Homemade Apple Pie with Oil Crust
This deep‑dish apple pie combines a tender, oil‑based crust with a sweet, slightly thickened apple filling. The recipe uses just a few pantry staples and yields a rustic, golden‑browned pie that's perfect for any occasion.
Instructions
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Prepare the Crust
Preheat the oven to 400 °F. In a bowl combine the flour, 2 Tbsp sugar, and salt. Add the milk and oil all at once and stir with a fork until a dough forms. Shape into a ball, divide in half, and form each piece into a 5‑inch disc. Wrap one disc in wax paper. Roll the other disc between floured wax paper into a 12‑inch circle and fit it into an ungreased deep‑dish pie pan, patching and trimming edges as needed. Refrigerate both dough pieces while you make the filling. -
Make the Filling
In a large bowl combine 3/4 cup sugar, tapioca (or flour), cinnamon, and nutmeg. Peel, quarter, core, and slice the apples into 3/4‑inch pieces, then toss them into the sugar‑tapioca mixture. -
Assemble the Pie
Transfer the coated apple slices into the prepared pie pan. Roll the second dough disc (or the refrigerated portion) between floured wax paper and place it over the filling. Trim excess and flute the edges. Brush the top with the tablespoon of milk and sprinkle with the tablespoon of sugar, avoiding the rim. Cut about 12 slits in the top and cut a 1/2‑inch circle in the center to allow steam to escape. Place the pie on a baking sheet. -
Bake and Cool
Cover the rim with a pie ring or foil. Bake for 50‑55 minutes, or until the crust is golden brown. Let the pie cool completely before serving.
Tips
Use a light‑colored pie pan to prevent over‑browning. If the crust browns too quickly, tent the top with foil during the last 15 minutes.
Video
“Homemade Apple Pie - 3 POUNDS OF APPLES, Easy Oil Crust” by Jenny Can Cook, watch on YouTube.
About this recipe
The pie features a flaky, buttery‑like crust made with flour, sugar, milk, and avocado oil, giving it a tender texture without butter. The filling is sweetened with sugar, thickened with minute tapioca, and flavored with cinnamon and nutmeg, letting the tart Granny Smith apples shine.
Serve the pie at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. It makes a satisfying centerpiece for fall gatherings or a comforting weekend dessert.
