Apple Pat-a-Pie


  • Makes6 to 8 servings

Using oil instead of butter or lard makes the pastry easier to work with, and also results in a chewier finished crust.


  • 3 large apples, (Spartan, Northern Spy or McIntosh), peeled, cored and cut into wedges (about 5 cups)

  • 1/2 cup raisins, or dried cranberries (optional)

  • 1/2 cup granulated sugar

  • 2 tbsp all-purpose flour

  • 1/4 tsp ground cinnamon

  • 1/4 tsp salt


  • 2 1/2 cups all-purpose flour

  • 1 tbsp granulated sugar, plus extra for sprinkling

  • 1/4 tsp ground ginger

  • 1/4 tsp salt

  • 1/2 cup canola oil

  • 1/2 cup 2% milk, plus extra for brushing


  • For filling: Using your hands, toss apples with raisins, sugar, flour, cinnamon and salt. It's OK if apples don't absorb all the dry bits. Let stand, stirring occasionally, while preparing the crust so apples soften slightly.

  • For crust: Using a fork, stir flour with sugar, ginger and salt. Make a well in centre. In a measuring cup, combine oil with milk, and pour into well. Stir with fork until dough starts to come together in clumps. Using your hands, gently pat together to form a ball. Drag dough around the bowl to gather loose bits. Cut off 1⁄3 of dough and set aside.

  • Break the large piece of dough into smaller pieces and press over bottom and up sides of a 9 in (23 cm) pie plate. Place reserved dough between 2 sheets of waxed paper. Using the palm of your hand, gently press to flatten into a disc about 1⁄2 in (1 cm) thick. Cut dough into triangles or make decorative shapes with large cookie cutters.

  • Fill pie shell with apples and level the surface. Slightly overlap pastry cut-outs over apples to form a top crust. It's OK to have some apples peeking through. Lightly brush top pastry with a little milk, then sprinkle with sugar.

  • Bake in lower third of preheated 400°F (200°C) oven for 20 minutes. This will help the bottom crust stay crisp. Then place a baking sheet under pie to catch any spills. Reduce temperature to 350°F (180°C) and continue to bake until pastry is deep golden and fruit is bubbly and tender, about 40 minutes more. If pastry starts to darken before fruit is bubbly, loosely cover with a piece of foil. Let pie cool completely before serving; this will make it easier to cut.

  • Makes 1 pie, 6-8 slices.

  • In a slice: 391 calories, 5.0 g protein, 14.5 g fat, 61.8 g carbohydrates, 84 mcg folate

This article was originally published on Apr 01, 2010

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