Greek baking traditionally uses olive oil instead of butter, and apple pie is one of the dishes where that choice really shines. The crust comes out flaky but in a different way than butter pastry. Slightly more tender, with a subtle fruity note from the EVOO. The filling leans into Greek flavors: cinnamon, walnuts, a touch of honey, and a squeeze of fresh lemon.
This pie is also a great option for anyone avoiding dairy. The olive oil crust and crumble topping are entirely plant-based, but you'd never know it from the flavor.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ⅔ cup Kofinas Extra Virgin Olive Oil
- 5-7 tablespoons cold water
- 6 medium apples (Granny Smith and Honeycrisp mix), peeled and sliced
- ⅓ cup honey
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Juice and zest of 1 lemon
- ½ cup chopped walnuts
- 2 tablespoons Kofinas Extra Virgin Olive Oil
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ cup chopped walnuts
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup Kofinas Extra Virgin Olive Oil
- 1 tablespoon Kofinas Wild Orange Infused Olive Oil
- 2 tablespoons honey for drizzling
Makes one 9-inch pie. Serves 8.
How to Make It
- Make the crust. Whisk the flour, sugar, and salt in a large bowl. Drizzle in the olive oil and stir with a fork until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time until the dough just comes together.
- Press the dough into a 9-inch pie dish, working it up the sides. The dough is more crumbly than butter dough; if it cracks, just press it back together. Chill for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Make the filling. In a large bowl, combine the sliced apples, honey, brown sugar, cornstarch, cinnamon, nutmeg, cloves, lemon juice, lemon zest, walnuts, and olive oil. Toss until the apples are evenly coated.
- Make the crumble. In a separate bowl, mix the flour, brown sugar, walnuts, cinnamon, and salt. Drizzle in the olive oil and mix with a fork until clumpy and crumb-like.
- Assemble. Pour the apple filling into the chilled pie crust, mounding slightly in the center. Scatter the crumble topping evenly over the apples.
- Bake. Place the pie on a baking sheet (to catch any drips) and bake for 50-55 minutes, until the topping is deep golden and the apple filling is bubbling. If the topping browns too fast, tent loosely with foil for the last 15 minutes.
- Cool. Let the pie cool for at least 2 hours before slicing. This lets the filling set up properly.
- Serve. Drizzle each slice with wild orange olive oil and a touch of honey. Optional: serve with a scoop of vanilla ice cream or a dollop of Greek yogurt.
Tips for the Best Greek Apple Pie
Mix apple varieties. A 50/50 mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji, or Pink Lady) apples gives the filling the best balance. Single-variety pies are usually too sweet or too tart.
Don't skip the lemon. Both the juice and the zest are essential. Lemon brightens the cinnamon and honey, keeps the apples from oxidizing, and adds the Mediterranean note that defines Greek apple pie.
Let it cool fully. Slicing a hot pie causes the filling to run everywhere. Two hours minimum at room temperature. Overnight is even better.
The olive oil crust is flakier than you'd expect. It won't be quite as flaky as a butter crust, but it's tender and delicate in its own way. Don't overwork the dough or it'll turn tough.
Use a fruity, fresh olive oil. The EVOO is the dominant fat. Its flavor comes through in every bite. A fresh, low-acidity Cretan EVOO is ideal.
An Apple Pie Worth a Mediterranean Detour
Greek-style apple pie is one of those desserts that surprises everyone who tries it. The olive oil crust is different in the best way, and the honey-walnut filling brings depth that a regular American apple pie just can't touch. Use our Extra Virgin Olive Oil from Crete for the crust and filling. Its fruity, low-acidity profile is perfect for baking. A drizzle of our Wild Orange Infused Olive Oil over each slice at serving time adds a final citrus note that ties everything together. For a more traditional Greek finish, drizzle slices with Cretan Thyme Honey just before serving, it pairs beautifully with the cinnamon-walnut filling.
Frequently Asked Questions
Can you use olive oil in pie crust?
Yes. Olive oil pie crust is a traditional Mediterranean technique. It produces a slightly different texture than butter (less flaky, more tender) but is equally delicious. It also stays dairy-free, which is useful for vegan baking or fasting periods in Greek Orthodox tradition.
What apples are best for apple pie?
A mix of tart and sweet apples gives the best balance. Granny Smith provides tartness and structure; Honeycrisp, Fuji, Pink Lady, or Braeburn add sweetness and complexity. Avoid Red Delicious or Gala. They get mushy when baked.
Why is my apple pie watery?
Most commonly because of underbaking, not enough thickener, or apples too high in water content. Make sure your pie is fully bubbling before you take it out. At least 30 seconds of slow bubbling at the center. The cornstarch in the filling needs heat to activate fully.
Can I make this pie ahead?
Bake the pie up to 2 days ahead and store at room temperature, lightly covered. For longer storage, refrigerate up to 5 days. Reheat slices in a 300°F oven for 10 minutes to re-crisp.
What's the difference between Greek and American apple pie?
Greek apple pie typically uses olive oil instead of butter, honey instead of (or in addition to) sugar, and almost always includes walnuts and warm spices like cinnamon and cloves. American apple pie is butter-based and usually relies more heavily on cinnamon-sugar alone.
