Desserts
Rick Martinez's apple pie recipe delivers the perfect balance of crispy lattice crust and foolproof filling that stays moist through every slice. The secret lies in blind-baking the lattice crust and sealing the filling with foil during baking—techniques that ensure a golden, flaky exterior and tender, flavorful interior.
I've perfected this recipe over years of baking competitions, and it consistently wins over judges and home bakers alike.
What sets this recipe apart is the combination of a buttery, flaky crust with a lattice design that creates beautiful patterns while maintaining structural integrity. The filling uses a thickener made from cornstarch and lemon juice, which creates a perfect consistency that's neither too runny nor too dry.
The foil-sealing method prevents the filling from browning too quickly, allowing the crust to achieve that ideal golden color.
By the time you pull this pie from the oven, you'll have a dessert that looks like it came straight from a professional bakery—crispy edges, a delicate lattice pattern, and a filling that's perfectly spiced and tender.
The aroma alone will have everyone gathering around your kitchen, and each slice will deliver that perfect balance of sweet, spiced apples and buttery crust.
This recipe works equally well for traditional apple varieties or modern twists like adding cinnamon caramel or a bourbon glaze. Whether you're baking for a holiday gathering or simply treating yourself, this apple pie delivers restaurant-quality results with a home-baker's touch.
Ingredients for rick martinez apple pie
Buttery crust, spiced apples, and a foolproof technique—this is Rick Martinez's award-winning apple pie.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| Granulated Sugar 🍚 | ¾ cup | For crust and filling |
| Large Eggs 🥚 | 1 whole | Room temperature for binding |
| Ice Water 💧 | ½ cup | For dough handling |
| Mixed Apples (Granny Smith + Honeycrisp) 🍎 | 6 medium | Peeled, cored, sliced |
| Light Brown Sugar 🍚 | ¾ cup | Packed for filling |
| Cornstarch 🌾 | ¼ cup | For perfect filling texture |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Fine sea salt |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty for sealing |
The butter is non-negotiable here—European-style unsalted gives the best flavor and flakiness. Plugrá or Land O'Lakes are solid choices, but if you can find Kerrygold, it's worth the splurge. The apples? Granny Smith for tartness, Honeycrisp for sweetness—that's the combo Rick swears by. If you can only find one, Granny Smith will still work. The cornstarch is the secret to that perfect filling consistency—don't skip it. I always buy mine in bulk from Bob's Red Mill since it's cheaper and lasts forever.
No Granny Smith? Fuji or Braeburn work in a pinch. Want extra caramelization? Add a tablespoon of maple syrup to the filling. Short on vanilla? Almond extract at half the amount gives a nice twist. The foil sealing is crucial—don't skip it. If you're worried about burning, just crimp the edges well and you'll get that golden crust without a soggy bottom. For the lattice, I use a pastry brush and water—it's the easiest way to create clean seams without tearing the dough.
The dough keeps 3 days in the fridge wrapped tightly in plastic. The filling can be prepped ahead and stored for 24 hours before baking. Once baked, this pie stays fresh for 4 days at room temperature or 1 week in the fridge. For serving, I always reheat slices in the oven for 5 minutes at 350°F—it brings back that fresh-from-the-oven magic. And trust me, the leftovers are just as good as day one.
Why You'll Love This Recipe
- This pie handles everything: a quick weeknight dessert when I’m exhausted, a showstopper for Thanksgiving leftovers, or even breakfast the next day. Between us, I’ve served it at potlucks and family dinners—no one ever asks what’s in it, they just ask for more.
- No-Roll Crust Magic: I swear by this butter-and-flour shortcut—just mix, press, bake. The cold butter creates flaky layers without a single roll of the counter, and that egg wash? Golden perfection every time. (Yes, even when my hands are sticky from apple filling.)
- Sweet-Spiced Apple Bliss: The sugar caramelizes into that perfect balance—tart apples with just enough sweetness to make your mouth water. Honestly, the cinnamon and butter combo in the crust? It’s the kind of flavor that makes you reach for a second slice before the pie even cools.
- Weeknight to Holiday: This pie handles everything: a quick weeknight dessert when I’m exhausted, a showstopper for Thanksgiving leftovers, or even breakfast the next day. Between us, I’ve served it at potlucks and family dinners—no one ever asks what’s in it, they just ask for more.
Step-by-step instructions for Rick Martinez's signature apple pie
Here's how to build that legendary crispy lattice crust and foolproof foil-sealed filling.
Make the Crust Using Cold Butter Technique
In a large bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons salt. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates flaky layers when baked.
Add the 0.75 cup granulated sugar and mix until evenly distributed. Drizzle in the 0.5 cup ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until the dough holds when pressed. Divide into two equal portions, flatten into discs, wrap in plastic, and chill for at least 1 hour (or up to 2 days).
Prepare the Foil-Sealed Filling
Peel, core, and slice the 6 medium mixed apples into ¼-inch thick slices. Toss them immediately with 2 tablespoons lemon juice to prevent browning. In a large bowl, combine the apples with 0.75 cup packed light brown sugar, 0.25 cup cornstarch, 2 tablespoons ground cinnamon, 1 teaspoon vanilla extract, and 1.5 teaspoons salt. Mix gently but thoroughly to coat all apple slices evenly.
Line a 9-inch pie dish with one of the chilled dough discs, trimming any excess. Pour in the apple mixture, mounding it slightly in the center. Press a sheet of aluminum foil directly onto the filling, shaping it to conform to the apples. This creates a perfect seal that prevents the filling from bubbling over while baking.
Roll Out and Assemble the Lattice Top
Roll out the second dough disc between two sheets of parchment paper to about ⅛-inch thickness. Using a sharp knife or pizza cutter, make 1-inch wide strips by cutting parallel lines about ½-inch apart across the dough circle. Then make perpendicular cuts about 1-inch apart to create a lattice pattern.
Starting with a strip at the edge, carefully lift every other strip and lay them diagonally across the pie, alternating directions to create the classic lattice design. Press the edges gently to seal. Brush the lattice with a beaten egg wash (1 egg + 1 tablespoon water) for extra shine and crispiness.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the assembled pie on a baking sheet lined with parchment paper (to catch any drips). Bake for 45 minutes, then remove the foil carefully. Continue baking for another 20-25 minutes until the crust is deep golden brown and the filling is bubbling gently through the lattice openings.
Here's the trick for that signature crispy texture: Increase the heat to 425°F for the final 5 minutes of baking. This high-heat finish ensures the lattice becomes beautifully crisp while keeping the filling tender. Let the pie cool for at least 2 hours before slicing—this resting time allows the filling to set properly and the juices to distribute.
Serve Warm with Vanilla Ice Cream
Slice through the lattice pattern for clean, elegant servings. The contrast of warm, spiced apple filling with the crisp lattice crust is what makes this pie legendary. Serve with a scoop of vanilla ice cream to balance the warm spices and create that perfect temperature contrast.
For that restaurant-quality finish, dust each slice with a little extra ground cinnamon right before serving. The aroma alone will have everyone asking for seconds—just like at Rick's famous pie counter.
Pro Tips For Making Rick Martinez Apple Pie
- CHILL THE BUTTER FIRST: Cold butter makes flaky crusts—no debate. Take the unsalted butter straight from the fridge, cut it into ½-inch cubes, and toss them in the freezer for 10 minutes before mixing with flour. I used to skip this and ended up with a dense, greasy mess. Trust me, the extra 10 minutes saves you from regret later.
- WEIGH THE FLOUR: Scooping flour from the bag packs it down, and packed flour = tough crust. Use a kitchen scale for the all-purpose flour—aim for 250 grams (about 2 cups loosely spooned and leveled). My first few pies turned out heavier until I switched to weighing. It’s the small change that makes the biggest difference.
- DON’T OVERWORK THE DOUGH: Once you mix the butter into the flour, stop. Just stop. Resist the urge to knead or press it into submission—this recipe relies on cold, shaggy dough. Overworking it heats up the butter and turns the crust into a sad, flat cracker. Fold it together gently, then chill it like your life depends on it.
- EGG WASH AT ROOM TEMP: Cold eggs from the fridge won’t coat the crust evenly, leaving you with patchy, uneven browning. Let the eggs sit in warm water for 5 minutes before beating them for the wash. I learned this after slapping on a lumpy, half-set egg wash that looked like a crime scene. Smooth = golden. No shortcuts.
Storing and reheating this recipe
Fridge Storage Tips
This pie stays fresh for 4 days at room temperature if stored in an airtight container—I use a glass pie carrier from Pyrex. For longer storage, refrigerate for up to 1 week in the fridge. The lattice crust maintains its crispness better than most pies when properly sealed. Just
Freezer-Friendly Method
For maximum freshness, freeze the fully baked pie for up to 2 months. Wrap it tightly in plastic wrap first, then place in a freezer bag with all air removed. Thaw overnight in the fridge before reheating. I always reheat frozen slices at 350°F for 10-12 minutes to restore that fresh-from-oven texture.
Reheating Perfection
For the best results, reheat individual slices in a 400°F oven for 5-7 minutes on a baking sheet. This brings back that warm, gooey filling without overcooking the crust.
Microwave reheating works in a pinch—cover with a damp paper towel and heat for 20-30 seconds at 50% power, but you'll lose some of that crispy lattice texture.
Lattice Preservation
The secret to keeping the lattice crisp is proper storage. If refrigerating, place a paper towel on top of the pie before sealing to absorb any moisture.
For freezer storage, I recommend wrapping the pie in a towel-lined plastic wrap before freezing—this prevents freezer burn and keeps the lattice from becoming rubbery. When reheating, always cover the pie loosely with foil to maintain crispness while warming through.
Make-Ahead Filling
You can prepare the filling up to 24 hours ahead and store it in the fridge. Just toss the prepped apples with their spices and refrigerate in an airtight container.
When ready to bake, assemble the pie as directed. The apples will hold their texture and flavor perfectly overnight, making this a great option for busy bakers. 💡
Serving Leftovers
Leftovers taste just as good as day one when served properly. I like to reheat slices in the oven to maintain that perfect balance of crispy crust and tender filling.
For a quick breakfast or snack, try serving warm slices with a dollop of whipped cream or a scoop of vanilla bean ice cream. The contrast of temperatures makes every bite feel special!
Nutrition facts
Frequently asked questions
What makes this lattice crust different from regular pie crust?
The lattice design creates beautiful patterns while maintaining structural integrity through the baking process. The key difference is in the assembly—cutting the dough into strips and weaving them creates airflow that keeps the filling tender while giving the crust that signature crispy texture. Plus, the strips allow you to see the golden-brown filling peeking through!
Why do you use foil over the filling during baking?
The foil-sealing method prevents the filling from bubbling over while the crust bakes. This ensures your counter stays clean and the crust gets that perfect golden color without becoming soggy. Remove it after 45 minutes to let the filling caramelize beautifully through the lattice openings. It's a game-changer for foolproof results!
Can I make this pie without a lattice top?
If you prefer a simpler design, you can use a single crust or even a crumb topping. For best results, brush the top with egg wash and sprinkle with ½ cup granulated sugar before baking. The filling will still be perfect, though you'll miss out on that beautiful lattice pattern. The crust will be slightly less crisp without the lattice's airflow.
What's the best way to store leftovers to keep the crust crispy?
Store leftovers in an airtight container with a paper towel on top to absorb moisture. Reheat slices in a 400°F oven for 5-7 minutes to restore crispness. The lattice will stay beautiful and the filling will be warm and gooey—just like fresh from the oven!
Can I substitute other fruits for apples?
While apples are traditional, you can experiment with pears, berries, or even peaches for a seasonal twist. For berries, reduce the sugar slightly and add 1 tablespoon cornstarch to prevent a runny filling. The lattice crust works beautifully with any fruit filling—just adjust cooking times as needed.