Easy Spelt Flour Apple Pie Recipe: Simple Tips for Perfect Results

This easy spelt apple pie is the perfect winter treat, especially when served warm with a scoop of vanilla ice cream. It’s simpler to make than you might think; all you need is a little time and patience. Fresh apples are coated in a rich cinnamon caramel sauce and wrapped in a tender, melt-in-your-mouth spelt shortcrust pastry. Prefer regular flour? That works too. This comforting homemade pie is well worth the effort.

Prep.= 2 hours
Baking = 50 mins
Serves = 6-8

Filling (this can be made the day before)

• Granny Smith or red Braeburn apples (I like a combination) – 6 peeled, cored, then slice the apples in half or diced whatever you prefer.
• Lemon Zest – 1 tsp
• Lemon juice –1-2 tbsp
• Dark Brown Sugar – 80g (just under 1/2 cup)
• White sugar – 80g (about 1/3 cup + 2 tbsp)
• Pinch salt
• Cinnamon – 1-2 tsp
• Cornflour – 2 tbsp
• Spelt/ plain flour – 2 tbsp
• Egg for brushing on top
• Granulated Sugar for sprinkling on top – 1 tsp

Easy Shortcrust Spelt Pastry - base and top

• White Spelt or Plain Flour – 500g (about 3 cups + 2 tbsp)
• Chilled Cubed Butter– 250g (about 1 cup)
• Castor sugar – 120g (about 1/2 cup)
• Egg Yolks – 2
• Chilled water – 3-5 tbsp
• Beaten egg for egg wash – 1

*a generous pie pastry with some leftovers.

Method

1. PREPARE APPLE PIE FILLING: in a large bowl add the peeled and sliced apples. You can add a little lemon juice while preparing to stop them from browning. In a separate small bow mix together both sugars, spice and salt. Then add this to the apples and rest for 30 minutes. Now using a sieve drain the liquid into a small saucepan and bring it to a boil. Remove the liquid from the heat and whisk in the flour until there are no lumps. Now pour this over the apples.
5. PASTRY – gently combine the chilled butter and flour until it resembles small bread crumbs either use the paddle attachment on your stand mixer or use your hands. Add sugar and egg yolks, and a little water a tablespoon at a time. Depending on the type of flour you have used you may need more or less. Once it starts to form stop the mixer lift out the dough onto a floured bench and form a ball with your hands. Divide the dough into two and chill for 30-60 minutes. If you can wait, 60 minutes this is ideal.
6. PREHEAT oven 180˚C fan. Butter the pie dish or tart tin.
7. REMOVE the chilled dough from the refrigerator and start to roll out one of your pastry balls into a square shape of more than 23cm, this will form the base of your pie.
8. CHILL the base in the freezer for 15 minutes while you prepare the top.
9. LATTICE PIE TOP – roll out the second dough ball. Cut 1-inch stripes, Cut the dough into even strips, 1 cm to 1.5cm wide (about the width of your finger), depending on how thick you want your lattice strips. Use a dinner knife or use a pizza wheel or a pastry wheel if you have one. Use a ruler or straight edge as a guide. I am not perfect at this yet, and it still tastes great even if the pastry strips don't look perfect. You will need anything from 8 to 12 pieces for a small pie, depending on the thickness and how far apart you space them. On my very first attempt, I only managed to roll out a piece big enough for 8 strips and it still worked out.
10. APPLE FILLING: Remove the base from the freezer. Brush the pastry lightly with the egg wash to seal the pastry then add the apple mixture to the pie base. Now to arrange the lattice top, lay 4-6 strips parallel one way on your filling and 4-6 the other way (spaced about 1.5 cm apart). Fold back every other strip to make a lattice/ criss-cross pattern. Trim off any excess, fold over the bottom pie shell layer and press the lattice strips to form the edge. If you are using a fluted pie shell, you don't need to worry about needing to form any fancy edge. Take your rolling pin and press your rolling pin back over the edge of your tart tin; the rolling pin will trim off the edges. You can watch the video for further instructions.
11. BRUSH the pie top with egg wash and sprinkle with sugar. Tip – place your pie dish on top of a baking tray (to catch any drips)
12. BAKE for 10 minutes at 180˚C to crisp and brown the top. Then remove and add foil to the top to prevent over-browning at around 10-20 minutes.
13. BAKE for 40-45 minutes at 180˚C, you may need to drop down the oven temperature to 160˚C if your oven is too hot.
13. REST for at least 1-2 hours before serving to let the apple filling set.
14. WARM slightly before serving if desired. Serve with vanilla ice cream.