When AARP spoke to Martha Stewart for its inaugural Age Question, the domestic songstress was clear about how she wanted to be remembered.
“What do I want people to say about me in 100 years? Oh, I don’t know. Maybe it’s just, ‘Did you make Martha’s apple pie?’ Because it’s really the best recipe. ”
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Here’s its recipe:
Martha Stewart’s Old Fashioned Apple Pie
material
- 2 tablespoons all-purpose flour, plus more for dusting
- Pate brisée (puff pastry)*
- 12 Granny Smith apples, peeled, cored, and sliced
- 3/4 cup sugar, added for pie top
- Peel and juice of 1 lemon
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- pinch a clove
- 2 tablespoons unsalted butter
- 1 large egg (beaten)
direction
- Heat oven to 375°F. On a lightly floured surface, roll out the pate brisée into two 1/8-inch-thick circles, slightly larger than an 11-inch diameter plate. He pushes one round of pastry into the pie plate. Place the other circle on wax paper and cover with plastic wrap. Chill all pastries until set, about 30 minutes.
- In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. I throw it well. Spoon the apples into the pie pan. Dot with butter and cover with remaining puff pastry. Cut some steam holes in the top. Crimp and seal the edges as needed. Brush with beaten egg and sprinkle with sugar.
- Bake until the pastry is brown and the juices are bubbling, about 1 hour. Cool on a wire rack before serving.
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Part brisée (puff pastry)*
Written by Martha Stewart Test Kitchen
Updated May 16, 2017
yield: Makes one 9- to 10-inch double-crust pie or two single-crust pies
material
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
direction
- Combine flour, salt, and sugar in the bowl of a food processor. Add the butter and mix for about 8-10 seconds until it becomes coarse powder.
- While the machine is running, add ice water in a slow, steady stream through the supply tube. Pulse until the dough comes together without getting wet or sticky. Be careful not to process for more than 30 seconds. To test, squeeze a small amount together. If it’s crumbly, add more ice water, 1 tablespoon at a time.
- Divide the dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill for at least 1 hour. Dough can be frozen for up to 1 month.
*First published: Martha Stewart Living, October/November 1992