No-Stir Granola Why triple play granola? Because a lot of us are sadly missing baseball…
If making pie crust makes you crumble, try this one! It’s perfect for sweet or savory pies and is my favorite for apple pie. I use it for Rita’s Pumpkin Pie with bitters which is how I always make my Thanksgiving pumpkin pies.
Now to the pie crust. I rarely see a pie crust made with oil. Traditionally, butter, lard, shortening, or a combination of those fats are cut into flour then carefully blended and chilled, which isn’t difficult but keeping the mixture cold and not over-mixing is important.
A simpler recipe I learned from my mom when I was a youngster is Stir-N-Roll Pie Crust from the Betty Crocker Picture Cookbook. Vegetable oil is the fat, so if you like to avoid saturated fat, this is the crust for you. The crust is light and flaky, plus it’s half the fat compared to a typical pie crust. And it’s EASY, to make. Just don’t make the dough ahead and refrigerate. My friend Brooke who writes a food blog and did that to get ahead on her Thanksgiving baking last year. The dough gets too firm and is un-rollable. Sorry Brooke!
And just a reminder:
A is for Apple, and also for my RecipeRose recipe style
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Approachable techniques for every day cooking.
Accurate recipes for home kitchens and home cooks, who don’t have prep cooks!
Achievable results for recipes you want to make. Let me know if they work or don’t work for you!
Apple Pie with Stir-N-Roll Crust
Stir 'n Roll Pie Crust
Makes one double crust 9-inch pie
- For the crust:
- 2 cups all-purpose flour, 260grams spoon flour into cup and level with knife. Gluten-Free flour mix can be substituted but may need to increase oil by a couple teaspoons or so.
- 1/2 cup choice of canola mild olive oil, sunflower or vegetable oil
- 1/4 cup milk water or non-dairy milk can be substituted. If dough is dry drizzle in a little more oil, not water.
- 1/4 teaspoon table salt
- 1/8 teaspoon nutmeg
For the filling:
- 9 cups ~3 lbs thinly sliced apples, peeled or unpeeled - choose a combination of sweet and tart apples
- 3/4 cup granulated sugar or part brown sugar
- 3 Tbsp all-purpose flour add 2-3 Tbsp more if apples are very juicy
- 1 tsp cinnamon
- 1 tsp ground ginger optional
- For pie crust: Stir dry ingredients together in a medium bowl. Measure oil and milk together in a glass measuring cup. Add all at once to the flour; stir lightly and quickly with a fork, just until flour is completely moistened.
- Shape into a ball with your hands. Dough should form into a slighly moist ball. If not, put back in boil and drizzle a little more oil. Cut the ball of dough in half with a knife.
- Lightly dampen a smooth work surface so that a square sheet of wax paper will stick. (Wax paper or silpat mat work best) Place one half of dough on surface, place second sheet of wax paper or mat on top and flatten dough with your hand.
- Roll from center of dough towards edges until dough is an even thickness (about 1/8 inch) and about 1 inch wider than diameter of the pie dish.
- Remove top sheet of wax paper. Lift by holding bottom sheet and invert over dish.
- Gently lift and set dough firmly against dish, smoothing any air bubbles. Save scraps that might tear from edges for patching later.
- Combine filling ingredients and place in dish, arranging apples so they are slightly compacted.
- Roll second crust and invert over filling. Pinch and roll top and bottom edges together, tucking firmly onto rim of dish. If dough cracks, mend by pressing together or adding a scrap of dough.
- Cut vents in top for steam to escape. For a slightly crunchier sweet crust, brush lightly with milk and dust with granulated sugar. (But not for savory pies!)
- Bake at 400°F about 1 hour until golden brown and juices are bubbly. I suggest placing a sheet of aluminum foil on the rack below the pie to catch any juices.
- Cool slightly before serving or serve at room temperature. Best enjoyed the same day, or reheat second day before serving.
Betty Crocker Classic Cookbook circa 1955