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Old-fashioned Bottom-Crust Apple Pie

Recipe for October 3, 2010

This is a very simple way to make a pie.  The crust is a cinch to make in a processor.  Take advantage of the fall apples at the market.  You can substitute other seasonal fruits.


 Quick Pie Crust Pastry

1 stick unsalted butter                                                ½ teaspoon salt

1 cup flour                                                                  1 teaspoon sugar

½ teaspoon salt                                                           1/8 cup iced water



4 tart apples*, peeled, cored, and cut into                         2 tablespoons butter

thin wedges                                                                       Pinch of ground mace and nutmeg

½ cup sugar                                                                       Confectioners’ sugar

1 teaspoon cinnamon                                                         Whipped cream


  1. In the bowl of a food processor, combine the butter and dry ingredients.  Process just until the mixture resembles coarse meal.
  2. Add iced water bit by bit until the dough pulls away from the bowl and forms a solid mass.  This takes less than one minute.
  3. Remove the dough from the bowl and knead once or twice on a floured surface.  Roll out to a 12” circle.
  4. Fit the pastry into the pie plate, and chill for 20 minutes.  Fill the crust with apple slices.  Sprinkle with sugar and cinnamon and dot with butter.  Sprinkle on mace and nutmeg and fold pastry edges up over the apples.
  5. Bake for 45 minutes in a preheated 375° oven, until the apple filling is bubbly and the crust is golden.  Cool slightly.  Before serving sprinkle the crust with confectioners’ sugar.  Serve with a bowl of freshly whipped cream.


From Martha Stewart’s Quick Cook – Martha Stewart – 1993

* Ingredients can be found at the market