Spelt Double Crust Apple Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Cups Spelt Flour2/3 Cup Unsalted Butter4 Lg. or 6 med. Fuji Apples (or other sweet apple)1/4 Cup Erythritol Sweetener1/4 Cup Organic Coconut Palm Sugar 1 tsp. Ground Cinnamon2 TBSP. Lemon Juice
Peel, core and slice 4 very large or 6 medium sized Fuji Apples. Place in a bowl with a lid and squirt approximately 2 tablespoons of lemon juice over all toss to coat. Sprinkle 1/4 cup Erythritol granules and 1/4 cup Organic Palm Sugar and 1 teaspoon ground cinnamon. Cover and toss to coat. Place covered vented bowl in the Microwave for 2 minutes. Toss to distribute and microwave for an additional 2 minutes. set aside while preparing crust.
In a mixing bowl that has been kept in the freezer for about 20 minutes place 2 cups Spelt Flour, 1 tsp. salt, 2/3 cup chilled unsalted butter, cut into 1 inch squares. 7 TBSP Ice water (or less). Use a balloon whisk to lightly sift together the Spelt flour and the salt in your chilled mixing bowl. Coarsely cut the butter pieces into the flour mixture until it resembles small lentils. Then add the ice water 1 tablespoon at a time, just until the dough begins to pull together into a mass.
Transfer the crust pastry to a lightly floured counter and very lightly knead it over upon itself three times. Return to the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest. (this softens the gluten and makes it easier to roll out.)
Lightly flour a piece of Parchment paper, place 1/2 of the dough, cover with additional parchment paper and roll out to fit into pie pan.
Place one rolled out crust in a 9 inch pie plate. Poke holes in the crust to keep it from shrinking while baking. Place apple mixture into crust, repeat with second half of dough and place on top of the apples. Make several small slices in top to vent. Crimp edges together to seal and trim excess with a butter knife. Bake in a preheated oven at 350 degrees for 30 minutes or until the crust is golden brown.
Serving Size: Makes 8 double crust servings
Number of Servings: 8
Recipe submitted by SparkPeople user HEND55.
In a mixing bowl that has been kept in the freezer for about 20 minutes place 2 cups Spelt Flour, 1 tsp. salt, 2/3 cup chilled unsalted butter, cut into 1 inch squares. 7 TBSP Ice water (or less). Use a balloon whisk to lightly sift together the Spelt flour and the salt in your chilled mixing bowl. Coarsely cut the butter pieces into the flour mixture until it resembles small lentils. Then add the ice water 1 tablespoon at a time, just until the dough begins to pull together into a mass.
Transfer the crust pastry to a lightly floured counter and very lightly knead it over upon itself three times. Return to the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest. (this softens the gluten and makes it easier to roll out.)
Lightly flour a piece of Parchment paper, place 1/2 of the dough, cover with additional parchment paper and roll out to fit into pie pan.
Place one rolled out crust in a 9 inch pie plate. Poke holes in the crust to keep it from shrinking while baking. Place apple mixture into crust, repeat with second half of dough and place on top of the apples. Make several small slices in top to vent. Crimp edges together to seal and trim excess with a butter knife. Bake in a preheated oven at 350 degrees for 30 minutes or until the crust is golden brown.
Serving Size: Makes 8 double crust servings
Number of Servings: 8
Recipe submitted by SparkPeople user HEND55.
Nutritional Info Amount Per Serving
- Calories: 276.0
- Total Fat: 17.0 g
- Cholesterol: 40.4 mg
- Sodium: 3.6 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 10.7 g
- Protein: 4.1 g
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