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Old-Fashioned Apple Pie

  • Yield: Makes one 9-inch double-crust pie
Old-Fashioned Apple Pie

Source: Martha Stewart Living, November 2005


  • 5 tablespoons all-purpose flour, plus more for work surface
  • Pate Brisee
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 4 pounds assorted cooking apples, peeled, cored, and cut into 1/4- to 1/2-inch-thick slices
  • 3 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup cold (1/2 stick) unsalted butter, cut into 1/2-inch pieces
  • Sanding sugar, for sprinkling


  1. Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.

  2. Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.

  3. Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.

  4. Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.


Reviews (13)

  • corrine33 19 Oct, 2014

    This is a fool-proof recipe! Just delicious!!

  • Reereeme1 16 Mar, 2014

    I love this pie! The crust was wonderful and for the filling I used only the juice of one lemon and no lemon zest since previous posts said it was too lemony. Will most assuredly make it again and again. My family loved it except for my staunchest critic who wasn't here. He will try it tomorrow and I am sure he will love it more than my usual pie.

  • lgolay 4 Nov, 2011

    This was fantastic! Would definitely recommend as great go to apple pie recipe!

  • Keltlady 27 Dec, 2010

    PS.....I don't make the crust. I get the pillsbury crust, in dairy section, for the top part and an already made bottom part from the freezer section. Both usually come in 2 crusts. Paring and coring the apples is time consuming enuf for me. But to each his own. It is still a great recipe.

  • Keltlady 27 Dec, 2010

    I make this pie, when I get the urge that is, so I usually make 2 pies at a time. i love the recipe because it doesn't require even 1/2 cup per pie. I thought she had another recipe with 1/4 cup ea. Anyway, I use organic sugar or the raw grain sugar and it tastes even more special. You can really taste the difference. Also, of course, fruit already has a lot of sugar in it naturally. Great recipe!!!!

  • sarah1990 27 Nov, 2008

    I'm making this pie with today, is all the butter to go in the pie or the crust??? PLEASE HELP! thanks

  • Luv2cook13 27 Nov, 2008

    This pie turned out really good for me! (they usually don't) But instead of buying whole cream (which can be really expensive) i used butter and 1 egg white. It turned out just as good. There were so many apples to put in the pie they didn't all fit! They were toppling over the sides! So now my pie is huge! You will love this recipe!

  • GordaBallerina 23 Nov, 2008

    I made this last year for thanksgiving. In my delirium of prepping and cooking for almost 3 days straight I accidentally prepped the filling the night before and refridgerated it, basically marinating the apples, lemon, and sugar for about 8 hours. It had a ridiculous effect...imainge tastes buds being able to make your toes tingle. people loved it.

  • sarah1990 23 Nov, 2008

    I am trying this pie for thanksgiving, I really hope it works out- is the filling more gooey or soupy?

  • sabrina33 12 Oct, 2008

    I went apple picking with my kids we picked alot of different types of apples.I am using Martha apple pie directions t make my pie i'll let you know how it comes out.

  • Candlelight 4 Oct, 2008

    I went to the farmers' market today and picked up some fresh apples from an apple farm. The man said he picked them yesterday. They were Granny Smith apples. I couldn't wait to get home and try this pie. It is simply delicious. Very easy to make.

  • Philautia 31 Jul, 2008

    do you really need to freeze it?
    i'm afraid there's not enough room in my freezer, will it do to simply refridgerate it?

  • Alaskamama 22 Nov, 2007

    This is the best!!! Using a different mix of apples is a really good thing.

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