Apple pie is one of those classic desserts you just can’t go wrong with. Especially in Autumn, when you (if you are lucky like I am) still have some homegrown apples in your pantry, apple pies are simple, delicious and (in my case) healthy alternatives to cakes and cookies. They are also a great way to use all those poor apples no one would eat anymore because they are not perfectly shaped or have started to wrinkle a little. Last but not least, they are, in my opinion, a perfect choice for a Thanksgiving dessert since they are likely to reach a larger audience than, for example, pumpkin pies.
This recipe here is a recipe I got from my grandmother and just updated it a little by using spelt flour, brown sugar and xylitiol. It’s a really simple recipe that can’t go wrong. Trust me.
Ingredients:
350 g spelt flour
120 g butter, room temperature and chopped into small pieces
60 g Xylitol
40 g brown sugar
1 egg
7 g baking powder
1 tbsp milk
800 g apples, peeled and grated
1 tbsp butter
1 tbsp brown sugar
Instructions:
1. Place the flour, butter, Xylitol, brown sugar, baking powder, egg and milk in a bowl and knead until you reach the consistency of cookie dough. The dough will be quite crumbly.
2. Wrap the dough with a plastic foil and refrigerate for about 30 minutes.
3. Preheat the oven to 200 degrees Celsius.
4. In the meantime, peel and grate the apples. Place them in a large pot together with some butter and brown sugar and cook slowly.
5. Grease a round 24 cm removable bottom baking tray with some butter and press in half of the dough. Pierce the bottom with forks a few times and place in the oven to bake for about 20 minutes. Keep an eye on the dough for the last few minutes and remove from the oven earlier if needed.
6. Remove from the oven, add the apple filling and form a lattice with the remaining half of the dough. Return back into the oven and bake for additional 20 minutes. Again, keep an eye on the pie for the last few minutes, it might take 2 or 3 minutes less than 20 minutes to bake.
7. Serve hot or cold. The pie tastes amazing for at least 3 days.
