Recipes

Spelt pie with apple filling

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Ingredients

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
Preparation
30 minutes
+
45 for baking
Servings
8 - 10
Difficulty
Medium

Our spelt pie with apple filling is made with spelt four and it’s decorated with mini shortcrust apples.


Renetta Melinda

Modern since the 1800s

Required

3

Renetta apple is the queen of baking. This slightly tart apple with a compact pulp becomes juicy and extra-sweet during baking.


Ingredients

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
Preparation
30 minutes
+
45 for baking
Servings
8 - 10
Difficulty
Medium

STEP 1

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.

STEP 2

Mix in the egg and the milk. Wrap the dough in plastic wrap and chill in the fridge for 2 hours.

STEP 3

Filling: peel and dice the apples

STEP 4

Cook them with the sugar, the lemon juice and the water till they become a thick purée.

STEP 5

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.

STEP 6

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.

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