Europeans have been baking with olive oil for thousands of years, so they know that if you partially freeze olive oil, it acts a lot like butter. Once in the oven, the cold pockets of oil react with the heat to make steam, creating flakiness. About an hour before starting to bake, place the olive oil in a thin plastic container. Freeze until it’s opaque and congealed but still soft, like the consistency of slightly melted sorbet. Top this pie with a scoop of coconut-milk ice cream and you’ve got a dairy-free confection that’ll tempt even die-hard butter lovers.
Makes 8 servings,
about $1 per slice
For the olive oil double crust:
2 1/2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup olive oil, partially frozen (see note)
4 to 8 tablespoons ice water
1 tablespoon apple cider vinegar
Wax paper for rolling
For the filling:
6 cups peeled Granny Smith apples, sliced 1/4 inch thick (about 3 lbs)
1/3cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
3 tablespoons all purpose flour
For the topping:
2 tablespoons plain almond milk
(or any non-dairy milk)
2 tablespoon sugar
1/2 teaspoon cinnamon
In a large mixing bowl, sift together the flour and salt. Quickly add the olive oil by the tablespoonful, cutting it into the flour until the mixture is pebbly.
In a cup, mix 4 tablespoons of ice water with the apple cider vinegar. Stir 2 tablespoons of this mixture into the dough with a wooden spoon, adding more water gradually until you form a soft ball. Don’t over-knead the dough!
Divide dough into two balls and press them into inch-thick disks, then place each between 14-inch long sheets of waxed paper. Roll each into a circle about ¼ inch thick, using a rolling pin. Fit dough into the pie pan, letting the excess hang over the edge. Place both crusts in the fridge until ready to use.
Preheat oven to 425 degrees. Combine all filling ingredients in a large mixing bowl, tossing to coat the apples. Add the filling to the prepared pie shell. Cover with the top crust, pinch edges together, trim excess dough to about an inch, and crimp.
Brush the top of the pie with almond milk, then sprinkle with a mixture of cinnamon and sugar. Make five slits in the middle of the pie to let steam escape.
Bake for 25 minutes, then lower heat to 350 degrees and bake for 30 to 35 more minutes, slipping on a pie-crust shield if the edges get too brown. Place on a cooling rack and wait about 30 minutes before serving.
From Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.
Styled and photographed by Vanessa Rees