Recently, I made my very first apple pie from scratch. I cannot believe that I am writing this, but I aced it. Yes! I am totally proud of myself. My wonderful pie had a beautiful crust; was spiced to perfection; and laden with juicy apple slices. Simply amazing!
It was much easier to make than expected and what makes this whole experience even better is that I had a ton of fun making it. I cranked up the music and danced the entire time. Shake your booty! Shake booty! Yeah! Yeah!
So turn your kitchen into a dance floor and start baking!
- 2 cups spelt flour
- 1 tablespoon tapioca starch
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice or pumpkin spice
- 2/3 cup cold margarine
- 2-3 tablespoons ice water
- 6-8 peeled and sliced apples (mix tart and sweet!)
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 allspice
- 1/2 cup brown or organic cane sugar, plus extra for sprinkling
- 2 tablespoons spelt flour
- Non-dairy milk for brushing (optional)
- Make apple filling by peeling and slicing the apples and tossing them in a large bowl with salt, cinnamon, allspice, sugar and flour.
- Place a wire mesh strainer over a medium-sized bowl. Add flour, salt, cinnamon, and starch to the strainer and sift the ingredients into the bowl. Stir dry ingredients with whisk until well-combined.
- Add margarine to dry mixture and combine all ingredients into crumbly using a fork.
- Do not break up the clumps. Handle dough as little as possible! No hands! These clumps are essential for a flaky crust.
- Add ice water one tablespoon at a time until loose dough forms.
- Divide dough in half (make one half slightly bigger for the bottom crust) and envelope each half with plastic wrap. Press each half gently into a flat disk using your fingertips and then chill for at least 30 minutes.
- Pre-heat oven to 200 °C.
- Gently roll out the larger crust and carefully drape it over standard pie pan (26cm/ 9in pan). Let crust hang over the edges of the pan and if needed, trim off excess and add it to the other dough crust.
- Add apple filling to the pan. Reserve most excess liquid formed in the bowl! Don’t be worried about having too much filling. Pile it up for that beautiful, round pie shape!
- Roll out the other crust and cut it into strips for the lattice top (check out tutorial).
- Brush crust lightly with water or dairy-free milk and sprinkle it generously with sugar.
- Bake for 40-45 minutes or until golden brown. After 30 minutes, cover the edges of the pan dish with aluminum foil to avoid burnt edges.
- Let the pie cool completely before serving, i.e. at least 3-4 hours. Serve with your favorite dairy-free ice cream!