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bakeitup2009-05-25 08:36 am
entrenous88) wrote in bakeitup2009-05-25 08:36 am
Entry tags:
Vegetable Oil Pie Crust // Apple Pie Recipe
Days ago I commented on a pie crust entry here, and promised to give the recipe for a pie crust that uses vegetable oil. Sorry it's been delayed until now (I've been getting over a bad cold), but here it is finally.
Vegetable Oil Crust
2 c. sifted flour
1 1/2 t. salt
1/2 c. oil
1/4 c. cold milk
___________________________________
Mix flour and salt in a large bowl.
In a separate bowl or a glass measuring cup, combine oil and milk. Pour into the first mixture, and stir with fork until well-mixed. Press into smooth ball, and cut in half. Press each half into a ball, and roll out. I typically roll out these crusts between two sheets of waxed paper.
NOTE: I often make 1 1/2X this recipe to make sure I have enough top crust, but a friend of mine who also makes it has said she only ever uses the original amounts. So I've left the recipe as is, especially as the amounts are easy enough to adjust if you wish to make 1 1/2X or double it or whatever.
And to round things out, here's an Apple Pie recipe using the above crust:
Apple Pie
1 recipe Vegetable Oil crust(see above)
6 c. apples (I use golden delicious)
2/3 c. sugar (you can use all white, all brown, or a combination --- I typically use 1/3 c. white, 1/3 c. brown sugar).
1/8 t. salt
1 T flour
1/4 t cinnamon
1/8 t nutmeg
Make and roll out pie crust. Lay the bottom crust in the pie plate.
Combine all filling ingredients, stir until coated, and layer into bottom crust. Top with top crust, slash to ventilate.
Bake 10 minutes @ 450, then 35 minutes (or more) at 350.
NOTE: You can adjust the ingredients a bit (using a little less sugar) and keep the basic ratios to make a peach pie with this same recipe.
Vegetable Oil Crust
2 c. sifted flour
1 1/2 t. salt
1/2 c. oil
1/4 c. cold milk
___________________________________
Mix flour and salt in a large bowl.
In a separate bowl or a glass measuring cup, combine oil and milk. Pour into the first mixture, and stir with fork until well-mixed. Press into smooth ball, and cut in half. Press each half into a ball, and roll out. I typically roll out these crusts between two sheets of waxed paper.
NOTE: I often make 1 1/2X this recipe to make sure I have enough top crust, but a friend of mine who also makes it has said she only ever uses the original amounts. So I've left the recipe as is, especially as the amounts are easy enough to adjust if you wish to make 1 1/2X or double it or whatever.
And to round things out, here's an Apple Pie recipe using the above crust:
Apple Pie
1 recipe Vegetable Oil crust(see above)
6 c. apples (I use golden delicious)
2/3 c. sugar (you can use all white, all brown, or a combination --- I typically use 1/3 c. white, 1/3 c. brown sugar).
1/8 t. salt
1 T flour
1/4 t cinnamon
1/8 t nutmeg
Make and roll out pie crust. Lay the bottom crust in the pie plate.
Combine all filling ingredients, stir until coated, and layer into bottom crust. Top with top crust, slash to ventilate.
Bake 10 minutes @ 450, then 35 minutes (or more) at 350.
NOTE: You can adjust the ingredients a bit (using a little less sugar) and keep the basic ratios to make a peach pie with this same recipe.
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