Easy No-Roll Pie Crust Apple Pie
User Reviews
5
Easy No-Roll Pie Crust Apple Pie
Description
The pie crust uses a simple combination of oil and milk mixed with flour, sugar, and salt, pressed directly into an 8-9 inch pie plate and chilled to set before filling. This no-roll method eases preparation by avoiding traditional dough handling. The filling is made by gently cooking chopped apples in butter with brown sugar and cinnamon, then thickened with cornstarch to achieve a soft, thick fruit layer.
The crumb topping adds contrasting texture and sweetness, formed by mixing flour, brown sugar, salt, and softened butter until coarse crumbs form. This topping bakes to a lightly golden crust over the soft apple filling. The pie is baked until the filling is bubbling and the topping is browned.
For best results, the crust can be blind baked briefly to firm it before adding filling and topping. The baked pie can be stored at room temperature covered for a day or two, refrigerated up to four days, or frozen well wrapped and reheated gently. Check doneness around 25-30 minutes into baking to avoid overcooking.
Ingredients
FOR THE PIE CRUST
- ½ cup light olive oil or coconut oil; or melted butter; or your choice
- 2 tablespoons milk cold, 2% fat used
- 1½ cups all-purpose flour 195 grams total, 1 tablespoon
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
FOR THE APPLE PIE FILLING
- ⅓ cup butter 103 grams total, 2 tablespoons
- 3 large apples examples: gala, golden delicious, fuji; peeled and chopped into medium pieces (or smaller
- ½ cup brown sugar packed
- 2 teaspoons ground cinnamon
- 1½ teaspoons corn starch
FOR THE CRUMB TOPPING
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- 1 pinch salt
- 6 tablespoons butter softened
Instructions
FOR THE PIE CRUST
- In a small bowl whisk until well combined the vegetable oil and milk.
- In a large bowl whisk together the flour, sugar and salt, make a well in the middle and add the wet ingredients. Mix gently with a fork or spatula until the flour is all moistened. It will be lumpy.
- Place the mixture in an 8-9 inch (20-22 cm) pie plate and gently flatten to evenly cover the plate. Chill for 30 minutes.
FOR THE APPLE FILLING
- While the dough is chilling, in a medium/large pot, melt the butter, then add the chopped apples, brown sugar and cinnamon, cook stirring often on medium heat for approximately 10-15 minutes, then add the corn starch, stir to combine and continue to cook until thickened approximately 2-3 minutes, stirring occasionally.
- Pre-heat oven to 350F (180C).
FOR THE CRUMB TOPPING
- In a small bowl combine the flour, brown sugar and salt, cut in the butter and mix to form coarse crumbs.
PUTTING IT TOGETHER
- At this point if you wish you can blind bake the pie for 5-7 minutes, and then pour the filling into the crust, top with the crumb topping, gently pressing down on the filling. Place the pie plate on a cookie sheet (just in case it should over flow) and bake for 35-40 minutes. If the top is browning too much after 20-25 minutes then cover with foil and continue to bake. Let cool before serving. Top with ice cream if desired.
Notes
- Blind baking the crust for 5-6 minutes with parchment and weights helps prevent sogginess.
- Store baked pie covered at room temperature for 1-2 days or refrigerate up to 4 days; refrigerate if house is warm.
- Fully cooled baked pie can be frozen wrapped well and reheated in a low oven when thawed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 43mg | 14% |
| Sodium | 304mg | 13% |
| Potassium | 173mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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