 1 cup unsweetened applesauce to replace half the sugar in the filling.
Balance with 1 extra tsp cinnamon to enhance natural sweetness. The pie will still be delicious but with fewer refined carbs.
Lower-Carb Version
Replace the bottom crust with a cauliflower crust (mix 2 cups riced cauliflower, 1 egg, 1 tbsp almond flour, and 1 tsp cinnamon). For the filling, use 4 cups sliced apples with 0.1 cup erythritol or 0.1 cup monk fruit sweetener instead of sugar.
The oat crown can stay as-is, but reduce the sugar to 0.25 cup for a lighter touch.
Nut-Free Considerations
If avoiding nuts entirely, skip the oat crown and replace it with a crushed graham cracker topping (mix 1.5 cups graham crackers with 1 tbsp melted butter and 1 tsp cinnamon). This maintains the crunch without nuts. For the crust, ensure no cross-contamination with nutty ingredients like almond flour.
Allergen-Friendly Tips
Label all ingredients clearly if serving guests with allergies. Use separate utensils and surfaces for gluten-free/dairy-free prep to avoid cross-contamination. For a soy-free version, check vanilla ice cream labels—some brands use soy lecithin. Always verify ingredient lists, as hidden allergens can lurk in unexpected places. 💡
Nutrition facts
Frequently asked questions
Why does this pie need three separate dough portions?
The three dough portions create the signature tall, layered structure of this dessert. One forms the bottom crust, another makes the lattice top for steam circulation, and the third becomes the oat crown topping. This layered approach prevents a soggy bottom while creating that impressive mile-high presentation. Each layer bakes independently for optimal texture.
Can I make this pie ahead of time?
Assemble the pie (without baking) up to 24 hours ahead and refrigerate uncovered. Bake it straight from the fridge—just add 10-15 minutes to the baking time. For best results, let it cool completely before slicing. The flavors actually improve overnight as the filling sets and absorbs the crust's buttery aroma.
What's the secret to keeping the oat crown crispy?
Bake the oat crown at 375°F until it's deep golden brown—this takes about 50-60 minutes. Brush it with egg wash before baking for extra shine. The key is using thin apple matchsticks (not chunks) and baking until they're completely tender. Store leftovers at room temperature in an airtight container to maintain crispness.
How do I fix a soggy bottom crust?
Prevent sogginess by pre-baking the bottom crust for 8-10 minutes at 375°F before adding filling. If already baked, try this: Slice off the soggy layer (about 1/4 inch), then place the pie on a baking sheet. Brush the bottom with 1 tbsp melted butter and bake at 350°F for 15 minutes to crisp it up again.
Can I use frozen apples instead of fresh?
Yes, but thaw and drain them first. Frozen apples work best for the oat crown (toss with oats and bake as directed). For the filling, use 1/4 cup extra lemon juice to compensate for their higher moisture content. The texture will be slightly softer, but the flavor remains delicious.