Wesson Basics - Pie Crust with Apple Pie Filling

Makes 8 servings

At Wesson, we believe that perfecting the basics is the foundation to a great meal, and that every great pie is known for having a great crust. Our Wesson Basics Pie Crust is one that your guests will be asking about. Flaky and light, Wesson Canola Oil creates the perfect crust every time. Whether you’re making a pie, tart, quiche, or pot pie, this decadent crust will be your new go-to. Try it today in our Root Vegetable Pot Pie recipe, the ultimate winter comfort food to warm your soul.

CONTAINS:

Eggs, gluten

Ingredients

Pie Dough (1 - 9" pie crust)

Water, boiling 1/3 cup.

All Purpose Flour 2 1/4 cups.

Baking Powder 1/2 tsp.

Salt, table 1/2 tsp.

Wesson Canola Oil 2/3 cup.

Apple Pie Filling

Peeled sliced apples 6 cups.

Sugar, white 3/4 cup.

Cinnamon 1/2 tsp.

Lemon Juice 1 tbsp.

Corn Starch 2 tbsp.

Glaze

Egg 1 .

Sugar, white 2 tbsp.

Method

Dough

Bring a small pot of water to a boil. Combine flour, baking powder, and salt in a mixing bowl. Mix well.
Pour Wesson Canola Oil over dry mixture.
Measure out boiling water carefully into a measuring cup and pour over oil. Mix until a uniform dough is formed.
Divide the dough into two pieces, one approximately 2/3 of the dough and one 1/3.
Roll the 2/3 piece of dough between two pieces of parchment paper into a ~12 inch circle. Pieces of the dough can be cut and pressed into shape to help maintain a round shape.
Lift the parchment paper and invert the dough into the pie pan, pressing into shape and leaving some overhang.

Apple Pie Filling

In a large bowl toss together all apple pie filling ingredients. Spread apple pie filling into the prepared bottom pie shell.

Assembly Method

Roll out the 1/3 dough ball into a 10" round between two pieces of parchment paper. Use the parchment to invert the dough onto the pie and crimp the two layers of dough together. Trim any excess dough with a knife. Beat the egg in a small bowl and brush the top of the pie crust. Sprinkle the top of the crust with sugar. Cut a vent hole in the top of the pie with the tip of a knife. Bake in a pre-heated oven at 350F for 60-70 minutes until pie is golden brown and filling is bubbling. Let cool for 1 hour before serving.