The wee infant hours of autumn are always bittersweet. This pie is a way to savor your summer memories while welcoming the new season in a delicious way. Sweet, tart berries meet lush apples, laced through with some warm spices and all wrapped up in your new favorite pie crust!
Made with pantry-friendly olive oil, this is a fast and convenient all-purpose crust ideal for fruit pies. It became mine and Terry’s go-to as we were writing Vegan Pie In The Sky; olive oil produces a light flaky crust with a surprisingly neutral taste that has just a hint of fruitiness. The secret is to freeze the olive oil before hand, so that it become partially solid. This helps the fat to blend into the dough in little pockets, creating the flakiness you crave.
Pie season is here, everyone! You’ve got plenty of time to practice for the holiday table. But really, who can argue with pie ever?