Eva Marie Saint's Apple Pie

By ezunich

Ingredients

• 1 1/2 pounds Pippin or Granny Smith apples (about 4 small), peeled, quartered, seeded, very thinly sliced
• 1 cup cold water
• 3 tbs fresh lemon juice
• 1 cup all purpose flour
• 1/2 cup (1 stick) diced unsalted butter, room temperature
• 1 cup sugar
• 2 tsp ground cinnamon

Preparation

Step 1

Preheat oven to 350°. Butter 9-inch diameter glass pie dish. Place apples in large bowl. Add 1 cup cold water and lemon juice; let stand 10 minutes, stirring occasionally.

Meanwhile, place flour and butter in another large bowl. Using back of fork, mash together until moist clumps form. Add sugar and continue working with fork to incorporate (mixture will still be lumpy). Transfer 1 1/2 cups dough to prepared dish. Press evenly over bottom and halfway up sides of dish.

Drain apples well. Arrange in even layer on top of dough. Sprinkle with ground cinnamon. Sprinkle remaining dough bits over apples.

Bake pie until browned, juices bubble thickly, and apples are tender, about 1 hour. Transfer to rack; cool 30 minutes. Serve warm or at room temperature.