Spelt Apple Pie
This apple pie utilizes spelt flour, which is slightly nuttier and more nutritious than other types of flours.
Depending on your preference, you can refine the apple filling with other ingredients - chopped walnuts, almonds or pecans and also raisins give the cake something special.
- For the filling
- 2 Tbsps breadcrumbs
- 36 ozs sour Apple
- 2 Tbsps lemon juice
- 3 Tbsps sugar
- ½ tsp Ground cinnamon
- powdered sugar (for dusting)
For the pie dough: Combine the flours, salt and sugar. Add the chopped butter and knead until crumbly. Add as much milk as needed until the dough is smooth but not sticky. Divide the dough into 2 portions, roll out 1 portion and use to line a greased pie dish. Sprinkle with breadcrumbs.
Preheat the oven to 350°F convection or 375˚F traditional oven.
For the filling: Rinse the apples, peel, cut in half, remove the seeds and cut into pieces. Toss with the lemon juice, sugar and cinnamon and transfer to the pie dish. Roll out the remaining portion of pie dough and use to cover the pie, sealing the edges, then bake until golden brown, about 40 minutes. Remove from the oven, sprinkle with powdered sugar and serve warm.