Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Stencil Apple Pie Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 8, 2018 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 1 hrs 10 mins Total Time: 9 hrs 45 mins Yield: 8 to 10 Serves You don't need an actual stencil to create the striking cinnamon-sugar top crust for this apple pie -- an artful arrangement of popsicle sticks does the trick. For the decorating technique, see our step-by-step photos. Ingredients 2 tablespoons unsalted butter 3 pounds assorted baking apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into ¼-inch slices 1 tablespoon fresh lemon juice ½ cup plus 1 tablespoon sugar 1 teaspoon ground cinnamon ⅛ teaspoon kosher salt 2 tablespoons unbleached all-purpose flour, plus more for dusting 1 recipe Test Kitchen's Favorite Pate Brisee 1 large egg white, lightly beaten Directions In a large, heavy-bottomed saucepan, melt butter over medium heat. Stir in apples, lemon juice, 1/2 cup sugar, 1/2 teaspoon cinnamon, and salt; cover and cook until apples have softened but are not falling apart, about 8 minutes. Add flour and cook, uncovered, until juices have thickened, about 2 minutes. Transfer to a 9-by-13-inch baking dish; let cool completely. On a lightly floured piece of parchment, roll out 1 disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Refrigerate until firm, at least 30 minutes. Meanwhile, roll out remaining disk of dough on a lightly floured piece of parchment to a 13-inch round, about 1/8 inch thick. Transfer on parchment to a baking sheet and, using a small round cutter or paring knife, cut a 1-inch hole in center. Brush top dough with egg white and refrigerate until firm, about 30 minutes. Place apple mixture in prepared pie dish; spread in an even layer. Lightly brush rim of bottom dough with water. In a small bowl, combine remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Using a 9-inch cake pan or plate, trace a circle on a piece of parchment; cut out inside of circle and reserve for another use. Center resulting hole over top dough. Place 4 ice-pop sticks around center hole, at 90-degree angles. Starting at center and working outward, place sticks 1/2 inch apart, gently pressing onto dough to adhere, to create an arrow pattern toward center of dough. (If dough gets too soft, refrigerate for a few minutes until firm.) Using a small sieve, sprinkle with cinnamon sugar. Brush excess sugar off sticks; carefully remove sticks, then parchment. Center stenciled dough over filling. Trim dough, leaving a 1-inch overhang. Tuck overhang under edge of bottom dough; gently pinch to seal. Crimp as desired. Refrigerate until firm, about 30 minutes. Preheat oven to 400 degrees with a rack in lower third and a foil-lined baking sheet below. Place dish directly on rack; bake until crust is just beginning to brown, about 20 minutes. Reduce oven temperature to 375 degrees; bake until crust is golden brown and juices are bubbling in center, 1 hour to 1 hour, 10 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 6 hours. Rate it Print