Blanche’s Apple Pie
From the Kitchen of: Blanche, N.H. (Amy Robinson)
Directions:
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Make a double crust recipe using butter. Avoid oleo at all costs.
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Use Northern Spies if at all possible, but if not, only use firm tart apples. Slice very thinly.
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Put your bottom crust in a deep pie dish; shallow pie plates aren’t worth the bother.
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Mix together one cup sugar and ½ cup flour.
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Spread about 5 tbsp. of this mixture on the bottom crust.
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Fill plate half full with apples, next spread half of the sugar/flour mixture.
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With the dish half full of apples, scatter about ten pieces of sharp cheddar the size of a wren egg (the pieces): about the size of the tip of your finger.
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Next, spread the remaining thinly sliced apples and then the other half of the flour/sugar mixture. Sprinkle with lots of cinnamon.
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Then, right in the middle drizzle about 1 tbsp. molasses. Toss on a few small chunks of butter and cover with the top crust.
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Bake at 400° for about an hour-until crust is golden brown.
The A.R.T. Community Cookbook is a collection of pie recipes contributed by A.R.T. patrons, staff, and fans during the run of Waitress. Recipes collected as a part of the Waitress Lobby Experience and via Instagram.
Also check out Behind the Counter, an oral history project featuring photos and interviews from people working in diners and restaurants around Greater Boston.
Jenna is a waitress and expert pie maker, is stuck in a small town and a loveless marriage. Her customers, co-workers, and the town’s handsome new doctor all offer her conflicting recipes for happiness—but Jenna ultimately has to decide for herself. This poignant and uplifting new musical celebrates friendship, motherhood, and the courage it takes to pluck a long abandoned dream off the shelf. Waitress is a new musical directed by Diane Paulus, featuring music and lyrics by Grammy-nominated singer-songwriter Sara Bareilles.
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