Has anyone made apple pie with a no roll, oil based crust?

[Arkansas Granny]

I have a bag of Granny Smith apples that I would like to use for Apple slab pie with a streusel topping. I will precook the filling to reduce the moisture, but I don't know how the pastry would hold up to a fruit pie.

I'm open to suggestions.

[raging moderate]

1. Yes, it should hold up fine.

At least, that was my experience.

[Laelth]

2. Why the oil-based crust, Granny?

Short on lard? A very short, rolled crust is likely to hold up better. No suggestions, really, about how to make your current project work, but it sounds delicious. I fully agree that you will want to precook your Granny Smiths to eliminate a lot of water.

-Laelth

[Arkansas Granny]

3. Curiosity to a certain degree and a little laziness.

I've never made the oil based, press in crust before, but I've seen good reviews.

Also, I'll be making this on a rimmed baking sheet and would like to avoid rolling a piece of dough to those proportions.

[Laelth]

4. Cool. Well, let us know how it goes.

Pictures, please, if that’s possible. I would like to see.



-Laelth

[zeusdogmom]

9. I use an oil based crust all the time unless I am making handpies

It is from an old Fannie Farmer (?) cookbook. Uses 1/2 cup oil, 1/4 cup milk and 2 cups of flour. Roll it out between sheets of wax paper. A very tender, flakey, light crust. Never gets tough. I can roll it out really thin so I don't have a huge thick, and in my mind, a nasty crust. But it doesn't work well if you need the stability of the traditional lard or butter crust.

[Laelth]

10. Granny's making a really big pie for a lot of people.

That’s why I was a bit suspicious of an oil-based crust, but thank you for sharing that recipe.



-Laelth

[zeusdogmom]

13. I have used this to make apple pie in a cookie sheet.

I just doubled the recipe. Needed to patch the top crust a bit so it didn't look perfect. But I drizzled some frosting glaze over the top - perfect!

[Laelth]

15. Nifty. Thanks. n/t

-Laelth

[TEB]

5. Please let us know when it's done

Will all be over

[Arkansas Granny]

7. I'll be making this for the guys I work with. If there is anything leftover

that means it was a monumental flop.

[TEB]

6. Please let us know when it's done

Will all be over

[SWBTATTReg]

8. Well, I'm no expert, but I do precook the pie crust first (the pie pan crust), not a full fledged ..

cooking, but it does keep the bottom crust from soaking up too much juice from the apples. Your idea to precook the apples first too, is a very good one too! Another trick I learned is to add a little more sugar and flour too, to the apples if they are really juicy, but I think w/ your precooking the apples, that you've probably already taken care of this particular issue. Good luck!

[Arkansas Granny]

11. That's a good tip.

[RicROC]

12. I'm no help with your crust....

but I always add raisins and walnuts to my apple pies.

[Arkansas Granny]

14. I had considered doing that.

[RicROC]

17. and sometimes maple syrup

[SWBTATTReg]

18. Thanks for the two suggestions, I'll try!

[Freddie]

16. I make the oil crust often

Partly out of laziness, but I like the taste and texture too. It browns faster than a regular crust so cover the edges of the pie with foil when the pie is partly done.

[Laelth]

19. Show us the pie, Granny. I wanna see.

At the very least, tell us about it.



-Laelth

[Arkansas Granny]

20. I haven't made it yet. It will be one day this week.

[Laelth]

21. OK. n/t

-Laelth