Traditional Apple Pie with Sprouted Spelt Crust

This sprouted whole grain spelt double crusted pie is ready for any sweet or savoury filling, including this traditional apple version.
80 minutes (+30 minute rest)
1 Pie
Enjoy warm with good people.
Apple pie with sprouted spelt flour crust

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).

This recipe would work for any sweet or savoury double crusted pie; fill with any kind of your favourite fruit, meat or vegetables. Feeling festive? Try it with cranberries or pear!

Traditional Apple Pie with Sprouted Spelt Crust

This sprouted whole grain spelt double crusted pie is ready for any sweet or savoury filling, including this traditional apple version.
Prep Time: 25 minutes
Cook Time: 55 minutes
Resting time: 30 minutes
Servings: 1 Pie

What You'll Need:

  • 1 Sprouted Spelt Pie Crust
  • 6 medium/large apples*
  • ½ cup panela rapadura sugar**
  • 3 tbsp cornstarch
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tbsp unsalted butter, melted
  • 1 egg
  • coarse sugar for sprinkling (optional)

How To Make It:

  • Prepare Sprouted Spelt Pie Crust. Roll half of the dough and place in a 9" pie plate, leaving the edges rough. Wrap the other half in plastic wrap, place both in the fridge and allow to chill for at least 30 minutes.
  • Preheat the oven to 375°F.
  • Peel and slice the apples. In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add the apples and melted butter and toss until coated (don't worry if the rapadura sugar clumps, it will still melt evenly).
  • Mound the apple mixture into the pie crust and spread to fill the bottom.
  • Roll out the second half of the pie crust to about an inch larger than the pie plate. Loosely roll it around the rolling pin and carefully transfer it to the top of the pie.
  • Fold the edge of the top crust around the edge of the bottom. Pinch it together with your fingers or a fork to seal it, and flute if desired.
  • Lightly beat the egg and brush it all over the top. Sprinkle with coarse sugar, if using. Take a sharp knife and make several slits in the top of the crust to let steam escape.
  • Bake for 50-60 minutes. The filling needs to be bubbling and the crust should be golden brown. Allow to cool for at least 30 minutes before slicing and serving.

Notes

*Choose apples according to your preference and what is available. We used Cortland apples, which are great for pies because they are juicy, fairly firm and slightly tart. Empire are also a great choice, Granny Smith are popular for a more tart pie and Golden Delicious are great for a sweeter pie. 
**Panela Rapadura sugar is raw cane sugar (unrefined), and brings a rich molasses flavour to the pie. You can find it in some health food stores, or we actually source ours on Amazon. You can substitute coconut sugar or brown sugar. 

Have you made this recipe? Tag @secondspringfoods on Instagram!

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