The holidays call for pies aplenty in my house, and in my opinion, it's hard to top a perfect apple pie. My very favorite recipe was penned by Hitchcock leading lady Eva Marie Saint, which somehow lends an extra air of glamor for me when it comes to baking this Thanksgiving staple. Elegantly simple, the pie's crust calls for one cup of flour, one cup of sugar, and one stick of butter -- though I usually make one and a half times this amount to ensure that I have an overly generous amount for the crumble topping. The sugar, flour and butter are gently incorporated into a crumbly dough, divided into two equal amounts and then the first half is patted into a deep dish pie plate, creating a sweet shortbread-like base when the finished pie is baked. Mandolined apple slices (I typically opt for tart Granny Smith apples as a balance to the sweet pie crust and crumble!) mixed with cinnamon form the pie's deliciously fruity filling, and I find that this go-to recipe never fails to impress and is the perfect finale for any holiday feast!