The apple pie that haunts my dreams. Six years later...Kate finally shares her recipe.

The key is the mix of apples with the skin on and seasoning restraint. The flavor

of each apple variety is truly highlighted. Without being told, I could taste the difference in the pie. It was a revelation. I think leaving the skin on and the way she cuts the apples is also a major factor. She spent years perfecting the recipe and it shows. (It was featured on the cover of Saveur's 10 year anniversary issue.)

 
My Apple Pie

The amount of flour is totally up to you. This filling is for a large apple pie. If you are using a smaller pie pan/dish, then adjust down accordingly. Some apples are juicier, too. It's all a matter of playing with the filling. Here's a link to Rebekah Denn's article from years ago when I first shared the recipe. http://blog.seattlepi.com/devouringseattle/2008/12/06/kates-amazing-apple-pie-pie-part-ii/
Kate McDermott, http://www.ArtofthePie.com/wordpress

http://www.artofthepie.com

http://www.artofthepie.com/artofthepie/PIe_Gallery.html#1

 
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