Recipe from "Vegan Pie in the Sky"
Adapted by Tara Parker-Pope
- Total Time
- 2 hours, plus 1 hour's freezing
- Rating
- 5(117)
- Notes
- Read community notes
It may sound like a mystery fruit, but appleberry is the best of fruit pie worlds: the substantial, hearty texture of apples fused with fresh or frozen sweet, tart berries. —Tara Parker-Pope
Featured in: Can You Bake a Vegan Pie?
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Ingredients
Yield:One 9-inch top and bottom crust.; One 9-inch pie.
- 2½cups all-purpose flour
- ¾teaspoon salt
- ⅔cup olive oil, partially frozen (see instructions below)
- 4 to 8tablespoons ice water
- 1tablespoon apple cider vinegar
- 2cups fresh blackberries, raspberries, blueberries or a mix (about 10 ounces frozen berries)
- 4cups peeled Granny Smith apples, sliced ¼-inch thick or thinner (about 1½ pounds)
- 2tablespoons fresh lemon juice
- ⅔cup sugar
- ¾teaspoon ground cinnamon
- Big pinch of ground nutmeg
- 4tablespoons cornstarch
- 2tablespoons almond milk
- 1tablespoon sugar
Olive Oil Double Crust
Filling
Topping
Ingredient Substitution Guide
Preparation
For the Crust
Step
1
About an hour before beginning the recipe, place the olive oil in a plastic container. For best results, use a thin, light container, like the kind used for takeout food. Freeze the oil until it is opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet. If it gets too frozen, that’s O.K.; just let it thaw a bit so that you can work with it.
Step
2
In a large mixing bowl, sift together the flour and salt. Working quickly, add the olive oil by the tablespoonful, cutting it into the flour with your fingers or a pastry cutter, until the flour appears pebbly.
Step
3
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 dough and stir, using a wooden spoon or rubber spatula. Add more water, a tablespoon at a time, until the dough holds together to form a soft ball. Take care not to knead the dough too much.
Step
4
Divide the dough in two. Press each half into a disk about an inch thick and place each disk between two 14-inch long pieces of waxed paper. Using a rolling pin, roll each piece into a circle about ¼-inch thick. For a more even, uniform circle of dough, roll the pin one or two strokes outward, turn the dough a few degrees, and roll a few times again and repeat. Repeat with the other half of the dough. Refrigerate the rolled dough wrapped in waxed paper until it is ready to use, or as directed in the recipe.
For the Pie
Step
5
Preheat oven to 425 degrees. Combine the filling ingredients in a large mixing bowl.
Step
6
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).
Step
7
Brush the top of the pie with almond milk, and sprinkle with sugar.
Step
8
Bake for 20 minutes. Reduce the heat to 350 degrees 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.
Ratings
5
out of 5
117
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Cooking Notes
Ewww
If there is one bit of advise and only one I was permitted to share...Never use tapioca in a pie. Only a tapioca pudding pie!!!!Use the sugar, flour, cornstarch, lemon and bake it until its bubbling like a lava hot spring.
pielover
I'd like to respond to the warning about using tapioca in pie. Not sure what bad experience you've had but tapioca is most helpful as a fruit thickener. I use about 3 tablespoons of flour and 3 of tapioca for most fruit pies. I don't care about cloudiness (which is a reason not to use flour.) Sometimes it's 1/4 cup of one and 2 tablespoons of the other, but the combination works great and you'll find this advice in good pie cookbooks.
ingrid
Delicious! And easy-- just allow time to put things in fridge and freezer.
I made the crust exactly as directed, using light olive oil (the recipe didn't specify). When I mixed the dough I was a bit concerned about the salad dressing smell of the vinegar and oil, but the flavor of the baked crust was wonderful. Everyone loved it and no one guessed the secret ingredients.
I modified the filling, making it with apples only. I used tapioca not corn starch and apple cider not lemon juice.
SophieM
fantastic pie! Made exactly to recipe and wouldn’t change a thing. I’m on a no-dairy diet while nursing at the moment and was missing pie. I happily found this recipe even though it is not billed as dairy-free. The olive oil works great semi-frozen and the filling is just delicious. I made a dairy-free custard with egg, cornstarch and almond milk too to serve it with- you could skip egg if cooking as/for a vegan! My butter and cream loving family loved didn’t miss it!
David B
I’ve made this pie 3-4 times following the directions closely and every time it is divine.
Susan K.
I've made vegan pie crusts but never dreamed olive oil could yield a better crust than good old Crisco. This may be the best pie crust I've ever made, to my happy surprise. I baked it on the next-to-the-bottom oven rack in a Pyrex pie dish so the bottom crust would brown and crisp, and put a pie crust shield over the top when I turned the temp down after the allotted 20 minutes. One more tip: put a baking sheet underneath after aforesaid 20 minutes, to catch drips.
katepmax
I was dubious about the crust - but it was great! Used blackberries and grannies but would try other fruit.
Jake R
The people loved it! Vegan crust tasted really good and is honestly easier to make than the butter crust. I used blackberries and it was a great combo with the apples.
Kim
The pie crust was delicious! As for the pie filling, I thought the flavor was good but the seeds from the blackberries made this almost unpalatable. I usually don't mind blackberry seeds but this was excessive. I used 2c of blackberries so to anyone reading this, I'd suggest 1c at most and blue or raspberries for the other cup.
MM
Excellent crust. Good even if vegan isn't the object.
rodger
I used a pre-made frozen pie crust to save on time. Was a hit at family thanksgiving!
Margo
I thought this was a delicious recipe! I was worried at first becasue the crust did not come together as a butter crust normally does in my Cuisinart. After adding the 8 Tbsp of ice water, I just turned out the dough "crumbles" onto my counter and kneaded it into a ball. From there, it all went as planned and the crust turned out perfectly.
pielover
I'd like to respond to the warning about using tapioca in pie. Not sure what bad experience you've had but tapioca is most helpful as a fruit thickener. I use about 3 tablespoons of flour and 3 of tapioca for most fruit pies. I don't care about cloudiness (which is a reason not to use flour.) Sometimes it's 1/4 cup of one and 2 tablespoons of the other, but the combination works great and you'll find this advice in good pie cookbooks.
Jenny
This is an Isa Chandra Moskowitz/Terry Hope Romero recipe...
SophieM
fantastic pie! Made exactly to recipe and wouldn’t change a thing. I’m on a no-dairy diet while nursing at the moment and was missing pie. I happily found this recipe even though it is not billed as dairy-free. The olive oil works great semi-frozen and the filling is just delicious. I made a dairy-free custard with egg, cornstarch and almond milk too to serve it with- you could skip egg if cooking as/for a vegan! My butter and cream loving family loved didn’t miss it!
ingrid
Delicious! And easy-- just allow time to put things in fridge and freezer.
I made the crust exactly as directed, using light olive oil (the recipe didn't specify). When I mixed the dough I was a bit concerned about the salad dressing smell of the vinegar and oil, but the flavor of the baked crust was wonderful. Everyone loved it and no one guessed the secret ingredients.
I modified the filling, making it with apples only. I used tapioca not corn starch and apple cider not lemon juice.
Ewww
If there is one bit of advise and only one I was permitted to share...Never use tapioca in a pie. Only a tapioca pudding pie!!!!Use the sugar, flour, cornstarch, lemon and bake it until its bubbling like a lava hot spring.
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