Okay, this is a good recipe! My pie looks pretty bad, lumpy and pale, but it smells good, and I was able to dig a little of the filling out and a chunk of broken crust through the conveniently-located hole near one edge and I can report that this thing tastes great! I made a few changes to the recipe (my pan is way smaller than Loy's so there were too many apples, and my crust seemed too sparse), so I will make more crust next time. Let me know how yours comes out if you actually make this thing!
I think your pie looks very inviting. Thank you for sharing the recipe as well. I must try the olive oil way.
ReplyDeleteAny tips on rolling out that crust? I've made the Joy of Cooking oil piecrust with olive oil for years, which you pat into the bottom of the pie dish, but it is pretty delicate for rolling out. I get compliments on my delicious, tender piecrusts... but only bottom crusts!
ReplyDeletethank you for this recipe.....i like the "no sugar" bit, will definately try it.
ReplyDeleteI can smell it from here!!!
ReplyDelete.....and the journal you made me from the trail mix bag is now my official birdwatching book where I record all my expeditions and the species seen! I won't forget to send a bundle of coffee bags etc!
ReplyDeleteHold onto those bags and we'll pick them up when we see you in Porto May 1!(unless the bundle is too big to fit in our minimal luggage).
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