It is 14 March and I am JUST in time to post for Alanna’s (Kitchen Parade) event
(click on image for larger view and more photos)
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.
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.)
Apple Pie with Olive Oil 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)
- 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
- Put olive oil into refrigerator for several days until it has congealed.
- 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….)
- Wrap the dough tightly in plastic. REFRIGERATE AT LEAST ONE HOUR.
- Juice half a lemon into a largish bowl.
- 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.
- Stir seasalt in; cover the apples and refrigerate til time to build the pie.
- After the pastry has chilled, turn the oven to 425F.
- 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.
- Gently stir flour into apple mixture and then place it in the center of the pastry. Dot with butter and sprinkle cinnamon overtop.
- 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.)
- 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.
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!
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” :-))
Alanna (Kitchen Parade) has put together an event to celebrate Pi Day (March 14). In the event announcement, she wrote the following:
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:
- apple tarts (based on Patricia Wells’ recipe)
- chicken pie… mmm
- In Praise of Prunes (Prune Blue Cheese Tart)
- mmm… cherry strudel
- peach strudel is good too!
- They had cake but we had fruit… (fruit pie, that is) (my father-in-law’s strawberry pie)
- A: Apple Pie – (WTSIM… pie!)
- Peach pie… mmmmm (La Festa al Fresco 2007)
- Quiche! (WHB 2nd anniv) (Dried Mushroom, Ham, Onion, 2 Cheeses Quiche)
- meat pie
- Va va voom!! – (WTSIM…#11: topless tart!) (giant butter tart)