The Artist's Palate
Cooking with the World's Great Artists
by Frank Fedele

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.

For the Crust;

½ lb butter (or margarine, if you must)
2 cups flour, plus more as needed
2 tablespoons sugar
1/8 teaspoon salt
¼ cup cold water

For the Filling;

6 semisweet apples, such as Fuji or Macintosh
peeled, cored, and sliced thin
¼ cup raisins or currants
Grated rind and juice of 1 lemon
2 egg yolks, 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 bowl. Mix well.

* Preheat oven to 350 degrees. 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 the 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.

“Apple pie became a very seasonal family tradition on my father’s birthday.”
Christopher Rothko

Portrait of Mark Rothko in his studiou, ndated, Courtesy Christopher Rothko