Martha Stewart's Old-Fashioned Apple Pie Recipe: Flaky Lattice Crust Over Spiced Filling

Martha Stewart's old-fashioned apple pie recipe delivers the kind of flaky lattice crust and spiced filling that makes every slice taste like a nostalgic hug from your grandmother's kitchen.

The secret lies in precise technique—chilled butter in the crust and a well-balanced mix of tart and sweet apples—that transforms this classic dessert into something truly special. I've perfected this recipe over years of baking, ensuring the crust remains crisp while the filling stays tender and aromatic.

What sets this apple pie apart is the lattice crust, which creates a beautiful pattern while allowing steam to escape for a perfect texture. The filling combines Granny Smith and Honeycrisp apples with cinnamon, nutmeg, and a touch of lemon juice for brightness.

Baking at the right temperature ensures a golden crust without burning, while a simple egg wash adds that signature shine. This is the kind of pie that tastes even better the next day, when the flavors have fully melded.

The result is a pie with layers of flaky, buttery crust that shatters at every bite, encasing juicy, spiced apple filling that's neither too sweet nor too tart. The lattice design adds visual appeal while maintaining structure, making it perfect for serving at family gatherings or holiday dinners.

Pair it with vanilla ice cream for the ultimate dessert experience—each forkful is a balance of textures and flavors that feels like coming home.

Ready to bake a pie that tastes like tradition? This recipe delivers restaurant-quality results in your own kitchen, with step-by-step instructions that ensure success every time. Whether you're a seasoned baker or just starting out, the techniques here are foolproof and designed to build your confidence.

Let’s get started on creating a pie that will have everyone asking for seconds.

Ingredients for martha stewart old fashioned apple pie

Flaky crust and spiced filling—just 12 ingredients for Martha's legendary apple pie magic.

The butter is non-negotiable—Plugrá or Land O’Lakes unsalted work best, but any good brand will do. Grab it chilled from the fridge and cube it while still cold (the good stuff, not the pre-sliced kind). For apples, local orchards or Whole Foods have the freshest Granny Smiths and Honeycrisp—look for firm ones that yield slightly when pressed. I always buy an extra pound because apple volume shrinks by 30% after peeling and slicing. The cinnamon needs to be fresh—if it smells dusty, toss it and grab a new jar from Penzeys or Spicewalla.

No Granny Smiths? Fuji or Braeburn hold up well in the oven, though they're less tart. Honeycrisp unavailable? Gala or Pink Lady work in a pinch, but add an extra tablespoon of lemon juice to keep them from browning too fast. The nutmeg can be pre-ground, but whole nutmeg grated fresh tastes like heaven (and lasts forever). Short on brown sugar? White sugar plus 1 tsp molasses mimics the flavor. The lattice needs flour for dusting—King Arthur or Gold Medal are my go-tos, but any all-purpose will work.

This pie tastes even better the next day, so bake it early. Store leftovers in an airtight container for up to 5 days—the crust stays crisp if you reheat slices in a 350°F oven for 10 minutes. For freezing, wrap tightly in foil and it keeps for 3 months. I always make two pies—one for now, one for later.

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

This classic apple pie delivers legendary flaky crust and perfectly spiced filling every time.

In a large bowl, combine the 3 cups all-purpose flour and 1 teaspoon granulated 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 flaky layers.

Gradually add ½ cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until the dough holds when pressed. Divide into two equal portions, flatten into discs, wrap in plastic, and chill for at least 2 hours (or up to 2 days). Chilled dough prevents shrinking and ensures crisp layers.

Peel, core, and slice the 3 pounds Granny Smith apples and 2 pounds Honeycrisp apples into ¼-inch thick slices. Toss them in a large bowl with ¾ cup light brown sugar, 2 tablespoons ground cinnamon, ½ teaspoon ground nutmeg, and 2 tablespoons lemon juice. This combination brightens the tartness of Granny Smith while adding sweet depth from Honeycrisp.

Let the filling sit for 15 minutes while you roll out the crust. This allows the juices to develop and prevents a soggy bottom. Line a 9-inch pie dish with one of the chilled crust discs, trimming any excess. Add the apple mixture, mounding it slightly in the center. The filling should come up to about ½ inch from the edge—it will shrink slightly during baking.

Roll out the second crust disc to 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, leaving a ½-inch gap between each. Fold back every other strip, then fold the adjacent strips over the folded ones to create a lattice pattern. Repeat with the remaining strips vertically.

Brush the lattice with the 1 whole large egg, beaten with 1 teaspoon water, for a golden finish. Sprinkle with a pinch of granulated salt and ½ teaspoon granulated sugar for extra crunch. The egg wash ensures a beautiful caramelized crust while keeping the lattice crisp. Dust the lattice with the ½ cup all-purpose flour to prevent sticking during baking.

Preheat your oven to 375°F. Place the pie on a baking sheet (to catch any drips) and bake 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 tender and the crust is crisp—no soggy spots!

Let the pie cool for at least 2 hours before slicing. This resting period allows the filling to set and the juices to distribute evenly. Serve warm with vanilla ice cream for the ultimate classic dessert experience. The contrast of warm pie and cold ice cream makes every bite unforgettable!

Flavor customization for this martha stewart old fashioned apple pie

Spiced Variations

Swap out the classic cinnamon-nutmeg blend for cardamom and allspice—just 1 teaspoon each—to add a warm, aromatic twist that pairs beautifully with the apples. I’ve also experimented with ½ teaspoon ginger and ¼ teaspoon cloves for a molasses-spiced depth, inspired by Southern desserts.

For a modern touch, add ½ teaspoon smoked paprika to the filling for subtle earthiness. 🌶️

Sweetness Adjustments

If you prefer a sweeter pie, increase the brown sugar to 1 cup and reduce the granulated sugar in the crust by 2 tablespoons. For a tart twist, add 1 tablespoon lemon zest to the filling and reduce the brown sugar to ½ cup.

I’ve also found that adding 2 tablespoons maple syrup to the filling enhances caramelization without extra sugar. Balance is key—taste the filling before baking!

Apple Blends

Mix in 1 pound of Braeburn apples for extra tartness or 1 pound of Pink Lady apples for a honeyed flavor. For a tropical twist, add ½ cup diced pineapple to the filling—it caramelizes beautifully and adds a surprising brightness.

I’ve also used ½ cup dried cranberries (chopped) for a festive holiday version. Always pre-cook fruit like pineapple or cranberries to prevent a watery filling.

Crust Enhancements

Boost the crust’s richness by adding 2 tablespoons sour cream or 1 tablespoon honey to the dough. For a nutty crunch, sprinkle ½ cup chopped pecans or walnuts between the crust and filling.

I’ve also tried a ½ teaspoon vanilla extract in the dough for a subtle floral note that complements the apples perfectly. 💫

Boozy Additions

Brighten the filling with 2 tablespoons bourbon or apple brandy, simmered into the sugar before mixing with the apples. For a spiced rum twist, reduce 1 tablespoon dark rum with the sugar until syrupy.