This apple pie is the perfect fall time dessert! The crust is made with whole grain spelt flour and overall is free of dairy, eggs, and refined sugar.
- double pie crust, plus extra for leaves (Triple batch spelt crust recipe below)
- 10 cups peeled, cored, and thinly sliced apples (about 8–10 apples. I used a blend of gala, honey crisp, granny smith, and golden delicious.)
- 1/2 – 3/4 cup coconut sugar, use less with sweeter apples
- 1/4 cup corn starch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- pinch of allspice or cloves, optional
- pinch of salt
- 2 tablespoons lemon juice
Spelt Pie Crust (plus extra for leaves)
- 2 cups spelt flour (could also substitute additional all-purpose or wheat flour if you don’t have spelt)
- 2 cups unbleached all-purpose flour*
- 3/4 teaspoon salt
- 1.5 cups palm shortening or vegetable shortening
- 2 tablespoons maple syrup or coconut sugar (vegan version)
- 2/3–1 cup ice cold water, may need a little more, depending on the humidity in your area.
- almond milk or soy milk to brush onto crust
- coarse sugar, to sprinkle on crust (optional)
- leaf cutters or other cutters, for border (optional)
- In a large mixing bowl, combine flours and salt. Add shortening and blend with a pastry blender or your fingers, until mixture is coarse and no large chunks or fat remain. Add sweetener and then add the water, a little at a time, just until dough holds together.
- Cut 1/3 of the dough and shape into a flat, round disc. Shape remaining 2/3 dough into another disc. Cover both with plastic wrap until ready to use. If your kitchen is warm, place into the fridge while you make the filling.
- Preheat oven to 400ºF.
- In a large bowl, mix together sugar, cornstarch, spices, and salt until well blended. Stir in apple slices, folding the mixture until apples are evenly coated with sugar. Stir in lemon juice.
- Lightly coat a clean kitchen counter with a light dusting of flour. Alternatively you can use a big sheet of parchment paper or a non-stick mat to roll out dough.
- Roll smaller 1/3 disc of dough into a large 12–13 inch circle. Fit into a 9-inch deep dish pie pan; trim edges to fit the pan and set aside.
To Make Lattice Top:
- Take scraps and add to the remaining 2/3 disc of dough. Roll into a large oblong shape.
- Cut strips for lattice—thick, thin, or a combo of both. If you do both, you’ll need about 6–7 strips of each. Here’s a helpful tutorial if you need a visual for making a lattice crust.
- The extra dough will be used for cutting out shapes for the border. You can hand cut simple leaves or use cutters of your choice. I used these leaf cutters. If you don’t have cutters you can cut remaining dough into thin strips and make a braided/twisted border.
- Pour apple filling into the prepared pan. Top with lattice crust.
- Use milk to “glue” cutouts to the edge of the pie. When finished, brush top of pie with milk and sprinkle sugar to make a shiny crust (optional).
- Place pie onto a baking sheet and into the preheated oven. Bake for 15 minutes. Lower temperature to 350°F and bake an additional 45– 55 minutes, until crust is golden brown. Cover edges with foil towards the end if it starts to get too brown.
- Let pie cool thoroughly before slicing.
*I haven’t tried it, but you could probably use all spelt flour if you’d prefer. Dough will be darker and may burn easier in the oven, so keep a close eye. The amount of liquid in the recipe may vary as well. Start with less and add more as needed.
- Prep Time: 25 mins
- Cook Time: 65 mins
- Category: dessert, pie, vegan