This pie is full of fruit and features a flaky crust that is made with extra virgin olive oil. The pungent flavor of the olive oil enhances the sweet, acidic fruit and gives a flaky texture to the crust.
- 2.5 cups all-purpose flour
- 1/2 cup olive oil
- 1/4 cup ice water
- 1 pinch salt
- 4 cups apples cored and sliced
- 1 tsp corn starch
- 2 tsp sugar
- 1 each lemon zest and juice
- 2 tsp cinnamon ground
- 1 each egg
- 1 tablespoon sugar for the top
- Place the flour in a food processor. Mix the ice water and olive oil. Pour all in at once. Pulse and mix until the mixture comes together.
- Knead the dough by hand until the dough forms a ball. Add a little more water if necessary.
- Separate the dough into two pieces and shape them into a round flat shape. Roll the dough using a rolling pin and flour. Place it into the bottom of the pie pan.
- Mix the apples, sugar, corn starch, cinnamon, and lemon together. Place them in the center of the pie dough. Use egg for the edges.
- Roll the 2nd piece of pie dough and place it over the top. Egg wash the top crust, then sprinkle sugar on it. Cut some breathing holes/slats with a sharp knife.
- Bake the pie at 375 degrees for 45 minutes to one hour. The pie is done when the crust is golden and the apples are bubbling.
- Allow to cool and serve. Refrigerate the leftover.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.