Apple Pie with an Olive Oil Crust

(recipe from Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero, via Bust magazine)

For the olive oil double crust:
2 1/2 cups all-purpose flour
3/4 tsp. salt
2/3 cup olive oil, partially frozen (see first step)
4 to 8 Tbsp. ice water
1 Tbsp. apple cider vinegar
Wax paper for rolling

For the filling:
6 cups peeled Granny Smith apples, sliced 1/4-inch thick (about 3 lbs.)
1/3 cup brown sugar
1/2 cup white sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
3 Tbsp. all-purpose flour
Pinch salt

For the topping:
2 Tbsp. plain almond milk
2 Tbsp. sugar
1/2 tsp. cinnamon

Crust directions:
About an hour before starting to bake, place the olive oil in a thin plastic container.  Freeze until it's opaque and congealed, but still soft, like the consistency of slightly melted sorbet.

In a large mixing bowl, sift together the flour and salt.  Quickly add the olive oil by the tablespoonful, cutting it into the flour until the mixture is pebbly.

In a cup, mix 4 Tbsp. of ice water with the apple cider vinegar.  Stir 2 Tbsp. of this mixture into the dough with a wooden spoon, adding more water gradually until you form a soft ball.  Don't over-knead the dough!

Divide the dough into two balls and press them into inch-thick disks, then place each between 14-inch long sheets of waxed paper.  Roll each into a circle about 1/4-inch thick, using a rolling pin.  Fit dough into the pie pan, letting the excess hang over the edge.  Place both crusts in the fridge until ready to use.

Filling directions:
Preheat the oven to 425F.  Combine all filling ingredients in a large mixing bowl, tossing to coat the apples.  Add the filling to the prepared pie shell.  Cover with the top crust, pinch edges together, trim excess dough to about an inch, and crimp.

Brush the top of the pie with almond milk, then sprinkle with a mixture of cinnamon and sugar.  Make five slits in the middle of the pie to let steam escape. 

Bake for 25 minutes, then lower heat to 350F and bake for 30 to 35 more minutes, slipping on a pie-crust shield if the edges get too brown.  Place on a cooling rack and wait about 30 minutes before serving.