As much as we eat apple pie around here, (it’s my hubby’s favorite) I’m very surprised that I haven’t added an apple pie recipe to the blog yet. I do have this apple-berry pie, a simple apple galette, and this other galette with cranberries, but a your basic apple pie, not a one.
Well, I wouldn’t necessarily call it a typical pie, because it’s a little more special than that. The crust is made with whole grain spelt flour, unlike most recipes. It’s also completely free of dairy and just happens to be vegan friendly as well. Instead of regular sugar, I opted for coconut sugar and I wasn’t skimpy with the apples either. I piled them high since they shrink during baking, which makes the perfect filling to crust ratio too. I mean, I did add a bazillion leaves to the border!
The nice thing about cutouts for the border is that you don’t have to worry about making a pretty crimp, which I’m just horrible at. My pie usually look a little wonky because I can never manage to get the dough into the pan evenly. There’s usually more dough on one side, so I’ll try to pinch extra dough to the short side, which doesn’t blend in too well, and then I just have this Frankenstein looking thing with lots of ugly seams and a pitiful excuse of a crust! 😩 Oh well, we can’t all be Martha Stewart.
This vegan spelt apple pie is definitely a must in the fall, but can be made throughout the year as well. Use snowflake cutouts for the winter, flower cutters in the spring, and star cutouts for the summer—so many possibilities! Enjoy!