Saturday, October 30, 2010

Olive Oil Apple Pie

Here's the thing about this olive oil pie crust-- it is not quite as good as an all-butter crust.  But, it will make you feel a little better about eating two slices of apple pie for breakfast.

Not that I did that.

This morning.

Olive Oil Pie Crust

2/3 cup of extra virgin Olive Oil
2 1/2 cups of all purpose flour
1 tsp salt
1 tsp baking powder
1/2 cup ice water
1 tbsp of vinegar
Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey. (I only left it in the freezer for about an hour, but you're supposed to do a few hours.  Mine came out fine.)
Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix. Add remaining ingredients and pulse until a dough ball forms. Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill.
Roll ball out until 1/8 inch thick and put into a pie plate. Use as you would a regular pie crust.

I used the apple pie filling recipe from the Better Homes & Garden cookbook, but you could put any filling you want in it.

Pie... breakfast of champions.

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