I compared Martha Stewart's and Ina Garten's apple pie recipes. Only one actually tasted like apple pie.

Apple pie is a fall staple, but if you're anything like me, you've stuck to buying it from a grocery store or a bakery.

Ahead of the beginning of fall, I wanted to try to bake an apple pie from scratch for the first time.

As a novice baker, I needed all the help I could get and decided to attempt two recipes from cooking icons who know what they're talking about: Martha Stewart's Old-Fashioned Apple Pie and Ina Garten's Deep-Dish Apple Pie.

My official review? Making apple pie is not for the faint of heart. But if you're feeling ambitious, read this, learn from my mistakes, and make sure you have all the kitchen gadgets required.

The first step of any good pie is the crust. These are the ingredients I needed for Stewart's recipe.

The next step was to combine the flour, butter, sugar, and salt in a food processor.

This is where I hit my first roadblock. My food processor wasn't big enough to fit the entire mixture, so I had to split it up and run it in multiple batches.

The recipe said to mix until it looked like a "coarse meal" — I think it looks pretty accurate.

I then slowly mixed in ice water. Using cold ingredients like ice water and chilled butter helps keep the dough flaky for baking.

Since it would've been too difficult to portion out the water in the smaller food processor, I combined it all in my standing mixer.

After mixing in the water, I split the dough into two halves and put it in the fridge to chill.

That's for the top and bottom crusts. The recipe instructed me to flatten both halves into discs.