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Temperature: Preheated oven 425 F, center rack
Prep time, about 30 min. Bake time, 45-55 min.
Yield: One 9-inch apple pie
You will need one 9-inch glass pie pan
Recipe type: Pie/Dessert
Cuisine: American
  • 2⅔ cups all-purpose flour
  • ½ tsp salt
  • ¾ cup vegetable oil
  • 5 TBSP cold water
  • 1 cup granulated sugar
  • ⅓ cup all-purpose flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp salt
  • 2 ½ pounds (8 cups) thinly sliced firm apples (about 6-7 medium apples)
  • 1 TBSP fresh squeezed lemon juice
  • 3 TBSP (1 ½ ounces) cold butter, cubed into small pieces
  1. Make the filling: Core and peel apples. Slice the apples into ¼ -inch slices. Place in a large bowl.
  2. In a small bowl whisk together sugar, flour, spices and salt. Sprinkle the sugar mixture over the sliced apples and toss to coat. Set aside.
  3. Make the crust: Add 2⅔ cup flour and ½ tsp salt into a medium bowl and whisk to combine. Add the oil to flour and mix with a fork for 5-7 minutes, or until the mixture is uniformly moist and there is no dry flour seen.
  4. Sprinkle cold water 1 tablespoon at a time and mix with the fork after each addition. Continue this until the mixture is moistened uniformly and pulls away from the sides of the bowl. If the dough seems dry, add additional one tablespoon of oil. Do not add extra water.
  5. Gather dough with your hands and press firmly into a ball. Divide the dough in half and make two balls. Flatten each ball into a disk.
  6. Place one disk between two large silicone baking mats, or two squares of parchment paper (If using parchment paper, wipe the surface with a damp paper towel to help stick the paper to the work area so it does not slip).
  7. Use a rolling pin and roll the disk of dough into a 10-11 inch circle. Smooth the edges with your fingertips.
  8. Remove the top silicone mat (or paper) and lift the dough with the bottom mat and line the pie pan and peel away the mat.
  9. Add the apple mixture to the pie pan. The pan will be very full. Dot the top with cubed butter.
  10. Roll the top crust just as for the bottom crust and lay it over the apple mixture with the help of the silicone mat (or paper) and peel away the mat. Bring the edges of bottom and top crust together and seal completely by pressing around the edge with the tip of a fork. Use a sharp knife to make slits on the top crust.
  11. Cover the edges with a few strips of 3-inch wide aluminum foil to prevent over browning during the baking. Place the pie pan in a shallow baking sheet to catch any possible drippings.
  12. Bake for 50-55 minutes, or until the juices begin to bubble through the slits and the crust is golden brown. Remove the aluminum foil strips during the last 15 minutes of baking.
  13. Remove the pie from the oven. Place on a rack and cool for at least 30 minutes before cutting into wedges.
Recipe by Persian Mama at