Vegan Apple-Berry Pie with Olive Oil Crust
Recipe by Nancy Cole, Owner, Southern Sweets Bakery
Yield: 1 pie
Olive Oil Crust (recipe included)
1 cup fresh blackberries
1 cup fresh raspberries
4 cups peeled Granny Smith apples, sliced about 1/4 inch
thick (about 1 1/2 pounds)
2 1/2 tablespoons lemon juice
2/3 cup + 1 tablespoon sugar, divided
4 tablespoons cornstarch
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons almond milk (may substitute water)
Prepare Olive Oil Crust.
Combine both berries, apples, lemon juice, 2/3 cup sugar, cornstarch, cinnamon, and nutmeg in a bowl.
Preheat oven to 350 degrees. To assemble, fit bottom crust into a pie pan and trim any dough hanging off the edge of the pan. Pour filling into crust and gently press
down so it all fits in the pan. Cover with the other half of the crust. Crimp up any extra dough around the pan. Brush top of pie with almond milk (or water) and sprinkle
with remaining 1 tablespoon sugar. Make 4 slits in top of pie to let steam escape. Bake for 60 to 75 minutes or until filling is bubbling through edges and top is golden
brown. Let cool for 30 minutes before serving.
Olive Oil Crust
2/3 cup olive oil
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon apple cider vinegar
flour as needed
For the Olive Oil Crust
Put olive oil in a bowl in the freezer for about 1 hour before you make the crust. In a large bowl, mix together flour and salt. Add olive oil 1 tablespoon at a time into flour,
cutting it into flour with your fingers until all is mixed together.
In a bowl, mix vinegar with 4 tablespoons ice water. Drizzle 2 tablespoons of this mixture into flour and mix into dough. Slowly add 1 tablespoon vinegar mixture at a time
until dough forms a soft ball, adding extra ice water if needed. Divide dough in half and roll each half into a ball. Lightly flour your work surface and roll out each ball of
dough until it is 1/4 inch thick. Refrigerate until ready to use.
Southern Sweets Bakery
186 Rio Circle, Decatur
404/373-8752
southernsweets.com
Yield: 1 pie
Olive Oil Crust (recipe included)
1 cup fresh blackberries
1 cup fresh raspberries
4 cups peeled Granny Smith apples, sliced about 1/4 inch
thick (about 1 1/2 pounds)
2 1/2 tablespoons lemon juice
2/3 cup + 1 tablespoon sugar, divided
4 tablespoons cornstarch
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons almond milk (may substitute water)
Prepare Olive Oil Crust.
Combine both berries, apples, lemon juice, 2/3 cup sugar, cornstarch, cinnamon, and nutmeg in a bowl.
Preheat oven to 350 degrees. To assemble, fit bottom crust into a pie pan and trim any dough hanging off the edge of the pan. Pour filling into crust and gently press
down so it all fits in the pan. Cover with the other half of the crust. Crimp up any extra dough around the pan. Brush top of pie with almond milk (or water) and sprinkle
with remaining 1 tablespoon sugar. Make 4 slits in top of pie to let steam escape. Bake for 60 to 75 minutes or until filling is bubbling through edges and top is golden
brown. Let cool for 30 minutes before serving.
Olive Oil Crust
2/3 cup olive oil
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon apple cider vinegar
flour as needed
For the Olive Oil Crust
Put olive oil in a bowl in the freezer for about 1 hour before you make the crust. In a large bowl, mix together flour and salt. Add olive oil 1 tablespoon at a time into flour,
cutting it into flour with your fingers until all is mixed together.
In a bowl, mix vinegar with 4 tablespoons ice water. Drizzle 2 tablespoons of this mixture into flour and mix into dough. Slowly add 1 tablespoon vinegar mixture at a time
until dough forms a soft ball, adding extra ice water if needed. Divide dough in half and roll each half into a ball. Lightly flour your work surface and roll out each ball of
dough until it is 1/4 inch thick. Refrigerate until ready to use.
Southern Sweets Bakery
186 Rio Circle, Decatur
404/373-8752
southernsweets.com