Raising kids. Keeping House. Choosing joy, every day.

Perfect Apple Pie {using an oil crust pastry}

Today I wanted to share one of my favorite apple pie recipes. I love this old recipe because it uses an oil crust which is simple to make. I’ve spoken to several old timers who told me that using an oil crust was a Depression Era thing. Regardless of why, this crust is never soggy and I love that about it.

This recipe is from one of my dearest friend’s mother’s recipe box. Anne and I have been friends since the tenth grade. She now lives on the west coast, and I on the east, so therein lies the problem. Visiting is rare and a special treat. A few years ago we got to spend a few days on Peaks Island, ME together and this summer we got to spend a day catching up while the kids played in my mom’s pool.

Now the weather’s cold and I’ve been baking her mom’s pie and anticipating my next visit over a cup of tea with Anne. :)

anne and sarah





Oil Pastry:

2 c. all purpose flour

1 1/2 tsp. salt

1/2 cup vegetable oil

5 T. cold water

Sprinkle of sugar to put on crust after it’s assembled.

Sift together flour and salt. Pour oil and water into measuring cup, but don’t stir. Add all at once to flour and salt mixture. Stir slightly with a fork. Form into 2 balls; flatten dough slightly. Roll each ball between two 12″ square pieces of wax paper. When dough is rolled into a circle to edges of paper, it will be the right thickness for the crust. Peel of the top sheet of waxed paper and fit the dough, paper side up into either an 8″ or 9″ pie plate. Peel off second sheet of waxed paper. Set crust aside. Roll second dough ball the same as the first. Set second crust aside.

Apple Filling:

6 c. tart apples, pared, cored and thinly sliced, about 6-8 apples

3/4 cup to 1 cup sugar, depending on how sweet you like your pie and how tart your apples are

2 T all purpose flour

1 tsp cinnamon

dash of nutmeg

dash of salt

2 T butter

Preheat oven to 400 degrees. To make the filling, combine sugar, flour, cinnamon, nutmeg and salt. Mix with apples. Fill the dough lined pie plate with the apple mixture. Dot with 2 T butter. Add the top crust. Cut slits for steam to escape. Seal edges. Sprinkle with sugar. Bake for 50 minutes or until crust edges are golden brown. Enjoy!


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