¾ cup Oliviers&Co Everyday Olive Oil
3 cups all-purpose flour
1 tsp salt, ⅓ cup milk plus 1-2 tbsp extra if needed (any kind, dairy or non-dairy works)
2 cups fresh blackberries, raspberries, blueberries or a mix (about 10 ounces frozen berries)
4 cups peeled Granny Smith apples sliced 1/4-inch thick or thinner (about 1 1/2 pounds), 2 tbsp fresh lemon juice, ⅔ cup sugar, ¾ tsp ground cinnamon, big pinch of ground nutmeg, 4 tbsp cornstarch
Sift the flour twice, then whisk in the salt & create a little well. Pour in the olive oil, then milk & stir everything together.
If the dough seems too dry, add 1-2 tbsp of milk.
Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
Divide into two parts. Roll the dough out in between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift & flip the dough onto the pie plate & on top of the filling.
Add your choice of filling & then cover with the top crust.
Trim & seal edges. Cut some slits for ventilation. Brush with milk to improve browning.
Bake in a preheated oven at 425F for about 45 minutes. Check the crust & bake an additional 15-20 minutes, if necessary, until golden brown.