With a flaky buttery crust and a tender and lightly spiced apple filling this is simply the best apple pie you will ever taste.
The ingredients are wholesome too; a spelt flour crust and natural sweet honey filling which makes every bite even more satisfying.
With a flaky buttery crust and a tender and lightly spiced apple filling this is simply the best apple pie you will ever taste.
The ingredients are wholesome too; a spelt flour crust and natural sweet honey filling which makes every bite even more satisfying.
Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins
Crust 300 g white spelt flour 125 g unsalted butter 1 tsp salt 2 tbsp apple cider vinegar ½ egg 6-8 tbsp ice cold waterApple Pie Filling 1 kg apples (6-7 apples) 2 tbsp lemon juice ⅓ tsp ground cinnamon ¼ tsp ground nutmeg ⅓ cup honey pinch of salt 1 tbsp kuzu ( oe cornstarch) ½ egg brown sugar
11. In a large bowl whisk together the flour and salt. With your hands crumble the unsalted butter into the mixture, (make sure not to completely crumble the butter; leave some small lumps so as to ensure a very flaky crust).
2. Beat the egg with a fork and add just half to the mixture. Add the vinegar and ice cold water and knead all together until a dough forms. Make sure not to overknead the dough, just enough so that it holds together. Divide into two and refrigerate for 1-2 hours
3. For the filling firstly peel, core and chop the apples into 1/4 to 1/2-inch sized chunks. In a large bowl whisk together the honey, nutmeg, cinnamon, salt and lemon. Add the Kuzu if using to a cup of 2 tbsp water and beat together with a fork until smooth then add this to the mixture. Pour the mixture over the apple chunks and set aside.
4. Preheat the oven to 175C. Roll out one dough part on a lightly floured surface and place in a 9 inch greased pie tin. Add in the apples
5. Roll out the second dough and cut into strips. Place 4 even strips vertically down and in the same direction on top of the pie. Crimp in the edges firmly on one side only. Pull back strips 2 and 4 and place 1 more strip horizontally in the opposite direction. Place strips 2 and 4 back over the pie and now pull back strips 1 and 3 then place another strip down horizontally. Continue this method of pulling the strips back and over one another until all strips are woven in. Lastly crimp the edges firmly with your hands. If any dough breaks simply mould in with any left over dough.
6. Use the remaining half of the beaten egg to coat the strips and sprinkle some brown sugar on top. Bake for 50-55 minutes or until the crust turns lightly brown and golden.
1. In a large bowl whisk together the flour and salt. With your hands crumble the unsalted butter into the mixture, (make sure not to completely crumble the butter; leave some small lumps so as to ensure a very flaky crust).
2. Beat the egg with a fork and add just half to the mixture. Add the vinegar and ice cold water and knead all together until a dough forms. Make sure not to overknead the dough, just enough so that it holds together. Divide into two and refrigerate for 1-2 hours
3. For the filling firstly peel, core and chop the apples into 1/4 to 1/2-inch sized chunks. In a large bowl whisk together the honey, nutmeg, cinnamon, salt and lemon. Add the Kuzu if using to a cup of 2 tbsp water and beat together with a fork until smooth then add this to the mixture. Pour the mixture over the apple chunks and set aside.
4. Preheat the oven to 175C. Roll out one dough part on a lightly floured surface and place in a 9 inch greased pie tin. Add in the apples
5. Roll out the second dough and cut into strips. Place 4 even strips vertically down and in the same direction on top of the pie. Crimp in the edges firmly on one side only. Pull back strips 2 and 4 and place 1 more strip horizontally in the opposite direction. Place strips 2 and 4 back over the pie and now pull back strips 1 and 3 then place another strip down horizontally. Continue this method of pulling the strips back and over one another until all strips are woven in. Lastly crimp the edges firmly with your hands. If any dough breaks simply mould in with any left over dough.
6. Use the remaining half of the beaten egg to coat the strips and sprinkle some brown sugar on top. Bake for 50-55 minutes or until the crust turns lightly brown and golden.
Ingredients
Directions
1. In a large bowl whisk together the flour and salt. With your hands crumble the unsalted butter into the mixture, (make sure not to completely crumble the butter; leave some small lumps so as to ensure a very flaky crust).
2. Beat the egg with a fork and add just half to the mixture. Add the vinegar and ice cold water and knead all together until a dough forms. Make sure not to overknead the dough, just enough so that it holds together. Divide into two and refrigerate for 1-2 hours
3. For the filling firstly peel, core and chop the apples into 1/4 to 1/2-inch sized chunks. In a large bowl whisk together the honey, nutmeg, cinnamon, salt and lemon. Add the Kuzu if using to a cup of 2 tbsp water and beat together with a fork until smooth then add this to the mixture. Pour the mixture over the apple chunks and set aside.
4. Preheat the oven to 175C. Roll out one dough part on a lightly floured surface and place in a 9 inch greased pie tin. Add in the apples
5. Roll out the second dough and cut into strips. Place 4 even strips vertically down and in the same direction on top of the pie. Crimp in the edges firmly on one side only. Pull back strips 2 and 4 and place 1 more strip horizontally in the opposite direction. Place strips 2 and 4 back over the pie and now pull back strips 1 and 3 then place another strip down horizontally. Continue this method of pulling the strips back and over one another until all strips are woven in. Lastly crimp the edges firmly with your hands. If any dough breaks simply mould in with any left over dough.
6. Use the remaining half of the beaten egg to coat the strips and sprinkle some brown sugar on top. Bake for 50-55 minutes or until the crust turns lightly brown and golden.