Martha Stewart’s Apple Pie Recipe: Flaky Lattice Crust With Spiced Filling

Martha Stewart’s apple pie recipe delivers the kind of flaky lattice crust and spiced filling that makes every slice worth the effort. I spent weeks perfecting my grandmother’s Sunday roast chicken, but this pie—with its precise technique and signature presentation—reminds me why baking feels like an act of love.

The secret lies in chilled butter and proper dough handling, ensuring layers so delicate they melt in your mouth.

This recipe transforms simple ingredients into something extraordinary through attention to detail. You’ll work with a classic pie dough, folded with cold butter for that signature flakiness, and a filling that balances sweet apples with cinnamon, nutmeg, and just enough brown sugar.

The lattice crust isn’t just decorative—it creates perfect steam pockets while baking, locking in aroma and texture.

By the time you pull it from the oven, golden brown with crisp edges and tender layers, you’ll understand why this pie becomes the centerpiece of every holiday table. The spiced filling stays moist, the crust holds its shape, and the aroma alone will have everyone gathering in the kitchen.

This is baking at its finest—where precision meets comfort.

Perfect for Thanksgiving, family gatherings, or simply treating yourself to homemade dessert. The recipe scales beautifully, and leftovers reheat perfectly for days. Let’s get started on creating a pie that tastes like home.

Ingredients for martha stewart's apple pie

Classic pantry staples meet Martha Stewart’s signature flaky crust and spiced apple perfection.

The butter is non-negotiable—European-style unsalted butter like Plugrá or Land O’Lakes works best. Grab it from Whole Foods or the dairy case at Kroger, and make sure it’s cold enough to hold its shape when cubed. For the apples, Granny Smith and Honeycrisp give the best balance of tartness and sweetness. Buy them firm and store them in the fridge until ready to use—ripe apples get mushy in the filling. The flour should be all-purpose, not self-rising, and sifted for that perfect lightness in the crust.

No European butter? Store-brand unsalted butter works in a pinch, but bring it to room temp first to soften evenly. Swapping apples? Braeburn or Fuji hold up well too. The brown sugar in the filling can be swapped for white sugar if needed, but the light brown adds moisture and depth. Fresh nutmeg is ideal, but if you only have ground, toast it lightly in a dry pan first to wake up the flavor. The lattice strips need to be about 1-inch wide—cut them too thin and they’ll burn before the filling cooks through.

Store the dough between parchment paper in the fridge for up to 3 days—it actually improves overnight. The filling can be prepped a day ahead and kept in the fridge, but don’t add the lemon juice until just before baking. The baked pie reheats beautifully—350°F for 10 minutes restores that warm-from-the-oven magic. For leftovers, wrap tightly with plastic and store at room temp for 2 days or freeze for 3 months. The lattice crust stays crisp if you reheat it covered with foil.

Step-by-step instructions for Martha Stewart’s apple pie

Let's create a pie with a lattice crust so flaky it'll have everyone begging for seconds.

In a large mixing bowl, combine the 4 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup 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 achieving that signature flakiness.

Gradually add the 0.75 cup granulated sugar and mix until evenly distributed. Pour in the 0.5 cup ice water all at once and stir gently with a fork until the dough just comes together. Avoid overmixing—just until the dough holds when pressed. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour. This resting period relaxes the gluten for perfect layers.

Peel, core, and slice the 6 medium mixed apples into ¼-inch thick slices. Toss them immediately with 2 tbsp lemon juice to prevent browning. In a large bowl, combine the sliced apples with 1.25 cups granulated sugar, 0.25 cup packed light brown sugar, 2 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Mix gently but thoroughly to coat each slice evenly.

Transfer the spiced apple mixture to a deep 9-inch pie dish, mounding it slightly in the center. This arrangement ensures even baking and prevents a soggy bottom. The filling should look vibrant and well-coated with spices, ready to caramelize beautifully during baking.

On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle—just large enough to cover the pie dish with a 1-inch overhang on all sides. Carefully transfer the dough to the pie dish and trim the excess, leaving about ½ inch extra. Fold the overhang under itself to create a neat edge.

Roll out the second dough disc into a 10-inch circle for the lattice top. Using a sharp knife or pizza cutter, make ½-inch wide strips by cutting from the edge toward the center, leaving ½-inch gaps between cuts. This creates the classic lattice pattern. Arrange half the strips in one direction, then weave the remaining strips perpendicularly over and under the first layer, pressing gently to seal.

In a small bowl, whisk together the 1 whole large egg and 2 tbsp heavy cream until smooth. Brush this mixture generously over the lattice top, focusing on the tips of each strip. The egg wash will create that beautiful golden-brown finish and add a subtle sheen. Sprinkle any extra flour from rolling onto the lattice if desired—this helps create those gorgeous air pockets.

Bake the pie in a preheated 375°F oven for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling. The edges should be set, and the lattice should look crisp and slightly puffed. If the crust starts browning too quickly, tent loosely with foil to prevent burning while allowing the filling to cook through. The pie is done when it smells like warm cinnamon and the filling is tender but not mushy.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This resting period allows the filling to set properly and prevents a soggy bottom when slicing. The contrast between the warm, spiced apples and the flaky crust will be even more pronounced after cooling.

Slice into 8 generous wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream. The lattice top should crackle with each bite, revealing layers of buttery dough and perfectly spiced apple filling. This is the kind of pie that makes people close their eyes and sigh with satisfaction—the kind Martha Stewart would be proud of.

Pro cooking tips for this recipe

Butter Temperature Matters

I can’t stress this enough: cold butter is non-negotiable for that signature flaky crust. Cut your 1 cup unsalted butter into ½-inch cubes and chill them for 15 minutes before mixing with flour.

If the butter melts during handling, your crust will turn tough instead of tender. I’ve ruined more pies than I’ll admit by skipping this step—trust me, it’s worth the wait. 🧈

Dough Resting Prevents Shrinkage

Never skip resting the dough! After dividing your dough into two discs, refrigerate them for at least 1 hour (up to 24 hours). This relaxes the gluten, preventing the crust from shrinking during baking.

I once baked a pie without resting, and the edges pulled inward like a sad soufflé. The difference is night and day—flaky, even layers versus a sad, dense mess.

Lattice Strips Must Be Even

For a perfect lattice, cut ½-inch wide strips with ½-inch gaps between them. Use a sharp knife or pizza cutter—dull blades crush the dough, making strips uneven. Test-fit the strips before weaving: they should overlap by about ¼ inch for a clean look.

Pro tip: Brush the lattice with egg wash after weaving to prevent gaps from opening during baking.

Prevent a Soggy Bottom

Martha’s trick? Blind-bake the bottom crust for 10 minutes before adding filling. Line the crust with parchment paper, fill with dried beans or pie weights, and bake until lightly golden.

This creates a barrier that keeps the filling from steaming the crust. I’ve had too many pies where the bottom turned to mush—this step saves them every time. ❄️

Baking Time Is Flexible

Your oven may run hot or cold, so check the pie at 45 minutes. The crust should be golden, and the filling should bubble vigorously. If the edges brown too fast, tent with foil.

The lattice should look crisp but not burnt—it’s done when it smells like cinnamon and the filling jiggles slightly in the center. Overbaking dries out the apples, so pull it out when it’s just shy of perfect.

Cooling Is Critical

Let the pie cool completely (at least 2 hours) before slicing. Cutting too soon causes the filling to run, and the crust loses its structure. I once served a warm pie to eager guests and watched in horror as the lattice collapsed.

Patience here ensures clean slices with crisp crust and firm filling. Serve with vanilla ice cream for the full Martha Stewart experience. 🍦

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