Monday’s menu: Jackson Pollock’s Apple Pie.

Thanks to his iconic drip masterpieces, the late artist Jackson Pollock has become a household name.
With the release of a new book inspired by the contents of his former kitchen, Pollock begins his second legacy: as a foodie with a penchant for baking.’ This is a very classic apple pie which apparently attained stardom in his local community when it won first prize at the local Fisherman’s Fair.
In the following years, Pollock’s pie was in such demand that it would sell to the highest bidder before the contest even began. Adulterated from Harpersbazaar.com

You need for 8 fashionista or 34 models:

For the Filling
4lb granny smith apples or any combination of tart apples (that’s 16 small apples)
¼ cup water
1 cup sugar, or less if desired
1 tsp cinnamon
½ tsp nutmeg
1 tsp all-purpose flour, sifted
For the Pie Crust
2 ½ cups all-purpose flour
1 level tsp baking powder
1 level tsp salt
1 ½ cups cold butter
2 egg yolks, plus 1 whole egg for egg wash
½ cup cold milk, plus more as needed.

•    Slip into new Celine navy and white prefill jumpsuit.
•    Pull on Celine white shoes.
•    Throw down a wine or three.
•    To prepare the filling:
•    Ask Bradley Cooper to peel, core, and slice apples as thin as a supermodel.
•    Toss in a pot and stew apples with a little water to cover the fruit, plus the sugar and spices, until just cooked.
•    Chill apples with a little of its juices.
•    When cold, sift flour over the apples and stir gently to combine. Set aside.
•    Preheat oven to 230°c.
•    To make the piecrust:
•    Combine flour, baking powder, and salt.
•    Add butter and cut in until mixture is crumbly.
•    Add egg yolks and mix with enough milk to make dough.
•    Roll out dough lightly.
•    Place the pastry in a greased 10 inch round pie dish, allowing pastry to overhang the edge of the pan by about 1 inch; trim away excess dough, roll it into a ball, and set aside to make the top crust.
•    Be sure there are no cracks in the bottom crust; seal them by pressing edges together with fingers.  #nocracks
•    Pour apple mixture into pie shell and distribute evenly.
•    For a simple top crust, roll out the remaining dough, slide the pastry sheet onto the rolling pin, and unroll it on top of the apple pie filling.
•    Allow top crust to overhang the edge of the pan by about 1 inch; trim away excess dough, then pinch the top and bottom crusts together all around the rim to seal the pie.
•    Prick the top crust with a fork in about a dozen places, or slice a few small openings with a knife, to allow steam to escape.
•    Brush top pastry with egg wash and sprinkle lightly with a pinch or two of sugar.
•    For a more elaborate lattice-style top, roll out the remaining dough, cut into ½ -inch strips, and weave strips across the top of the filling.
•    Brush lattice strips with egg wash and lightly sprinkle with a pinch or two of sugar.
•    Place the pie in the center of oven and bake 10 15 minutes, then reduce oven to 160°c and bake 25 to 30 minutes more.
•    From the fabulous book: Dinner With Jackson Pollock: Recipes, Art and Nature by Robyn Lea.