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

Martha Stewart’s old-fashioned apple pie recipe delivers the quintessential American dessert—flaky lattice crust, fragrant spiced filling, and that perfect balance of sweet and tart. This is the recipe that made apple pie a centerpiece at Thanksgiving tables, where every slice reveals layers of buttery crust and tender apples.

The secret lies in a cold butter crust and a filling that caramelizes just enough to create that signature golden-brown crust.

What sets this pie apart is the lattice crust, which creates a beautiful pattern while allowing steam to escape for an even bake. The filling combines brown sugar and cinnamon for warmth, with a touch of lemon to brighten the apples.

Blind-baking the crust ensures it stays crisp, while the filling develops depth during the 50-minute bake at 375°F. This isn’t just dessert—it’s tradition, served warm with vanilla ice cream.

The key to success is patience: letting the dough rest, pre-cooking the filling to prevent a soggy crust, and brushing the lattice with egg wash for a glossy, golden finish.

The result is a pie that tastes like autumn in every bite—crisp edges, tender filling, and that unmistakable aroma that fills your kitchen. This is the pie Martha Stewart herself would serve, and it’s worth every minute of effort.

Perfect for holidays or weeknight desserts, this recipe scales beautifully for gatherings or single servings. Whether you’re a seasoned baker or new to pies, the step-by-step instructions will guide you to a restaurant-quality result. Let’s get baking—your kitchen will thank you.

Ingredients for martha stewart old fashioned apple pie

Cold butter, tender apples, and a lattice crust—this is Martha's classic pie, made with pantry staples and patience.

The apples are non-negotiable—Honeycrisp and Granny Smith give you that perfect sweet-tart balance. Whole Foods or local markets usually carry the best selection, but any firm, crisp apples work. Peel and slice them thinly (about ⅛-inch thick) so they cook evenly without turning mushy. The cold butter crust is key: cut it into tiny cubes and keep it chilled until the last minute. For the dough, King Arthur Flour is my go-to—it's reliable and gluten-free if needed. If you can't find allspice, skip it; the pie will still taste amazing.

No vanilla extract? Vanilla bean paste or even imitation vanilla works in a pinch, though the flavor won't be as rich. Running short on cinnamon? Cassia cinnamon is a 1:1 swap, but it's slightly stronger. For the lattice, cut the dough strips into even widths—about 1-inch—so they bake uniformly. The egg wash is crucial: whisk the egg with a splash of water for a glossy finish. If you're pre-baking the crust, pie weights or dried beans are essential to prevent puffing. And trust me on the full-fat butter—low-fat versions won't give you that signature flakiness.

This pie tastes even better the next day, so make it ahead if you can. Store it at room temperature for up to 2 days, covered loosely. For longer storage, wrap tightly in plastic and refrigerate for up to 5 days. Reheat slices in a 350°F oven for 10-15 minutes to restore crispness. Freezing? Wrap the whole pie in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Leftovers? Tuck them into croissants or waffles for a breakfast twist—Martha’s favorite trick.

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

Here's how to assemble this classic pie with a flaky lattice crust and perfectly spiced filling.

In a large mixing bowl, combine the 3.5 cups all-purpose flour with the 1 tsp salt and 0.25 cup granulated sugar. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Gradually add the 0.5 cup ice water (plus 1 tbsp extra if needed) while stirring with a fork until the dough just comes together. Avoid overworking—just enough to hold when pressed. Divide the dough into two equal discs, wrap each in plastic, and chill for at least 1 hour or up to 2 days. This resting time is crucial for developing flavor and preventing shrinking during baking.

In a large bowl, toss the 8 medium peeled, cored, and thinly sliced mixed apples with the 0.75 cup packed light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp allspice, 0.25 tsp nutmeg, and 2 tbsp freshly squeezed lemon juice. Add the 1 tsp vanilla extract and mix gently. Let the mixture sit for 15 minutes to allow the juices to release and the spices to meld.

Line a 9-inch pie dish with one of the chilled dough discs, trimming any excess. Press gently to form the bottom crust, then pour in the apple filling, mounding it slightly in the center. The filling should come about ¾ of the way up the sides—it will shrink slightly as it bakes. Dot the top with any remaining spice mixture.

Roll out the second dough disc on a lightly floured surface to about ⅛-inch thickness. Using a sharp knife or pizza cutter, cut the dough into 12 strips (about 2 inches wide). Arrange 6 strips horizontally across the pie, spacing them ½ inch apart. Fold back every other strip.

Now weave the remaining strips over and under the folded strips, creating a classic lattice pattern. Brush the lattice with the 1 whole beaten large egg mixed with 1 tbsp granulated sugar for a golden finish. Trim any excess dough from the edges and crimp decoratively using a fork or your fingers.

Preheat your oven to 375°F. Place a baking sheet on the lower rack to catch any drips. Bake the pie for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. If the lattice browns too quickly, tent loosely with foil.

During the last 10 minutes, increase the heat to 400°F to ensure a crisp finish. The pie is done when the filling is tender and the crust is firm to the touch. Let it cool for at least 2 hours before slicing—this resting time allows the juices to set and the flavors to develop fully.

Slice the pie using a hot knife for clean cuts. Serve warm with a scoop of vanilla ice cream to balance the warm spices. The lattice crust should be flaky and buttery, while the filling remains juicy with just the right amount of caramelized sweetness. Store any leftovers in the refrigerator for up to 3 days or freeze for 2 months for future enjoyment.

Troubleshooting perfect results

Soggy Bottom Fix

If your crust turns soggy, it’s usually from excess moisture in the filling. Pre-cook the apples for 5-7 minutes in a skillet with 1 tbsp butter and 1 tbsp sugar until they soften but still hold shape.

This reduces juices. Also, blind-bake the crust for 10 minutes at 375°F with pie weights or dried beans before adding filling. 💧

Lattice Not Holding

Weak lattice strips? Chill the dough longer—2 hours minimum—before rolling and cutting. Use a sharp knife or pizza cutter for clean strips, and avoid over-handling.

Brush the lattice with egg wash immediately after weaving to strengthen it. If strips collapse, reinforce with extra dough strips or a crimped edge. ✨

Filling Too Watery

Add 1 tbsp cornstarch or tapioca starch to the filling to thicken juices. Simmer the apples with spices for 3-4 minutes before assembling the pie. If the filling still looks too wet, sprinkle 1 tbsp granulated sugar over the top after baking to help absorb excess moisture. 🍎

Uneven Baking

Rotate the pie halfway through baking to ensure even heat distribution. If the edges brown too quickly, cover them with a strip of foil. For a 9-inch pie dish, use a 9-inch round baking pan underneath to catch drips and reflect heat upward.

Avoid overcrowding the oven—bake one pie at a time for consistent results. 🔥

Crust Too Pale

Brush the lattice and edges with extra egg wash for color. For a deeper golden hue, broil for 1-2 minutes at the end (watch closely!). Use European-style butter (like Plugrá) for richer color and flavor.