Rating: 3.24 stars
122 Ratings
  • 5 star values: 23
  • 4 star values: 22
  • 3 star values: 47
  • 2 star values: 21
  • 1 star values: 9

To ace this American tradition, we combine different varietals of apples that each have their own nuanced flavors and textures in the filling for this apple pie. The sublime result is a bold, aromatic filling bubbling inside a golden-brown double crust. This pie takes about an hour of hands on making and an hour to bake but allow time for the apples to meld with the sugar and spices before prepping the filling and making the pie—and allow plenty of time for the pie to cool before slicing and serving.

Martha Stewart Living, November 2021

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Credit: Nico Schinco

Recipe Summary test

prep:
1 hr
total:
11 hrs 45 mins
Yield:
Makes one 9-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heatproof bowl, toss together apples, granulated sugar (use 1 cup if your apples are very tart), salt, vinegar, and spices. Let stand at room temperature, stirring occasionally, for at least 3 hours, or refrigerate (covered) up to 24 hours.

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  • Stir flour into apple mixture, then set a colander over another bowl and drain, reserving liquid. Transfer liquid to a small saucepan; return apples to bowl. Bring liquid to a boil over medium-high heat, whisking constantly, until thickened to the consistency of loose pudding, 1 to 2 minutes. Stir back into apple mixture.

  • Preheat oven to 400°F, with a rack in bottom third. On a lightly floured surface, roll out one disk of dough 1/8 inch thick (about 13 inches in diameter). Fit it into a 9-inch pie dish. Fill with apple mixture; dot with butter. Roll out second disk 1/8 inch thick; drape over filling. Trim overhang to 1 inch. Pinch to seal, folding edges under; crimp as desired. Cut five 2-to-3-inch vents in top crust. Brush with beaten egg. If you want a sparkly finish with a bit of crunch, sprinkle with sanding sugar. Refrigerate 15 minutes (to help the crust hold its shape in the oven).

  • Bake 20 minutes (the high temperature jump-starts the process), then reduce temperature to 375°F (so the crust doesn't get tough) and bake until golden brown all over and bubbling in center, 50 to 60 minutes more. (If the top browns too quickly, tent it with foil.) Transfer to a wire rack and let cool completely, at least 6 hours.

Cook's Notes

The secret to next-level filling is combining different apple varieties. The ideal mix ranges in taste from sweet to tart to good, old-fashioned apple flavor, and includes some firm ones that hold their shape, so you don’t wind up with pie full of applesauce.

Try one of these formulas for the filling in this pie: 

1 1/2 pounds Braeburn (sweet-tangy and firm) + 1 1/2 pounds Granny Smith (tart) + 1/2 pound McIntosh (classic apple flavor)

or

1 1/2 pounds Golden Delicious (sweet-tangy and firm) + 1 1/2 pounds Granny Smith (tart) + 1/2 pound Macoun (classic apple flavor)

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Reviews (4)

122 Ratings
  • 5 star values: 23
  • 4 star values: 22
  • 3 star values: 47
  • 2 star values: 21
  • 1 star values: 9
Rating: 5.0 stars
06/05/2020
Delicious crust and filling! Took time but was worth the effort.
Rating: 5 stars
10/20/2019
This is my usual recipe for apple pie and it's the best!
Rating: 5 stars
11/21/2018
This pate brisee dough is amazing. It rolls so effortlessly. I can make a thousand pie renditions using it. No stick, no waste. The filling is relative,... play, have fun with it. I made this pie on my lunch break from work.
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Rating: 5 stars
11/18/2018
I've made this twice, i'm confused by the low rating - this is the BEST apple pie recipe I've ever made. Perhaps people are reading their view of Martha instead of the recipe... I highly recommend!
Rating: 5 stars
11/21/2014
This is the only apple pie I ever make, it is the best!