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    Recipe for apple pie with oil-based crust

    Leslie Fishman's apple pie.
    Wendy Maeda/Globe Staff
    Leslie Fishman's apple pie.

    Makes 1 deep 9-inch pie

    “My mother knew this recipe like she knew her name,” says Leslie Fishman. This no-fail pie dough — made with flour, oil, and orange juice — bakes into a crisp crust. Fishman uses Golden Delicious, Braeburn, and Honeycrisp apples; you can also use Baldwin, Cortland, Mutsu, or Northern Spy. Flour, tapioca, and cornstarch are traditional thickeners for fruit pies; this one uses flour.


    2cups flour
    ½cup orange juice
    ½cup vegetable oil

    1. Have on hand one 9-inch deep-dish pie pan. Tear 2 sheets of wax paper, each 18 inches long.


    2. In a bowl with a rubber spatula, mix the flour, orange juice, and oil until the dough comes together. Knead in the bowl for 20 seconds. Divide into 2 pieces, 1 a little larger than the other.

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    3. Roll the larger piece of dough between the sheets of waxed paper to a 12-inch circle (some may be outside the paper; that’s OK). Carefully peel off the top paper. Lift the pastry and paper and flip them onto the pie dish. Peel off the paper. Press the pastry evenly into the dish; set aside.


    7large baking apples, peeled, cored, and cut into ¼-inch slices or ½-inch chunks
    1tablespoon lemon juice
    ¾cup cane sugar
    ¼cup flour
    ½teaspoon ground cinnamon
    teaspoon ground nutmeg
    1tablespoon butter
    1tablespoon milk
    Extra cane sugar (for sprinkling)

    1. Set the oven at 425 degrees. Line a rimmed baking sheet with parchment paper.

    2. In a bowl, toss the apples and lemon juice.


    3. In a separate bowl, combine the sugar, flour, cinnamon, and nutmeg. Sprinkle the sugar mixture over the apples and toss well. Heap the apples in the pie dish, leaving a mound in the middle. Dot the apples with butter.

    4. Peel off the top paper from the remaining pastry. Flip the pastry onto the apples. Peel off the paper. Turn the pastry edges under onto themselves, like a hem, around the rim. Crimp the edges of the top and bottom rounds together. With a fork, press the edges to seal them. Brush the pastry with milk and sprinkle with sugar. With the tip of a paring knife, make 6 small slits in the dough.

    5. Set the pie on the baking sheet. Bake for 15 minutes. Turn the oven down to 350 degrees and continue baking for 50 minutes. The pie should be nicely browned; the juices will bubble up through the slits. Total baking time is 65 minutes.

    6. Cool on a wire rack for at least 30 minutes. Debra Samuels. Adapted from Leslie Fishman