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The same flakey, buttery, sprouted whole grain goodness as our classic pie crust, this time as a double crusted traditional apple pie. Sprouted spelt has a wonderful rich, nutty flavour that works so well in this all butter crust. Don’t worry if you’ve never made homemade pie crust, it’s much simpler than it seems, and we’re here for any questions you may have!
The pie crust is made with only sprouted spelt flour, salt, butter and water. For the double crust, roll half of the dough, carefully transfer it to the plate and gently shape it into the bottom, as usual. Once the dough is chilled and the pie is filled, roll out the second half of the dough and place it overtop. Fold the edge of the top piece over the edge of the bottom and press together until the dough is sealed. I used my fingers, but you can also use a fork. I also fluted using my fingers/knuckles, but this is optional. If you’re not sure how, YouTube has lots of quick and easy tutorials! Brush with an egg wash, sprinkle with sugar (optional) and use a sharp knife to make some slits in the top. You can make whatever design you like with the slits, we opted for a simple, traditional look.
For the filling, we used rapadura sugar (also called panela sugar), which is whole cane sugar (unrefined) that gives a rich molasses taste and a dark brown colour. We highly recommend it (in all your baking!), you can find it in some health food stores or online, this is the kind we used. You can also substitute coconut or brown sugar. No sugar is added to the crust, meaning the pie is not too sweet and the flavours of the spelt and apple can really come through. We added just a couple pinches of coarse brown sugar on top, resulting in a toffee-like crunch, an extra hint of sweetness, and that ‘wow’ factor, but it is optional. We also chose Cortland apples for the filling as they are juicy, fairly firm and slightly tart, but you can choose based on your preference and what’s available seasonally in your area (more apple recommendations in the recipe notes).
