Apple Pie with Lattice Crust
A late summer or autumn without apple pie? Unthinkable! The regional pome fruits provide vitamins A, B1, B2 and C. In addition, the wholemeal spelt flour provides a nutty taste and keeps the digestion on the go with its dietary fibres.
Depending on the variety, the vitamin C content can vary: while some apple varieties such as Berlepsch or Ontario contain between 20 and 30 milligrams of vitamin C per 100 grams, others such as Granny Smith, Jonathan and Gloster only contain 5-10 milligrams per 100 grams. In the vitamin C midfield are Boskop, Cox Orange, Golden Delicous and Jonagold.
For the pastry dough: Combine the flour, sugar, egg and chopped butter. Quickly knead into a dough. Cut into 2 portions (3/4 and 1/4), form into balls, cover in plastic wrap and let chill for 1 hour in the refrigerator.
Peel the apples, halve, remove the core and cut into thin slices. Sprinkle immediately with lemon juice. Add the raisins, sugar and cinnamon and mix well.
Grease a springform pan with butter. On a lightly floured work surface, roll out the large portion of dough and use to line the springform pan, making an approximately 1 1/4 inch high rim. Prick the base several times with a fork. Spread the apple mixture over the dough. Roll the second ball of dough out and cut into strips with a pastry cutter. Arrange over the apple filling in a lattice pattern, press edges firmly together. Brush with whisked egg yolk.
Bake in a preheated oven at 350°F for around 45 minutes, until golden brown and filling is bubbly. Let cool, remove from the pan and serve sprinkled with powdered sugar.