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Spiced Apple Pie with Fluted Round Cutouts

Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.

  • Yield: Makes one 9-inch double-crust pie
Spiced Apple Pie with Fluted Round Cutouts

Photography: Matthew Hranek

Source: Martha Stewart Living, November 2007

Ingredients

  • Pate Brisee
  • 4 pounds Granny Smith apples
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 3/4 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour, plus more for dusting
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • Fine sanding sugar, for sprinkling

Directions

  1. On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.

  2. Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.

  3. Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.

  4. Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash.

    Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another.

  5. Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash.

    Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.

  6. Preheat oven to 400 degrees, with racks in middle and lower positions. Place a foil-lined baking sheet on lower rack to catch any juices. Place pie on middle rack, and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 1 hour, 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.

Reviews (48)

  • music_girl60 21 Nov, 2011

    I love this recipe but I cook the filling before I put it in the crust. This gets rid of the runny filling, intensifies the flavors and stops the a pocket of air that forms between the apples and the crust as the apples cook down. I basically cooked it on medium low until the apples are just starting to soften and the liquid gets syrupy.

  • MommySusan 18 Nov, 2010

    Our favorite apple pie. We have been making this for years.

  • jcochrum 25 Nov, 2008

    My husband and I made this pie together and entered it in a pie contest at church. We took first prize! Yummy!!

  • Tarapotamus 11 Jul, 2008

    evaball, If you think your crust might burn before your pie is done, or if you know your oven is wacky, I recommend loosely placing some aluminum foil, shiniest side up, over your pie and crimping lightly around your edges, this will keep a lot of the heat off the top, but still cook the pie; (just DON'T make the foil airtight!) Then remove the foil with enough time, at the end of the baking process, for it to brown.

  • Tarapotamus 11 Jul, 2008

    Beurre729: You do not have to "blind bake" a pie crust for Apply Pie (that means baking the bottom crust with no pie in it before you actually bake the pie).

  • Tarapotamus 11 Jul, 2008

    hollygb22, It's a shame your pie didn't turn out. Ffor some reason, they left out of the directions that you should "dock" your pie before baking, which means you prick the bottom of the unbaked pie crust with a fork, and also leave some kind of opening in the top crust for steam to vent out.
    This pie crust is all overlapping disks so the steam can not get out (which is what made your crust soggy, and your pie so soupy)
    When I make this pie, I am going to prick some of the disks with a fork

  • hollygb22 28 May, 2008

    i wasnt a huge fan of this pie. I didn't particularly like the mix of spices. The filling was very liquidy and the bottom crust soggy. Next time (although the recipe doesn't call for it) I will bake the bottom crust first. I added 15 minutes to the baking time and had to tent with foil maybe 30 min. in to avoid a burnt top crust.

  • snowdr0p 30 Apr, 2008

    Like gr8danegirl this was my first pie ever, and I made sure to do everything from scratch so it would taste the way it was supposed to- no one could believe it was my first pie! I did add some different species of apple, however, because being locked up in a cabin in the middle of the backcountry kind of limits you to what you already have. Still a hit. :)

  • texasfarmer 22 Mar, 2008

    Making this pie for the third time this Easter. I know apple isn't what folks think of as spring or Easter, but the pie is so showy and pretty. I received so many compliments when I made it for Thanksgiving and Christmas parties that I will totally make it a keeper. The round cut-outs as the top crust are just so great! I use different cutters and shapes--leaves, flowers etc. Instead of sanding sugar, I used raw sugar---great amber shiney topper. Love this recipe!!!!!!

  • gr8danegirl 18 Mar, 2008

    This was the first pie I had ever made, in my entire life! I was making it to take to a family get-together. Neddless to say, I was rather nerveous of the outcome, so, I followed the recipe as if my life depended on it. Amazingly, it was fantastic. No one believed this was my first pie. My pie and I caused quite a sensation.

  • gr8danegirl 18 Mar, 2008

    This was the first pie I had ever made, in my entire life! I was making it to take to a family get-together. Neddless to say, I was rather nerveous of the outcome, so, I followed the recipe as if my life depended on it. Amazingly, it was fantastic. No one believed this was my first pie. My pie and I caused quite a sensation.

  • cherylcooks 28 Dec, 2007

    To Shutsy: All-purpose flour would be similar to your plain flour - DEFINIITELY NOT self-rising flour!

  • Shutsy 27 Dec, 2007

    I need some help. Would like to make this, could someone please tell me what All-purpose flour is. We have either Plain or Self-Raising Flour.

  • evaball 22 Dec, 2007

    if the top browns to quickly, should i bake the pie for a while and then add the top towards the end of the baking process? i have never made a pie before... this will be my first one.

  • JerzyPeach 3 Dec, 2007

    Hi all, I made this pie for Thanksgiving and used just about 5 pounds of apples using a mixtures of all my favorite apples. The pie came out so beautifully. I used sanding sugar all over the top. We didn't want to cut into it because it was so pretty. I followed the recipe exactly except I cut all of my apples about the same size. I think Martha cuts some thicker than others. Mine were all about 1/4 of an inch thick. It's a wonderful pie.

  • erikasimi 27 Nov, 2007

    I made this pie for thanksgiving and everyone loved it, although I did have to make a few adjustments. First I used frozen organic piecrusts as a shortcut, and tented the pie 15 min into baking because the crust became too brown. After it was finished I had to drain the pie because there was not enough flour in the apple mixture. The second pie I made I drained first, then baked it at 350 F for 100 min and it came out much better

  • DrMetzler 27 Nov, 2007

    A stick of butter is 1/4 pound. You get 4 sticks in a one pound butter box. it is also 8 tablespoons. Hope this helps :) ---Kathy

  • AlexandraI 24 Nov, 2007

    Please, somebody, what does a "stick" of butter weigh? Either metric or US I can convert from either, but a "stick" - please help.

  • Cigancica 23 Nov, 2007

    I made this pie yesterday and it was delicious! Everyone loved it! I did alter the recipe a little based on everyone's comments. I used 4 pounds of apples instead of 5, and I used a mix of apples (Baerburn, Fuji, Granny Smith and Golden, mostly Golden). I added a pinch more of flour so my filling was not 'liquidy'. I did have to cover the crust with aluminum foil rather quickly, especially because the top of it was getting dark quick. I will definitely make it again!

  • lowfatmuffin 21 Nov, 2007

    I made this pie yesterday and it came out great! I didn't have fluted cutters so I used the smallest size round biscuit cutters with great results. mpalumbosu, click on the recipe for Pate Brisee and that's the recipe for the top and bottom crust. It was really easy to make, but chill it well before rolling for best results. This whole pie came out fantastic, it tastes great and looks very impressive. The top crust browned very quickly, I had to tent it with foil after only 25 minutes.

  • mpalumbosu 21 Nov, 2007

    I am a bit confused this is for the top of the pie alone right? I still have to get the directions for the bottom part.

  • princy00 21 Nov, 2007

    Lessons learned (i made this pie as a trial run last night):
    1) Frozen butter is different than cold butter
    2) You'll definitely need the aluminum foil to keep crust from burning
    3) 5 lbs of apples is a LOT, i think I'm going to use 2.5-3lbs next time
    4) Granny smith apples plus lemon zest and juice make this pie pretty tart. Tweak accordingly. I'm probably going to use less lemon zest and different apples.
    5) All in all- Great pie.

  • Cigancica 20 Nov, 2007

    To BrennaWiles: I saw Martha do this pie on her show, and the 1/4 cup of flour that goes into the filling (she said) is supposed to soak up all the juices that the apples extract when baking, so maybe you can try adding more flour so that your filling is less 'liquidy'. I think I am going to try to make this pie as well...let me know if this helps.

  • kindylu13 19 Nov, 2007

    This pie looks amazing! Thanks for all the tips, cant wait to eat at Thanksgiving.

  • EscrowDiva1 19 Nov, 2007

    Hi Beurre 729,

    Both crusts of a a fruit pie are baked after filled and topped. Enjoy!

  • melissa508 19 Nov, 2007

    I am making this pie for thanksgiving , ive never made a baked pie before

  • pixiebella 18 Nov, 2007

    I am making this pie for Thanksgiving

  • evascheuble 18 Nov, 2007

    Do I pre-bake the pie crust? It doesn't say. Also, didn't realize you had to "click" on the pie crust to get recipe. "Pate Brisee"

  • Beurre729 16 Nov, 2007

    Am i supposed to bake the crust of the pie first before placing the filling in the crust like the bottom comment says? Can please someone help me because i am new at this and on the instructions it doesnt say to bake the crust first.

  • BrennaWiles 16 Nov, 2007

    I tried this recipe over the weekend and made a rookie mistake. I forgot to bake the pie crust before adding my filling. Unfortunately it was a tad bit soft. Also, I found my filling to be too "liquidy". It didn't stay in its nice pie piece shape like it was supposed to. It tasted wonderful, but I would like to imporve the next time I make it, any suggestions?

  • bethanyjg 15 Nov, 2007

    Try cooksdream.com for the cutters.

  • Kays31 15 Nov, 2007

    This pie took me much longer to make than I had expected. A lot of juices spilled over in my oven. Putting the tray below saved a lot of clean up. Piie is beautiful. Looks just like the one on the video.

    Typed recipe calls for egg wash (l egg yolk and cream). On the show (video) egg wash is 1 egg yolk and water. I used 1 yolk and 1 T water as in the video. I suppose either would be fine. Love this pie!!!!

  • princy00 15 Nov, 2007

    anyone know where I can get a fluted round cutter?

  • m4shi 15 Nov, 2007

    does anyone know if I can use other varieties or apples other than Granny Smith? thanks

  • paytonkm 14 Nov, 2007

    I wondered the same thing about the size of this pie, so I watched the posted video from the show that day. At the beginning Martha says they are using 4lbs of apples so the 5 called for in this recipe should be plenty.

  • debdoug 14 Nov, 2007

    I, too want to make the extra tall pie that Martha made with Rachel Weitsz...Is this the recipe, or is it the Mile HIgh Pie with the fancy crust?. I need to make mine for our office Thanksgiving lunch this Friday...would like to shop tonight...Thank you so much....Debbie Douglas, Corpus Christi, Tx.

  • dianetw 14 Nov, 2007

    I watched you make this pie on Monday, November 12. My question is: The picture of this pie is not the very high (or mile high) applie pie with the pate brisee circles built up on top of the mound of apples. Will this pie turn out like the one on your show since it calls for 5 lbs. of apples? I'd love to know since I plan to make this pie for Thanksgiving. By the way, I love your show and everything you create! Diane Wood - Griffin, Georgia (dianetw)

  • katrinamsw 13 Nov, 2007

    If you click on "Pate Brisee" under the ingredients list above, it will take you to the recipe for the crust.

  • lovemyspices 13 Nov, 2007

    I also would like the "Best Pie Crust" recipe as you have so many to choose from. Have not made pies for a few years, but I will be making this one. Also would like to know the best apples to use. Await your answer. Do I wait to hear from other members or does Martha's team email me? I just started this after seeing the pie on TV today. Thank you.

  • DGM 13 Nov, 2007

    Where can I find the recipe for Martha's pie crust to this recipe? She referred to it as the best pie crust recipe.....
    Happy Thanksgiving to Martha

  • jkelley 13 Nov, 2007

    Just watched on my DVR -- they were Granny Smith.

  • mef1957 13 Nov, 2007

    Martha used a mixture of apples this morning on the show. What were they, other than the granny smith?

  • ginamarie 13 Nov, 2007

    click on Pate Brisee for the pie crust recipe

  • pamperedchefkrv 13 Nov, 2007

    Can you mix granny smith and red apples? I don't know if I would like all tart apples, or does the sugar added compensate for that? Also, would the bake time change if I used an apple slicer (making thinner spiral slices instead of big wedges)?

  • MarthaStewartClub 13 Nov, 2007

    I am going to make this apple pie and report back what it tastes like and if I made it correctly when I make it.

  • dianewalters 13 Nov, 2007

    What is the ingredients for the pie crust??

  • reneewrightway 13 Nov, 2007

    The pie Martha made on tv this morning was alot bigger. Is this the same recipe?

  • PatriciaCarson 13 Nov, 2007

    What are the ingredients for the pie dough?

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