The spelt flour type 1050 and the apples provide us with plenty of dietary fibres which support the digestion well and saturate it sustainably. Milk and cream supply us with a little calcium, which plays an important role for healthy bones and teeth.
Depending on how you like your apple pie best, you can refine it with chopped walnuts or sunflower seeds.
Preheat the oven to 200°C (approximately 400°F).
Mix the flour, butter, sugar, egg and salt. Knead into a smooth dough. Wrap the dough in plastic and chill for about 30 minutes.
Roll out the dough on a floured surface. Line a greased tart tin with the dough, forming an edge.
Rinse the apples, peel, halve, remove the seeds and cut into narrow columns. Drizzle the apples with lemon juice. Spread the apples on the dough. Bake for about 20 minutes.
Mix the milk and marzipan. Stir in the cream and egg yolks. Pour the cream over the fruit. Bake for another 20 minutes, until golden brown. Remove from the oven, dust with powdered sugar and serve.