Homemade Apple Pie with Canola Oil Pastry
Prep time
Cook time
Total time
You're going to love this classic apple & cinnamon pie. The pastry, made with frozen canola oil, is easy to work with, produces a nice tender crust and has no trans-fats.
Recipe type: Apples
Serves: 1
  • Pastry
  • 2 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 Tbsp sugar
  • ⅔ cup canola oil, frozen (measure and freeze oil in jam jar the night before)
  • ½ cup ice water
  • 1 egg
  • 1 Tbsp vinegar (we used apple cider vinegar)
  • Filling
  • 2 Tbsp lemon juice
  • 2 ½ lbs of apples (6-8 cups chopped apples)
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 tsp cinnamon
  • 3 Tbsp all-purpose flour
  • Egg wash
  • 1 egg
  • 1 Tbsp water
  • ½ Tbsp turbinado sugar
  1. In a food processor, add flour, salt, baking powder and sugar. Pulse briefly to mix ingredients.
  2. Add frozen canola oil. Pulse again once or twice.
  3. Combine water, egg and vinegar in a small bowl.
  4. With food processor running, slowly pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
  5. Turn dough out onto floured board. Divide dough in half.
  6. Wrap each dough ball in plastic wrap and refrigerate until ready to use.
  7. Add lemon juice to large bowl of water in which to place apples to avoid browning.
  8. Wash, peel and slice apples into ½ inch sized slices. Place in lemon water.
  9. In separate bowl, combine sugar, cinnamon and flour.
  10. Scoop apples out of water and drain. Add to sugar mix and stir well.
  11. Preheat oven to 425°F.
  12. Roll one pastry ball into 12 inch circle. To prevent sticking use plenty of flour, lift and turn dough frequently. Fold dough onto rolling pin and transfer to pie plate.
  13. Pour apple mix into pastry.
  14. Roll out remaining dough.
  15. Moisten edge of pie shell with water to ensure a tight seal. Place top crust over apples.
  16. Tuck excess pastry under bottom crust and crimp edges.
  17. Make at least five small vents in top crust to allow steam to escape.
  18. Whisk together egg and water. Use pastry brush to evenly coat top of pie with egg wash. Sprinkle turbinado sugar on top.
  19. Bake pie at 425°F for 15 minutes. Reduce heat to 375°F and bake for additional 30 minutes.
  20. Remove from oven and cool slightly before serving so filling sets a little.
The egg wash is what gives the crust a nice golden color, we highly recommend it.
Turbinado sugar has nice large crystals that look very nice on the finished pie, you can use white sugar for a more even look.
Recipe by Fruit Share at https://www.fruitshare.ca/2017/08/apple-pie-with-canola-oil-pastry/