Serves 8

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?

Notes

~To prepare the olive oil: About an hour before beginning the recipe, place the olive oil in a plastic container; for best results use a thin light container, like the kind used for take out food. Freeze until it’s opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet. If it’s over-frozen, that’s ok, just let it thaw a bit so that you can work with it.~Refrigerate the flour before using. That helps to keep the dough cold while you work with it, which will produce a lighter, flakier crust. ~Keep that crust from burning by using a pie shield half-way through baking. This adjustable one is heaven sent!

Ingredients

For the Olive Oil Crust:

2 1/2 cups all-purpose flour

3/4 teaspoon salt

2/3 cup olive oil, partially frozen (see above note)

4 to 8 tablespoons ice water

1 tablespoon apple cider vinegarFor the Pie:

2 cups fresh blackberries, raspberries, blueberries, or a mix, fresh or frozen (about 10 oz)

4 cups peeled Granny Smith apples, sliced 1/4 inch thick (about 1 1/2 pounds)

2 tablespoons fresh lemon juice

2/3 cup sugar

3/4 teaspoon ground cinnamon

Big pinch of ground nutmeg

4 tablespoons cornstarch 2 1/2 cups all-purpose flour3/4 teaspoon salt2/3 cup olive oil, partially frozen (see above note)4 to 8 tablespoons ice water1 tablespoon apple cider vinegar2 cups fresh blackberries, raspberries, blueberries, or a mix, fresh or frozen (about 10 oz)4 cups peeled Granny Smith apples, sliced 1/4 inch thick (about 1 1/2 pounds)2 tablespoons fresh lemon juice2/3 cup sugar3/4 teaspoon ground cinnamonBig pinch of ground nutmeg4 tablespoons cornstarch For topping:

2 tablespoons almond milk (or preferred non-dairy milk)

1 tablespoon sugar

Directions