Apple Pie

Ingredients

• 280 g spelt flour type 1050
• Salt
• 180 g butter
• 1 egg
• 5 tart apples (e.g., Boskop, Elstar, Jonagold)
• 2 tbsp lemon juice
• 100 g raw cane sugar
• 1 tsp ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 1 egg yolk
• 1 tbsp Milk (3.5% fat)
• 1 tbsp sugar-cinnamon mix

Instructions

1. 1.

   Add 250 g flour and a pinch of salt to a large bowl. Cut 150 g butter into cubes and add with the egg to the flour. Knead everything into a firm, smooth dough. Add a little cold water if needed. On a floured surface shape the dough into a ball, halve it, cover and chill for about 30 minutes.

2. 2.

   While the dough chills, peel and quarter the apples. Remove the cores and slice the quarters. Drizzle with lemon juice. Mix sugar with the remaining flour, cinnamon, nutmeg and a pinch of salt. Fold in the apples.

3. 3.

   Roll one half of the dough on a floured surface slightly larger than the pie tin. Trim uneven edges and line the tin with the dough circle. Press down the base and edge. Fill with apples and spread evenly. Sprinkle the remaining butter in small flakes over the filling.

4. 4.

   Roll the second dough half to about 3 mm thickness and cut into strips about 2 cm wide using a pastry cutter. Lay the grid over the apples and trim excess dough. Press the edges firmly. Whisk the egg yolk with milk, brush the pie with it, and sprinkle with sugar-cinnamon mix.

5. 5.

   Bake the apple pie in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 50 minutes until golden brown. If the crust darkens too much, cover with parchment paper. Let cool on a rack before serving.