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August 27, 2016 3 min read

     It’s that time of the year again for apples,  and especially apple pie recipes. I’m a serious pie maker and my “American Favorite” apple t-shirt design is really the shirt about me….”sweet and tart, great for pie making”. Although the artwork has a red apple, not a green one, my recipe uses a seasonal local favorite variety, Gravenstein which is green.

      I make an apple pie so delicious that friends and family all have the recipe and guests always ask for it. My pie crust recipe is different than what you usually find. Mine is a "stir and roll" kind and super easy. The crust is very flakey and tasty, using vegetable oil instead of butter or lard. It's easy and fast to make. Here is everything about my famous apple pie for you to make and share.


Gravenstein apples grown locally in Sonoma County make the best apple pies because they are sweet and tart, so get them if you can during their short season in early August here in Northern Ca. Otherwise, a Granny Smith or Pippin will do, but won’t cause the wonderful uproar of delight when people taste this pie.

The dough is also incredibly easy and tasty. It is a “Stir and Roll” dough that uses just vegetable oil for shortening, and can be made in minutes.

One large pie serves 10-12

APPROXIMATE PREP TIME 1 hour prep time

Uses one deep dish standard pie pan (ungreased), pyrex liquid  measuring cup, baking sheet with edges for catching drips during baking.

Use wax paper for rolling out dough



8 large Gravenstein or Pippin apples peeled, cored, sliced in ½” thick slices.

Juice of 2 lemons

¾ cup dark brown sugar

1 t. ground quality cinnamon (I use Penzey’s Vietnamese Cinnamon)


2 ½ c. unbleached white flour

1 tsp. salt

2/3 c. plus 1 tbsp. vegetable oil

1/3 c. plus ¼ c. milk

¼ c. sweet butter cut in 6 chunks


Preheat oven to 375 degrees F.

Prep apples and put in large bowl with lemons, brown sugar and cinnamon.

Make the pie crust:

In medium mixing bowl, add flour, salt.  Stir gently.

In pyrex measuring cup, fill to 2/3 level with vegetable oil; add milk to 1 cup level then a little more (1/4c) so total liquid volume is 1 1/4c.

Pour into flour mixture. Here's a little video of how nicely it mixes. it was kind of hard to hold hold the camera at the same time! Scroll down below this video window to continue the recipe.

Stir and roll pie crust from my mom from Liz Lauter on Vimeo.


Gently stir ingredients, scraping the bottom of the bowl to get all of the flour and blend ingredients. Don’t over mix, just enough to blend. It forms a ball of dough. So cool!

 To roll out pie dough:

Lightly dampen table and lay large piece of wax paper down to stick to the table; put half of dough in middle of wax paper. Lay large sheet of wax paper on top of dough and press down with hands, then rolling pin, rolling out in all directions to make even circular crust 1/8” thick.


Peel off top layer of wax paper.

Lift up bottom layer of wax paper with pie dough attached and gently lay dough side down, centered into pie pan. Gently press dough into shape of pan, peeling back wax paper, patching any holes or uneven edges with scraps of rolled dough. Let rolled dough hang over edges of pan for now.

Pour apple mixture into pan and arrange apples to fit, mounding high as necessary.

Dust apple mountain with ¼ cup of flour, shake a pinch of salt over the mountain. Dot chunks of butter evenly spaced on the top of the apple mountain.

Roll out second circle of dough the same as the first.

Holding the wax paper with dough side down, drape over the “mountain” of apples and gently peel off the wax paper.

Press dough at edges of pie together to seal the pie and make a decorative crust edge.

With a sharp knife, slash five 1” cuts through the pie dough in a circle near the top of the pie to let steam escape during baking.

Put pie on baking sheet and put in the oven.

Bake for 45 minutes. Let cool thoroughly before serving so sugars can set into syrup and pie won’t be too watery.

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