Martha Stewart's Apple Pie

All right. I made this when I got home from work today. It's good enough to shank a mahfakka for.

Martha Stewart's Old-Fashioned Apple Pie

Yield Serves 10 to 12


  • 2 tablespoons all-purpose flour, plus more for dusting

  • Pate Brisee (Pie Dough)

  • 12 Granny Smith apples, peeled, cored, and sliced

  • 3/4 cup sugar, plus additional for pie top

  • Zest and juice of 1 lemon

  • 1 1/2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • Pinch ground cloves

  • 2 tablespoons unsalted butter

  • 1 large egg, beaten


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.

And the crust recipe...

Pâte Brisée


  • 2 1/2 cups all-purpose flour

  • 1 teaspoon coarse salt

  • 1 teaspoon sugar

  • 1 cup (2 sticks) chilled unsalted butter, cut in pieces

  • 1/4 to 1/2 cup ice water


Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

My notes:

  • This is very sweet, so consider reducing the sugar a little if you're not into that.

  • I also added a teaspoon of my super duper homemade vanilla extract (that's not a euphemism, dudes) to the filling.

  • Go easy on the lemon juice. It tastes great, but your filling will get too fluid in a hurry.

ROzbeans 11 years ago
You're missing:

1/2 cup of her intern's tears
Gongaa 11 years ago
You're missing:

1/2 cup of her intern's tears

That's in the original pâte brisée recipe, but since I don't have any interns, I had to replace it with 1/4 - 1/2 cups of ice water and a teaspoon of salt.