3 | Renetta |
Shortcrust: | |
330 g | of spelt flour |
120 g | of brown sugar |
150 g | of butter |
1 | egg |
1 g | of yeast |
1 pinch | of salt |
1 tablespoon | of cold milk |
1 | vanilla bean |
filling: | |
1/2 | lemon juice |
40 g | of brown sugar |
200 g | of water |
extra: | 15 biscuits |
Orange marmalade to taste |
Our spelt pie with apple filling is made with spelt four and it’s decorated with mini shortcrust apples.
Modern since the 1800s
Required
Renetta apple is the queen of baking. This slightly tart apple with a compact pulp becomes juicy and extra-sweet during baking.
3 | Renetta |
Shortcrust: | |
330 g | of spelt flour |
120 g | of brown sugar |
150 g | of butter |
1 | egg |
1 g | of yeast |
1 pinch | of salt |
1 tablespoon | of cold milk |
1 | vanilla bean |
filling: | |
1/2 | lemon juice |
40 g | of brown sugar |
200 g | of water |
extra: | 15 biscuits |
Orange marmalade to taste |
shortcrust: mix the spelt flour, the yeast, the salt, the brown sugar and the vanilla seeds scraped from the its bean. Then blend in with the butter.
Mix in the egg and the milk. Wrap the dough in plastic wrap and chill in the fridge for 2 hours.
Filling: peel and dice the apples
Cook them with the sugar, the lemon juice and the water till they become a thick purée.
Roll out 2/3 of the dough, and line a Ø 24 cm pie pan previously buttered and sprinkled with flour. Prick the dough with a fork and cut off the excess dough from the borders.
With an apple-shaped cookie cutter, cut out a few cookies to decorate the pie. Spread some marmalade on one side of the biscuits, then set aside.
Fill the pie with the apple purée then lay the apple-shaped biscuits all along the border. Bake at 180° C for 35 minutes (after 25 minutes protect the pie with aluminium foil), then continue for the remaining 10 minutes using just bottom heat. When done, let cool down on a rack.