Martha Stewart Shares Her Famous Apple Pie Recipe

When AARP talked to Martha Stewart for its inaugural Age Issue, the domestic diva was clear on how she wants to be remembered.

“What do I want people to say about me 100 years from now? Oh, I don’t know. Maybe, it’s just, ‘Did you make Martha’s apple pie? Because it really is the best recipe.’”

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Here is that recipe:

Martha Stewart’s Old-Fashioned Apple Pie

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Ingredients

• 2 tablespoons all-purpose flour, plus more for dusting
• Pâte brisée (pie dough)*
• 12 Granny Smith apples, peeled, cored and sliced
• ¾ cup sugar, plus additional for pie top
• Zest and juice of 1 lemon
• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• Pinch ground cloves
• 2 tablespoons unsalted butter
• 1 large egg, beaten

Directions

1. Heat oven to 375°F degrees. On a lightly floured surface, roll out pâte brisée 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.
2. 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.
3. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Pâte Brisée (Pie Dough)*

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By Martha Stewart Test Kitchen

Updated on May 16, 2017

Yield: Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• ¼ to ½ cup ice water

Directions

1. In the bowl of a food processor, combine flour, salt and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; and be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

*Originally appeared: Martha Stewart Living, October/November 1992