- Spelt pie with apple filling
- STEP 1
- STEP 2
- STEP 3
- STEP 4
- STEP 5
- STEP 6
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
+
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
+
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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