Appleberry Pie With Olive Oil Crust
Ingredients
For the Olive Oil Crust:
- 2 1/2 cups all purpose flour
- 3/4 tsp salt
- 2/3 cup olive oil partially frozen (see above note)
- 4 to 8 tbsp ice water
- 1 tbsp apple cider vinegar
For the Pie:
- 2 cups fresh blackberries, raspberries, blueberries, or a mix fresh or frozen (about 10 oz)
- 4 cups Granny Smith apples peeled, sliced 1/4 inch thick (about 1 1/2 pounds)
- 2 tbsp fresh lemon juice
- 2/3 cup sugar
- 3/4 tsp ground cinnamon
- Big pinch of ground nutmeg
- 4 tbsp cornstarch
For topping:
- 2 tbsp almond milk (or preferred non-dairy milk)
- 1 tbsp sugar
Instructions
Prepare the pie crust:
- In a large mixing bowl, sift together the flour and salt. Working quickly so that it stays cold, add the olive oil by the tablespoonful, cutting it into the flour with your fingers or a pastry cutter, until the flour appears pebbly.In a cup, mix together 4 tablespoons of the ice water with the apple cider vinegar. Drizzle 2 tablespoons of the water and vinegar mixture into the flour, and using a wooden spoon or rubber spatula, stir into the dough, adding more water a tablespoon at a time until it holds together to form a soft ball. Take care not to over-knead the dough.
- Divide dough in two, roll each half into a ball and press eachh into disk about an inch thick. Place one disk between two 14 inch long pieces of waxed paper. Use a rolling pin to roll each piece into a circle about 1/4 inch thick. Refrigerate rolled dough wrapped in waxed paper for at least 30 minutes, or until ready to use.
Assemble the pie:
- Preheat the oven to 425 F.
- Combine the filling ingredients in a large mixing bowl. Fit the bottom crust into the pie plate, pile in the filling, and gently press down to get everything in. Cover with the top crust, pinch the edges together, trim excess dough to about an inch, and crimp. Make five slits in the middle of the pie to let steam escape (a steak knife works great for this).
- Brush the top of the pie with almond milk and sprinkle with sugar.
- Bake for 20 minutes. Reduce the heat to 350 F and continue baking 35 to 40 more minutes, or until the filling bubbles up through the edges. Place the pie on a cooling rack and let cool for about 30 minutes before serving.
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