Mark Rothko's Apple Pie

Abstract Expressionist Mark Rothko is best known for his powerful, deeply felt Color Field paintings, especially his soft-edged, luminous rectangles that seem to float weightlessly on the surface of the canvas. Christopher Rothko, the artist's son, shares his mother's recipe for his father's favorite "quintessentially American dessert," which was served to Rothko every year on his birthday.



Birthday Apple Pie

Serves 8

For the Crust:
1/2 lb butter (or margarine if you must)
2 cups flour, plus more as needed
2 tablespoons sugar
1/8 teaspoons salt
1/4 cup cold water

For the Filling:
6 semisweet apples such as Fuji or Macintosh peeled, cored, and sliced thin
1/4 cup raisins or currants
Grated rind and juice of 1 lemon
1 egg yolk, beaten
2 tablespoons finely chopped walnuts

• Combine the butter, flour, sugar, and salt in a food processor. Blend well, adding water slowly. When a ball of dough forms, split it in half, wrap each half in wax paper, and refrigerate 1 hour until firm.
  
  
• Combine apples, raisins or currants, lemon juice, and rind in a bowl. Mix well.
  
  
• Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one ball of dough and press into a 10-inch pie plate. Fill with the apple filling. Roll out the second ball of dough and cover the pie. Use the tongs of a fork to seal the bottom and the top crust. Make several holes in the top of the crust with a fork. Using a pastry brush, brush the top of the pie with the beaten egg yolk and sprinkle with the nuts. Bake for 40-45 minutes, or until top is golden brown.