Wednesday, November 12, 2008

Eva Marie Saint's Apple Pie

One of the best things to come out of my subscription to Bon Appetit magazine is this recipe for Eva Marie Saint's apple pie. If you don't want the hassle of rolling out a crust, like shortbread and just like pie in general - this is the pie for you. My buddy Zach can eat the whole pie.

Eva Marie Saint's Apple Pie
from Bon Appetit - 2005

1 1/2 lb. apples (that's about three apples - use tart ones like Granny Smith or Cortland), peeled and sliced very thinly
1 c. cold water
3 T. fresh lemon juice (I use the concentrate stuff)

1 c. flour
1/2 c. butter, softened (that's a stick y'all)
1 c. sugar

2 tsp. cinnamon (just eyeball it ...)

Preheat the oven to 350 degrees. Peel and slice the apples, soaking them for about 30 minutes in cold water with lemon juice. (I've heard that people have skipped this step and it's fine ...) Combine the dry ingredients with the butter and use a pastry cutter or a fork to incorporate the "dough." Reserve 1/4 c. of the crumbs and pat the rest into a 9-inch pie pan. Arrange the apple slices around the pan, sprinkle with cinnamon, top with the rest of the dough and bake for 50-60 minutes.

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