1920s-Style Martin Apple Pie with Heritage Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A meticulously crafted pie inspired by historical baking methods, featuring a flaky, buttery crust and spiced apple filling that evokes the golden age of Martin guitars. This american-inspired desserts ready in about 130 minutes layers all-purpose flour, cold unsalted butter, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2.5 cups all-purpose flour
• 1 cup, cubed cold unsalted butter
• 1/4 cup ice water
• 6 medium, peeled, cored, and sliced 1/4-inch thick honeycrisp apples
• 1/2 cup brown sugar
• 1.5 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• 1, beaten egg

Instructions

1. Step 1: For the crust: Pulse 2.5 cups flour and 1/2 teaspoon salt in a food processor. Add cubed butter and pulse until mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water, pulsing until dough just holds together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Step 2: Preheat oven to 375°F (190°C). Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Press gently into the dish, trim edges, and chill.
3. Step 3: In a large bowl, toss apples with 1/2 cup brown sugar, 1.5 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon lemon juice, and 2 tablespoons flour until evenly coated.
4. Step 4: Pour the apple mixture into the prepared crust, spreading evenly. Roll out the second dough disc and place over the filling. Crimp edges together, cut 4 steam vents in the top, and brush with beaten egg.
5. Step 5: Bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling around the edges. Cover the crust edges with foil if browning too quickly.
6. Step 6: Cool on a wire rack for at least 3 hours before serving to allow the filling to set completely. Serve with a dollop of heavy cream just before serving.