apple pie with olive oil pastry (Π Day)

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recipe: Apple Pie with Olive Oil Pastry

It is 14 March and I am JUST in time to post for Alanna’s (Kitchen Parade) event

Pi Day – Recipes for Homemade Pie!

(click on image for larger view and more photos)

apple pie We have recently discovered the wonders of standard pastry made with lard rather than vegetable shortening. And we were thinking about the almost liquid consistency of lard and how we might achieve that same consistency with olive oil.

I have made an Italian-style olive oil pastry for torte verde (Spinach tart), but that pastry is kneaded like Indian flat bread dough. T wanted to try making regular pastry with olive oil. To make the olive oil resemble lard as best we could, we put it in the coldest part of the fridge for several days.

olive oil And amazingly, it worked! The resulting pastry wasn’t quite as flaky as pastry made with lard but it’s still really really good. (We also tried this with canola oil. It was not nearly as successful and the resulting pastry became quite flabby overnight.)

Here’s what T did to make this particular apple pie:

Apple Pie with Olive Oil Pastry

pastry

  • 1 c unbleached all-purpose flour
  • ½ tsp salt
  • ⅓ c congealed olive oil
  • ICE-COLD water (anywhere from 2 Tbsp to ½ c)

filling

  • 5 apples (Golden Delicious, Granny Smith, Jona Gold)
  • juice of ½ lemon
  • ½ c sugar
  • ¼ tsp seasalt
  • 5 tsp flour
  • ¼ tsp cinnamon
  • 1 Tbsp unsalted butter

preparation

  1. Put olive oil into refrigerator for several days until it has congealed.
  2. Mix the flour and salt together in a bowl. Cut the olive oil as best you can into the flour and salt. Aim for pea sized pieces of olive oiled flour. Add ICE-COLD water a little at a time and mix lightly until it is pastry consistency. Use a pastry cutter or knife. Please note that the amount of water changes drastically, depending on the humidity. (For whatever pastry recipe you use, if it is very humid, reduce the amount of water called for. You can always add more….)
  3. Wrap the dough tightly in plastic. REFRIGERATE AT LEAST ONE HOUR.
  4. Juice half a lemon into a largish bowl.
  5. Peel, core and slice the apples into the bowl with the lemon juice. To further prevent browning, gradually stir in the sugar as each apple is cut.
  6. Stir seasalt in; cover the apples and refrigerate til time to build the pie.
  7. After the pastry has chilled, turn the oven to 425F.
  8. Handling the pastry as little as possible, place it on a lightly floured board. Cut it in half. Roll one half out into a large round that will fit over your pie plate so an inch or two of pastry will hang over the edge. Loosely drape the rolled pastry over the top of a ceramic pie plate.
  9. Gently stir flour into apple mixture and then place it in the center of the pastry. Dot with butter and sprinkle cinnamon overtop.
  10. Roll out the other half of the pastry and lay overtop. Fold the edges of the bottom part of the pastry over the top crust. Gently pinch the edges together. Slash through the top layer only – to allow steam to escape. (Be careful that you don’t pierce through the whole pie. If the bottom crust has a hole, the juice from the apples will ooze through and the bottom crust will be soggy.)
  11. Bake at 425F for 15 minutes. Turn the oven down to 350F and continue baking for about 25 minutes or until the apples are bubbling.

Serve warm as is, with creme fraiche, plain yoghurt or thinly sliced cheddar cheese, shaved parmesan – or, if you must, vanilla ice cream.

apple pie Yes, indeed. This pie was really delicious!

I have been congratulating myself that I know where my mittens are and singing over and over to myself

Then you shall have some pie!

And yet.

We finished this apple pie already. And there isn’t any more.

More pie please.

(I just now realized that I should really have cut the pie in squares so I could have said “pie are squared” :-))

Pi Day – Recipes for Homemade Pie!

Alanna (Kitchen Parade) has put together an event to celebrate Pi Day (March 14). In the event announcement, she wrote the following:

Pi Day: 14 March - © kitchen parade
Pi Day is about homemade pie crusts, whether a favorite pie crust recipe, whether a new-to-you recipe with a particular technique, whether your own innovative twist on pastry […] All are welcome, so long as the pastry is homemade.

The deadline for entering Pi Day is 14 March (or if you prefer: 3/14) 2008 . For complete details on how to participate in Pi Day, please see the following:

 

Previous posts featuring pie:

This entry was posted in baking, cakes, pastries, cookies, etc., crossblogging, dessert, food & drink, posts with recipes, various other events on by .

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  • Hi Elizabeth ~ What a grand experiment! So glad it created a delicious pie crust! I’m sure lots of folks will be interested in an olive oil crust.

    That said, as a Canadian, you’re lucky to have access to my favorite non-hydrogenated lard. I brought back 5 pounds at Thanksgiving last year!

    Thanks for your Pi Day contribution, I wish we were sharing a slice of yours!

  • ejm

    I’m curious to know what is the brand of non-hydrogenated lard you get when you come to Canada, Alanna. We have been getting our lard from one of the local butchers. It is so soft that it has to be refrigerated. At room temperature, it is highly spreadable.

  • What a great adventure in pie pastry!

    Happy Pi Day!

  • I used to make pies with oil crust when I was a child but back then didn’t even know about olive oil. I’m thinking the olive oil would taste really good with the apples. And yes, I must have vanilla ice cream.

  • I love your olive oil crust! Thanks for sharing such a good idea. It looks delicious and I can’t wait to try your crust recipe!

  • ejm

    There is always one person who must have vanilla icecream, isn’t there? :-) (For me, ice cream is just too cold.) I’m not sure that we particularly noticed a different flavour with the olive oil crust, Susan. And good for you that you made pastry with olive oil when you were a child. Was the oil liquid? And the pastry turned out flaky and light? Well done, you!!

    Thank you Lisa. It was a fun adventure – we’ll do just about anything for pie!

    Libby, when you make it, do report back about how your olive oil pastry turns out.

  • Paz

    Your apple pie looks delicious. I like the idea of the olive oil pastry. Very interesting!

    Paz

  • Wow – that’s really interesting. I always wondered if there was a way to make “healthy” pastry that was still flaky – neither lard nor vegetable shortening really appeals to me… Can you taste the flavour of the olive oil in the finished product?

  • ejm

    We didn’t notice any olive oil taste at all, Jeanne. And our olive oil is relatively fruity-tasting. It was the apples that really came through. I have to say that the flakiness is a little less than when the pastry is made with lard. Especially the next day. But I was amazed at how well it turned out. We’ll definitely be doing this again.

    We really liked using olive oil too, Paz. It made us imagine that eating all that pie was good for us.

  • Jenny Lopez

    Found this site as I was looking up how to make olive oil pastry, am just going off to do it now!. You can also use olive oil in your favourite boiled fruit cake recipe, just weigh it as you would the butter, you can’t taste the difference and is healthier.

  • Tara Lidell

    I never knew there was such a thing as a healthy pastry, but after reading this, I’m definitely going to try it! Thank you so much for that detailed recipe!