You've seen the famous paintings, now learn how to make Jackson Pollock's award-winning apple pie

Not only was he one of the greatest American artists of the 20th Century, it turns out Jackson Pollock also made a mean apple pie.

The story behind that apple pie recipe -- and many more of his favourites -- are revealed in a new book by photographer and writer Robyn Lea called Dinner with Jackson Pollock: Recipes, Art & Nature.

Lea tells As It Happens co-host Carol Off, "He was a great bread maker, passionate about his apple pie, which he entered into the local fair every year."

Lea says the inspiration for her book came after a visit to Pollock and his wife Lee Krasner's former home in the Hamptons. 

"I just had this very strong feeling that I wanted to know what it would have been like to be at a dinner party of theirs. I wished myself back in time."

Lea says Jackson Pollock's culinary tastes ran more traditional, compared to his experimental artistic style.

"My first instinct -- like everyone was to think he just chucked everything in a pot and it would be a mess of colour, but he was practiced, he reused ingredients, he was precise." 

    
Dinner with Jackson Pollock: Recipes, Art & Nature is published by Assouline. 

Jackson's Prize-Winning Apple Pie

(Recipe as written by Jackson Pollock)

Serves 8

For the filling:
4 lb granny smith apples, or any combination of tart 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:
2½ cups all-purpose flour
1 level tsp baking powder
1 level tsp salt
1½ cups cold butter
2 egg yolks,
plus 1 whole egg for egg wash
½ cup cold milk,
plus more as needed

To prepare the filling: Peel, core, and thinly slice apples. Stew apples in a pot with a little water to cover the fruit, plus the sugar and spices, until just cooked. Chill apples in a little of the juice. When cold, sift flour over the apples and stir gently to combine. Set aside.

Preheat oven to 450°F. To make the pie crust: 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 a 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. 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 325°F and bake 25‑30 minutes more.