This easy and delicious apple pie recipe by Martha Stewart, is the perfect treat for any occasion. With a buttery, flaky crust and a sweet, spiced filling, it’s a classic dessert that’s simple to make using common ingredients. Serve it warm for an extra comforting touch!
Recipe Ingredients:
- 2 tablespoons all-purpose flour, plus more for dusting
- Pâte Brisée (Pie Dough)
- 12 Granny Smith apples, peeled, cored, and sliced
- ¾ cup sugar, plus additional for pie top
- Zest and juice of 1 lemon
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- Pinch ground cloves
- 2 tablespoons unsalted butter
- 1 large egg, beaten
How To Make Apple Pie Recipe?
- Preheat Oven & Roll Dough: Heat your oven to 375°F (190°C). On a lightly floured surface, roll out the pâte brisée into two 1/8-inch (3mm) thick circles, slightly larger than the diameter of an 11-inch (28cm) pie plate.
- Fit Dough into Pie Plate: Press one pastry circle into the pie plate. Place the other circle on waxed paper, cover with plastic wrap, and chill for about 30 minutes until firm.
- Prepare Filling: In a large bowl, mix apples, sugar, lemon zest and juice, spices, and flour. Toss everything together well.
- Place Filling in Pie Plate: Spoon the apple mixture into the pie plate and dot with butter.
- Cover with Top Pastry: Lay the remaining pastry circle over the apple filling to form the top crust.
- Cut Vents & Crimp Edges: Cut several steam vents across the top crust and seal the edges by crimping them together.
- Brush with Egg: Brush the top crust with the beaten egg and sprinkle with additional sugar.
- Bake: Bake for 1 hour, or until the crust is golden and the juices are bubbling. Let the pie cool completely on a wire rack before serving.
Recipe Tips:
- Use Granny Smith Apples: They’re tart and firm, which helps create a perfect balance with the sweetness of the sugar and keeps the filling from turning mushy.
- Chill the Dough: Make sure to chill your pastry dough for at least 30 minutes. This makes it easier to work with and helps create a flaky crust when baked.
- Don’t Overfill the Pie: Be careful not to overstuff the pie with apples. Leave a little space to allow the filling to cook evenly without spilling over.
- Brush the Crust with Egg: Brushing the top crust with a beaten egg will give it a golden, glossy finish. It also helps seal the edges better.
- Let the Pie Cool Completely: Allow the pie to cool on a wire rack for at least an hour before cutting. This helps the filling set properly and makes slicing much easier.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover apple pie cool to room temperature. Once cooled, cover the pie tightly with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 3 days.
- Freeze: Allow the pie to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. To serve, thaw the pie in the fridge overnight before slicing.
- Reheat: Preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover loosely with foil. Bake for 10-15 minutes until the filling is warm and the crust is crisp.
Nutrition Facts
Serving Size: 1 slice (125g)
- Calories: 296
- Total Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 20mg
- Sodium: 215mg
- Potassium: 123mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 19g
- Protein: 1g
Check out More Recipes:
- Martha Stewart Pie Crust
- Martha Stewart Chocolate Chip Cookies
- Martha Stewart Pumpkin Pancakes
- Martha Stewart Banana Bread Loaf
- Martha Stewart Potato Pancakes
Martha Stewart Apple Pie Recipe
Description
This easy and delicious apple pie recipe by Martha Stewart, is the perfect treat for any occasion. With a buttery, flaky crust and a sweet, spiced filling, it’s a classic dessert that’s simple to make using common ingredients. Serve it warm for an extra comforting touch!
Ingredients
Instructions
- Preheat Oven & Roll Dough: Heat your oven to 375°F (190°C). On a lightly floured surface, roll out the pâte brisée into two 1/8-inch (3mm) thick circles, slightly larger than the diameter of an 11-inch (28cm) pie plate.
- Fit Dough into Pie Plate: Press one pastry circle into the pie plate. Place the other circle on waxed paper, cover with plastic wrap, and chill for about 30 minutes until firm.
- Prepare Filling: In a large bowl, mix apples, sugar, lemon zest and juice, spices, and flour. Toss everything together well.
- Place Filling in Pie Plate: Spoon the apple mixture into the pie plate and dot with butter.
- Cover with Top Pastry: Lay the remaining pastry circle over the apple filling to form the top crust.
- Cut Vents & Crimp Edges: Cut several steam vents across the top crust and seal the edges by crimping them together.
- Brush with Egg: Brush the top crust with the beaten egg and sprinkle with additional sugar.
- Bake: Bake for 1 hour, or until the crust is golden and the juices are bubbling. Let the pie cool completely on a wire rack before serving.
Notes
- Use Granny Smith Apples: They’re tart and firm, which helps create a perfect balance with the sweetness of the sugar and keeps the filling from turning mushy.
Chill the Dough: Make sure to chill your pastry dough for at least 30 minutes. This makes it easier to work with and helps create a flaky crust when baked.
Don’t Overfill the Pie: Be careful not to overstuff the pie with apples. Leave a little space to allow the filling to cook evenly without spilling over.
Brush the Crust with Egg: Brushing the top crust with a beaten egg will give it a golden, glossy finish. It also helps seal the edges better.
Let the Pie Cool Completely: Allow the pie to cool on a wire rack for at least an hour before cutting. This helps the filling set properly and makes slicing much easier.
Martha Stewart Apple Pie Recipe