Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Old-Fashioned Apple Pie 3.4 (1,494) 36 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 30, 2021 Print Share Share Tweet Pin Email Servings: 12 The words "apple pie" conjure warmth, aroma, taste, and togetherness. This apple pie recipe is filled with Granny Smith apples and is tucked into a buttery pie crust. To make this apple pie recipe even sweeter, serve it with a scoop of vanilla ice cream. Ingredients 2 tablespoons all-purpose flour, plus more for dusting Pate Brisee (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 Directions Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving. Print