This olive oil was in the coldest part of the fridge for a week or so. It took at least 3 days before it stopped looking like regular olive oil. When the pastry was made, it was a little less manageable than pastry made with lard.
After refrigerating the dough for a couple of hours, half was rolled out to form the bottom crust.
Peeled and sliced apples were added along with sugar and a bit of lemon juice. The top layer was rolled out and laid overtop. Note that we never trim the edges but just fold them over gently to form a seal.
Here is the pie just out of the oven.
The pastry is beautifully flaky.
Serve apple pie warm... it's delicious as is, with thinly sliced cheese or a spoonful of plain yoghurt.
Apple pie is wonderful for breakfast too.