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Appleberry Pie

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.

Ingredients

Olive Oil Double Crust

  • 2 ½ cups all-purpose flour
  • ¾ teaspoon salt
  • ⅔ cup olive oil, partially frozen (see instructions below)
  • 4 to 8 tablespoons ice water
  • 1 tablespoon apple cider vinegar

Filling

  • 2 cups fresh blackberries, raspberries, blueberries or a mix (about 10 ounces frozen berries)
  • 4 cups peeled Granny Smith apples, sliced 1/4-inch thick or thinner (about 1 1/2 pounds)
  • 2 tablespoons fresh lemon juice
  • ⅔ cup sugar
  • ¾ teaspoon ground cinnamon
  • Big pinch of ground nutmeg
  • 4 tablespoons cornstarch

Topping

  • 2 tablespoons almond milk
  • 1 tablespoon sugar
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      607 calories; 25 grams fat; 3 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 89 grams carbohydrates; 7 grams dietary fiber; 37 grams sugars; 6 grams protein; 296 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

One 9-inch top and bottom crust.; One 9-inch pie.

Preparation

For the crust

  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.
  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.
  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.
  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 1/4-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

  1. Preheat oven to 425 degrees. Combine the filling ingredients in a large mixing bowl.
  2. 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).
  3. Brush the top of the pie with almond milk, and sprinkle with sugar.
  4. 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.

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