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Back Apple Pie Made With TOOC Olive Oil Crust

This healthy twist on an American favorite uses an olive oil pie crust so you can eat dessert guilt-free!

Recipe Molto 3



NOTE: Double recipe if upper crust is desired. Place olive oil in the freezer until it thickens to the consistency of honey (approx. 2-3 hours). Mix dry ingredients. In food processor, add dry ingredients, olive oil, ice water and vinegar. Pulse until ball of dough is formed. Wrap ball in plastic wrap and chill in the refrigerator for at least 1 hour. Preheat oven to 450. Roll ball out until 1/8 inch thick and put into a pie plate. Brown pie crust in oven for 12 minutes. Remove crust from oven. Let cool and line crust with cheese.


    • 5-6 cups sliced apples
    • 1/2 cup brown sugar
    • 1/8 tsp salt
    • 1 Tbsp cornstarch
    • 1/4 tsp cinnamon
    • 1/8 tsp nutmeg
    • 2 1/2 tsp Molto Burrosa or Olivum Extra Virgin Olive Oil

Combine dry ingredients and sift over apples. Stir apples gently until they are well-coated. Place apple mixture in layers in the pie shell. Dot them with olive oil. Cover pie with upper crust. Prick the upper crust to allow air to vent as the pie bakes. Bake the pie for 10 minutes at 450 then reduce heat to 350 and bake for 45-60 minutes, until done. Lightly sprinkle the olive oil pie crust with a mixture of 1 Tbsp cinnamon and 1 Tbsp white sugar to taste just as it's coming out of the oven.

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